I had just got in some different chile powders and wanted to play with them.\u00a0 Chile Colorado has always been one of my favorites and it seemed well suited to one of my favorite cooking appliances:\u00a0 the slow cooker or crock pot.\u00a0 I’d never made Chile Colorado before so I did some research.\u00a0 It would appear the best Chile Colorado recipes use no tomatoes, but I wanted to use a lot in mine – so Chile Coloradical was born!<\/p>\n
Ingredients (feeds 6)<\/strong> Put the flour and 1 tsp of the salt in a\u00a01 gal zip lock bag.\u00a0 Shake to combine.\u00a0 Add the beef and shake until all the flour coats the beef.\u00a0 Heat a large skillet with the oil.\u00a0 When it’s hot, brown the beef on all sides.\u00a0 Remove from heat and set aside.<\/p>\n In the slow cooker, add the tomato sauce, stewed tomatoes, the remaining 2 tsp of salt, pepper, chile powders, brown sugar, cumin, garlic and onion.\u00a0 Stir well to combine.\u00a0 You can taste and adjust at this point, but if it seems just a little too hot for your taste, then it’s just right (cooking the beef will mellow it).\u00a0 See adjustment notes below.\u00a0 Add in the beef, stir well and cover.\u00a0 Cook on medium for 8\u00a0 to 10 hours.<\/p>\n I served this with brown rice and it was perfect with it.\u00a0 You could also serve it with “spanish rice” but there’s no need – there will be plenty of sauce for the rice.\u00a0 Add a nice salad (with my vinaigrette recipe of course!) and you have a nice meal.<\/p>\n This recipe had just the right amount of chile flavor and just enough heat to be interesting but not be too hot.\u00a0However I don’t like things too spicy.\u00a0 If you want more heat, increase the chile de arbol powder.\u00a0 If you want more chile flavor, use more ancho powder.\u00a0 If you try to substitute regular “chili powder” this will not taste the same.\u00a0 (If you are too lazy to seek out these powders and you must<\/em> use regular chili powder, then I would use 2 tbs, add\u00a01\/4 tsp cayenne powder (or more, to taste) and leave out the cumin as this will already be in the chili powder.)<\/p>\n I use cross rib roast but you could use any inexpensive cut.\u00a0 After slow cooking it will be fork tender!<\/p>\n You can make this up the night before and put the crock in the fridge.\u00a0 In the morning, take it out and start heating.\u00a0 By dinner it will be ready!<\/p>\n \u00a0<\/p>\n","protected":false},"excerpt":{"rendered":" I had just got in some different chile powders and wanted to play with them.\u00a0 Chile Colorado has always been one of my favorites and it seemed well suited to one of my favorite cooking appliances:\u00a0 the slow cooker or crock pot.\u00a0 I’d never made Chile Colorado before so I did some research.\u00a0 It would […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[75,71,78,74,76,72,73,20,19,77,18],"_links":{"self":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/18"}],"collection":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18"}],"version-history":[{"count":0,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/18\/revisions"}],"wp:attachment":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 14.5 oz can of Stewed Tomatoes
\n1 14.5 oz can of Tomato Sauce
\n2 tbs ancho chile powder
\n1 tsp chile de arbol powder
\n2 tbs dark brown sugar
\n3 tsp kosher or sea salt (divided)
\n1\/2 tsp pepper
\n1\/4 tsp cumin
\n1 large fresh garlic clove, minced
\n1 medium yellow onion, diced
\n1.5 lbs cross rib roast, fat trimmed and cut into 1″ cubes
\n1\/4 cup flour
\n1 tbs vegetable oil<\/p>\n