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–+ servings
spicy red chili dish

Chili Colorado

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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
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
  

  • 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.
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