Chili Colorado means chunks of BEEF, NOT PORK in spicy, sweet red sauce.
2 -3 pounds beef shoulder or chuck roast, cut into 1-inch cubes
1⁄2 cup Wondra flour
4 tablespoons avocado oil
5 teaspoons REAL chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon California sweet paprika
6 ounces tomato paste
2 cups water
Fresh ground salt and pepper
- Coat beef cubes in Wondra flour, shaking off all excess. This step is important because the flour also helps to thicken the sauce in the end.
- Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. Do not under cook. You want a good sear with a lot of color. COLOR=FLAVOR
- Whisk together the tomato paste and water.
- Add spices and sugar, blend well.
- Bring this to a slow boil over medium high heat.
- Reduce heat and season with salt and pepper.
- Cook over low heat slowly for about 1 1/2 to 2 hours until the beef is tender and beginning to fall apart.
- Serve with tortillas and refried beans.
- Garnish with lime and cilantro.