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Chili Colorado Recipe

Recipe by: Ron Shepherd

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h 40 m
  • Ready In1 h 55 m
  • 1Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.
  • 2Heat 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.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup
Ingredients
  • 4 servings
  • 483 cals
  • 3 tablespoons all-purpose flour
  • 1 1/2 pounds boneless pork, cut into 1 inch cubes
  • 1 tablespoon bacon drippings, or vegetable oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon all-purpose flour
  • 1/4 cup chopped onion
  • 1 (4 ounce) can tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • salt and black pepper to taste
  • 3 cups water
Nutrition

Amount per serving ( 5 total)

  • Calories:
    483
    24%
  • Fat:
    33
    51%
  • Carbs:
    11.1
    4%
  • Protein:
    34.5
    69%
  • Cholesterol:
    105
    35%

Based on a 2,000 calorie diet

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