Chili Colorado Recipe
Introduction
Chili Colorado is a rich, flavorful Mexican dish featuring tender beef simmered in a smoky, deep red chili sauce. Perfect for warming up any meal, it combines a blend of dried chilies and spices for a hearty and comforting experience.
Ingredients
- 6 ancho chili peppers (stemmed and seeded)
- 6 guajillo peppers (stemmed and seeded)
- 2 pasilla peppers (stemmed and seeded)
- 3 chiles de arbol (stemmed and seeded)
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 small onion (chopped)
- 2 jalapeno peppers (chopped, optional)
- 4-5 cloves garlic (chopped)
- 2.5 pounds beef chuck roast (cut into bite-sized chunks)
- ¼ cup flour
- 2 cups beef stock (chicken or vegetable stock are good alternatives)
- For serving: Crumbly white cheese, fresh herbs, spicy chili flakes, lime juice (optional), rice and/or warmed tortillas
Instructions
- Step 1: Dry toast the dried ancho, guajillo, pasilla, and chiles de arbol peppers in a pan over medium heat, about one minute per side, until the skins blister slightly.
- Step 2: Place the toasted peppers in a bowl and cover with hot water. Let them soak for 20 minutes until very soft.
- Step 3: Transfer the soaked peppers to a blender along with Mexican oregano, cumin, salt, pepper, and 1 cup of the soaking water. Blend until smooth.
- Step 4: Strain the blended chili sauce and set it aside.
- Step 5: Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Step 6: Toss the beef chunks with flour, salt, and pepper to coat evenly.
- Step 7: Brown the beef in the hot oil, about 5 minutes, turning to brown all sides. Remove the beef and set aside.
- Step 8: Reduce heat to medium and add chopped onion and jalapeno peppers (if using). Cook until softened, about 5 minutes.
- Step 9: Add chopped garlic and cook for 1 minute, stirring constantly.
- Step 10: Pour in the strained chili sauce and beef stock, then bring to a boil.
- Step 11: Return the browned beef to the pot, reduce heat to low, cover, and simmer for at least 30 minutes, ideally 2 hours or more, until the beef is tender.
- Step 12: To thicken the chili, remove the lid, increase the heat, and cook until the sauce reaches your desired consistency.
- Step 13: Serve hot with crumbly white cheese, fresh herbs, chili flakes, a squeeze of lime, rice, or warm tortillas as preferred.
Tips & Variations
- For extra heat, include the seeds of the chiles de arbol or add more jalapenos according to your preference.
- If you prefer a milder sauce, reduce the number of chiles de arbol or substitute with a milder chili.
- Slow cooking longer enhances the flavor and tenderness of the beef, so consider simmering up to 3 hours.
- Use vegetable or chicken stock as alternatives to beef stock for a lighter flavor.
Storage
Store leftover Chili Colorado in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh chilies instead of dried ones?
Dried chilies have a concentrated flavor and provide the characteristic smoky depth of Chili Colorado. Using fresh chilies may alter the taste and texture, but you can experiment by roasting fresh mild chilies as a substitute.
What cut of beef works best for this recipe?
Beef chuck roast is ideal due to its marbling and tenderness when slow-cooked. Other cuts like brisket or short ribs can also be used, but avoid lean cuts, which may become dry and tough during simmering.
PrintChili Colorado Recipe
Chili Colorado is a rich and flavorful Mexican stew featuring tender beef chuck roast simmered in a vibrant red chili sauce made from a blend of dried ancho, guajillo, pasilla, and chiles de arbol peppers. This hearty dish combines layers of smoky, earthy, and spicy flavors, traditionally served with rice, warm tortillas, and garnished with crumbly white cheese, fresh herbs, and a squeeze of lime for an authentic taste experience.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 6 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Dried Chilies and Spices
- 6 ancho chili peppers (stemmed and seeded)
- 6 guajillo peppers (stemmed and seeded)
- 2 pasilla peppers (stemmed and seeded)
- 3 chiles de arbol (stemmed and seeded)
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
Meat and Coating
- 2.5 pounds beef chuck roast (cut into bite-sized chunks)
- ¼ cup flour
- Salt and pepper to taste
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion (chopped)
- 2 jalapeno peppers (chopped, optional for extra heat and flavor)
- 4–5 cloves garlic (chopped)
Liquids
- 2 cups beef stock (chicken or vegetable stock can also be used)
- 1 cup soaking water from dried chilies (used in sauce)
For Serving (Optional)
- Crumbly white cheese
- Fresh herbs
- Spicy chili flakes
- Squeeze of lime juice
- Rice and/or warmed tortillas
Instructions
- Dry Toast Chilies: Heat a pan over medium heat and dry toast the dried ancho, guajillo, pasilla, and chiles de arbol peppers for about one minute per side until their skins blister slightly. This process enhances their smoky flavor.
- Soak Chilies: Place the toasted peppers in a bowl and cover them with hot water. Let them soak for 20 minutes until they become very soft and pliable.
- Blend Sauce: Transfer the softened peppers to a blender along with Mexican oregano, cumin, a pinch of salt and pepper, and 1 cup of the soaking water. Blend until the mixture is smooth and well combined.
- Strain Sauce: Pour the blended sauce through a fine sieve or strainer to remove skins and seeds, creating a smooth chili sauce. Set aside.
- Heat Oil: In a large pot or Dutch oven, heat olive oil over medium-high heat to prepare for browning the meat and vegetables.
- Prepare Beef: Toss the cubed beef chuck roast in flour seasoned with salt and pepper to lightly coat the pieces evenly.
- Brown Beef: Add the coated beef pieces to the hot oil and brown them on all sides, about 5 minutes total. Once browned, remove the beef to a plate and set aside.
- Sauté Vegetables: Lower the heat to medium. Add the chopped onion and jalapeno peppers to the pot and cook until softened, about 5 minutes.
- Add Garlic: Stir in the chopped garlic and sauté for another minute, ensuring the garlic doesn’t burn but releases its aroma.
- Add Sauce and Stock: Pour the strained chili sauce and 2 cups of beef stock into the pot. Bring the mixture to a boil.
- Return Meat to Pot: Place the browned beef back into the pot with the chili sauce and stock mixture.
- Simmer: Reduce heat to low, cover the pot, and let the chili simmer for at least 30 minutes, ideally 2 hours or longer, to develop deep flavors and tenderize the beef until it is melt-in-your-mouth soft.
- Thicken (Optional): If a thicker chili is desired, remove the lid and increase the heat to medium-high. Cook uncovered until the sauce reduces to your preferred thickness.
- Serve: Serve the Chili Colorado hot, optionally garnished with crumbled white cheese, fresh herbs, chili flakes, and a squeeze of lime. Accompany with rice and/or warm tortillas for a satisfying meal.
Notes
- For extra heat, include the optional jalapeno peppers; omit for milder flavor.
- Soaking the toasted chilies is important to soften them and release their flavors for the sauce.
- Simmering the chili for longer than 30 minutes yields more tender beef and deeper flavor.
- Flouring the beef before browning helps to thicken the sauce during cooking.
- Use a blender that can handle hot liquids safely or allow the chili mixture to cool slightly.
- Adjust seasoning with salt and pepper at the end to taste.
- Serve with traditional Mexican sides like rice and warm tortillas to complete the dish.
Keywords: Chili Colorado, Mexican beef stew, red chili sauce, beef chuck roast recipe, traditional Mexican chili
