Imagine a bowl filled with tender, succulent beef in a rich, dark red sauce, the aroma of cumin and oregano wafting through the air.
Next to it, a creamy cauliflower mash, smooth and buttery, offers a comforting contrast.
This Chili Colorado and Cauliflower Mash Bowl isn’t just a meal; it’s an experience that brings warmth and satisfaction.
On busy weeknights when time is scarce, or during leisurely Sunday suppers when family gathers around the table, this dish offers comfort and nourishment.
I remember a hectic weekday when I’d little time to spare, yet craved a home-cooked meal.
This recipe came to the rescue, providing both simplicity and flavor that delighted my family.
Ready to experience this delightful dish yourself? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a rich blend of ancho and guajillo chilies.
- Provides a healthier twist with creamy cauliflower mash instead of traditional carbs.
- Uses pantry staples like cumin, oregano, and dried chilies for easy preparation.
- Offers a satisfying meal with tender beef and a smooth cauliflower mash.
- Freezes beautifully, making it ideal for meal prep and future meals.
Ingredients
- 2 pounds beef chuck — cut into 1-inch cubes for even cooking
- 4 dried ancho chilies — remove stems and seeds for less bitterness
- 4 dried guajillo chilies — remove stems and seeds for ideal flavor
- 3 cups water — use filtered for best taste
- 1 tablespoon vegetable oil — suitable for high-heat cooking
- 1 large onion — chopped for sautéing
- 4 cloves garlic — minced for enhanced aroma
- 2 teaspoons ground cumin — adds earthy depth
- 1 teaspoon dried oregano — use Mexican oregano if possible
- 1/2 teaspoon salt — adjust to taste
- 1/2 teaspoon black pepper — freshly ground is preferable
- 1 head cauliflower — cut into florets for steaming
- 2 tablespoons butter — unsalted for better control of seasoning
- 1/4 cup heavy cream — adds richness to mash
- Salt — to taste; adjust after blending cauliflower
Step-by-Step Method
Soak the Chilies
Combine the ancho and guajillo chilies with water in a small saucepan. Bring to a boil and then simmer for 15 minutes. This process softens the chilies, making them easier to blend.
Confirm the chilies are fully submerged in water for even soaking. Once done, you’ll have a flavorful base to blend into a smooth puree.
Blend the Chili Puree
Pour the soaked chilies and their liquid into a blender. Blend until smooth, making sure no large pieces of chili skin remain.
A smooth puree is vital for the texture of the dish. If necessary, strain the mixture to remove any remaining solids, achieving a consistent blend that will enhance the beef’s flavor.
Brown the Beef
Heat vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides.
This step is necessary for building flavor. Make sure the beef is in a single layer for even browning. Once browned, remove the beef from the pot and set aside. This step creates a rich base for your dish.
Sauté the Aromatics
Add chopped onion to the pot and sauté until translucent. Then, add minced garlic, ground cumin, and oregano.
Sauté for another minute to release their flavors. This aromatic base will enhance the depth of the chili Colorado. Stir continuously to prevent the garlic from burning, which could make the dish bitter.
Combine & Simmer
Return the browned beef to the pot. Pour in the chili puree, salt, and black pepper.
Stir to combine all ingredients thoroughly. Cover the pot and reduce the heat to low. Simmer for about 1 hour, allowing the flavors to meld and the beef to become tender. Check occasionally to make sure it doesn’t stick to the pot.
Steam the Cauliflower
While the chili simmers, steam the cauliflower florets until tender. Use a steamer or a pot with a steaming basket.
This method preserves the cauliflower’s nutrients and prepares it for mashing. The florets should be soft enough to be easily pierced with a fork, confirming a smooth mash later on.
Blend the Cauliflower Mash
Transfer the steamed cauliflower to a blender or food processor. Add butter and heavy cream, then blend until smooth.
Season with salt to taste. The mash should be creamy and light, providing a perfect base for the rich chili Colorado. Consider adding a pinch of nutmeg for additional depth and flavor.
Rest & Serve
Allow the chili Colorado to rest for 10 minutes before serving. This resting period lets the flavors settle and intensify.
Serve the chili over the cauliflower mash in bowls. The contrasting textures and flavors of the tender beef and creamy mash create a satisfying and delicious meal. Enjoy the dish warm for the best experience.
Ingredient Swaps
- For a leaner protein, substitute the beef chuck with chicken breast or turkey cubes.
- Use olive oil instead of vegetable oil for a healthier fat option.
- Replace heavy cream with coconut milk for a dairy-free cauliflower mash.
- If you can’t find dried ancho or guajillo chilies, substitute with chipotle or pasilla chilies for a similar smoky flavor.
You Must Know
- Brown the Beef Thoroughly: Make certain that the beef cubes are well-browned on all sides before removing them from the pot. This step is essential as it enhances the overall flavor of the dish.
- Blend Chilies Until Smooth: When preparing the chili puree, make certain to blend the ancho and guajillo chilies with their soaking liquid until the mixture is completely smooth. This helps to avoid any large pieces of chili skins in the final dish.
