Chili Colorado Recipe

Picture a pot simmering on the stove, filling your kitchen with the rich, smoky aroma of Chili Colorado.

This comforting Mexican dish is surprisingly simple to prepare, making it a go-to for cozy evenings at home.

As the beef tenderizes over two hours, the flavors meld into a luscious sauce, transforming humble ingredients into something special.

Let’s bring this dish to life and indulge in its hearty warmth.

Kitchen Tools Required

• 1 large pot
• 1 blender
• 1 knife
• 1 cutting board
• 1 measuring cup
• 1 wooden spoon

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 6 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 cups beef broth
• 1 cup water
• Salt to taste
• Pepper to taste

Cook & Prep Time

To efficiently manage your time while preparing and cooking Chili Colorado, follow this timeline:

1. Preparation Time (20 minutes):
   • First 5 minutes: Gather all ingredients and equipment. Read through the entire recipe to familiarize yourself with the steps.
   • Next 5 minutes: Deseed and prepare the guajillo and ancho chiles. Set them aside.
   • Next 5 minutes: Cube the beef chuck into 1-inch pieces.
   • Last 5 minutes: Chop the onion and mince the garlic.
2. Cooking Time (2 hours):
   • 0-15 minutes: Heat 2 tablespoons of oil in a large pot over medium-high heat. Brown the beef in batches, then remove and set aside.
   • 15-20 minutes: In the same pot, add remaining oil and sauté the onions until translucent.
   • 20-25 minutes: Add garlic, cumin, and oregano, cooking for 1 minute. Transfer the mixture to a blender with chiles, beef broth, and water. Blend until smooth.
   • 25-30 minutes: Return the beef to the pot and pour the blended sauce over it. Season with salt and pepper to taste.
   • 30 minutes – 2 hours 30 minutes: Simmer on low heat for about 2 hours or until the beef is tender. Stir occasionally.
3. Resting Time (10 minutes):
   • 2 hours 30 minutes – 2 hours 40 minutes: Let the dish rest for 10 minutes before serving.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Serve with warm tortillas or rice to complete the meal.

Recipe Instructions

Heat 2 tablespoons of oil in a large pot over medium-high heat and brown the beef in batches.

Remove the beef and set aside.

In the same pot, add the remaining oil and sauté the onions until translucent.

Add garlic, cumin, and oregano, cooking for 1 minute.

Transfer the onion mixture to a blender along with the guajillo and ancho chiles.

Add beef broth and water to the blender and blend until smooth.

Return the beef to the pot and pour the blended sauce over it.

Season with salt and pepper to taste.

Simmer on low heat for about 2 hours or until the beef is tender.

Let the dish rest for 10 minutes before serving.

Serving Tips

• Warm Tortillas: Serve alongside to scoop up the rich, flavorful sauce and tender beef.
• Steamed Rice: A neutral base that complements the hearty sauce and balances out the spices.
• Refried Beans: Add a creamy texture and enhance the meal’s authentic Mexican flavors.
• Avocado Slices: Provide a fresh and creamy contrast to the spicy, savory dish.
• Fresh Lime Wedges: Squeeze over the top to add a zesty kick and brighten the flavors.

Storage

To store Chili Colorado, let it cool completely.

Then transfer it to an airtight container.

Refrigerate for up to 3 days or freeze for up to 3 months.

Reheat gently before serving.

Freezing

To freeze Chili Colorado, cool it completely.

Transfer it to airtight containers and label with the date.

Store in the freezer for up to three months.

Thaw overnight in the refrigerator before reheating.

Reheating

For reheating Chili Colorado, use a stovetop on low heat.

This helps maintain flavor and texture.

Stir occasionally and add broth if needed to prevent drying.

Avoid microwaves for better taste.

Final Thoughts

Chili Colorado is a traditional Mexican dish known for its rich flavors and hearty ingredients.

It combines tender beef with a smoky, spicy sauce made from guajillo and ancho chiles. This dish is perfect for family gatherings or cozy dinners.

Ensure that the chiles are properly deseeded and toasted before blending, as this enhances their smoky flavor profile.

Adjust the spice level by adding more or fewer chiles according to your preference.

Serve with warm tortillas or rice to complement the rich, hearty sauce.

Frequently Asked Questions

Can I Use a Different Cut of Beef for This Recipe?

Yes, you can substitute beef chuck with beef brisket or short ribs. Guarantee the cut is well-marbled for tenderness. Adjust cooking time if needed, as different cuts may require more or less time to become tender.

What Can I Substitute for Dried Guajillo Chiles?

You can substitute dried guajillo chiles with dried pasilla chiles. Use a 1:1 ratio for similar flavor and heat. Make sure you remove stems and seeds, then toast them lightly for enhanced flavor before blending.

Is It Possible to Make This Dish in a Slow Cooker?

Yes, you can use a slow cooker. After browning the beef and sautéing the onions, transfer everything to the slow cooker. Add blended sauce, cover, and cook on low for 6-8 hours until tender.

How Can I Make This Recipe Vegetarian?

Replace the beef with 2 pounds of cubed tofu or seitan. Use vegetable broth instead of beef broth. Follow the same steps, ensuring you brown the tofu or seitan first for added texture and flavor.

What Wine Pairs Well With Chili Colorado?

You should select a robust red wine like a Syrah or Malbec. These wines’ rich, full-bodied profiles complement the dish’s hearty flavors. Serve at 16-18°C for ideal taste balance and enhanced dining experience.

Chili Colorado

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Resting Time 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Main

Cuisine Mexican

Servings 6 servings

Equipment

• 1 Large pot
• 1 Blender
• 1 Knife
• 1 Cutting board
• 1 measuring cup
• 1 Wooden spoon

Ingredients

  

1x2x3x

• 2 pound beef chuck cut into 1-inch cubes
• 3 tablespoon vegetable oil
• 6 dried guajillo chiles stems and seeds removed
• 3 dried ancho chiles stems and seeds removed
• 1 medium onion chopped
• 4 clove garlic minced
• 2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 cup beef broth
• 1 cup water
• salt to taste
• pepper to taste

Instructions

 

• Heat 2 tablespoons of oil in a large pot over medium-high heat and brown the beef in batches.
• Remove the beef and set aside.
• In the same pot, add the remaining oil and sauté the onions until translucent.
• Add garlic, cumin, and oregano, cooking for 1 minute.
• Transfer the onion mixture to a blender along with the guajillo and ancho chiles.
• Add beef broth and water to the blender and blend until smooth.
• Return the beef to the pot and pour the blended sauce over it.
• Season with salt and pepper to taste.
• Simmer on low heat for about 2 hours or until the beef is tender.
• Let the dish rest for 10 minutes before serving.

Notes

For the best flavor, ensure the chiles are properly deseeded and toasted before blending, as this enhances their smoky flavor profile. Adjust the spice level by adding more or fewer chiles according to your preference. Serve with warm tortillas or rice to complement the rich, hearty sauce.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.