Chili Colorado Recipe

Introduction

Chili Colorado is a rich and comforting Mexican stew featuring tender beef simmered in a flavorful red chili sauce made from dried peppers. This dish brings warmth and depth with a perfect balance of smoky, spicy, and savory notes, ideal on a cozy evening. Serve it with rice or warm tortillas for a satisfying meal.

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 for extra heat)
• 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 can also be used)
• For serving: crumbly white cheese, fresh herbs, spicy chili flakes, squeeze of lime juice (optional), rice and/or warmed tortillas

Instructions

1. Step 1: Dry toast the dried ancho, guajillo, pasilla, and chiles de arbol peppers in a pan over medium heat for about a minute per side until their skins blister slightly.
2. Step 2: Place the toasted peppers into a bowl and cover with hot water. Let them soak for 20 minutes until very soft.
3. Step 3: Transfer the softened peppers to a blender along with Mexican oregano, cumin, salt, pepper, and 1 cup of the soaking water. Blend until smooth.
4. Step 4: Strain the blended sauce through a sieve to remove any solids and set aside.
5. Step 5: Heat olive oil in a large pot or Dutch oven over medium-high heat.
6. Step 6: Toss the cubed beef chuck roast with flour, salt, and pepper, coating the pieces evenly.
7. Step 7: Brown the beef chunks on all sides in the hot oil, about 5 minutes total, then remove and set aside.
8. Step 8: Lower the heat to medium. Add the chopped onion and jalapeno peppers (if using) to the pot and cook until softened, about 5 minutes.
9. Step 9: Add the chopped garlic and cook for another minute, stirring frequently.
10. Step 10: Pour in the red chili sauce and beef stock, bring the mixture to a boil, then return the browned beef to the pot.
11. Step 11: Reduce heat to low, cover, and simmer for at least 30 minutes to meld flavors. For tender, melt-in-your-mouth beef, simmer for 2 hours or longer.
12. Step 12: To thicken the chili, remove the lid and increase the heat. Cook until the sauce reaches your desired thickness.
13. Step 13: Serve hot, garnished with crumbly cheese, fresh herbs, chili flakes, and a squeeze of lime if desired. Accompany with rice and/or warm tortillas.

Tips & Variations

• For a milder dish, omit the chiles de arbol and jalapenos, or reduce their quantity.
• Substitute beef chuck with pork shoulder for a slightly different flavor and texture.
• Use homemade beef stock for deeper flavor, or add a splash of beer for richness.
• If you don’t have a blender, soak the peppers longer, then finely chop before simmering for a rustic sauce.
• Leftover chili tastes even better the next day as the flavors continue to develop.

Storage

Store leftover Chili Colorado in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This dish also freezes well; freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chili Colorado without a blender?

Yes, you can soak the dried peppers until very soft and then finely chop or mash them by hand to create a rustic sauce. This method will be chunkier but still flavorful.

What can I serve with Chili Colorado?

Traditional accompaniments include steamed white rice, warm corn or flour tortillas, and toppings like crumbly white cheese, fresh cilantro, chili flakes, and freshly squeezed lime juice.

Chili Colorado Recipe

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★★★★★

4.5 from 70 reviews

Chili Colorado is a rich and flavorful Mexican stew featuring tender chunks of beef simmered in a smoky, vibrant red chili sauce made from toasted ancho, guajillo, pasilla, and chiles de árbol peppers. Perfectly spiced with Mexican oregano, cumin, and jalapenos, this dish offers a comforting and hearty meal served traditionally with crumbly white cheese, fresh herbs, and warm tortillas or rice.

• Author: Ruby
• 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 1x2x3x

Chili Sauce 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
• 1 cup soaking water (from peppers)

Beef and Vegetable Ingredients

• 2 tablespoons olive oil
• 1 small onion (chopped)
• 2 jalapeno peppers (chopped, optional for extra heat)
• 4–5 cloves garlic (chopped)
• 2.5 pounds beef chuck roast (cut into bite-sized chunks)
• ¼ cup flour
• Salt and pepper to taste
• 2 cups beef stock (or chicken/vegetable stock)

For Serving

• Crumbly white cheese
• Fresh herbs
• Spicy chili flakes
• Squeeze of lime juice (optional)
• Rice and/or warmed tortillas (optional)

Instructions

1. Dry Toast: Heat a pan over medium heat and dry toast the dried ancho, guajillo, pasilla, and chiles de arbol peppers about one minute per side until their skins blister slightly, enhancing their smoky flavors.
2. Soak: Place the toasted peppers in a bowl and cover with hot water. Let them soak for 20 minutes until they become very soft and pliable.
3. Blend: Transfer the softened peppers to a blender. Add Mexican oregano, cumin, salt, pepper, and one cup of the soaking water. Blend the mixture until it becomes smooth and well combined.
4. Sauce: Strain the blended chili sauce through a fine sieve to remove any remaining bits and set the smooth sauce aside for later use.
5. Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat until shimmering.
6. Flour Beef: Toss the cubed chuck roast in flour along with salt and pepper, coating all pieces evenly to aid in browning and thickening the sauce later.
7. Brown Beef: Add the floured beef cubes to the hot oil and brown them on all sides, cooking for about 5 minutes. Once browned, remove the beef from the pot and set aside.
8. Sauté Vegetables: Lower the heat to medium and add the chopped onion and jalapeno peppers to the pot. Cook, stirring occasionally, until softened, approximately 5 minutes.
9. Add Garlic: Stir in the chopped garlic and cook for an additional 1 minute until fragrant, taking care not to burn it.
10. Add Sauce and Stock: Pour the prepared red chili sauce and the beef stock into the pot. Bring the mixture to a boil.
11. Return Beef: Add the browned beef back into the pot with the sauce and stock, ensuring the meat is submerged.
12. Simmer: Reduce the heat to low, cover the pot, and let the chili simmer gently for at least 30 minutes. For best results and melt-in-your-mouth tenderness, simmer for 2 hours or more, stirring occasionally.
13. Thicken Sauce (Optional): If desired, remove the lid and increase the heat to medium-high to cook off excess moisture, thickening the sauce to your preferred consistency.
14. Serve: Serve the Chili Colorado hot with options like crumbly white cheese, fresh herbs, spicy chili flakes, and a squeeze of lime. Accompany with rice and/or warmed tortillas for a complete meal.

Notes

• Removing seeds and stems from the dried chilies helps reduce bitterness and sharpness.
• Soaking the chilies softens them, enabling easier blending for a smooth sauce.
• Flouring the beef before browning creates a nice crust and helps thicken the sauce later.
• Simmering longer develops deeper flavors and tenderizes the beef thoroughly.
• The jalapeno peppers are optional and can be adjusted based on preferred spice level.
• For gluten-free version, substitute flour with cornstarch or a gluten-free flour blend.
• Leftovers taste even better the next day as the flavors meld further.

Keywords: Chili Colorado, Mexican beef stew, ancho chili, guajillo, pasilla, beef chuck roast, spicy chili sauce, traditional Mexican recipe