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If you have a craving for something deeply comforting and packed with robust Mexican flavors, Chili Colorado is exactly what you need. This dish transforms humble cuts of beef and dried chiles into a stew so rich and aromatic, you will want to savor every single bite. Over the years, Chili Colorado has become a cherished family favorite for us—every pot feels like a celebration.
I first discovered the magic of dried chiles making Chili Colorado on a rainy afternoon with my kids tugging at my sleeves. The way the house filled with smoky warmth convinced us this one deserved to be made again and again.
Ingredients
- Chuck roast: Well marbled and ideal for braising until tender. If buying from the butcher ask for a thick piece with good fat distribution
- Dried guajillo pasilla and ancho chiles: These create the backbone of the sauce. Look for ones that are pliable and not brittle for best flavor
- Cooking oil: Neutral oils like canola or avocado work well for searing. Get the pan hot before adding beef for the best browning
- Low sodium beef broth: This stretches and deepens the sauce. Low sodium lets you adjust salt to your preference
- Bay leaves: Add an earthy undertone as the stew cooks
- Mexican oregano: Slightly citrusy and sturdier than regular oregano. If unavailable regular oregano works
- Cumin powder: Brings warmth and a hint of earthiness. Freshly ground cumin is especially fragrant
- Coriander powder: Offers a gentle floral sweetness to balance the heat. Buy whole and grind for maximum aroma
- Salt: Essential for drawing out the flavors of both meat and sauce
- Black pepper: Adds just enough sharpness to highlight the richness of the beef
- White onion: Added near the end for crunch and tang. Pick a heavy onion with firm skin
- Garlic: Also stirred in at the finish for a punch of brightness. Use fresh garlic cloves for best results
Step-by-Step Instructions
- Sear the Beef:
- Cut chuck roast into bite-sized pieces. Heat oil in a heavy skillet or Dutch oven over medium-high heat. Add beef in batches making sure not to crowd the pan. Brown each side deeply to develop a flavorful crust then set aside
- Rehydrate the Chiles:
- Remove stems and most seeds from dried chiles. Add to a pot of boiling water and simmer about ten minutes until very soft
- Puree the Sauce:
- Drain chiles, reserving one cup of soaking liquid. Blend chiles with the reserved liquid until completely smooth. For a silky sauce press the puree through a mesh sieve
- Build the Stew:
- Return browned beef to the pot. Pour in the chile sauce. Stir in beef broth bay leaves cumin oregano coriander salt and pepper. Simmer gently for forty five minutes to one hour until beef is tender and sauce thickens
- Finish with Aromatics:
- About ten minutes before serving stir in chopped white onion and minced garlic. These will soften just enough and infuse the sauce with a fresh kick
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One of my personal favorite touches is the mix of dried chiles—their flavor is deep but not overpowering. I remember teaching my oldest how to clean them safely and now it is a little ritual every time we make this together
Storage Tips
Chili Colorado keeps well in the fridge for up to five days sealed in an airtight container. Reheat gently on the stove with a splash of broth or water if needed to loosen the sauce. For longer storage freeze flat in freezer-safe bags for up to three months. Always cool completely before freezing to maintain the best texture and flavor.
Ingredient Substitutions
If chuck roast is not available stew meat or beef shoulder make great alternatives but always choose cuts with marbling for tenderness. For even more heat swap one or two of the dried chiles for chipotles in adobo. Regular oregano can pinch-hit for Mexican oregano in a pinch and chicken broth can stand in for beef broth if necessary.
Serving Suggestions
Chili Colorado pairs perfectly with Mexican rice homemade tortillas or even over cornbread for a slightly Southern twist. Leftover sauce is fantastic spooned onto shredded chicken pork or even roasted vegetables. For a festive spread add some lime wedges cilantro and sliced radishes on the side.
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Cultural and Historical Notes
Chili Colorado is a beloved classic in Mexican and Southwestern cuisine. The name refers not to the U S state but to the deep red color colorado of the chile sauce. The use of dried chiles as the base for stews dates back centuries and reflects both practicality and a love of layered complex flavors.
Commonly Asked Questions
- → What cut of beef works best?
Chuck roast is preferred for its marbling and tenderness after slow cooking. Stew meat or beef shoulder are good alternatives.
- → How do I use dried chiles?
Soak dried guajillo, pasilla, and ancho chiles in hot water until soft, then blend them with a bit of soaking liquid for a smooth sauce.
- → Is this dish spicy?
It’s rich and smokey with mild heat from the chiles, but you can add chipotles or other hot peppers if you prefer spicier flavors.
- → Can Chili Colorado be made in a slow cooker?
Yes, brown the beef and prepare the red chile sauce first, then combine in the slow cooker and cook on low for 6-8 hours until tender.
- → What are some serving suggestions?
Serve with Mexican rice, warm tortillas, or use as a topping for cornbread or nachos. Garnish with cilantro and lime for extra flavor.
- → Can leftovers be frozen?
Absolutely. Store in freezer bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or microwave.