Chili Colorado Recipe

Chili Colorado is a rich, flavorful Mexican stew that brings warmth and comfort with every bite. With tender chunks of beef simmered in a robust red sauce made from a blend of dried chiles, it’s a dish that offers a perfect balance of spice, depth, and savory satisfaction. Whether you’re looking for a comforting meal on a chilly evening or want to impress your guests with an authentic Mexican dish, this Chili Colorado recipe is an excellent choice.

What is Chili Colorado? Why You’ll Love This Recipe

Chili Colorado, named for its vibrant red sauce (“colorado” means red in Spanish), is a traditional Mexican dish known for its hearty and deeply flavored sauce. Made with dried guajillo, pasilla, and ancho chiles, the dish has a distinct smoky and earthy flavor. This recipe is perfect for those who love a little spice and want to experience the authentic taste of Mexican cuisine from the comfort of their home. It’s also great for meal prep, as it tastes even better the next day!

Essential Ingredients for Chili Colorado

To create the perfect Chili Colorado, it’s essential to gather all the necessary ingredients. Here’s a quick overview:

• 2 tablespoons oil: Olive, vegetable, or canola oil can be used to brown the beef.
• 2 pounds chuck roast: Cut into bite-sized pieces for even cooking.
• 5 dried guajillo chiles: Stemmed, membranes and seeds removed.
• 2 dried pasilla chiles: Stemmed, membranes and seeds removed.
• 1 dried ancho chile: Stemmed, membranes and seeds removed.
• 3 cups low-sodium beef or chicken broth: For a rich and flavorful base.
• 2 bay leaves: Adds a subtle herbal note.
• 2 teaspoons Mexican oregano: Offers a unique taste different from regular oregano.
• 1 teaspoon cumin powder: Adds warmth and earthiness.
• 1 teaspoon coriander powder: Contributes a slight citrusy flavor.
• 1 teaspoon salt: To taste.
• ½ teaspoon ground black pepper: For a touch of spice.
• 1 cup diced white onion: Adds sweetness and texture.
• 3 cloves garlic: Finely minced for depth of flavor.

this RECIPE

Types of Chiles Used in Chili Colorado

The key to an authentic Chili Colorado lies in the use of dried chiles. Here’s a closer look at the chiles used:

• Guajillo Chiles: Mild to medium heat with a tangy, berry-like flavor. These chiles add a bright red color and a complex taste to the sauce.
• Pasilla Chiles: Also known as “chile negro,” these are mild and provide a deep, rich flavor with hints of chocolate and dried fruit.
• Ancho Chiles: Dried poblano peppers with a mild to moderate heat level. They bring a smoky, slightly sweet taste with undertones of raisins.

Selecting the Right Cut of Beef

Choosing the right cut of beef is crucial for achieving tender and flavorful meat. Chuck roast is the preferred choice because it has the right amount of marbling, which renders down during the cooking process, resulting in succulent, melt-in-your-mouth pieces of beef.

Tools You’ll Need to Make Chili Colorado

To make this recipe, you’ll need some basic kitchen tools:

• Deep cast iron pan or medium Dutch oven
• Medium-sized pot
• Blender or food processor
• Strainer
• Knife and cutting board
• Measuring cups and spoons

Step-by-Step Preparation

1. Preparing the Beef for Chili Colorado

Heat 2 tablespoons of oil in a deep cast iron pan or a medium Dutch oven over medium heat. Add the chuck roast pieces in a single layer. Brown the beef for about 10 minutes, stirring occasionally to ensure all sides are evenly browned. If the pot is too crowded, brown the beef in batches to prevent steaming. Once browned, reduce the heat to low and let it cook as the liquid reduces.

2. How to Prepare and Blend the Chiles for the Sauce

While the beef is browning, bring a medium-sized pot filled with 5-6 cups of water to a boil over high heat. Add the guajillo, pasilla, and ancho chiles to the pot and let them boil for 10 minutes until softened. Remove the pot from the heat and strain the chiles, reserving 1 cup of the cooking water. Transfer the softened chiles and the reserved water to a blender or food processor and blend until smooth. Strain the chile sauce through a strainer to remove any remaining solids.

3. Cooking the Chili Colorado: Tips for the Perfect Consistency

Add the strained chile sauce to the pot with the beef. Then, pour in the beef broth, and add the bay leaves, Mexican oregano, cumin powder, coriander powder, salt, and black pepper. Stir well to combine. Increase the heat to medium and bring the mixture to a boil for about 5 minutes. Reduce the heat to low, cover the pot with a lid slightly offset to let a bit of steam escape, and let it simmer for 45 minutes.

4. Adding Aromatics and Final Touches

After 45 minutes, add the diced onion and minced garlic to the pot. Stir to combine and let it continue to cook for another 15 to 30 minutes, or until the onions are soft and the sauce has reached your desired thickness. If the sauce becomes too thick, add a bit more of the reserved chile cooking water as needed. Remove the bay leaves and adjust the seasoning to taste.

Common Mistakes to Avoid When Making Chili Colorado

• Not browning the beef properly: Browning the beef in batches ensures a deep, rich flavor.
• Overcooking the chiles: Boiling chiles for too long can make them bitter; 10 minutes is sufficient.
• Skipping the straining step: Straining the chile sauce results in a smooth, velvety texture, which is essential for an authentic Chili Colorado.

Tips for Perfectly Tender Beef

• Low and slow cooking: Allow the beef to simmer slowly for at least an hour. This breaks down the collagen in the meat, resulting in a tender texture.
• Choosing the right cut: Chuck roast is ideal for stewing because it has enough fat and connective tissue to stay juicy.

How to Adjust Spice Levels

If you prefer a milder version of Chili Colorado, reduce the number of chiles or remove the seeds and membranes from the dried chiles. For a spicier version, consider adding a few more chiles or a pinch of cayenne pepper.

Best Ways to Serve Chili Colorado

Chili Colorado is traditionally served with Mexican rice, warm corn tortillas, and freshly chopped cilantro. You can also serve it over steamed rice, with crusty bread, or alongside a fresh green salad for a complete meal.

Tasty Side Dishes to Pair with Chili Colorado

• Refried Beans: Adds a creamy and hearty complement.
• Mexican Street Corn (Elote): Provides a sweet and tangy balance.
• Guacamole: Offers a cooling contrast to the spicy stew.

Creative Twists on Traditional Chili Colorado

• Chili Colorado Tacos: Shred the beef and serve it in soft corn tortillas.
• Chili Colorado Enchiladas: Use the sauce to smother enchiladas for a different take on a classic.
• Vegetarian Version: Substitute the beef with hearty vegetables like mushrooms or jackfruit.

How to Store and Reheat Leftover Chili Colorado

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the chili in freezer-safe containers for up to 3 months.
• Reheating: To reheat, simmer gently on the stovetop over low heat, adding a little water if necessary to reach the desired consistency.

Frequently Asked Questions About Chili Colorado

• What if I can’t find the specific chiles? You can substitute with other dried Mexican chiles, but the flavor profile will change slightly.
• Is this recipe gluten-free? Yes, as long as the broth used is gluten-free.

conclusion

This Chili Colorado recipe is a delicious way to bring the authentic flavors of Mexico into your kitchen. With its bold, smoky, and rich flavor, it’s a dish that’s sure to please. Perfect for any occasion, it’s easy to make and even easier to love. Give it a try and let us know how it turned out!

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