Imagine the warm, savory aroma of apple cider-braised beef mingling with the earthy scent of roasted butternut squash wafting through your kitchen.
Picture the rich, deep red of the chili Colorado sauce, speckled with vibrant green cilantro, enveloping tender chunks of beef that practically melt in your mouth. This dish embodies comfort and warmth, perfect for those moments when life gets a little too hectic.
For me, this hearty chili became a family favorite when a surprise snowstorm left us all craving something cozy and fulfilling. Its slow-cooked goodness wrapped us in a blanket of flavor, turning a chilly day into a cherished memory.
Whether you’re tackling a busy weeknight or seeking a soul-soothing Sunday supper, this dish will rise to the occasion, filling your home with its inviting presence.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a blend of spices and apple cider infusion.
- Uses pantry staples like chili powder, cumin, and beef broth.
- Freezes beautifully for convenient future meals.
- Offers tender, succulent beef and butternut squash in every bite.
- Provides a hearty, satisfying meal perfect for colder months.
Ingredients
- 2 pounds beef chuck roast, cubed — opt for well-marbled cuts for tenderness.
- 2 tablespoons olive oil — extra virgin for richer flavor.
- 1 large onion, chopped — choose sweet or yellow for a milder taste.
- 4 cloves garlic, minced — fresh garlic enhances the aroma.
- 2 tablespoons chili powder — adjust to taste for desired heat level.
- 1 teaspoon cumin — adds a warm, earthy undertone.
- 1 teaspoon oregano — dried oregano works well here.
- 1 teaspoon salt — season as preferred.
- 1/2 teaspoon black pepper — freshly ground for best flavor.
- 1 cup apple cider — provides a subtle sweetness.
- 2 cups beef broth — low-sodium recommended for control over seasoning.
- 1 pound butternut squash, peeled and cubed — use firm squash for best texture.
- 2 tablespoons tomato paste — for a rich, concentrated tomato flavor.
- 2 tablespoons lime juice — fresh-squeezed for brightness.
- 1/4 cup fresh cilantro, chopped — optional but adds a fresh finish.
Step-by-Step Method
Preheat the oven to 325°F (165°C). Gather all ingredients and equipment. Chop the onion and mince the garlic. Peel and cube the butternut squash. Cut the beef chuck roast into cubes. This preparation will guarantee a smooth cooking process.
Sear the Beef
Heat olive oil in a Dutch oven over medium-high heat. Add the beef cubes to the pot, making sure they’re browned evenly on all sides. This step adds flavor, so don’t rush it.
Once browned, remove the beef from the pot and set aside.
Sauté Aromatics
Lower the heat to medium. Add the chopped onion and minced garlic to the pot. Sauté them until they’re soft and translucent.
This process releases the flavors and enhances the dish’s aroma.
Spice it Up
Stir in the chili powder, cumin, oregano, salt, and black pepper. Coat the onions and garlic with the spices.
This step creates a fragrant base for the dish. The spices should be fully incorporated before proceeding.
Deglaze with Apple Cider
Pour the apple cider into the pot. Use a wooden spoon to scrape up any browned bits from the bottom.
These bits add depth to the flavor. Make sure the cider is well mixed with the spices and onions.
Combine Liquids
Add the beef broth and tomato paste to the pot. Stir until the tomato paste is fully dissolved.
This mixture serves as the braising liquid, infusing the beef with flavor as it cooks.
Simmer the Beef
Return the browned beef cubes to the pot. Stir to combine them with the liquid. Bring the mixture to a gentle simmer.
This step guarantees the beef absorbs the rich flavors before it goes into the oven.
Braise in the Oven
Cover the pot and transfer it to the preheated oven. Let it cook for 2 hours.
This slow braising process tenderizes the beef and melds the flavors together beautifully.
Add Butternut Squash
After 2 hours, remove the pot from the oven and add the cubed butternut squash. Stir well to incorporate.
Return the pot to the oven and cook for an additional hour. The squash will soften and absorb the savory flavors.
Rest & Finish
Remove the pot from the oven and let it rest for 10 minutes. Stir in the lime juice for a fresh, tangy finish.
Garnish with fresh cilantro before serving to enhance the dish with a pop of color and flavor.
Ingredient Swaps
- For a dietary swap, you can substitute the beef with a plant-based protein like tempeh or seitan for a vegetarian version.
- If you’re on a budget, use chicken thighs or pork shoulder instead of beef chuck roast.
- For a regional twist, swap apple cider with a local fruit juice or vinegar that complements the flavors, such as tamarind juice in Latin American regions.
You Must Know
- Brown the Beef: Make certain that the beef cubes are browned evenly on all sides before removing them from the pot. This step is essential for building a deep, rich flavor base for your Chili Colorado.
- Use Fresh Spices: For the best flavor, use fresh spices such as chili powder, cumin, and oregano. Fresh spices will provide a more vibrant and aromatic taste to the dish.
