Imagine the deep, smoky aroma of Chili Colorado wafting through your kitchen, the vibrant red of the sauce echoing the warmth of a crackling fire.
The rich, tender beef cubes melt in your mouth, perfectly complemented by the crispy, golden-brown Brussels sprouts that offer a subtle nutty crunch.
This dish is comfort in a bowl, evoking memories of family gatherings and cozy evenings. It matters because it brings warmth to the heart and soul—a culinary embrace, if you will.
I remember one chilly Sunday when this hearty meal brought my family together around the table, turning a dreary day into a cherished memory. Whether you’re seeking solace after a hectic weeknight or crafting a leisurely Sunday supper, this dish is a go-to for nourishing both body and spirit.
Ready to experience the magic in your own kitchen? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a rich, smoky chili sauce.
- Perfectly complements with crispy roasted Brussels sprouts.
- Uses pantry staples like dried chiles and spices.
- Offers a tender, melt-in-your-mouth beef experience.
- Freezes beautifully for convenient future meals.
Ingredients
- 2 pounds beef chuck, cubed — choose well-marbled cuts for tenderness.
- 2 tablespoons vegetable oil — opt for a high smoke point oil.
- 4 dried ancho chiles, seeded and stemmed — make sure they’re pliable and not brittle.
- 2 dried guajillo chiles, seeded and stemmed — look for bright red, flexible chiles.
- 4 cups water — use filtered for best flavor.
- 1 large onion, chopped — select a sweet variety for added depth.
- 4 cloves garlic, minced — fresh garlic enhances the dish’s aroma.
- 1 teaspoon cumin powder — freshly ground provides a more robust taste.
- 1 teaspoon oregano — use Mexican oregano for authenticity.
- 1 tablespoon apple cider vinegar — balances the flavors with acidity.
- Salt and pepper to taste — season gradually and taste as you go.
- 1 pound Brussels sprouts, halved — choose firm, bright green sprouts.
- 2 tablespoons olive oil — extra virgin for a richer taste.
- 1 teaspoon garlic powder — adds an extra layer of garlic flavor.
Step-by-Step Method
Sear the Beef
Heat vegetable oil in a large pot over medium-high heat. Add the cubed beef chuck and sear on all sides until browned. This should take about 5-7 minutes.
Remove the beef from the pot and set it aside. This step helps lock in the beef’s juices and enhances the flavor of your chili.
Toast & Boil the Chiles
In the same pot, add the seeded and stemmed ancho and guajillo chiles. Toast them for about 2 minutes to release their flavors.
Pour in 4 cups of water and bring it to a boil. Reduce the heat and let it simmer for 10 minutes. This will soften the chiles, making them ready for blending.
Blend the Sauce
Transfer the softened chiles and their cooking liquid into a blender. Blend until the mixture becomes smooth.
This blended chile sauce will be the base for your Chili Colorado, providing a rich and smoky flavor.
Combine & Season
Return the beef and the blended chile sauce to the pot. Stir in chopped onion, minced garlic, cumin, oregano, apple cider vinegar, salt, and pepper.
Mix well to combine all the ingredients and coat the beef thoroughly. This combination of spices will impart a complex depth to the dish.
Simmer Gently
Lower the heat and let the mixture simmer gently for about 1 hour. Cook until the beef is tender and easily pulls apart.
Stir occasionally to prevent sticking. If time allows, simmering longer will yield even more tender beef and intensified flavors.
Roast the Brussels Sprouts
While the chili simmers, preheat the oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil, garlic powder, salt, and pepper.
Spread them evenly on a baking sheet. Roast in the oven for 25-30 minutes until they’re crispy and golden brown. This will add a delightful crunch to your meal.
Rest & Serve
Allow the chili to rest for 10 minutes after cooking. This resting period helps the flavors meld together.
Serve the Chili Colorado alongside the roasted Brussels sprouts. For an added touch, consider squeezing a bit of lime juice over the top just before serving to brighten the flavors.
Ingredient Swaps
– Dietary Substitutions: For a vegetarian version, swap the beef chuck with mushrooms or a plant-based meat alternative.
Use vegetable broth instead of blending the dried chiles with water for added flavor.
- Budget-Friendly Options: Substitute the beef chuck with a more affordable cut of meat like pork shoulder or chicken thighs.
- Regional Variations: If dried ancho and guajillo chiles are unavailable, you can use chipotle peppers or dried pasilla chiles for a different flavor profile.
You Must Know
- Preheat Oven: Make certain to preheat your oven to 400°F (200°C) before you start preparing your ingredients to guarantee it’s ready for roasting the Brussels sprouts.
- Toast Chiles: Toast the ancho and guajillo chiles in the pot for about 2 minutes to enhance their flavor before simmering them with water.
- Blend Thoroughly: Confirm the chiles and liquid are blended until completely smooth for a silky sauce that will coat the beef perfectly.
