Imagine a pot simmering on the stove, its rich, earthy aroma filling the kitchen, the deep red sauce bubbling gently, enveloping chunks of tender beef and sweet potatoes.
The vibrant colors of the dish—deep crimson from the chiles, golden hues from roasted garlic, and the sunset orange of sweet potatoes—create a visual feast that promises warmth and comfort.
This Chili Colorado is more than just a meal; it’s a culinary hug that wraps you in its savory embrace.
The first time I made this dish, it was a chilly Sunday evening when my family needed something hearty yet soothing. It brought us together, each spoonful sparking conversation and laughter.
Whether you’re looking for a weekday dinner to satisfy hungry appetites or a cozy Sunday supper to share with loved ones, this dish delivers.
Ready? Let’s cook and create moments worth savoring!
Why You’ll Love It
- Delivers bold flavor with a mix of ancho and guajillo chiles.
- Offers a hearty and satisfying meal with tender beef and sweet potatoes.
- Uses pantry staples like cumin, oregano, and garlic for easy preparation.
- Freezes beautifully for convenient future meals.
- Provides a nutritious twist with sweet potatoes and roasted garlic.
Ingredients
- 4 cups water — use filtered for better flavor
- 2 tablespoons vegetable oil — opt for a neutral oil
- 1 pound beef chuck, cut into 1-inch cubes — choose well-marbled pieces
- 3 dried ancho chiles, stemmed and seeded — guarantee freshness for ideal spice
- 3 dried guajillo chiles, stemmed and seeded — select vibrant chiles for best taste
- 1 large onion, diced — use a sweet onion for extra depth
- 4 cloves garlic, peeled — fresh garlic enhances aroma
- 1 tablespoon ground cumin — toast seeds before grinding for extra flavor
- 1 tablespoon dried oregano — Mexican oregano preferred
- 1 teaspoon salt — adjust to taste
- 1 teaspoon black pepper — freshly ground for best results
- 2 medium sweet potatoes, peeled and cubed — aim for uniform size for even cooking
- 1 tablespoon tomato paste — use a concentrated paste for richness
- 2 cups beef broth — homemade or low-sodium for better control
Step-by-Step Method
Roast the Garlic
Preheat the oven to 400°F (200°C). Spread the garlic cloves on a baking sheet and roast them in the oven for about 15 minutes. Make sure they turn golden and become soft.
Roasting enhances the garlic’s flavor, making it sweet and mellow, which complements the dish perfectly.
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 essential for locking in the juices and adding depth to the flavor. Once browned, remove the beef from the pot and set it aside.
Sauté the Onion
Add the diced onion to the same pot. Sauté the onion until translucent, which takes about 5 minutes.
Stir occasionally to prevent sticking. This process will build a flavorful base for the chili.
Soften the Chiles
Pour the water into the pot and bring it to a boil. Add the ancho and guajillo chiles.
Simmer them for 15 minutes until they soften. This step rehydrates the chiles, making them easier to blend and releasing their rich, earthy flavors.
Blend the Sauce
Transfer the softened chiles and roasted garlic to a blender. Blend until smooth, adding a bit of the soaking liquid if necessary to achieve your desired consistency.
The resulting sauce will be rich and full-bodied, vital for the chili’s flavor profile.
Combine Ingredients
Return the browned beef to the pot. Pour in the chile sauce and add cumin, oregano, salt, and black pepper.
Stir well to combine all ingredients evenly. These spices will infuse the dish with warmth and complexity.
Add Sweet Potatoes
Stir in the cubed sweet potatoes and tomato paste.
The sweet potatoes add a subtle sweetness and complement the heat of the chiles. They’ll also absorb the flavors of the dish as they cook.
Simmer the Chili
Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and cook for 1 hour.
This slow cooking process allows the beef and sweet potatoes to become tender and the flavors to meld beautifully.
Rest Before Serving
Let the dish rest for 10 minutes before serving.
This resting period allows the flavors to settle and intensify. Serve warm, and enjoy the rich, complex flavors of the Chili Colorado with Sweet Potato.
Ingredient Swaps
- For a vegetarian version, substitute the beef chuck with hearty vegetables like mushrooms or eggplant and use vegetable broth instead of beef broth.
- To make the dish more budget-friendly, consider using chicken or pork instead of beef, as they can be less expensive cuts.
- If you can’t find dried ancho or guajillo chiles, use other mild dried chiles such as pasilla or New Mexico chiles, which have a similar flavor profile.
You Must Know
- Roast Garlic Properly: Confirm the garlic cloves are roasted until they’re golden and soft, as this enhances their sweetness and adds depth to the sauce.
- Blend Thoroughly: When blending the softened chiles and roasted garlic, make sure to achieve a smooth consistency. Adding a little of the chili soaking liquid can help reach the desired texture.
- Brown the Beef: Properly browning the beef cubes on all sides will help develop a rich flavor base for the chili. Don’t rush this step for the best results.
- Simmer Chiles Adequately: Allow the ancho and guajillo chiles to simmer for the full 15 minutes. This confirms they’re adequately softened and ready to blend into a smooth sauce.
- Adjust Seasoning: Taste the dish before serving and adjust the seasoning. Consider adding more salt, pepper, or even more cumin or oregano to suit your personal preference.
Serving Tips
- Serve Chili Colorado with warm corn tortillas or over a bed of steamed rice.
- Garnish with fresh cilantro and a squeeze of lime for added brightness.
- Pair with a light, crisp salad to balance the rich flavors.
- Sprinkle crumbled queso fresco or a dollop of sour cream on top for creaminess.
- Enjoy with a cold Mexican cerveza or a revitalizing horchata.
Storage & Make-Ahead
Chili Colorado with Sweet Potato can be stored in the fridge for up to three days.
It also freezes well for up to three months.
To make ahead, prepare the dish as directed, then cool completely before storing.
Reheat thoroughly before serving to enjoy the rich flavors.
Reheating
Reheat Chili Colorado gently using a microwave, oven, or stovetop.
In the microwave, use medium power.
In the oven, cover and warm at 300°F.
On the stovetop, use low heat.
Cultural Significance of Ancho Chiles
After enjoying a warming bowl of Chili Colorado, we might wonder about the roots of its rich flavors.
Ancho chiles, with their deep, smoky essence, are more than just an ingredient; they’re a cultural treasure in Mexican cuisine.
Native to Mexico, these dried poblano peppers have been used for centuries, imparting warmth and complexity to countless dishes. Their sweet, raisin-like undertones evoke memories of family gatherings and festive feasts.
Imagine generations before us, gathering around a kitchen, sharing stories while ancho chiles simmered, filling the air with their distinctive aroma. This chile, sun-dried and carefully crafted, connects us to a vibrant history.
In each bite of our Chili Colorado, we savor a piece of culinary heritage that transcends time.
Final Thoughts
Give this Chili Colorado with Sweet Potato a try for a cozy and flavorful meal that will warm you right up. Feel free to tweak the spices to suit your taste and make it uniquely yours!
Frequently Asked Questions
Can This Recipe Be Made in a Slow Cooker?
Yes, you can use a slow cooker. After browning the beef and sautéing onions, transfer everything to the slow cooker. Cook on low for 6-8 hours, letting those flavors meld beautifully while you enjoy your day.
What Are the Nutritional Values of This Dish?
I can’t provide exact nutritional values, but this dish is rich in protein from the beef, vitamins from sweet potatoes, and antioxidants from chiles. It’s hearty and nourishing, perfect for a comforting meal. Enjoy every bite!
How Can I Make This Dish Spicier?
To spice it up, I’d add a diced jalapeño or serrano pepper while sautéing the onions. I might also sprinkle in some cayenne pepper or chipotle powder for a smoky kick that warms the heart.
Are There Vegetarian Alternatives for Beef Chuck?
I’d suggest using hearty mushrooms or jackfruit as a vegetarian alternative. They soak up flavors beautifully and provide a satisfying texture. Trust me, you won’t miss the beef; it’s a delightful twist on the original!
What Can I Serve Alongside This Dish?
I’d pair this with warm, homemade tortillas or a fragrant cilantro-lime rice. A crisp green salad with avocados and a tangy vinaigrette balances the rich flavors beautifully, creating a comforting, heartwarming meal perfect for any gathering.
Chili Colorado with Sweet Potato & Roasted Garlic
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Knife
- 1 Cutting board
- 1 Blender
- 1 Mixing spoon
Ingredients
- 4 cup water
- 2 tablespoon vegetable oil
- 1 pound beef chuck cut into 1-inch cubes
- 3 dried ancho chiles stemmed and seeded
- 3 dried guajillo chiles stemmed and seeded
- 1 large onion diced
- 4 cloves garlic peeled
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 medium sweet potatoes peeled and cubed
- 1 tablespoon tomato paste
- 2 cup beef broth
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the garlic cloves on a baking sheet and roast in the oven for 15 minutes until golden and soft.
- In a large pot, heat the vegetable oil over medium-high heat.
- Add the beef cubes and brown on all sides, then remove and set aside.
- Add the diced onion to the pot and sauté until translucent.
- Pour in the water and bring to a boil, then add the ancho and guajillo chiles.
- Simmer the chiles for 15 minutes until softened.
- Transfer the chiles and roasted garlic to a blender and blend until smooth.
- Return the beef to the pot and add the chile mixture, cumin, oregano, salt, and black pepper.
- Stir in the sweet potatoes and tomato paste.
- Pour in the beef broth and bring to a simmer.
- Reduce heat to low, cover, and cook for 1 hour until beef and sweet potatoes are tender.
- Let the dish rest for 10 minutes before serving.
Notes
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.
