HomeChili Red Meat Chili – (Carne Chili Colorado)

Red Meat Chili – (Carne Chili Colorado)

Posted in : Chili on by : Daphne


3 x white onions quartered8 x tomatillos peeled, washed4 x tomatoes quartered8 x garlic cloves peeled1/2 lb ancho chiles stemmed, seeded,and deveined1/2 lb gaujillo chiles stemmed, seeded,and deveined1 qt chicken stock1 tbl ground cumin1 tbl ground coriander1 tbl ground mustard seed1/4 cup extra-virgin olive oilSalt to tasteFreshly-ground black pepper to taste1 x flank steak or brisket – (1 1/2 to 2 lbs)2 cup water12 x tortillasShredded Monterey jack


Preheat the oven to 500 degrees.

On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree oven until the vegetables start to get a little charred on the outside. Remove and set aside.

On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside.

In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside.

In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes.

Preheat the oven to 350 degrees. Preheat a grill or grill pan on high.

Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky.

Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve.

This recipe yields 4 to 6 servings.