Reviewed: Aug. 23, 2009

I got the same result came out like beef stew. maybe used to much flour next time will my m-i-l recipe.

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Reviewed: Jul. 31, 2009

This was very good! It was a little bland for us at first though so I added some cumin, mexican oregano, and garlic powder. My hubby loved it, but I thought a pinch if chili powder would have really taken it to another level. Thanks for the great recipe!

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Sandy Sunshine

Cooking Level: Expert

Home Town: Princeton, Minnesota, USA

Living In: Blaine, Minnesota, USA

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Reviewed: Jun. 21, 2009

If I could give it 10 stars I would!!! I did add alittle more salt to it and thickened it up a tad at the end with some corn starch... and it was SO GOOD! My family loves Chile Colorado! and my mom always made it when I was a kid, but it was with a Chili mix, it was good, but I wanted to try something more authentic.. I made it for my dad for fathers day and he LOVED IT! Super authentic! makes you feel like you are eating a mexican resturant! Thank you so much for sharing this recipe!

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Tipp

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Reviewed: Apr. 22, 2009

YUMMY! I am going to add a little more salt, or garlic...something next time to give a little extra oomph. But this was great. I will definitely make this again.

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pritty1npink

Cooking Level: Beginning

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Reviewed: Mar. 5, 2009

This recipe was really good. I grew up eating Chile Colorado and am happy to have found this recipe. The interesting thing is Chile Colorado is supposed to be meat with a red sauce, a traditional Hispanic dish. It isn't supposed to be made with beans thrown in it as a typical chili (not chile) would have so I am confused when people add beans to this dish. i come from a Hispanic family and they have all made it with the meat and red sauce. Anyhow, this recipe is perfect. I made it with pork roast instead, which I cut up. I also couldn't find any New Mexico chiles so used California chiles and added some New Mexico chile powder, about 1 tsp, to the sauce mixture. Since I used pork, I used chicken broth, 2 cups, to the pot. Served with rice, beans and tortillas. It was fabulous.

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naedwards

Cooking Level: Intermediate

Home Town: Palm Springs, California, USA

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Reviewed: Feb. 28, 2009

This chile had excellent flavor but is definitely a labor of love. Next time I will buy the meat already cut up to save some time, and possibly leave out the flour?? maybe... I gave this recipe 4 stars only because I found it nearly impossible to brown the meat in the simmering pot. I ended up browning the meat in a skillet. With that said I'd still make it again just with a few small changes in mind.

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Erika

Cooking Level: Beginning

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Reviewed: Jan. 17, 2009

This was my first time trying Chili Colorado. It was not difficult and I liked the finished product. I followed the recipe, will make again but I will experiment with some spices to give it a little more kick! Thanks for the recipe.

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cliffyg

Cooking Level: Intermediate

Home Town: Loris, South Carolina, USA

Living In: Summerton, South Carolina, USA

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Reviewed: Jan. 8, 2009

Best thing I ever prepared, according to friends. I had some trouble with the straining, so probably didn't get as much of the chiles as I should have. Also only let it cook for 2 hours, so the sauce wasn't as thick as it should've been. Even with those mistakes, it still came out superb.

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Haidon

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Reviewed: Dec. 15, 2008

Very good recipe! I added 2T. minced garlic, 1t. Mexican oregano, 1/2t. ground cinnamon, 1/2 t. cayenne, 1/2 t. ground cumin and 1/2 t. ground coriander seed and it was great. I would definitely make this again. Thanks for sharing!

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Scuba_Steve

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Reviewed: Dec. 14, 2008

Excellent!! We couldn't stop tasting it while it was simmering it was so good. I followed the original recipe and added all of the other ingredients suggested in the comments. Next time I will use stew meat instead because cutting and trimming the meat was very time consuming. Thank you for the best Chile Colorado I've had since moving away from our favorite restaurant 15 years ago.

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Cheryl

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 1, 2008

Started the recipe as is, but found that the it was bland and without much flavor. Ended up adding 1 tbsp of cumin and about 5 cloves of garlic (pressed...would add in the puree next time), with these additions it's a 4 star, but as is this recipe is only a 3 star.

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KQUINONES

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Reviewed: Nov. 10, 2008

This recipe ROCKS! I kept thinking as I was browning little pieces of meat, that this had better be worth it!! Then I was also thinking that I'd add cumin & garlic towards the end of cooking... but it smelled and looked soooo good that I didn't want to risk ruining it (and I add cumin to EVERYTHING) I just made it as is and I will never make it any other way. My husband LOVED this! Thanks so much for an awesome recipe!!!

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Spryte

Cooking Level: Expert

Home Town: Wakefield, Massachusetts, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 6, 2008

spectacular! my husband's from Salinas, a farming city in CA and he LOVES Mexican food, the more authentic the better. We can't get it here in CT so it's up to me. This recipe is a bit of work but it is worth every minute of the effort. I have a huge batch cooking now. I'll freeze it in portions so we have this for a while. My small changes are that I puree a large fresh tomato, 3 cloves of garlic with the chilis. Then add a bay leaf and small pinch of Mexican oregano to the sauce for the first couple of hours of cooking. Also I sprinkle the flour, pepper & salt on the meat...not much...just enough to make a light coating so it browns nicely. Thank you for sharing this wonderful recipe. :)

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CookyMonky

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Nov. 2, 2008

Thank you so much for publishing this recipe - I made it today for a family birthday and it went down a treat. Thanks to Jen Z for the serving suggestion - Limes, Cilantro, Onion and Corn tortillas were perfect. The flavor of the beef was fantastic and worth every minute of the prep time.

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music2work2

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Reviewed: Oct. 25, 2008

I made this tonight for my husband and he loved it!! I added some cumin towards the end. The only thing I would recommend is to cut back on the salt a little. It was a tad bit too salty. But other than that it was delicious!

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Strwbrywn20

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

Excellent recipe. It's not spicy at all, which makes it a great base recipe. You can split up the batch and add some heat for the people that like it and leave it mellow for everyone else!

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Skifoot

Cooking Level: Intermediate

Home Town: Fillmore, California, USA

Living In: Sandy, Utah, USA

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Reviewed: Oct. 3, 2008

This is a great recipe, just what I was looking for. Easy and Tasty. The only changes I made was not using the flour, I didn’t feel it was needed. The chili broth will thicken while cooking with the lid removed. I did add Garlic to the onions and some oregano to the chili puree. This is a definite keeper.

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Paula Y.

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Reviewed: Aug. 30, 2008

Really great recipe for authentic Mexican red chile...To make it perfect for me I added/changed as follows: 2 pounds cubed meat (I know, it's a lot less) 4 c total water for recipe, all of which I add to puree with the chiles, add 1 1/2T cumin, 1T chile powder, 1T crushed red pepper, 1t Mexican oregano, 1/4t thyme, and 2 cloves minced garlic. Use remainder of flour to thicken, sauce should be slightly thick and gravy-like when done. Thanks for a super recipe...

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Deb C

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

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Reviewed: Aug. 3, 2008

My husband's favorite dish to order at Mexican Restaurants is Chile Colorado. Now, with this recipe we can make it just like at the restaurant, but for a lot less money. We used dried California Chilies, which seemed to work very well. Great recipe! Make sure to allow time for the beef to cook and become very tender.

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