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Chili Colorado

An authentic Mexican dish with rich, smoky flavors from dried chilies and tender beef, perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs beef chuck cut into 1-inch cubes
  • 4 dried guajillo peppers
  • 2 dried ancho peppers
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp vegetable oil
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy pot
  • Blender or food processor
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method
 

  1. Start by removing the stems and seeds from the dried guajillo and ancho peppers.
  2. In a dry skillet over medium heat, toast the peppers for about 2 minutes until fragrant.
  3. Transfer the toasted peppers to a blender. Add 1 cup of beef broth and blend until smooth.
  4. In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef cubes until browned on all sides.
  5. Add the chopped onion and minced garlic to the pot. Sauté for about 3 minutes until the onion is translucent.
  6. Pour the blended chili sauce over the browned beef. Stir in the remaining beef broth, cumin, and oregano.
  7. Bring the mixture to a gentle boil, then reduce to low heat. Cover and let it simmer for 1.5 to 2 hours.
  8. After simmering, taste and adjust seasoning with salt and pepper.

Notes

Chili Colorado is best served with warm tortillas, rice, or toppings like shredded cheese and diced onions.