Thursday, November 29, 2012

Recipe: Coloradan Green Chili

There's something about chili on a cold winter's evening that's purely Coloradan. It's hearty and warm and.. just.. delicious. Southern Colorado is best known for it's amazing Green Chili recipes dishes. Burritos, omelets, potatoes and smothered in pork or vegetarian Green Chili are some of my favorites, or just a bowl of the stuff, topped with cheese and sour cream.

My sister-in-law has a recipe that we've all grown to love in the family and she's agreed to let me share it here. So, without much further ado, I present to you a Coloradan Green Chili.

Coloradan Green Chili

2lbs Meat (we use ground elk or pork)
3 14oz cans Diced Tomatoes
2 14oz cans Pinto Beans
Jar of 505 Green Chile sause (Large jar is pictured, but you only need a small one)
24oz can of Green Enchilada
1/2 cup chopped Onion
10-12 Roasted Green Chiles, cut into chunks. Use whichever temperature you want.

We prepare everything in a large pot (or dutch oven, or crock pot).

Brown meat the with the onion. You want to REALLY brown the meat, because while it simmers it will soften up a bit. Don't stir it too much while you're cooking the meat so that it really darkens.

In your large pot, add the rest of the ingredients. Stir well and bring to a boil.

Once it reaches a boil, reduce to simmer for at least 4 hours. The longer you let it simmer the better, as the flavor grows. The second day tends to taste better than the first.

If you used meat that produced a bit of grease, make sure you skim that off the top occasionally. You want the chile to be more brothy and chunky than greasy.

The longer the chili simmers, the more flavorful it will be. Once it's simmered for long enough, help yourself to a heaping ladle full, top with your favorite extras, and enjoy.

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