- Marinate for Depth: For an even deeper flavor, consider marinating the beef in the spice mix overnight before cooking. This will allow the spices to penetrate the meat, enhancing the overall taste of the dish.
- Monitor Consistency: If your chili becomes too thick during cooking, don’t hesitate to add more beef broth to achieve the desired consistency. This will help maintain the perfect balance between the ingredients.
- Rest Before Serving: Allow the dish to rest for 10 minutes after removing it from the oven. This resting period helps the flavors meld together and guarantees a more cohesive and delicious final product.
Serving Tips
- Serve with warm tortillas or crusty bread to soak up the flavorful sauce.
- Pair with a side of Mexican rice or a simple green salad.
- Garnish with extra cilantro and a dollop of sour cream for added freshness.
- Add avocado slices for a creamy texture contrast.
- Serve in individual bowls for an inviting presentation.
Storage & Make-Ahead
Chili Colorado with Apple Cider Braised Beef & Butternut Squash can be stored in the fridge for up to 3 days.
For make-ahead convenience, prepare the dish in advance and freeze it for up to 3 months.
Reheat thoroughly before serving for best flavors and texture.
Reheating
To gently reheat Chili Colorado, use a microwave on low power.
Alternatively, use an oven at 325°F, or a stovetop on low heat.
Stir occasionally to guarantee even warming without drying.
Mexican Culinary Traditions
While exploring Mexican culinary traditions, you’ll uncover a rich tapestry of flavors and techniques that have been passed down through generations. From vibrant street food to elaborate family feasts, each dish tells a story.
I find the use of chiles, like in our Chili Colorado, fascinating. They’re more than just heat; they provide depth, smoky undertones, and a unique character to every bite. Ingredients like cumin and oregano weave into the fabric of Mexican cuisine, offering aromatic warmth.
Cooking methods, such as slow braising, allow flavors to meld beautifully, creating meals that are comforting yet complex. Mexican culinary traditions invite you to embrace communal experiences, where sharing food becomes a celebration of culture and history.
It’s truly a culinary journey worth savoring.
Final Thoughts
We hope you’ll give this delicious Chili Colorado with Apple Cider Braised Beef & Butternut Squash a try and make it your own by adding your favorite spices or serving it with a side of warm tortillas. Enjoy the rich flavors and let’s know how it turns out!
Frequently Asked Questions
Can I Use a Slow Cooker Instead of a Dutch Oven?
Absolutely, you can use a slow cooker! Just brown the beef first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the beef and squash are tender. Enjoy the savory aroma!
Is It Possible to Make This Dish Vegetarian?
Absolutely, you can make it vegetarian! Swap the beef with hearty mushrooms or jackfruit, and use vegetable broth instead of beef broth. It maintains the rich flavors while offering a delightful plant-based twist. Enjoy crafting your version!
What Wine Pairs Well With This Chili Colorado?
For this Chili Colorado, I’d recommend a bold red wine, like a Zinfandel or Malbec. They complement the beef’s richness and the dish’s spices beautifully. Pour a glass, sit back, and savor each flavorful bite.
Can I Freeze Leftovers for Later Use?
Absolutely, you can freeze leftovers! I always let them cool completely, then portion into airtight containers. They reheat beautifully, preserving those rich, comforting flavors. Just imagine savoring that deliciousness again on a busy day!
How Spicy Is the Dish on a Scale of 1 to 10?
I’d rate the spiciness around a 4. The chili powder gives it a gentle warmth, not overwhelming. If you love more heat, you can always add extra chili powder or some fresh jalapeños to kick it up!
Chili Colorado with Apple Cider Braised Beef & Butternut Squash
Equipment
- 1 Dutch oven
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Mixing bowl
- 1 Wooden spoon
Ingredients
- 2 pound beef chuck roast cut into cubes
- 2 tablespoon olive oil
- 1 large onion chopped
- 4 clove garlic minced
- 2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup apple cider
- 2 cup beef broth
- 1 pound butternut squash peeled and cubed
- 2 tablespoon tomato paste
- 2 tablespoon lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Preheat the oven to 325°F (165°C).
- Heat olive oil in a Dutch oven over medium-high heat.
- Add beef cubes and brown evenly on all sides, then remove from the pot.
- Lower heat to medium and add onion and garlic to the pot, sautéing until soft.
- Stir in chili powder, cumin, oregano, salt, and black pepper.
- Add apple cider, beef broth, and tomato paste, stirring to combine.
- Return beef to the pot and bring to a simmer.
- Cover the pot and transfer to the oven, cooking for 2 hours.
- Add butternut squash to the pot, stir, and continue cooking for 1 additional hour.
- Remove from oven and let rest for 10 minutes.
- Stir in lime juice and garnish with fresh cilantro before serving.
Notes
