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Chile Colorado

Reviewed: Feb. 12, 2013
This was a great recipe. I moved from CA to WI 5 years ago, only to find out that the Mexican restaurants here don't have two things that I love..chili colorado and Sunday brunch. I wanted a bit more flavor, so I added 1 tsp of garlic powder, onion powder, cumin, salt, and chili powder. This is as good as the chili colorado in my favorite mexican restaurant in CA, but it's not quite as hot. If you like your chili colorado with a bit more heat, substitute some or all of the dried chilis with something with more kick. I did depart from the general preparation a little. after I sauteed the onions, I put them in the blender with the chili puree and pureed them in. The sauce did come out a little thinner than I wanted it, so I added 1/4 cup cold water with 2 tbsp corn starch and that made it the perfect consistency. To those who have commented that it came out like beef either have a strange idea of stew is or you did it wrong.
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