Chili Colorado

Name: Chili Colorado
Ingredients: 1 12 lbs boneless beef chuck roast; 8 ounces boneless pork butt; 2 tablespoons olive oil; 1 medium onion, chopped; 1 garlic clove, minced; 2 12 teaspoons chili powder; 14 teaspoon ground cumin; 1 small bay leaf; 12 teaspoon salt; 1 12 cups canned tomato puree; 1 cup water

11 ingredients

8 steps

Ingredients

1 12 lbs boneless beef chuck roast
8 ounces boneless pork butt
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 12 teaspoons chili powder
14 teaspoon ground cumin
1 small bay leaf
12 teaspoon salt
1 12 cups canned tomato puree
1 cup water

Directions

1

Cut the pork and beef into strips about 1/8 inch thick by 1/2 inch wide, trimming away excess fat.
2

Heat the oil in a large pot over medium-high heat.
3

Add enough meat to cover the bottom of the pot.
4

Cook until browned, about 4 minutes.
5

Transfer to a bowl, and continue with another batch of raw meat until all is cooked.
6

Return all of the meat to the pot and add all the remaining ingredients.
7

Bring to a boil and cook over medium heat for 1 1/2 hours (or bake covered in a 400F oven for 1/2 hours).
8

Serve rolled in warmed tortillas, with sour cream and salsa.