Chili Colorado Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
40 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
Description
Chili Colorado Recipe uses a mixture of dried chiles toasted lightly, then rehydrated and blended with Mexican oregano, cumin, and salt to create a deeply flavored red chili sauce. Beef chuck roast is dredged in flour and browned before being simmered in this sauce with stock, onions, garlic, and optional peppers that add a range of heat and savory notes. The stew cooks covered until the beef is tender and the flavors fully integrate.
The sauce lends a smoky, earthy, and mildly spicy profile, balancing the richness of the beef. The initial toasting of the chilies and slow melding of flavors during simmering develop a robust depth. The texture of the dish is tender stewed meat within a thick, smooth sauce perfect for hearty servings.
This chili pairs well with rice, tortillas, and toppings like crumbly white cheese and lime juice, which brighten the rich meat and spice. It suits lunches or dinners when a satisfying, warming meal is desired.
Heat levels can be customized by including jalapenos or cayenne pepper. The recipe encourages adjusting spice to personal taste and recommends simmering longer for a more pronounced flavor. Garnishing with fresh herbs or cheese adds contrast and freshness.
Ingredients
FOR THE SAUCE
- 6 ancho chili pepper stemmed and seeded
- 6 guajillo pepper stemmed and seeded
- 2 pasilla pepper stemmed and seeded
- 3 chiles de árbol stemmed and seeded
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
FOR THE CHILI
- 2 tablespoons olive oil
- 1 onion chopped, small
- 2 jalapeno pepper 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 to taste
- black pepper to taste
- 2 cups beef stock chicken or vegetable stock are good, too
- white cheese for serving; crumbly, fresh, spicy, warmed, squeeze of juice if desired
- herbs
- chili flakes
- lime
- rice
- tortillas
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
- Add jalapenos or chili flakes to increase heat as desired.
- Use fresh lime juice and white cheese as traditional toppings to balance the richness.
- Simmer longer for deeper flavor and tender beef.
- Include cayenne pepper for an extra spicy kick if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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