chili colorado

A popular Mexican stew, Chile Colorado includes tender pieces of beef simmered in a red chile sauce made from dried Mexican chiles, broth and spices.

Chile Colorado

ancho chiles (,

guajillo chiles (, or New Mexican chiles)

chicken broth (, divided)

onion (, chopped)

½ of a jalapeno (, minced (optional, for more heat))

oregano

cumin

garlic powder

Paprika

½ lbs stew meat (,

Salt and pepper

Tablespoons flour

Tablespoons oil

bay leaf

lime

Cornstarch slurry (1 Tablespoon cornstarch mixed with 1 Tablespoon water)

corn

chopped fresh Cilantro (, for garnish)

radishes

Mexican rice

Remove meat from fridge and cut into ½ inch cubes. Set aside.

Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.

Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.

Remove meat to a plate and set aside. Add onion and jalapeno to the pan and saute for several minutes.

As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.

Return browned beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.

Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.

Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.

Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.

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A popular Mexican stew, Chile Colorado includes tender pieces of beef simmered in a bold, flavorful red chile sauce made from dried Mexican chiles, broth and spices.

Chile Colorado is a flavorful and authentic Mexican stew. Tender beef chunks simmer in a tasty red sauce made from dried chili peppers.

guajillo chilis (or New Mexico chilis)

ancho chilis

2-3 árbol chilis (optional)

garlic, divided

Tbsp oregano (preferably Mexican oregano)

salt

½ tsp black pepper

roast,

all-purpose flour

Tbsp canola or vegetable oil

onion,

bay leaves

Cut the stems off and make a slit...

Cut the stems off and make a slit along the side to open them and discard the seeds. Add the chilis into a small pot and add water until they are completely submerged. Bring to a boil, remove from heat, and allow to soak for 10 minutes. Do not discard soaking water.

Transfer soaked chilis, 2.5 cups of the soaking...

Transfer soaked chilis, 2.5 cups of the soaking water, 3 garlic cloves, oregano, cumin salt, and pepper to a blender or food processor. Blend until smooth.

If you prefer a smoother sauce (which we...

If you prefer a smoother sauce (which we do), pour the prepared red sauce through a fine mesh sieve. Use a spoon to push down and work all of the liquid portion through the holes.

Season the beef chunks generously with salt and...

Season the beef chunks generously with salt and pepper, then dredge in flour. Heat oil in a large pot or Dutch oven over medium-high heat. Sear beef chunks on all sides, working in batches if necessary. Remove to a plate.

Add the onion into the pot and sauté...

Add the onion into the pot and sauté until it begins to soften. Add in remaining two garlic cloves (finely chopped), and cook for a minute.

Add beef chunks back into the pot, along...

Add beef chunks back into the pot, along with red chili sauce and bay leaves. Mix well. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 1.5 hours, stirring occasionally.

Remove cover from the pot. Continue cooking for...

Remove cover from the pot. Continue cooking for and additional 1 hour, uncovered, until beef is tender and the sauce has reduced to a thick and rich consistency.

Serve with rice, pinto beans, and garnishes like...

Serve with rice, pinto beans, and garnishes like lime wedges and sliced radishes.

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Chile Colorado

Chile Colorado

Top 2 chili colorado recipes from across the web

The most viewed chili colorado recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chile Colorado

Chile Colorado

The most viewed chili colorado recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine