Colorado Chili with Pinto Beans
Yield: 16 Cups
Category : Winter Holiday Open House
3 Pounds Boneless Beef Chuck or Boneless Beef Round
3 Italian Sausage Links or ½ pound bulk
2 T Vegetable Oil
3 Cups Onions Chopped
4 Garlic Cloves Minced
3 T Chili Powder
2 T Ground Cumin
2 T Oregano, Ground
2 t Coriander
1/2 t Cayenne Pepper Ground
1 Can Crushed Tomatoes or Two Cups of Tomato
1 Can Diced Tomatoes
4 Anaheim Chilies Veins and seeds removed, chopped
2 Jalapeno Chilies Veins and seeds removed, chopped
1/2 Cup Roasted Red Bell Pepper Finely Chopped
3 Cups Beef Broth
1 T Red Wine Vinegar
1 t salt
1/2 t Sugar
2 (15 oz) Cans Pinto Beans Drained, rinsed
1/2 Cup Fresh Cilantro Chopped
***Possible Toppings***
Cheddar Cheese Shredded
Tortilla Chips
Scallions Siced
Black Olives Sliced
Pickled Jalapeno Peppers Sliced
Green Chilies Chopped
Pepper Sauce Red and Green
Sour Cream
Cilantro Leaves
Avocados with Fresh Lime Juice and Salt
Salsa Red and Green
Trim beef of all fat and gristle; cut into 1-inch cubes. If possible, use partially frozen sausage and slice into slices that are cut into quarters. In Dutch oven, heat oil over medium-high heat until hot. Add beef cubes and sausage in batches; cook 4 minutes or until well-browned, stirring frequently.
Add onions and garlic; cook 1 to 2 minutes. Stir in spices; cook an additional minute. Add canned tomatoes, Anaheim chiles, jalapeño chiles, roasted red peppers, salt, beef broth, vinegar and sugar; mix well. Bring to a boil. Reduce heat to medium-low to low; cover and simmer 1 1/2 to 2 hours or until beef is tender, stirring occasionally.
Stir in beans and cilantro. Cook until thoroughly heated. Serve chili topped with cheese and other toppings as desired.
