CHILI COLORADO

Chili Colorado is Ms. Goofy's favorite dish to order in Mexican restaurants. She had a craving for this spicy stew of red chile pepper and beef cubes. Chilebrown will come to her rescue. There will be the usual Mad Meat Genius flairs. The meat will be grilled on a Mesquite fire. Traditional chili colorado does not have tomatoes. Today's dish will have some beautiful vine ripe tomatoes from the garden. These red orbs will be grilled with some onion and garlic. This will heighten and enhance the sugars by its kiss of fire. All this will be combined with fresh chile powder and simmered slowly for an hour. I can taste it all ready.

Chil Colorado

1. 1/2 cup of New Mexican red chile powder
2. 1/2 cup of Chimayo chile powder
3. 1 tablespoon cumin powder
4. 2 teaspoons oregano
5. 1 tablespoon honey or sugar
6. 6 tomatoes
7. 1 large onion
8. 1 head of garlic
9. 4 cups of water
10. 4 pounds of chuck steak
11. 1/2 cup of your favorite rub
12. salt to taste

Wrap the garlic in foil and bake for 30 minutes at 375 or until creamy. Reserve. Rub your meat with rub and let come to room temperature. Start a hot fire. I used mesquite wood. You are going to sear the meat. The goal is not to cook entirely through. Cook meat until well browned and reserve. Roast tomatoes and onions over fire also. Place roasted onions, tomatoes, garlic and 1/2 cup of water into blender. Give it a spin. Place your mixture into large pan with rest of water. Take your meat and cut into desired size cubes. Remove all visible fat. Place in pan. Add chile powders, organo and salt. Simmer for one hour. The sauce will thicken and the meat should be tender

We served this over rice. The meat was very tender. The chili stew warmed our soul. This is comfort food all the way to the moon Alice. This chili colorado taste even better the next day. We are looking forward to tomorrows today.