📝 About This Recipe
A cornerstone of Northern Mexican and Southwestern heritage, Chili Colorado is a soul-warming stew defined by its deep, brick-red sauce and melt-in-your-mouth beef. Unlike Texas chili, this version relies entirely on a complex purée of dried chiles rather than tomatoes or beans, resulting in a rich, smoky, and slightly sweet flavor profile. This recipe honors tradition by slow-braising chuck roast until it surrenders to the fork, creating a luxurious dish that tastes even better the next day.
🥗 Ingredients
The Beef
- 3 pounds Beef Chuck Roast (trimmed of excess fat and cut into 1-inch cubes)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Vegetable Oil (or lard for authentic flavor)
The Red Chile Sauce
- 6-8 pieces Dried Guajillo Chiles (stems and seeds removed; provides mild heat and color)
- 3-4 pieces Dried Ancho Chiles (stems and seeds removed; provides sweetness and depth)
- 2-4 pieces Dried Chiles de Árbol (optional, for extra heat)
- 3 cups Beef Broth (low sodium)
- 1 medium White Onion (roughly chopped)
- 5 pieces Garlic Cloves (peeled)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1 teaspoon Ground Cumin
The Braise and Finish
- 2 tablespoons All-purpose Flour (to thicken the sauce)
- 2 pieces Bay Leaves (dried)
- 1 tablespoon Apple Cider Vinegar (to brighten the flavors at the end)
👨🍳 Instructions
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1
Begin by prepping the dried chiles. Use kitchen shears to snip off the stems and shake out the seeds. In a large dry skillet over medium heat, toast the chile pieces for 30-60 seconds per side until they become fragrant and slightly pliable.
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2
Place the toasted chiles in a heat-proof bowl and cover them with 2 cups of boiling beef broth. Let them soak for 20 minutes until completely softened.
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3
While the chiles soak, season the cubed beef generously with salt and pepper. In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.
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4
Brown the beef in batches, ensuring not to crowd the pan. Sear until a deep brown crust forms on all sides (about 5-7 minutes per batch). Remove the beef to a plate and set aside.
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5
In the same Dutch oven, add the remaining tablespoon of oil and sauté the chopped onion for 5 minutes until translucent. Add the garlic and cook for another minute until fragrant.
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6
Transfer the soaked chiles and their soaking liquid into a high-speed blender. Add the sautéed onions, garlic, cumin, and oregano. Blend on high until the sauce is completely smooth.
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7
For a truly professional finish, pour the blended chile sauce through a fine-mesh strainer back into the Dutch oven, using a spatula to push it through. Discard any remaining bits of skin.
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8
Whisk the flour into the remaining 1 cup of beef broth until no lumps remain. Stir this slurry into the chile sauce in the Dutch oven.
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9
Return the browned beef and any accumulated juices to the pot. Add the bay leaves. The liquid should just barely cover the meat; add a splash of water if needed.
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10
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover tightly, and braise for 2 to 2.5 hours.
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11
Check the beef periodically; it is done when it is fork-tender and the sauce has thickened to a rich, velvety consistency that coats the back of a spoon.
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12
Remove the bay leaves and stir in the apple cider vinegar. Taste and adjust seasoning with more salt if necessary. Let the stew rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always strain your chile sauce through a fine-mesh sieve; this is the secret to the 'velvet' texture that defines a true Colorado sauce. If the sauce becomes too thick during the long braise, simply whisk in a half-cup of beef broth or water to loosen it. Don't skip browning the meat in batches; if you crowd the pan, the meat will steam instead of sear, losing that vital Maillard reaction flavor. For a deeper flavor, use Mexican oregano rather than Mediterranean, as it has citrusy notes that pair perfectly with chiles. This dish is even better the next day, as the chiles have more time to permeate the fibers of the beef.
🍽️ Serving Suggestions
Serve in shallow bowls alongside warm, charred flour tortillas for scooping up the rich sauce. Pair with a side of authentic Mexican red rice and refried pinto beans topped with crumbled queso fresco. Garnish with fresh cilantro, thinly sliced radishes, and a squeeze of lime to cut through the richness of the beef. A cold Mexican lager with a lime wedge or a glass of Horchata provides a refreshing contrast to the earthy spice. Leftovers make incredible filling for burritos or enchiladas the following day.