Chili Colorado

Name: Chili Colorado
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs boneless beef chuck roast; 8 ounces boneless pork butt; 2 tablespoons olive oil; 1 medium onion, chopped; 1 garlic clove, minced; 2 1/2 teaspoons chili powder; 1/4 teaspoon ground cumin; 1 small bay leaf; 1/2 teaspoon salt; 1 1/2 cups canned tomato puree; 1 cup water

Submitted by Lightly Toasted

"A wonderful flavorful, savory Mexican dish. I use it to make burritos, eat plain with tortillas, on tostadas, whatever."

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Ready In:: 2hrs
Ingredients:: 11
Serves:: 6

ingredients

1 ¹⁄₂ lbs boneless beef chuck roast
8 ounces boneless pork butt
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 ¹⁄₂ teaspoons chili powder
¹⁄₄ teaspoon ground cumin
1 small bay leaf
¹⁄₂ teaspoon salt
1 ¹⁄₂ cups canned tomato puree
1 cup water

directions

Cut the pork and beef into strips about 1/8 inch thick by 1/2 inch wide, trimming away excess fat.
Heat the oil in a large pot over medium-high heat.
Add enough meat to cover the bottom of the pot.
Cook until browned, about 4 minutes.
Transfer to a bowl, and continue with another batch of raw meat until all is cooked.
Return all of the meat to the pot and add all the remaining ingredients.
Bring to a boil and cook over medium heat for 1 1/2 hours (or bake covered in a 400°F oven for 1/2 hours).
Serve rolled in warmed tortillas, with sour cream and salsa.