For what I know as “chili colorado” the “colorado” refers to use of dried red chiles. The versions I’ve had usually do not contain tomato. I know it as a shortening of “carne con chile colorado” or “meat with red chiles.”
I think some of the posters above are confusing Chili Colorado with a regular bowl of American/Tex Mex/Red Chili. It my experience Chili Colorado is cubes of beef marinated/coated in a chili paste. I typically find it fairly mild (heat wise), yet packed with flavor. I’ve also seen it used as a filling for tacos or burritos but not something you would add a beer to and serve in a bowl.
Then again, I’m a guy from the midwest with roots that go back to Sweden and Germany so I could be way off. But, I have been to Mexico several times and I did stay in a Holiday Inn Express recently.
Exactly!!!
Right or wrong, that is what I’m trying to recreate. Except more of a sauce than a paste.
Yeah, after I posted I thought that a thick chili sauce may be more accurate than a paste.
So do you have a recipe to share?
I made a variation of the recipe Johnny L.A. linked to, but substituted some of the water with beer. To thicken the sauce a little, I toasted some corn tortillas, crushed them and stirred them into the sauce, you can add more or less depending on the consistency you want. It was really flavorful, but tasted even better the next day.
I can give you a phone number if you want. (see post #3)