Smoked Chili Colorado

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jcam222

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Jun 13, 2017
11,490
13,453
Northeast Ohio
The same day I was smoking eye of round for lunchmeat I did chili colorado. Started off with 3 chuck roast that were rubbed with a mix based on tx smoker tx smoker taco seasoning
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Once those were in the smoker I whipped up a nice homemade scratch chile colorado sauce. Here is a messy handwritten version of what I generally do. I adjust chiles based on size by feel.
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Toasting the chiles and spices here to develop the flavor.
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Adding in chicken broth to cover it and simmering for 15 minutes or so.
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Missed a photo on sautéing the onions. All added to my Vitamix and blended smooth.
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Chuck roast is at about 165F here.Poured in a nice amount of the chile sauce and covered to braise.
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They were very stubborn and still tight at 200F. Took them all the way to 208-210 then into the Cambro for an hour. Here they are after an hour.
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So tender they pulled easily by hand.
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Defatted the sauce in frig overnight ane mixed some back in the meat. Did a huge batch of my keto / low carb charro beans as well. Made up about a dozen to go boxes for friends. Simple chile colorado tacos on fresh local white corn tortillas (keto tortillas for me) beef, braising sauce, a little onion, cotija cheese and cilantro. Charro beans and some salad to add to the taco. Shredded lettuce, tomato, avocado, lime and Salvadoran crema. Got rave reviews.If you haven’t tried the Salvadoran crema you need too! Even better than Mexican crema.
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Thajsk for looking!
 

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That’s out of the park! I was just in San Diego getting real Mexican food, they charge extra for the a ju as dipping sauce at any place where you can get a beer with your taco, that box would be 20 bucks🤔 great work, thank you for sharing, another to the list! Points!!!!
 
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That’s out of the park! I was just in San Diego getting real Mexican food, they charge extra for the a ju as dipping sauce at any place where you can get a beer with your taco, that box would be 20 bucks🤔 great work, thank you for sharing, another to the list! Points!!!!
Thanks! I packed a little container of the pan sauce in each box. It’s sooo good lol. Several friends said they would drink mugs of it lol. More than one of my friends are of Mexican heritage and love it.
 
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I'm drooling here. I'ld stand in line for some of that.
Chile Colorado is one of my favorites. And I like the idea of using smoked meat.
 
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Way to go Jeff, that chili looks fantastic.

Point for sure
Chris
 
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That right there is a thing of beauty! I could eat that almost every single day of the week. We have used smoked chuck for chili Verde and mole but haven't done Colorado yet....that will change cause I want some of that!
 
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That looks delicious not to mention plated awesomely in a styrofoam box! Great job!

Ryan
 
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This is simply stunning. Do you think you can make a big batch of sauce ahead of time and freeze? Maybe vacuum seal?
 
Looks great. This is on my to do list. I've been doing chile Colorado on the stove top, but want to try the smoked then braised technique.
 
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