- Simmer Longer: For a more tender beef and richer flavor, consider simmering the chili on low heat for longer than the prescribed hour if time allows.
- Roast Brussel Sprouts: Toss the Brussels sprouts well with olive oil and garlic powder to guarantee even coating, and roast them until they’re crispy for the best texture contrast with the chili.
Serving Tips
- Serve Chili Colorado in a shallow bowl for easy scooping with a spoon.
- Pair with warm corn tortillas or crusty bread for dipping.
- Garnish with fresh cilantro and lime wedges for added freshness and color.
- Accompany with a side of Mexican rice or refried beans for a complete meal.
- For a cool contrast, serve with a dollop of sour cream or avocado slices.
Storage & Make-Ahead
Chili Colorado can be stored in the refrigerator for up to 3-4 days.
It also freezes well for up to 3 months, making it a convenient make-ahead option.
For ideal flavor, prepare in advance and allow the chili to sit overnight in the fridge before reheating and serving.
Reheating
To gently reheat Chili Colorado, use the stovetop over low heat, stirring occasionally.
Alternatively, use a microwave at reduced power.
Warm in the oven at 300°F (150°C) until heated through.
Cultural Significance of Chili Colorado
Although many associate vibrant Mexican cuisine with tacos and enchiladas, Chili Colorado holds a special place in the culinary heart of the culture.
This dish, with its rich, red sauce derived from dried chiles, embodies a tradition that speaks to family gatherings and the warmth of shared meals.
When I think of Chili Colorado, I’m reminded of the way its flavors tell stories of heritage and home. It’s not just about the tender beef or the spice of the chiles; it’s about the comforting embrace of familiar tastes.
Preparing this dish feels like an homage to the generations that cherished its deep flavors. Sharing it with friends and family allows us to celebrate the vibrant spirit and history of Mexican cuisine together.
Final Thoughts
We hope you give this Chili Colorado with Roasted Brussels Sprouts a try and enjoy the rich, bold flavors! Feel free to tweak the seasonings to suit your taste and make it your own.
Frequently Asked Questions
Can I Use a Slow Cooker for This Recipe?
Absolutely, you can use a slow cooker. I’d brown the beef first, then combine everything but the Brussels sprouts in the slow cooker. Cook on low for 6-8 hours for tender, flavorful results. Enjoy experimenting!
What Are Some Good Side Dishes to Serve With This Meal?
Pairing this meal with fluffy cilantro lime rice or creamy avocado salad will elevate the flavors. I love adding tangy pickled onions or a vibrant corn salsa for an extra burst of taste that complements the dish perfectly.
How Spicy Is the Chili, and Can I Adjust the Heat Level?
I find the chili moderately spicy, thanks to the ancho and guajillo chiles. To adjust the heat, you can add more chiles for extra kick or reduce them for a milder experience. Enjoy customizing it!
Can I Substitute Chicken for Beef in This Recipe?
Absolutely, you can swap chicken for beef! I’d recommend using boneless, skinless chicken thighs for a juicy result. Just adjust the cooking time, simmer until the chicken is tender, and enjoy a lighter twist on the dish.
Is It Possible to Make This Dish Vegetarian?
Absolutely, you can make this dish vegetarian! Substitute beef with hearty vegetables like mushrooms and sweet potatoes. Use vegetable broth instead of water for added flavor. The roasted Brussels sprouts already fit perfectly into a vegetarian meal.
Chili Colorado with Roasted Brussels Sprouts
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Blender
Ingredients
- 2 pound beef chuck cubed
- 2 tablespoon vegetable oil
- 4 dried ancho chiles seeded and stemmed
- 2 dried guajillo chiles seeded and stemmed
- 4 cup water
- 1 large onion chopped
- 4 clove garlic minced
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 1 tablespoon apple cider vinegar
- salt to taste
- black pepper to taste
- 1 pound Brussels sprouts halved
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot, heat the vegetable oil over medium-high heat.
- Brown the beef cubes on all sides and remove them from the pot.
- In the same pot, add ancho and guajillo chiles and toast for about 2 minutes.
- Add water to the pot with the chiles and bring to a boil, then reduce to a simmer for 10 minutes.
- Transfer the chiles and liquid to a blender and blend until smooth.
- Return the beef and blended chile sauce to the pot.
- Add chopped onion, minced garlic, cumin, oregano, vinegar, salt, and pepper to the pot.
- Simmer the mixture on low heat for 1 hour or until the beef is tender.
- Meanwhile, toss Brussels sprouts with olive oil, garlic powder, salt, and pepper.
- Spread Brussels sprouts on a baking sheet and roast in the oven for 25-30 minutes until crispy.
- Let the chili rest for 10 minutes before serving alongside the roasted Brussels sprouts.
Notes
