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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.

Ingredients

Scale

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

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