Colorado Chili


Colorado Chili
Recipe type: Entree
I love Mexican food and one of my favorite Mexican restaurants is The Franklin Inn. It's in Allison Park, PA and I must say it is probably the best Mexican restaurant in Pittsburgh in my opinion. They have Colorado Chili on their menu and I wanted to experiment with my very own recipe. If you love Mexican and a little heat you will love this recipe.
  • 2 Banana Peppers
  • 2 Poblano Peppers
  • 4 Roma Tomatoes
  • 1 Medium Onion
  • 1 Packet of Frontera Enchilada Sauce (Whole Foods carries this)
  • 1 small roast already cooked and pulled apart
  1. Clean your peppers and onion, discard all the seeds unless you want really spicy then leave a few seeds.
  2. Cut your peppers in half.
  3. Next, place your peppers in a 9x9 Pyrex dish.
  4. Slice your onion and place in with peppers.
  5. Slice your tomatoes in half and place in the Pyrex dish with your peppers and onion.
  6. Pour enchilada sauce over peppers, onion and tomatoes, cover with tinfoil and bake at 350 for 30 minutes.
  7. Take out of oven and mix in the pulled apart roast. Combine well.
  8. Bake an additional 15-20 minutes.
  9. Take out of oven mix around cut peppers up (at this point everything should be falling apart) and top with your favorite topping. We used homemade guacamole.

Speak Your Mind


Rate this recipe: