Chili Colorado
This popular Mexican stew simmers together flavorful red chili sauce and tender beef for a warm, hearty dish. Serve with Spanish rice and tortilla chips.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at schoolfoodhandler.com.
Cooking tools:
- Stockpot
- Fine-mesh sieve
- Mixing bowl
- Blender
- Immersion blender
- Skillet
- Baking sheet
- Oven
- Stove
- Tilt skillet
- Instant-read thermometer
- Airtight container
Ingredients
- Beef, stew 1″ cut | 14⅞ pounds
- Oil, Extra Virgin Olive | 2 ounces
- Tomatoes, Fresh, Large | 3½ pounds
- Jalepeno, fresh, whole | 12 ounces
- Onions, Yellow, large | 7 ounces
- Garlic, raw | 2 ounces
- Salt, Kosher | 1 ounce
- Pepper, Black, ground | ½ ounce
- Base, Beef, Low Sodium | 2 ounces
- Water | 1½ gallons
- Chili, Dry Guajillo | 1½ pounds
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