A Paleo Family on a Budget

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Family Chow 9/9/13 – Plus Paleo Chile Colorado Recipe

Chile Colorado

Today for breakfast the girls had Super Cereal with a pear. Lunch for all of us was leftover kitchen sink stir fry as I like to call it. Basically, I sauteed up some ground beef with things that I needed to use up in my fridge. I had shredded cabbage and red chard stalks that I chopped up and threw in there with garlic, onions and seasonings. It was tasty. Dinner tonight was a special request from one of my readers named Aaron. He asked me if I had ever made chile colorado. I wasn’t familiar with this dish, but with a quick search on the interwebs I discovered that it’s just like carne adovada (made with pork), which I’ve had before. Typically, when making chile colorado the beef is coated in flour and then browned in a skillet. I don’t feel that flour is necessary so I omitted that part. I also kept mine on the mild side for the wee ones so feel free to use hotter peppers for more heat. Keep in mind that there is a lot of liquid. You can serve it in a bowl like chili or eat it dry, taco style, which is what we did. Here’s what I came up with :)

Paleo Chile Colorado

For the meat:

3 lb grass-fed chuck roast, cut into 1 inch pieces
2 tsp onion powder
1 tsp granulated garlic
1 tsp sea salt
3 tbsp avocado oil

For the chile sauce:

1- 2 oz bag of dried guajillo chilies
1- 1 1/2 oz bag of dried poblano chilies
2 fresh jalapenos
1 fresh medium hatch chile
1 red bell pepper, chopped
1 onion, quartered
6 garlic cloves
1 tsp chili powder
1 tsp Mexican oregano
1 tsp sea salt
1/2 tsp ground cumin
3 1/2 cups hot water

Combine the meat with the onion powder, garlic and sea salt (I just mixed it up on the cutting board). Heat up 1 tbsp of the oil in a dutch oven over medium high heat. Place 1/3 of the meat in the pan and brown on all sides. Remove to a bowl. Repeat these steps for the other 2/3 of the meat. Once the 3rd batch is browned, add them all back to the pan and fill with water to just cover the meat like this:

Chile Colorado

Bring to a boil, then cover and simmer for 1 hour. In the meantime, you can make the sauce. Place the peppers, quartered onion and garlic cloves on a greased baking sheet like so:


It’s important to keep the garlic cloves along the edges so that they don’t burn. Broil until the skins on the peppers start to blacken and blister and the garlic cloves start to brown. Flip them all over and do it again on the other side. Keep a close eye on things and move them around if necessary, but it should take about 8 minutes per side. Remove from the oven and let cool. Once cooled, remove the stems of the peppers and place it all in a food processor. While they’re cooling, take the dried peppers, remove the stems, break into pieces and place them in a bowl. Add the 3 1/2 cups of hot -not boiling- water and let them sit for 20 minutes. Place the chopped bell peppers, re-hydrated peppers and their water into the food processor as well. Blend until smooth. This will make about 8 cups of sauce.

Now back to the meat. Remove the lid and add 3 cups of the chili sauce. Cover and simmer for another 2 hours. Serve with toppings of choice and you’re favorite side. We topped with onions and cilantro and served it with some cauli rice.

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Category: Daily Eats, Recipes

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