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–+ servings
chili colorado with cauliflower mash

Chili Colorado and Cauliflower Mash Bowls

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Main
Cuisine Mexican
Servings 4 servings

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

For best results, make sure to brown the beef well as this step adds flavor to the dish. When blending the chilies, ensure that they are smooth to avoid any large pieces of chili skins. Adjust the seasoning of the cauliflower mash according to your taste preference, and consider adding a bit of nutmeg for extra depth of flavor.
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