Chili Colorado
Dive into the bold, smoky flavors of Chili Colorado, a classic Mexican-inspired stew that transforms tender chunks of beef chuck roast into a deeply flavorful dish simmered in a vibrant red chili sauce. This recipe features a tantalizing blend of dried guajillo, ancho, and arbol chiles, rehydrated and blended with garlic, onion, and aromatic spices like cumin and oregano to create a rich, velvety sauce. Sear the beef to lock in its juices before letting it gently braise in the chili-infused broth until perfectly tender. Perfectly balanced with a hint of apple cider vinegar for brightness, this comforting, slow-cooked dish pairs beautifully with warm tortillas, fluffy rice, or hearty beans. Ideal for family dinners or meal prepping, Chili Colorado is a flavorful, hearty recipe that will quickly become a favorite in your kitchen.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 2 dried arbol chiles
- 1 large white onion
- 4 garlic cloves
- 3 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon apple cider vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Cut the beef chuck roast into 1-inch cubes, trimming off excess fat. Season the beef with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Remove stems and seeds from the guajillo, ancho, and arbol chiles. Place the chiles in a bowl and cover them with hot water. Let soak for 15 minutes until softened.
While the chiles soak, roughly chop the onion and peel the garlic cloves.
Drain the softened chiles and transfer them to a blender. Add the onion, garlic, 1 cup of beef broth, ground cumin, oregano, apple cider vinegar, and the remaining 1 teaspoon of salt. Blend until smooth, adding more broth if needed, to create a rich sauce.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches, ensuring each piece is browned on all sides. Remove the beef from the pot and set aside.
Reduce the heat to medium and carefully pour the blended chili sauce into the same pot. Cook the sauce for 5 minutes, stirring frequently, until it thickens slightly and the flavors develop.
Return the seared beef to the pot and pour in the remaining 2 cups of beef broth. Stir to combine, ensuring the beef is fully submerged in the sauce.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce is rich and thick.
Taste and adjust seasoning with additional salt or black pepper, if needed.
Serve the Chili Colorado hot, garnished with fresh cilantro (optional), alongside warm tortillas, rice, or beans.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 1.3 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
