Venison Chili Colorado Recipe
Chili Colorado is one of those classic recipes where everyone has a version and most of them are delicious. Bon Appetit even called it the "Greatest Recipe of All Time." The dish is slow-simmered meat in a sauce made from a blend of dried peppers.
The dish's name comes from this sauce, meaning Chili, colored red and not the state of the same name. Don't let the peppers scare you away. While the dish has some heat, the finished dish is rich and fruity.
Traditional recipes use pork, but the dish works well with just about any meat. I like to use a venison neck or round roast cut into bite-sized bits.
Serve Chili Colorado alongside beans and warm tortillas. A cold beer goes great with this dish.
3 pounds venison roast, cut into bite sized strips
3 tablespoons lard for browning
Salt and pepper
4 dried ancho peppers
3 dried pasilla peppers
3 dried guajillo peppers
2 dried California peppers
1 Sweet yellow onion, quartered
3-4 tomatillos, quartered
5 garlic cloves, minced
1 tablespoon dried Mexican oregano
1 tablespoon cumin
2 bay leaves
4 cups chicken stock
Start the recipe by placing the onions and tomatillos on an oiled cookie sheet. Place in a 350 degree oven for 45 minutes or until roasted and softened.
In a heavy Dutch oven, heat the lard over medium-high heat. Brown the venison on all sides, in batches. Season each batch well with salt and pepper.
Once all of the venison has been browned, return it to the pot. Pour in the pepper sauce and add the roasted onions and tomatillos. Add the chicken stock. Toss in two bay leaves, the cumin, and the Mexican oregano. Stir well and check for seasoning. Add salt and pepper if needed. Bring to a simmer and cover the pot. Simmer, stirring occasionally, for 90 minutes or until the venison is tender. Serve with warm tortillas.