Omelette with Chile con Carne
by: GRSimpsonPosted on:

Omelette with Chile Colorado

What a great way to start the day.

I made a pot of chili colorado two days ago. A large pot. More than I should have made. I don’t mind chili colorado leftovers because there are a lot of ways to use them up, with chili colorado omelettes being right up there at the top. My wife hates (strong word, but true) anything other than cheese on her eggs, so a chili colorado omelette was not in the cards for her. I enjoyed it by my lonesome.

CHILI COLORADO

INGREDIENTS

For the Sauce

  • 6 ancho chili peppers, stemmed and seeded
  • 6 guajillo chili peppers, stemmed and seeded
  • 2 pasilla chili peppers, stemmed and seeded
  • 3 chiles de arbol, stemmed and seeded
  • 1 tablespoon Mexican oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste

For the Chili

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 jalapeno chili peppers, chopped (optional)
  • 4-5 cloves garlic, chopped
  • 2.5 pounds beef chuck roast, cut into bite-sized chunks
  • ¼ cup flour
  • Salt and pepper to taste
  • 2 cups beef stock chicken or vegetable stock

INSTRUCTIONS

  • Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
  • Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
  • Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.
  • Strain the sauce and set aside.
  • Heat the olive oil in a large pot or Dutch oven to medium high heat.
  • Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them.
  • Brown the beef on all sides, about 5 minutes. Remove to a plate and set aside.
  • Reduce the heat to medium heat. Add the onion and peppers and cook until softened, about 5 minutes.
  • Add the garlic and cook 1 minute, stirring a bit.
  • Add the red chili sauce and stock and bring to a boil. Add the browned meat back to the pot.
  • Reduce the heat, cover, and simmer for at least 30 minutes to let the flavors develop. Longer is better, 2 hours or more for melt-in-your-mouth tender beef.
  • If you’d like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved.
  • Serve!

Recipe is from the Chili Pepper Madness website.