Chile Colorado II

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(17)

My mother in law got this recipe from a fire man. It is one of their favorites in the fire house, now it is one of ours. Serve with Flour tortillas, rice, and a sprinkling of cheese, if desired.

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Prep Time:
20 mins
Cook Time:
3 hrs
Total Time:
3 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 2 tablespoons vegetable oil for browning

  • 5 pounds beef chuck, cut into 1 1/2-inch cubes

  • flour for dredging

  • 2 (28 ounce) cans whole peeled tomatoes, mashed

  • 2 (7 ounce) cans diced green chilies

  • 12 serrano chiles, finely chopped

  • 2 small yellow onions, finely chopped

  • 12 fluid ounces beer

  • 20 fluid ounces water

  • 2 tablespoons cumin

  • 1 bunch cilantro, chopped

  • salt and pepper to taste

Directions

  1. Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.

Nutrition Facts (per serving)

755 Calories
48g Fat
28g Carbs
49g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 755
% Daily Value *
Total Fat 48g 62%
Saturated Fat 18g 89%
Cholesterol 172mg 57%
Sodium 1646mg 72%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 18%
Total Sugars 10g
Protein 49g 98%
Vitamin C 79mg 87%
Calcium 143mg 11%
Iron 10mg 56%
Potassium 1178mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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