Chili Colorado

This is a rich, mild chili and pork stew. It is one of my favorite things, which I like to eat from a bowl with plenty of saltine crackers and a salad on the side. It’s also good served over rice or chili beans.

Step: 1

Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.

Step: 2

Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.

Per Serving: 452 calories; protein 34.5g; carbohydrates 11.1g; fat 29.6g; cholesterol 101.8mg; sodium 262.9mg.

The word “stew” can process to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.