Company Coming! Chili Colorado
Family coming in and Mexican food is what they asked for, well except for the Tirimisu ( thats for me) LOLOL
I may be quiet the next few days as I'll be playing the interactive B & B game:)
I may be quiet the next few days as I'll be playing the interactive B & B game:)
I'm already at making flour tortilla chips,chili de Arbol, guacamole, Beans, spanich rice, zuccini salsa medley, and this recipe is the main course this evening. Anyone wanna come help me cook?
Chili Colorado
Believe it or not my youngest Son, Jake, was taught to say and prepare this dish with a color crayon. He is famous for tangling words and this was another tongue twister for him. Lake Taco (for Lake Tahoe) is one of my favorites. I didn’t really mind since the interest in cooking always made me smile. Chili Color Crayon, for this dish, was his choice. So…Crayons we dragged out and made the chili to match! (Burnt Sienna is the color that matched) These days he still loves to cook, however the color crayons memory lives only with me. By the way, I haven’t told him yet of the secret ingredient!
TIP: Do what it takes to fill those kids with inspiration!
1-½ lbs Top Sirloin cut into bite-sized pieces
2 tblsp oil
3 crushed garlic cloves
Red Chili sauce (See recipe below)
Salt and pepper to taste
In a large skillet sauté garlic in oil. Add meat and brown. Pour in red chili and allow simmering until meat is tender. Season with salt and pepper if need be.
Please Note: make the meat BEFORE the sauce and use meat drippings for your sauce recipe
Believe it or not my youngest Son, Jake, was taught to say and prepare this dish with a color crayon. He is famous for tangling words and this was another tongue twister for him. Lake Taco (for Lake Tahoe) is one of my favorites. I didn’t really mind since the interest in cooking always made me smile. Chili Color Crayon, for this dish, was his choice. So…Crayons we dragged out and made the chili to match! (Burnt Sienna is the color that matched) These days he still loves to cook, however the color crayons memory lives only with me. By the way, I haven’t told him yet of the secret ingredient!
TIP: Do what it takes to fill those kids with inspiration!
1-½ lbs Top Sirloin cut into bite-sized pieces
2 tblsp oil
3 crushed garlic cloves
Red Chili sauce (See recipe below)
Salt and pepper to taste
In a large skillet sauté garlic in oil. Add meat and brown. Pour in red chili and allow simmering until meat is tender. Season with salt and pepper if need be.
Please Note: make the meat BEFORE the sauce and use meat drippings for your sauce recipe
Red Chili
(short cut version)
(short cut version)
I will send whole chili pod process recipe to those who ask for it
Base for many Entrée’s
A thousand times at least I watched Mother make this chili. I had duplicated it. I had perfected it. But still, something seemed to be missing. Annoyed by this one day I telephoned here and complained. You can imagine my shock when she said these words to me. “ Well, did you use the secret ingredient?” OH MY GOODNESS! Some 20 years later she lets me in on it? I was furious with her! What secret? I do it just like you Ma! I shrieked back into the phone line! She sounded quite serious and told me that I should have watched more carefully, because she always puts a teaspoon of peanut butter in the sauce because THAT’S the way her Mother did it! I said well, did Grandma keep this information from you too? She never did answer me so I am sure that there has been a conspiracy here.
TIP: Keep an Eagle Eye on these women with their family secrets!
1/3 cup Oil (is best if you have some meat juice included in this)
1 crushed garlic clove
1/3 cup flour
1/3 cup New Mexico Chili Powder (California is more mild)
Chicken broth to desired consistency
The secret ingredient
Salt to taste
In a medium skillet, with medium heat, sauté garlic in oil. Brown the flour in oil. Then add chili powder and brown as well. Be very careful not to scorch chili. (You will have a browned paste) Slowly begin to add broth while whisking consistency to break the paste back down.
(No Lumps) When you reach a desired “gravy like” consistency, add salt and secret ingredient.
1/3 cup New Mexico Chili Powder (California is more mild)
Chicken broth to desired consistency
The secret ingredient
Salt to taste
In a medium skillet, with medium heat, sauté garlic in oil. Brown the flour in oil. Then add chili powder and brown as well. Be very careful not to scorch chili. (You will have a browned paste) Slowly begin to add broth while whisking consistency to break the paste back down.
(No Lumps) When you reach a desired “gravy like” consistency, add salt and secret ingredient.
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6 comments:
MMMMM....I wanna come!
ROFL @ your Ma. I love it, hysterical.
I remember the first time I met her, driving in the car, she raised one eyebrow at you or me, I took my hand to her eyebrow and gently put it back in place.
treasure your time with them all this week, take lots of pictures, make lots of memories.
and....send them my love.
B.
Wishing you a destressed time, enjoy! I can't wait to hear the stories... And YES I want the entire chili pod recipe.... Peanut butter, really?????? Have a great week......
Have agreat week and treasure the time. We'll be waiting when you return.
Have a fabulous visit, Gina! I'm gonna keep my nose to the wind and see if I can smell the chili cooking! ;-)
THANK YOU! I have always used canned chile colorado sauce for my pozole. My mother passed on April 11, 2011, and I dunno why but I wanted to make pozole for a couple of weeks now. So started a pot last night. It didn't taste right. I have to tell you, my mother was NOT a great cook. God bless her, she tried. Anyhow, I stumbled upon your recipe and went to the market for the ingredients. I saw cumin and, for whatever reason, I pulled it, too. I made the sauce per your instructions and it was so good. So I added it to the pozole. I kept hearing my mother say in the background saying it needs cumin. I remember hearing he saying it when I was younger. So, on a whim, I opened up the cumin and I said "That's it!" I added that to the pozole and I smiled and said "Thank you, Mother. Yes, it needed the cumin." Thank you for letting me share this moment with my Mother. God bless you!
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