Description

Chili Colorado is a robust and deeply flavorful stew, characterized by its vibrant red hue and rich, meaty composition. This hearty dish begins with a blended base of hot chiles and savory onions, creating a complex foundation of spice and aromatics. While traditional versions often feature beef, this variation utilizes flavorful pork sausage, lending a unique and satisfying taste.

The result is a thick, comforting stew that warms from the inside out. This chili is particularly inviting because of its versatility. There's ample opportunity to customize each bowl with a variety of toppings.

Consider adding a sprinkle of shredded cheese, a dollop of cool sour cream, creamy guacamole, or slices of fresh avocado to enhance the flavors and textures. Once prepared, the chili can be easily stored in the refrigerator for several days, making it a convenient option for quick and easy meals. Reheat it gently to enjoy a comforting lunch or dinner.

Be aware that this stew possesses a notable level of spiciness that gradually intensifies. For those who prefer a milder flavor profile, adjustments can be made to reduce the heat. When preparing the chili base, it's important to use a high-quality blender or, preferably, a food processor to achieve a smooth and consistent texture.

These appliances are best suited for pulverizing the ingredients effectively. However, if a less powerful blender is used, it may be necessary to add extra liquid and blend in smaller batches to prevent the ingredients from getting stuck. If you enjoy spicy food but wish to moderate the intensity, consider using only guajillo peppers for the chili base and omitting the arbol chiles.

Additionally, removing the bay leaves can help to reduce the overall heat. Incorporating a touch of non-dairy milk or heavy cream can also help to mellow the spiciness, while adding a creamy richness to the stew. Stirring in sour cream at the end of cooking can provide a similar cooling effect.

Preparation Time

Prep Time

5 min

Cook Time

55 min

Total Time

1 h 0 min

Nutrition Information

Per 1 8-ounce bowl serving

Calories

400 Kcal

Carbs

15 g

Fiber

7 g

Sugar

5 g

Protein

30 g

Fats

25 g

Saturated Fats 10 g

Unsaturated Fats 12 g

Cholestrol 75 mg

Sodium 700 mg

Potassium 600 mg

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Name: Low Carb Chili Colorado w Sausage
Prep time: 5 min
Cook time: 55 min
Total time: PTNaNHNaNM
Yield: 1 8-ounce bowl
Cuisine: Main Dishes
Ingredients: 10 g Chile Guajillo Dried; 1 g Chile Arbol Dried; 4 oz Yellow onion; 0.13 teaspoon Salt; 0.5 teaspoon Oregano, dried; 0.5 teaspoon Cumin, ground; 0.25 teaspoon Garlic powder; 2 tsp Olive Or Extra Virgin Olive Oil; 1 lb Pork sausage; 0.13 teaspoon Black pepper; 1 tbsp Paleo Baking Flour; 1 cup Beef broth; 1 cup Beef broth; 0.5 g Bay leaf

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Ingredients

Chile Guajillo Dried

10 g

Chile Arbol Dried

1 g

Yellow onion

4 oz

Salt

0.13 teaspoon

Oregano, dried

0.5 teaspoon

Cumin, ground

0.5 teaspoon

Garlic powder

0.25 teaspoon

Olive Or Extra Virgin Olive Oil

2 tsp

Pork sausage

1 lb

10.

Black pepper

0.13 teaspoon

11.

Paleo Baking Flour

1 tbsp

12.

Beef broth

1 cup

13.

Beef broth

1 cup

14.

Bay leaf

0.5 g

Instructions

Remove the stems of the dried chiles (about 2 guajillos and 1 arbol chile) and shake out any extra seeds inside. Add the chiles to a small pot. Peel and cut a yellow onion into 1 or 2 large chunks, then add it to the pot. Fill the pot with water, and bring the pot to a boil on your stove. Once the water is boiling, let the ingredients cook until the chiles are rehydrated and the onion is soft and mostly translucent.

Take the pot off the stove and use a pair of tongs to transfer the chiles and onion to either a food processor or a good blender. Pulse the ingredients once or twice. Add about cup of the water used to boil the ingredients to your appliance along with salt, oregano, cumin, and garlic powder. Blend the ingredients until you have a thick and soupy base for your chili. You can blend in more of the chile water as needed and discard the remainder.

Save the chili base aside for later, and turn your attention to the ground pork. You may use either plain ground pork or ground pork removed from a sausage casing. Be wary that some stuffed sausages have extra carbohydrates that aren accounted for here. Pour the olive oil into the bottom of a soup pot, and break the sausage into chunky pieces in the oil with a wooden spoon. Heat the pot on medium-high heat as you season the pork with the pepper. Cook the pork until the pieces are browned on all sides. Turn the stove heat down to low and sprinkle the paleo flour over the pieces of sausage. Toss the sausage around in the pot while the flour cooks to a light golden color. Then, pour the first amount of beef broth into the pot. Stir the pot until the flour emulsifies with the broth. Place a lid on the pot and bring the liquid to a simmer, letting it cook down until it a thickened roux.

Pour the chile base from Step 2 into the pot, followed by the remaining beef broth and bay leaf. You shouldn need more than 1 or 2 bay leaves. Stir the ingredients together, cover the pot, and bring it all to a boil. Once boiling, reduce the heat to a simmer while covered for 10-15 minutes. Then, remove the lid and leave the pot simmering openly until it reduces to a thicker chili. This can take up to another 15 minutes. Some serving suggestions are made in the introduction of the recipe.

Low Carb Chili Colorado w Sausage Recipe