Chili Colorado
User Reviews
5
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Prep Time
45 mins
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Cook Time
2 hrs
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Total Time
2 hrs 45 mins
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Servings
4 servings
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Calories
517 kcal
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Course
Main Course
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Cuisine
Mexican
Chili Colorado
Description
This Chili Colorado recipe starts by toasting dried guajillo chilis before soaking them in boiling beef broth to soften. The chilis are then blended with onions, garlic, tomato paste, and a spice mixture including cumin, smoked paprika, oregano, and sugar, creating a smooth, flavorful sauce. Beef stew meat, browned to develop a crust, is combined with the chili sauce and bay leaves, then covered and slow-braised in the oven at a low temperature.
The cooking method infuses the beef with the rich, smoky heat and earthy spice of the chili sauce while tenderizing the meat over time. This process develops a deep flavor concentration and tender texture characteristic of authentic chili Colorado.
Serve this dish as a main course accompanied by rice, tortillas, or beans to complement the robust flavors and hearty texture. The rich sauce also works well spooned over mashed potatoes or polenta for a comforting meal.
Ingredients
- 2 1/2 pounds beef stew meat cut into 1-inch cubes
- 2 tablespoons olive oil
- 8 dried guajillo chili stems removed and seeded
- 1 onion diced, small
- 6 cloves garlic minced
- 3 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- 1 tablespoon sugar
- salt to taste
- black pepper to taste
- 2 bay leaf
Instructions
- Place a non-stick skillet over medium heat and once hot add the chili pepper and toast for 1-2 minutes, moving them around in the pan. Once done, remove from pan and set aside.
- Add the beef broth to a saucepan and bring to a boil, once boiling, add the chilis into the mixture, remove from heat and let them sit in the mixture for 20-30 minutes. Set aside in a bowl.
- Place a Dutch oven on the stove over medium-high heat, once hot add the oil and wait for it to shart shimmering. Once hot, season the stew meat with some salt and pepper and brown it in batches. Cook it until nicely browned on all sides.
- In the meantime, transfer the broth and chili mixture to a blender. Add the onion, garlic, tomato paste, cumin, paprika, oregano, sugar, salt, and pepper and blend until smooth.
- Add the mixture to the beef, stir and bring to a gentle boil. Add the bay leaves.
- In the meantime, preheat oven to 300 degrees F.
- Turn off the stove heat, cover the pot and transfer it to the oven for 2 hours or until the beef is fall apart tender.
- Discard the bay leaves and serve with beans or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 7g | 2% |
| Protein | 66g | 132% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 176mg | 59% |
| Sodium | 863mg | 36% |
| Potassium | 1174mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 88mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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