Servings
Font
Back
Chili Colorado Recipe - Traditional Mexican Dish Made In An Instant Pot
4.6 from 66 votes

Chili Colorado Recipe - Traditional Mexican Dish Made In An Instant Pot

Chili Colorado is a traditional Mexican beef stew prepared here in an Instant Pot with cubed beef, a homemade chili sauce made from dried California and pasilla chilis, and aromatics like garlic and cumin. The slow pressure cooking tenderizes the meat while infusing it with the deep flavors of the chili sauce, resulting in a rich and savory dish with mild heat.

Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 6 servings
Calories: 406 kcal
Course: Main Course
Cuisine: Mexican

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
    Cup of Yum
  1. Cube meat into medium size pieces, 1" X 2"
  2. Add oil to the Instant Pot and turn on saute mode. Lightly salt meat and brown on all side in 2-3 batches.
  3. Turn off the Instant Pot and add Las Palmas chili sauce.
  4. 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).
  5. Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
  6. 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.
  7. Strain chili and reserve 1 cup of the chili water.
  8. In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
  9. Pour sauce into Instant Pot and add 1 bay leaf.
  10. Place lid on and lock vent.
  11. Cook on stew/meat setting and let the pressure to naturally release.
  12. Season with additional salt
Slow Cooker Method
  1. Cube meat into medium size pieces, 1" X 2"
  2. Add oil to a large skillet or Dutch oven. Lightly salt meat and brown on all side in batches if needed.
  3. Place meat in a slow cooker and add Las Palmas chili sauce.
  4. 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).
  5. Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
  6. 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.
  7. Strain chili and reserve 1 cup of the chili water.
  8. In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
  9. Pour sauce into slow cooker over meat and add 1 bay leaf.
  10. Cover and cook on low for 7 hours or high for 4 hours.
  11. Season with additional salt
Stovetop Method
  1. Cube meat into medium size pieces, 1" X 2"
  2. Add oil to a Dutch oven. Lightly salt meat and brown on all side in batches if needed.
  3. Add Las Palmas chili sauce to the meat.
  4. 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).
  5. Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
  6. 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.
  7. Strain chili and reserve 1 cup of the chili water.
  8. In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
  9. Pour sauce into Dutch oven over meat and add 1 bay leaf.
  10. Bring to a boil, then cover, and reduce heat to simmer.
  11. Simmer for 1-1/2 to 2 hours or until beef is tender.
  12. 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

Serving 1g Calories 406kcal (20%) Carbohydrates 4g (1%) Protein 38g (76%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 406

% Daily Value*

Serving 1g
Calories 406kcal 20%
Carbohydrates 4g 1%
Protein 38g 76%

* Percent Daily Values are based on a 2,000 calorie diet.