Chili Colorado Recipe

A Bold and Flavorful Comfort Food Classic

If you’re craving a dish that’s rich in flavor, deeply satisfying, and has a bit of a spicy kick, then this Chili Colorado recipe is perfect for you. Originating from Mexican cuisine, Chili Colorado combines tender beef with a deeply flavorful red chili sauce that’s made from a blend of dried chilies and spices. The result is a hearty, comforting meal that’s perfect for family dinners, gatherings, or whenever you want something truly special. This recipe is for those who love bold flavors and are ready to elevate their cooking game.

What is Chili Colorado?

Chili Colorado, not to be confused with “chili” made with beans and ground beef, is a traditional Mexican dish. The name comes from the Spanish word “colorado,” meaning “colored red,” and refers to the vibrant red sauce that envelops tender pieces of beef. The sauce is made from a combination of dried chilies, including ancho, guajillo, pasilla, and chiles de arbol, giving it a deep, complex flavor that’s both smoky and slightly sweet with a touch of heat. It’s a versatile dish that can be served with rice, tortillas, or crusty bread.

Ingredients for Chili Colorado

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 arbol, 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, for 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 alternatives)

For Serving:

• Crumbly white cheese
• Fresh herbs (such as cilantro or parsley)
• Spicy chili flakes
• Lime juice
• Rice or warmed tortillas

this RECIPE

Step-by-Step Preparation Guide

How to Make the Chili Sauce

1. Toast the Peppers: Start by dry toasting the ancho, guajillo, pasilla, and chiles de arbol in a pan over medium heat. Toast each side for about a minute until the skins blister slightly. This step helps release their oils and intensifies the flavor.
2. Rehydrate the Peppers: Transfer the toasted peppers to a bowl and cover them with hot water. Let them soak for about 20 minutes or until they are very soft and pliable.
3. Blend the Sauce: Place the softened peppers in a blender along with the Mexican oregano, cumin, a pinch of salt, and 1 cup of the soaking water. Blend until the mixture is smooth and velvety. If the sauce is too thick, add more soaking water as needed.
4. Strain the Sauce: Pour the blended sauce through a fine mesh strainer to remove any remaining seeds or skin. Set aside the smooth, rich red sauce.

Cooking the Beef for Chili Colorado

1. Prepare the Beef: In a large bowl, toss the bite-sized beef chuck pieces with flour, salt, and pepper. Ensure each piece is well-coated.
2. Brown the Beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces in batches to avoid overcrowding. Brown on all sides, which should take about 5 minutes per batch. Remove the beef and set it aside on a plate.
3. Sauté the Vegetables: Reduce the heat to medium. In the same pot, add the chopped onion and jalapeno peppers. Sauté until they are softened, about 5 minutes. Add the chopped garlic and cook for an additional minute, stirring constantly to prevent burning.

Simmering for the Best Flavor

1. Combine Ingredients: Add the prepared red chili sauce and beef stock to the pot. Stir well to combine all the flavors. Bring the mixture to a boil.
2. Simmer the Chili: Return the browned beef to the pot. Reduce the heat to low, cover, and let it simmer for at least 30 minutes to allow the flavors to meld together. For the best results, let it simmer for 2 hours or more. The beef should become incredibly tender, almost melting in your mouth.
3. Adjust Consistency: If you prefer a thicker chili, remove the lid and increase the heat slightly to allow some of the liquid to evaporate. Stir occasionally to prevent sticking.

Serving Suggestions

Chili Colorado is delicious on its own, but you can elevate it further with a few serving ideas:

• Serve over steamed rice or alongside warmed tortillas for a complete meal.
• Top with crumbly white cheese, fresh herbs like cilantro or parsley, a sprinkle of chili flakes for extra heat, and a squeeze of lime juice for a bright, tangy finish.

Common Mistakes to Avoid

• Skipping the Toasting Step: Toasting the dried peppers is crucial for unlocking their deep, smoky flavors. Don’t skip this step!
• Overcrowding the Pot: When browning the beef, ensure you do it in batches. Overcrowding can cause the meat to steam rather than sear, resulting in less flavorful meat.
• Not Simmering Long Enough: The longer you let the chili simmer, the more tender the beef will become, and the flavors will develop better. Patience is key!

Storage and Leftovers

Chili Colorado is a great make-ahead dish. Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a pot over medium heat, adding a splash of water or stock if necessary. You can also freeze Chili Colorado for up to 3 months. Thaw in the refrigerator overnight before reheating.

Tips and Variations

• Adjusting the Heat Level: If you prefer a milder chili, reduce the number of chiles de arbol or remove the seeds before blending. For a spicier version, add more jalapenos or chili flakes.
• Vegetarian Option: Substitute the meat with hearty vegetables like mushrooms, potatoes, and carrots, and use vegetable stock.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Blender
• Fine mesh strainer
• Sharp knife and cutting board
• Measuring spoons and cups
• Tongs and stirring spoon

FAQ Section

Q: Can I make Chili Colorado in a slow cooker?
A: Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: What can I serve with Chili Colorado?
A: Serve it with rice, tortillas, crusty bread, or even over mashed potatoes for a comforting meal.

Q: Can I use different types of peppers?
A: Absolutely! Feel free to experiment with different dried peppers like chipotle or New Mexico chilies to create your own unique flavor profile.

Conclusion

Chili Colorado is a dish that brings together the best of bold, savory flavors in a rich and hearty meal. Perfect for any time of year, this dish will surely become a staple in your recipe collection. Give this recipe a try, and don’t forget to share your experience! Subscribe to our blog for more delicious recipes and cooking tips.

Print