Chile Colorado

  1. 2 pounds stewing beef, cut into 1-inch cubes
  2. 1 large onion, chopped
  3. 6 garlic cloves, finely minced
  4. 1 (28-ounce) can tomatoes, diced
  5. 1/2 teaspoon oregano leaves
  6. 1 teaspoon salt, or to taste
  7. Freshly ground black pepper to taste
  8. Flour tortillas (Gorditas-Style), warmed
  9. 2 (7-ounce each) cans whole mild green (Anaheim) chilies, chopped
  1. In a Dutch oven or large saucepan brown beef cubes on all sides; add onion and garlic and cook until onion has softened.
  2. Add remaining ingredients, bring to a boil and reduce heat.
  3. Cover and simmer for 2 to 3 hours, or until beef is fork tender and the sauce has thickened.
  4. Serve with warm flour tortillas.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases