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Chili Colorado Recipe

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★★★★★

4.6 from 101 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Strain Sauce: Pour the blended sauce through a fine sieve or strainer to remove skins and seeds, creating a smooth chili sauce. Set aside.
  5. Heat Oil: In a large pot or Dutch oven, heat olive oil over medium-high heat to prepare for browning the meat and vegetables.
  6. Prepare Beef: Toss the cubed beef chuck roast in flour seasoned with salt and pepper to lightly coat the pieces evenly.
  7. 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.
  8. Sauté Vegetables: Lower the heat to medium. Add the chopped onion and jalapeno peppers to the pot and cook until softened, about 5 minutes.
  9. Add Garlic: Stir in the chopped garlic and sauté for another minute, ensuring the garlic doesn’t burn but releases its aroma.
  10. Add Sauce and Stock: Pour the strained chili sauce and 2 cups of beef stock into the pot. Bring the mixture to a boil.
  11. Return Meat to Pot: Place the browned beef back into the pot with the chili sauce and stock mixture.
  12. 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.
  13. 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.
  14. 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

Find it online: https://dinewithlily.com/chili-colorado-recipe/