Chili Colorado Recipe: A Hearty, Flavorful Mexican Classic

Chili Colorado is a rich and comforting Mexican stew that features tender chunks of beef simmered in a deeply flavorful red chili sauce. The name “Colorado” refers to the deep red color of the sauce, not the U.S. state. This dish is known for its authentic bold flavors and is a favorite in many Mexican households. With its savory, spicy, and slightly smoky essence, Chili Colorado is perfect for cozy dinners, meal preps, or impressing guests. Whether served with rice, tortillas, or beans, this dish is sure to warm your soul and satisfy your cravings for traditional Mexican cuisine.

Ingredients Of Chili Colorado Recipe

Why You Will Love This Chili Colorado Recipe

You’ll love Chili Colorado for its deep, authentic flavors and satisfying heartiness. It’s gluten-free, versatile, and perfect for leftovers. Whether you’re cooking for family or guests, this dish delivers a restaurant-quality experience at home. Plus, it freezes well and is ideal for make-ahead meals!

Preparation Process Of Chili Colorado Recipe

Begin by soaking dried chilies in hot water until softened. Blend them with garlic, onion, and broth to create a smooth red chili sauce. Sear the beef cubes to lock in flavor, then simmer them in the chili sauce with spices until tender. The process brings out deep, layered flavors in every bite.

Step By Step Instructions

Soak Chilies: Place guajillo and ancho chilies in a bowl. Cover with hot water and let soak for 20 minutes until softened.

Blend Sauce: Transfer softened chilies, garlic, onion, and 1 cup of beef broth to a blender. Blend until completely smooth.

Strain Mixture: Strain the blended chili mixture through a fine mesh sieve into a bowl to remove skins and seeds. Set aside.

Season & Sear Beef: Season beef cubes with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear beef in batches for 3–4 minutes per side until browned. Remove and set aside.

Sauté Aromatics: In the same pot, sauté a little more chopped onion and garlic if desired, just until fragrant, about 30 seconds.

Deglaze Pot: Pour in a small amount of broth to deglaze the pan, scraping up the flavorful bits from the bottom.

Add Sauce & Spices: Add strained chili sauce back to the pot with the beef. Stir in tomato paste, cumin, oregano, bay leaf, remaining broth, and adjust salt and pepper.

Simmer Stew: Bring everything to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is fork-tender and sauce thickens.

Finish & Serve: Remove bay leaf. Taste and adjust seasoning as needed. Serve hot with rice, tortillas, or beans.

How to Serve?

• Serve over steamed white rice
• Pair with warm flour or corn tortillas
• Top with chopped cilantro and diced onions
• Accompany with refried beans
• Garnish with lime wedges and avocado slices

Tips & Variations

Nutrition

1. Calories: 380
2. Protein: 28g
3. Fat: 24g
4. Carbohydrates: 10g
5. Fiber: 3g
6. Sugar: 3g
7. Sodium: 620mg

Recipe Card

Chili Colorado Recipe: A Hearty, Flavorful Mexican Classic

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

6

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

380

kcal

Chili Colorado is a beloved Mexican dish that combines tender beef with a rich and savory red chili sauce made from dried guajillo and ancho chilies. This deeply flavorful stew is slow-cooked to perfection, allowing every bite to soak up the bold, earthy essence of traditional spices. Whether you’re making it for family dinner or meal prep, it’s a versatile recipe that pairs wonderfully with rice, tortillas, or beans. With a satisfying balance of spice and warmth, Chili Colorado is perfect for those who crave authentic Mexican cuisine without needing to visit a restaurant.

Ingredients

• Beef chuck roast (2 lbs), cut into 1-inch cubes

• Dried guajillo chilies (5), stems and seeds removed

• Dried ancho chilies (3), stems and seeds removed

• Garlic cloves (4)

• White onion (1 medium), chopped

• Beef broth (2 cups)

• Tomato paste (2 tablespoons)

• Cumin powder (1 teaspoon)

• Dried oregano (1 teaspoon)

• Salt (to taste)

• Black pepper (to taste)

• Vegetable oil (2 tablespoons)

• Bay leaf (1)

Directions

• Soak Chilies: Place guajillo and ancho chilies in a bowl. Cover with hot water and let soak for 20 minutes until softened.
• Blend Sauce: Transfer softened chilies, garlic, onion, and 1 cup of beef broth to a blender. Blend until completely smooth.
• Strain Mixture: Strain the blended chili mixture through a fine mesh sieve into a bowl to remove skins and seeds. Set aside.
• Season & Sear Beef: Season beef cubes with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear beef in batches for 3–4 minutes per side until browned. Remove and set aside.
• Sauté Aromatics: In the same pot, sauté a little more chopped onion and garlic if desired, just until fragrant, about 30 seconds.
• Deglaze Pot: Pour in a small amount of broth to deglaze the pan, scraping up the flavorful bits from the bottom.
• Add Sauce & Spices: Add strained chili sauce back to the pot with the beef. Stir in tomato paste, cumin, oregano, bay leaf, remaining broth, and adjust salt and pepper.
• Simmer Stew: Bring everything to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is fork-tender and sauce thickens.
• Finish & Serve: Remove bay leaf. Taste and adjust seasoning as needed. Serve hot with rice, tortillas, or beans.

Recipe Video

Notes

• Always use gloves when handling dried chilies
• Use fresh spices for the best flavor
• Searing the beef enhances the richness
• Refrigerate leftovers for better next-day flavor

FAQs

Conclusion