Grandfather’s Chile Colorado
*4 Lbs Beef Chuck Roast
- 2 Tablespoons cumin
- 4 Tablespoons chili powder
- 2 Tablespoons dried oregano
- 2 Tablespoons Kosher salt
- 2 Tablespoons granulated garlic
- 2 Tablespoons granulated onion
- 2 Tablespoons Italian seasoning
- 2 Tablespoons paprika
- 3 Tablespoons brown sugar
- 1 Teaspoon cayenne pepper
- 1/4 Teaspoon cinnamon
- 1/4 Teaspoon turmeric
- 6 oz. tomato paste
1 Cup all purpose flour (add 2 Tbls Kosher salt, and 1Tbls ground black pepper to the flour)
- 1 Cup of your favorite Manzanita Creek Zinfandel
- 4 Cups of boiling water
- 1 Cup beef or chicken broth
4 to 5 lb. beef chuck roast cut into 1 in cubes, flour the meat in paper shopping bag ( Pop Salerno would do this step using masa, or corn flour). Brown beef in cast iron dutch-oven over med-low heat with olive oil. remove meat to platter, add two medium finely chopped yellow onions cook down to just browning. Add all spices, allow spices to volatilize, then de glaze with red wine, add beef back to pan, pour in chicken broth and boiling water..
*NOTE:** garden seasoning, Italian seasoning are adaptations….Pop used to use everything from his own dried stuff…dried citrus to whole dried chilies... I'm Lazy and I use high quality fresh spices from: https://rockymountainspice.com/
Cook on stove top, stirring every quarter hour for 2 to 3 hours.
Serve with beans, rice and fresh corn tortillas. Pop also used to make breakfast with this stuff: cook two eggs. In olive oil, cover them in Chile and serve with well browned, fried - cubed potatoes and a buttered piece of French bread.