Chile Colorado de Oso

[El Jason]

 

[Goatshoes]

Looks tasty. At first, I thought the first pick was a frozen oso tenderloin since there was nothing in the pic to give any scale of the size.

 

[Potsie]

This makes me very impatient for Hank Shaw’s new book.

 

[INMT]

I love when your food posts pop up. You make some fine looking food.

 

[INMT]

This makes me very impatient for Hank Shaw’s new book.

Thanks for the reminder, just ordered it.

 

[Nick87]

You had me at chile....

 

[El Jason]

This makes me very impatient for Hank Shaw’s new book.

This is a Kent Rollins recipe. I follow him on Facebook.

Chile Colorado – Cowboy Kent Rollins



Prep Time 25

minutes

minutes

Total Time 2

hours

hours 25

minutes

minutes



Servings 6

Ingredients

• 8 dried Guajillo pepper seeded and stemmed
• 3 dried ancho chilis seeded and stemmed
• 1 dried chili de arbol seeded and stemmed
• 3 garlic cloves
• 1 white onion sliced in half
• 3 lbs stew meat chuck roast, wild game, etc.
• ¾ cup all-purpose flour
• 2 tablespoons Kent’s Original Seasoning or your favorite all-purpose seasoning
• 6 tablespoons cooking oil avocado, olive, etc.
• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 3 cups beef broth
• 2 bay leaves

Instructions

• In a stockpot, add the chilies, garlic and onion. Generously cover the chilies with water and bring to a boil for about 20 minutes, or until the chilies have softened.
• Meanwhile, trim any excess fat off of the meat and cut into bite-sized pieces.
• In a medium bowl, combine the flour and seasoning. Toss in the meat pieces to generously coat.
• Heat about 2 to 3 tablespoons of cooking oil to a large cast iron skillet over medium-high heat. Sift half of the meat from the flour and add to the skillet. Brown on all sides, about 5 minutes. Remove from the skillet and add to a separate stock pot or Dutch oven. Repeat with the remaining meat. Set aside.
• Strain the peppers from the water and add them to a blender. Reserve the water. Add 1 cup of the chile water, oregano and cumin. Blend until smooth.
• Stir the red sauce into the meat followed by the beef broth and bay leaves. Cover and simmer for about 1 ½ to 2 hours, or until the meat is tender. Note: you can stir in more chile water to thin the mixture, if desired. Remove the bay leaves before serving.

 

[El Jason]

I love when your food posts pop up. You make some fine looking food.

Thank you.

 

[TheTone]

It looks great but the color and chiles looks like instant heartburn for my weak old gut

 

[INMT]

This is a Kent Rollins recipe. I follow him on Facebook.

Chile Colorado – Cowboy Kent Rollins



Prep Time 25

minutes

minutes

Total Time 2

hours

hours 25

minutes

minutes



Servings 6

Ingredients

• 8 dried Guajillo pepper seeded and stemmed
• 3 dried ancho chilis seeded and stemmed
• 1 dried chili de arbol seeded and stemmed
• 3 garlic cloves
• 1 white onion sliced in half
• 3 lbs stew meat chuck roast, wild game, etc.
• ¾ cup all-purpose flour
• 2 tablespoons Kent’s Original Seasoning or your favorite all-purpose seasoning
• 6 tablespoons cooking oil avocado, olive, etc.
• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 3 cups beef broth
• 2 bay leaves

Instructions

• In a stockpot, add the chilies, garlic and onion. Generously cover the chilies with water and bring to a boil for about 20 minutes, or until the chilies have softened.
• Meanwhile, trim any excess fat off of the meat and cut into bite-sized pieces.
• In a medium bowl, combine the flour and seasoning. Toss in the meat pieces to generously coat.
• Heat about 2 to 3 tablespoons of cooking oil to a large cast iron skillet over medium-high heat. Sift half of the meat from the flour and add to the skillet. Brown on all sides, about 5 minutes. Remove from the skillet and add to a separate stock pot or Dutch oven. Repeat with the remaining meat. Set aside.
• Strain the peppers from the water and add them to a blender. Reserve the water. Add 1 cup of the chile water, oregano and cumin. Blend until smooth.
• Stir the red sauce into the meat followed by the beef broth and bay leaves. Cover and simmer for about 1 ½ to 2 hours, or until the meat is tender. Note: you can stir in more chile water to thin the mixture, if desired. Remove the bay leaves before serving.

Seen him haven’t tried any recipes. Maybe I will now.

 

[Nick87]

Seen him haven’t tried any recipes. Maybe I will now.

His recipes are solid.

 

[El Jason]

 

[Wild Bill]

It looks great but the color and chiles looks like instant heartburn for my weak old gut

Grow up and get an omeprazole prescription from your general physician like the rest of us coffee/beer/spicy food degenerates so you can enjoy it all without recourse. Or is that just me….?

 

[El Jason]

Grow up and get an omeprazole prescription from your general physician like the rest of us coffee/beer/spicy food degenerates so you can enjoy it all without recourse. Or is that just me….?

Not me?

 

[Khunter]

Love it. Pretty much how I make my red chile con carne although I do not use a recipe, not needed. I always seem to make it with at least 10 pounds of cubed wild meat and dozens of chiles of mixed varieties and always amazing.

If want to add a great earthiness to it, just befor it is ready, take out some of the chile sauce from the pot and put in a bowl and mix in some masa, maybe 1/4 cup of a bit less for your 3 pounds of meat. Then slowly stir in the masa. mixture and cook 15 minutes more. Easier to add in more masa thsn to repair a pot with too much so ease into it as excess masa is not a good thing, but when just right it really transforms a pot or of good chile into a great chile. I never put flour in my chile but I guess the dried masa serves similar purpose but adds more flavor than flour will.

Not sure why you use a spice mix? What is in it and why not just pull together some spices to your liking?

 

[El Jason]

Not sure why you use a spice mix? What is in it and why not just pull together some spices to your liking?

I didn’t use a spice mix. Cumin and oregano. Kosher salt for the meat and that was it. I didn’t flour the meat either.