Grandfather’s Chile Colorado


  • 2 T cumin
  • 4 T chili powder
  • 2 T parsley
  • 2 T oregano
  • 2 t sea salt
  • 2 T garlic powder
  • 2 T onion powder
  • 2 T Italian seasoning
  • 2 T paprika
  • 2 T garden seasoning
  • 3 T brown sugar
  • 1 t cayenne pepper
  • 1/4 t cinnamon
  • 1/4 teaspoon turmeric
  • 6 oz. tomato paste
  • 1 cup of your favorite Manzanita Creek Zinfandel
  • 1 cup of Manzanita Creek Chardonnay
  • 2 cups of water
  • 1 cup of chicken broth

4 to 5 lb. beef roast, eye of round or rump, cut into 1 in cubes, flour 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 volatize, then deglaze with red wine, add beef back to pan, pour in red & white wines and chicken broth, and water (boiling hot)..

*NOTE:** garden seasoning, and Italian seasoning are adaptations….Pop used to use everything from his own dried stuff…citrus to chilies

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.