Chili Colorado is the perfect addition to a cold winter's day. Enjoy it with warm tortillas, in a taco, in a burrito, or just eat it straight out of the pot. Inspiration for this recipe came from Rick Martinez of the Bon Appetit Test Kitchen.
— Smokey Solis, Communication and Education Specialist
Ingredients
- 2 lbs venison roast, cut in half-inch cubes
- 3 ancho peppers, dried and deseeded
- 3 pasilla peppers, dried and deseeded
- 3 quajillo peppers, dried and deseeded
- 8 cups chicken stock
- 10 cloves garlic, chopped
- 3 Tbsp vegetable oil
- 1 Tbsp ground cumin
- 3 tsp Mexican oregano
- 3 tsp fresh sage
- 2 bay leaves
- Salt and pepper
Directions
- Bring 3 cups chicken stock to boil.
- Remove stems form peppers, place into a large bowl, and pour hot chicken stock over peppers. Cover with plastic wrap; allow to soak for a half-hour.
- Put chiles and stock into a blender and mix to make a smooth puree; set aside.
- Heat vegetable oil in a heavy pot on medium-high. Brown venison. A darker crust on some meat chunks is desired.
- Once meat is browned, add cumin, oregano, sage, bay leaves, and garlic to pot. Stir until fragrant.
- Pour remaining chicken stock in pot with meat and simmer for an hour.
- Pour chile puree into pot and simmer 45 minutes. The mixture will darken and thicken over time; adjust simmer time depending on desired thickness of sauce.
- Serve with warm tortillas, rice and beans.
