Shatford Library Recipe Collection
Jennifer's Chili Colorado

2 lbs. beef roast, cut into chunks
1 small onion
1-2 cloves minced garlic
1 can diced ortega chilis
1 14.5 oz. can diced tomatoes
1 14.5 oz. tomato sauce
seansonings to taste: I add 1-2 tsp. tiger sauce, 1 tsp. pick-a-pepper sauce; then sprinkle some seasoning salt, cajon seasoning, garlic salt and pepper

Brown chunks of beef in garlic/olive oil with minced garlic, diced onion, add the can of chilis, sauce and all. Once browned add all other ingredients and bring to boil. Turn down heat to medium then let simmer for at least 1 hour. You want the sauce to become thick and the meat very tender.

Serve with warmed tortillas, mexican rice, salad and sliced avacados

(The last time I made this I had some of Mary Anns home grown pasillas which I roasted. I took skins the off, stuffed with wedges of monterey jack cheese and then placed on top of the mixture in the last 15 minutes so the cheese melted and served with these on top of the chili colorado.)

Recipe Contributed by Jennifer Cooper