📝 About This Recipe
Originating from Northern Mexico and the American Southwest, Chili Colorado is the ultimate expression of 'slow-cooked' flavor achieved in a fraction of the time. This dish features succulent chunks of beef chuck roast enveloped in a rich, mahogany-hued sauce made from authentic dried chiles—never powder. The result is a deeply savory, earthy, and mildly spicy masterpiece where the meat becomes tender enough to melt against the roof of your mouth.
🥗 Ingredients
The Meat
- 3 pounds Beef Chuck Roast (trimmed of excess fat and cut into 1.5-inch cubes)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (high smoke point oil for searing)
The Chile Base
- 4-5 pieces Dried Guajillo Chiles (stems and seeds removed; provides color and mild heat)
- 3-4 pieces Dried Ancho Chiles (stems and seeds removed; provides sweetness and depth)
- 2-3 pieces Dried Arbol Chiles (optional; add more for higher heat levels)
- 2 cups Beef Broth (low sodium preferred)
Aromatics and Spices
- 1 large Yellow Onion (finely diced)
- 5 cloves Garlic (minced)
- 1 tablespoon Ground Cumin
- 1 teaspoon Dried Mexican Oregano (crushed between palms to release oils)
- 2 tablespoons Tomato Paste
- 1 tablespoon Apple Cider Vinegar (to brighten the flavors at the end)
For Serving
- 1/4 cup Fresh Cilantro (chopped)
- 3 pieces Radishes (thinly sliced for crunch)
- 12 pieces Warm Flour Tortillas
👨🍳 Instructions
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1
Prepare the dried chiles by removing the stems and shaking out the seeds. In a dry skillet over medium heat, toast the chile pieces for 1-2 minutes until fragrant but not burnt.
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2
Place the toasted chiles in a bowl and cover with 1 cup of boiling beef broth. Let them soak for 15 minutes until soft and pliable.
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3
While chiles soak, season the beef cubes generously with salt and pepper. Set the Instant Pot to 'Sauté' mode on high.
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4
Add oil to the pot. Working in batches to avoid crowding, sear the beef until deeply browned on all sides. Remove beef and set aside on a plate.
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5
In the same pot, add the diced onion. Sauté for 3-4 minutes until translucent, using the moisture from the onions to scrape up the brown bits (fond) from the bottom.
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6
Add the garlic, cumin, and dried oregano. Stir for 60 seconds until the spices are aromatic.
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7
Transfer the soaked chiles and their soaking liquid into a blender. Add the tomato paste and blend on high until completely smooth. If it's too thick, add a splash of the remaining beef broth.
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8
Pour the blended chile sauce through a fine-mesh strainer directly into the Instant Pot to remove any remaining bits of tough skin. This ensures a velvety texture.
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9
Return the seared beef and any accumulated juices to the pot. Stir in the remaining beef broth. Ensure the liquid just barely covers the meat.
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10
Secure the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High for 35 minutes.
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11
When the timer beeps, allow for a Natural Pressure Release (NPR) for 15 minutes before venting any remaining steam. This prevents the meat from toughening up.
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12
Open the lid and stir in the apple cider vinegar. If the sauce is too thin, simmer on 'Sauté' mode for 5-10 minutes until it coats the back of a spoon.
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13
Taste and adjust seasoning with more salt or a pinch of sugar if the chiles are slightly bitter. Serve hot with garnishes.
💡 Chef's Tips
Always sear the beef in batches; crowding the pot causes the meat to steam rather than brown, losing essential flavor. Straining the chile sauce is the secret to a professional, silky 'Colorado' texture—don't skip this step. If you can't find Mexican Oregano, use Marjoram rather than Mediterranean Oregano for a closer flavor profile. For an even deeper flavor, make the dish a day in advance; the spices meld and the beef absorbs more sauce overnight. To thicken the sauce naturally without simmering, mash 2-3 pieces of the cooked beef into a paste and stir it back in.
🍽️ Serving Suggestions
Serve inside warm flour tortillas with a dollop of Mexican crema or sour cream. Pair with a side of authentic Mexican Red Rice and refried pinto beans. A crisp, cold Mexican Lager with a lime wedge cuts through the richness of the red sauce beautifully. Garnish with pickled red onions and fresh lime wedges to provide a bright acid contrast to the earthy chiles. Serve over a bed of cilantro-lime cauliflower rice for a lower-carb option.