Chili Colorado Recipe - Traditional Mexican Dish Made In An Instant Pot
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
406 kcal
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Course
Main Course
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Cuisine
Mexican
Chili Colorado Recipe - Traditional Mexican Dish Made In An Instant Pot
Description
This recipe uses beef cuts such as London Broil, beef chuck, or chuck roast, cut into medium-sized cubes and browned in avocado oil using the Instant Pot's sauté function. The chili sauce base is made by lightly sautéing dried California and pasilla chilis, soaking them in boiling water, and blending them with broth, garlic, cumin, and allspice to create a deeply flavored red sauce. The sauce is combined with the browned beef and a bay leaf before pressure cooking on stew/meat setting until the beef is tender. The natural pressure release helps finish cooking gently.
The resulting stew features tender, flavorful beef infused with the distinct smoky, slightly fruity flavors of the chilies and the warmth of cumin and allspice. This hearty dish exemplifies traditional Mexican Chili Colorado and can be served with tortillas, rice, or beans for a complete meal.
Using proper chili sauce rather than enchilada sauce is important for authenticity, and different broth types (chicken, beef, or vegetable) can be used to suit taste preferences. The manual preparation of chili sauce from dried pods enhances flavor depth compared to pre-made sauces.
Ingredients
- 3 pounds beef London Broil, Beef Chuck, Chuck Roast
- 2 tablespoons avocado oil
- 10 ounce red chili sauce Las Palmas*
- 14.5 ounce broth
- 3 California Red chili or Anaheim dried chilies
- 3 pasilla chili
- Himalayan salt to taste
- 3-4 garlic cloves
- 1 teaspoon cumin
- 1 bay leaf
- 1/8 teaspoon allspice
Instructions
Instant Pot Method
- Cube meat into medium size pieces, 1" X 2"
- Add oil to the Instant Pot and turn on saute mode. Lightly salt meat and brown on all side in 2-3 batches.
- Turn off the Instant Pot and add Las Palmas chili sauce.
- To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
- Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
- Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
- Strain chili and reserve 1 cup of the chili water.
- In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
- Pour sauce into Instant Pot and add 1 bay leaf.
- Place lid on and lock vent.
- Cook on stew/meat setting and let the pressure to naturally release.
- Season with additional salt
Slow Cooker Method
- Cube meat into medium size pieces, 1" X 2"
- Add oil to a large skillet or Dutch oven. Lightly salt meat and brown on all side in batches if needed.
- Place meat in a slow cooker and add Las Palmas chili sauce.
- To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
- Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
- Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
- Strain chili and reserve 1 cup of the chili water.
- In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
- Pour sauce into slow cooker over meat and add 1 bay leaf.
- Cover and cook on low for 7 hours or high for 4 hours.
- Season with additional salt
Stovetop Method
- Cube meat into medium size pieces, 1" X 2"
- Add oil to a Dutch oven. Lightly salt meat and brown on all side in batches if needed.
- Add Las Palmas chili sauce to the meat.
- To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
- Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
- Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
- Strain chili and reserve 1 cup of the chili water.
- In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
- Pour sauce into Dutch oven over meat and add 1 bay leaf.
- Bring to a boil, then cover, and reduce heat to simmer.
- Simmer for 1-1/2 to 2 hours or until beef is tender.
- Season with additional salt
Notes
- Purchase red chili sauce, not enchilada sauce, for authentic flavor.
- Chicken, beef, or vegetable broth can be used according to personal preference.
- Toasting and soaking the dried chilies prior to blending enhances the sauce’s flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 406kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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