- Simmer Beef for Tenderness: Allow the beef to simmer on low heat for about 1 hour. This slow cooking process guarantees that the beef becomes tender and absorbs all the aromatic flavors of the spices and chilies.
- Steam Cauliflower Properly: Steam the cauliflower florets until they’re tender before blending. This guarantees a smooth and creamy texture for the cauliflower mash.
- Season Cauliflower Mash to Taste: Adjust the seasoning of the cauliflower mash with salt according to your preference. For an additional layer of flavor, consider adding a pinch of nutmeg.
Serving Tips
- Pair with a light Mexican beer or a revitalizing lime-infused sparkling water.
- Garnish with chopped cilantro and a wedge of lime for added freshness and color.
- Serve with warm tortillas or cornbread to complement the rich flavors.
- Add a dollop of sour cream or avocado slices for extra creaminess.
- Sprinkle with queso fresco or shredded cheese for a cheesy finish.
Storage & Make-Ahead
Chili Colorado can be stored in the fridge for up to 3-4 days.
Cauliflower mash should be consumed within 2-3 days.
Both components can be made ahead and freeze well for up to 3 months.
Guarantee airtight containers for freezing to maintain flavor and texture.
Reheating
To gently reheat Chili Colorado and cauliflower mash bowls, use the microwave on low power.
Alternatively, use the oven at a low temperature.
You can also reheat on a stovetop over low heat, stirring occasionally.
Mexican Culinary Tradition
As you savor the rich flavors of Chili Colorado and cauliflower mash bowls, there’s a deeper story simmering beneath the surface—one that connects us to the vibrant tapestry of Mexican culinary tradition.
Each bite is a tapestry of history, echoing the ancient techniques and ingredients that have been cherished for generations. The use of ancho and guajillo chilies, for example, showcases the regional flavors that are cornerstone to Mexican cuisine.
These chilies, sun-dried and deeply aromatic, add complexity and warmth to the dish. Meanwhile, the act of simmering and blending—transforming simple ingredients into something extraordinary—reflects a tradition of resourcefulness and creativity.
Embracing such flavors brings us closer to the heart of Mexican culture, one delicious forkful at a time.
Final Thoughts
We hope you enjoy making and savoring this delicious Chili Colorado and Cauliflower Mash Bowl! Feel free to personalize the recipe with your favorite spices or toppings to make it truly your own.
Frequently Asked Questions
Can I Use a Different Type of Meat for This Recipe?
Absolutely, you can switch up the meat. I recommend trying pork shoulder or chicken thighs. Both work wonderfully and bring their own unique flavors to the dish. Just adjust the cooking time as needed for tenderness.
Is It Possible to Make This Dish Spicy?
Of course, you can make it spicy! I suggest adding some chopped jalapeños or a pinch of cayenne pepper to the mix. Adjust the heat to your preference, and enjoy a fiery twist on this delicious dish!
How Can I Make This Dish Vegetarian?
To make this dish vegetarian, I’d swap the beef with hearty mushrooms or textured vegetable protein. I’d also use vegetable broth instead of beef broth, ensuring every bite is packed with robust, satisfying flavor. Enjoy!
What Side Dishes Pair Well With This Meal?
I’d recommend pairing this meal with a fresh avocado salad or some spicy Mexican street corn. Both sides add a vibrant contrast and elevate the flavors, creating a truly delightful and satisfying dining experience. Enjoy!
Can I Use Fresh Chilies Instead of Dried Ones?
I’d suggest using dried chilies for their deep, concentrated flavor that fresh ones can’t quite match. If you only have fresh, roast them first to enhance their taste and adjust the quantity to your preference.
Chili Colorado and Cauliflower Mash Bowls
Equipment
- 1 Large pot
- 1 Blender or Food Processor
- 1 Medium saucepan
- 1 Knife
- 1 Cutting board
- 1 Mixing bowl
Ingredients
- 2 pound beef chuck cut into 1-inch cubes
- 4 dried ancho chilies stems and seeds removed
- 4 dried guajillo chilies stems and seeds removed
- 3 cup water
- 1 tablespoon vegetable oil
- 1 large onion chopped
- 4 clove garlic minced
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 head cauliflower cut into florets
- 2 tablespoon butter
- 1/4 cup heavy cream
- salt to taste
Instructions
- In a small saucepan, combine the ancho and guajillo chilies with water and bring to a boil, then simmer for 15 minutes.
- Pour the chilies and their soaking liquid into a blender and blend until smooth.
- In a large pot, heat vegetable oil over medium-high heat and brown the beef cubes on all sides.
- Remove the beef and set aside, then add the onion to the pot and sauté until translucent.
- Add the garlic, cumin, and oregano to the onions and sauté for another minute.
- Return the beef to the pot, along with the chili puree, salt, and black pepper, and stir to combine.
- Cover the pot and simmer on low heat for about 1 hour, or until the beef is tender.
- While the beef is cooking, steam the cauliflower florets until tender.
- Transfer the cauliflower to a blender or food processor, add butter and cream, and blend until smooth.
- Season the cauliflower mash with salt to taste.
- Allow the chili to rest for 10 minutes before serving.
- Serve the chili Colorado over the cauliflower mash in bowls.
Notes
