I’ve been working on perfecting smaller batches (4-quart sauce pan versus 3-gallon soup kettle) of my chili colorado. There are dozens of methods and recipes for chili colorado, and it seems like everyone and their mother makes it differently. The basic ingredients are easy to find – beef, guajillo and ancho chiles, beef broth, onion, garlic, cumin, and other seasonings depending on your tastes – and it’s easy to make. And of course, it tastes delicious.
I added a small amount of finely ground corn tortilla to my latest batch for thickening and it turned out okay. It gave it more texture than when I use corn meal or masa harina, and I’m not sure if I like that. It didn’t keep us from eating every bit of it over the next three days, though. Chili colorado in tacos, in burritos, on a plate with rice, and by the bowl. No complaints.