Crock-Pot Chili Colorado
This recipe is totally a stand-by in my crock-pot arsenal and one I have cooked for years and years and years.
In fact I am not sure why I haven’t shared this recipe yet here on the site because really…it is one of my favorites.
Oh yes I do…because I took the pictures months ago and forgot all about them until I was trying to organize my photos on my computer!
Growing up my dad didn’t cook all that often but when he did he made 1 of three dishes – spaghetti, navy beans and Indian Fry bread or Chili Colorado. And he made his Chili Colorado in the slow cooker.
This is my dad’s recipe.
This is just an easy crock-pot recipe to make and very versatile. You basically throw in some beef or pork stew meat, some onion, garlic, canned tomatoes and canned green chili’s and a few spices and let it simmer away in the crock all day long.
Then you assemble it into burritos. These are a wet burrito the kind you eat with a fork not pick up and eat. You can eat it not so wet.
But what is the fun in that?
Personally, I like to put a sprinkle of shredded cheddar cheese on top of the folded burrito and then spoon some of the hot juices from the Chili Colorado straight from the crock-pot over the cheese which melts it nice and gooey. Then add a dollop of sour cream and if I have it on hand a sprinkle of fresh cilantro.
Then IF you have leftover Chili Colorado there is a bonus.
Put the leftovers in a Tupperware container and stash it in the fridge or freezer. And when you are ready to bring it out throw in a couple of cans of your favorite beans (Pinto beans, black beans, kidney beans pretty much whatever you like here) and warm it on up and you have some amazingly simple chili to serve with some more cheese and some corn bread.
Double your pleasure, double your fun!
Give it a try…you will like it!
Linked up at: Sunday Sweeties