Authentic Chili Colorado Recipe

Chili Colorado is a delicious and hearty Mexican dish made with tender chunks of beef simmered in a rich and flavorful red chili sauce. This authentic recipe will guide you through the process of creating a mouthwatering Chili Colorado that is sure to impress. With just the right blend of spices and a long cooking time, the meat becomes tender and the flavors meld together for a hearty and comforting meal. Serve it with warm tortillas, rice, and beans for a complete and satisfying dinner.

Ingredients

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• 2 cups water
• 4 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded
• 2 dried pasilla chilies, stemmed and seeded
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch (optional, for thickening)

Directions

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef cubes in batches and brown them on all sides. Remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
4. Meanwhile, bring the beef broth and water to a boil in a separate pot. Remove from heat and set aside.
5. In a dry skillet over medium heat, toast the dried chilies for a few seconds on each side until they become fragrant. Remove from the skillet and allow them to cool slightly.
6. In a blender or food processor, combine the toasted chilies, oregano, cumin, salt, and black pepper. Blend until a smooth paste is formed. Add a little water if needed to facilitate blending.
7. Add the chili paste to the pot with the sautéed onions and garlic. Stir well to coat the onions and garlic with the sauce.
8. Return the browned beef cubes to the pot and pour in the beef broth and water mixture. Stir to combine.
9. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 to 3 hours, or until the beef is tender and the flavors are well-developed. Stir occasionally and add more water if needed to maintain a thick sauce consistency.
10. If desired, mix the cornstarch with a little water to make a slurry. Stir the slurry into the chili to thicken the sauce. Cook for an additional 10 minutes.
11. Serve the Chili Colorado hot with warm tortillas, rice, and beans.

Interesting Facts