How to Make Chili Colorado Part 2

beef chuck

🥗Healthier: lean turkey

💰Cheaper: ground beef

Ground beef is often less expensive and still flavorful.

dried ancho chiles

🥗Healthier: fresh bell peppers

💰Cheaper: canned tomatoes

Canned tomatoes provide a similar texture at a lower cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Water with bouillon is a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

Boil the dried chili peppers and spices.

Let the peppers cool slightly before handling.

Transfer the cooled peppers in small batches to a food processor.

Puree the peppers until smooth, keeping bits and seeds for a rustic sauce.

Strain the puree through a strainer to remove skins and seeds, working it through until mostly just skins are left.

Add a couple of tablespoons of half and half to the puree to make it smoother and less spicy.

Prepare a pan with hot oil for cooking the meat.

Cube rib eye and brown it quickly in the hot oil until just browned on all sides.

Fold the browned meat into the thicker chili sauce to combine.

Slice the meat into strips for a more elegant presentation.

Plate the dish with rice down the center and arrange the meat and sauces on either side.

Garnish with a touch of cheese and a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary