Stepping back in time with My Cherished Cookbooks: Everyday is Cinco de Mayo here in California!

I finally found a recipe that satisfies my craving for Chili Colorado! As my family and friends know me so well, I love this Mexican dish ! As a native Californian, I've been blessed with great Mexican foods that are so prevalent here ! San Diegans live so close to the Mexican border (about 45 miles). Some of our favorite Mexican restaurants serve this dish, it's a beef dish that's so succulent with a touch of savoriness yet, has a spicy kick but not too much of it...YUM ! My mouth is watering as I write this.But since the economy took a dive, I notice it's not available as much. And of course, I always want to make it at home. Thanks to Sandra Lee from foodnetwork.com, she has come up with a pretty authentic Chili Colorado that she names it Colorado Chili .One of my friends commented on my personal facebook post as I was making this. Saying " This is s traditional New Mexican recipe too!" So that made my day ! As you can see, I've made my own version of a salt-free Mexican seasoning. Which I think is pretty good in my book ! Hope you enjoy a lil' taste of Cinco de Mayo everyday or as much as you crave it like me ! Enjoy !

Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides.

Place in a 4-quart slow cooker. Add onion, green chiles & add bacon.

Add tomato puree, Mexican seasoning,chili powder, salt and pepper and beef stock.

whisk together

Pour tomato paste mixture and seared meat into slow cooker.

Cover and cook on HIGH setting for 4 to 6 hours.

Serve in bowls garnished with scallion

Pure Savoriness Heaven

Rosa's Chili Colorado

(Rosa is "Sharon" it was my Spanish name when I took my "One year" of Spanish ! )

adapted version of : http://www.foodnetwork.com/recipes/sandra-lee/colorado-chili-recipe/index.html

Ingredients

2 pounds beef stew meat, cut into bite-sized pieces
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons olive oil
1 small red onion, finely diced
3 (4-ounce) cans diced green chiles
1/4 cup crumbled bacon
1 cup tomato puree
1 tablespoon salt-free Mexican seasoning *
*used my version 1/4 tsp. of each oregano, smoked paprika,cumin,crushed red pepper,1//2 t.onion powder
1/2 teaspoon chili powder
1/2 cup low-sodium beef stock
1 scallion, sliced

Directions

Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides.

Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat.

In a small bowl, whisk together tomato puree, Mexican seasoning,chili powder, salt and pepper and beef stock. Pour into slow cooker. Note: I stirred all the ingredients up, the original recipe does not say to.

Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion