Low Slow & Dough Chilli Colorado Recipe

Chilli Colorado Recipe by Low Slow & Dough (Adapted from a Chef Aaron Sanchez recipe)

Introduction and Special Offer - Low Slow & Dough

I wanted to go a step further and offer anybody who’s interested packs of all of the Chillis and Spices they’ll need for the recipe (I’ve put an * next to those items on the recipe menu).

I’m happy to mail the packs (for free) out to anybody who is interested, as long they are happy to post results on Facebook and/or Instagram tagging both Low Slow & Dough (see below) and Woodside Ferry Village (Facebook: @WoodsideFerryVillage | Instagram: @Woodside4Food) . Contact Low Slow & Dough for the Chilli/Spice Packs offer by messaging either on Facebook: @lowslowanddough | Instagram: @low_slow_and_dough

The Recipe

A rich beefy family classic that can be simply served with rice, cheese, chopped onion and coriander. For the creative home chef, it can be used as a filling for cheesy 'Enchiladas' or even as the star of the show in your own interpretation of the legendary 'Burrito'.

INGREDIENTS 1.5 lts Beef stock 3 *Guajillo chillis, stemmed & de-seeded 3 *Arbol Chillis, stemmed & de-seeded 3 *Ancho Chillis, stemmed & de-seeded 3 *Pastilla Chillis, stemmed & de-seeded 1.5kg Beef Joint (chuck, brisket or braising) 60ml Vegetable /Olive Oil

1 Large onion, diced 1 Bell Pepper, diced

1 Carrot, diced 4tsp Salt

6 Garlic Cloves, minced 1tsp Cumin Powder

1tsp *Dried Mexican Oregano

1 *Cinnamon Stick

3 *Bay Leaves 50ml Apple Cider Vinegar

1tsp Honey

NSTRUCTIONS Ideally, at least 2 hours prior to beginning the full recipe.Trim fat from the Beef and cut into approximately 1" cubes, season generously with 3tsp Salt and leave to allow salt to tenderise the meat. In a saucepan bring 500ml stock to a simmer. Place a dry pan/skillet over medium-high heat and toast the chilli’s in batches, (if need be) until fragrant and pliable (around 30 secs per side), then transfer into the simmering stock (weight down with a small bowl if they won't stay submerged), and set aside to steep for 30 minutes.

Once cooled, blend the chillis with the steeping stock until completely mooth (around 90 secs), then sieve the contents into a fresh bowl. Warm half of the oil in a large, heavy-bottomed pot over medium-high heat and separately, line a baking sheet with paper towels or a metal rack.

Working in batches so not to over crowd, sear the pieces of beef undisturbed for 3 minutes minimum on one side only, until nicely browned. Transfer immediately to the lined sheet, leaving one side raw (this helps it stay tender when it braises), and repeat with the remaining pieces. Decrease the heat to medium and add the remaining oil, then the onion, bell pepper, carrot, and remaining tsp salt and saute, stirring regularly, until softened with a little colour (5 to 10 mins), then combine the minced garlic, cumin, Mexican oregano, and cinnamon stick and fry for a couple of minutes until fragrant.

Add the remaining lltre beef stock to the pot, along with bay leaves, apple cider vinegar, honey and chilli puree. Increase heat to high until the sauce comes to a simmer. Option 1: Reduce heat to medium-low, and cook mostly covered, stirring occasionally, until the meat is fall-apart tender (around 2.5 hours).

Option 2: Alternatively, place the covered pot into a preheated 160°c oven, until meat is very tender (around 2.5 hours). Serve with rice, cheese, chopped coriander & onion, or get creative with cheesy enchiladas or delicious burritos.

If you want to download the recipe please click the link below:

LSD Recipe 2
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