Chili Colorado Recipes Bobby Flay

Colorado Chili Recipe Sandra Lee Food Network

WEBNov 21, 2016 · Directions. Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides. Place in a …

Rating: 5/5(22)
1. Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides.
2. Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat.
3. In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker.
4. Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion

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Red Beef Chili Recipe Bobby Flay Food Network

WEBJun 7, 2015 · Deselect All. 7 tablespoons canola or vegetable oil. 4 pounds bottom round beef, cut into 1/2 -inch cubes. Kosher salt and freshly …

1. Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
2. In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
3. Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
4. Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.

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Deep and Smoky Chili Colorado Sip and Feast

WEBJan 24, 2024 · Remove the stems and seeds from the dried chile peppers. Toast the chiles in a dry pan over medium heat for 30 seconds per side …

Rating: 5/5(3)

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