Chili Colorado Recipe
User Reviews
5.0
288 reviews
Excellent
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Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
344 kcal
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Course
Main Course
Chili Colorado Recipe
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Chili Colorado is a traditional Mexican recipe of pork or beef stewed low and slow in a rich red chili sauce, hence the name "colorado", which means "colored red", not from the state of Colorado.
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Ingredients
FOR THE SAUCE
- 6 ancho chili peppers stemmed and seeded
- 6 guajillo peppers stemmed and seeded
- 2 pasilla peppers stemmed and seeded
- 3 chiles de árbol stemmed and seeded
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- salt and pepper to taste
FOR THE CHILI
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 Jalapeno peppers chopped (optional – I like the extra heat and flavor)
- 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 chicken or vegetable stock are good, too
- FOR SERVING: Crumbly white cheese, fresh herbs, spicy chili flakes, squeeze of lime juice if desired – Rice and/or warmed tortillas, if desired
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Instructions
- Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
- Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
- Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.
- Strain the sauce and set aside.
- Heat the olive oil in a large pot or Dutch oven to medium high heat.
- Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them.
- Brown the beef on all sides, about 5 minutes. Remove to a plate and set aside.
- Reduce the heat to medium heat. Add the onion and peppers and cook until softened, about 5 minutes.
- Add the garlic and cook 1 minute, stirring a bit.
- Add the red chili sauce and stock and bring to a boil. Add the browned meat back to the pot.
- Reduce the heat, cover, and simmer for at least 30 minutes to let the flavors develop. Longer is better, 2 hours or more for melt-in-your-mouth tender beef.
- If you’d like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved.
- Serve!
Notes
- Heat Factor: Mild-Medium. I add a bit of heat to mine by cooking with jalapenos, which is not traditional, and also finishing the dish with spicy chili flakes. You can easily include hotter peppers to your preference. I like to add 1 tablespoon cayenne pepper with the seasonings.
Nutrition Information
Show Details
Calories
344kcal
(17%)
Carbohydrates
25g
(8%)
Protein
26g
(52%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
78mg
(26%)
Sodium
238mg
(10%)
Potassium
1056mg
(30%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
7750IU
(155%)
Vitamin C
14.4mg
(16%)
Calcium
44mg
(4%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 78mg | 26% |
| Sodium | 238mg | 10% |
| Potassium | 1056mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 7750IU | 155% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 44mg | 4% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
288 reviews
Excellent
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