Chili Colorado

SUBMITTED BY: Ron Shepherd PHOTO BY: POLARBEE

"This is a rich, mild chili and pork stew. It is one of my favorite things, which I like to eat from a bowl with plenty of saltine crackers and a salad on the side. It's also good served over rice or chili beans."

PREP TIME	15 Min
COOK TIME	1 Hr 40 Min
READY IN	1 Hr 55 Min

SERVINGS & SCALING

Original recipe yield: 1 quart

USMETRIC

About scaling and conversions

INGREDIENTS

3 tablespoons all-purpose flour
1 1/2 pounds boneless pork, cut into 1 inch cubes
1 tablespoon bacon drippings, or vegetable oil
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1/4 cup chopped onion
1 (4 ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
salt and black pepper to taste
3 cups water

READ REVIEWS (7)

DIRECTIONS

Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.
Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 9, 2007 by Maura

I used a leftover pork roast, which worked beautifully. My son went back for seconds saying, "Man, this chili is good." I like mine with a bit more fire, so next time I may add a pinch of cayenne. I think it could use a little more garlic, too. I served it over rice, with pinto beans, then the chili on top. A great way to use left over pork!

3 users found this review helpful

Reviewed on Jan. 20, 2008 by itsmemo

the recipe was good the family loved it. very simple and easy to make. good for a meal to prepare and then leave on the stove simmering for hours. only problem was not enough sauce. next time make more sauce. it thickens alot while cooking

2 users found this review helpful

Reviewed on Dec. 17, 2007 by Rocky Hill Gal

I don't think it gets any easier than this. Full of great flavor! The heat level is just right, too. It has some punch but doesn't overpower the flavor of the meal. I served it with brown rice, whole wheat tortillas, and sour cream. My husband went back for thirds.

2 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

Recipe Submitter:

Ron Shepherd

	Cooking Level: Intermediate Home Town: Kansas City, Missouri, USA Living In: Garden City, Missouri, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO

Tell us about the products you choose when shopping. TAKE THE SURVEY

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 484

Total Fat: 33g
Cholesterol: 105mg
Sodium: 401mg
Total Carbs: 11.5g
Dietary Fiber: 2.2g
Protein: 34.5g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

User Name	Password

Remember me? Forgot password?