Chili Colorado

Chili Colorado is a Mexican culinary treasure that will warm your soul! This hearty chili features tender chunks of beef simmered in a luscious, deep red sauce made from a blend of dried chiles. 

Despite its name, “Colorado” has nothing to do with the U.S. state. It simply means “red” in Spanish, referring to the vibrant color of the sauce.

One thing I love about this dish is how the beef just falls apart with the touch of a fork after cooking low and slow.

It’s like a warm, comforting hug in a bowl! So, gather your ingredients, put on your favorite apron, and let’s get cooking!

Why You’ll Love This Chili Colorado

Packed with Flavor: The rich, deep flavor profile has a blend of three different dried chiles. It’s so satisfying.

Crowd-Pleaser: Perfect for gatherings, this hearty stew is sure to impress guests and family alike. It’s great for potlucks and dinner parties.

Comfort Food Delight: The hearty nature of this stew makes it an ideal comfort food for cooler days.

Rich Cultural Experience: It offers a taste of traditional Mexican cuisine, providing an authentic culinary journey.

Ingredients

• Beef Chuck Roast: The star of the show. It becomes melt-in-your-mouth tender. Perfect for slow cooking.
  
• Dried Ancho, Guajillo, Pasilla Chiles: The holy trinity of chiles creates the soul of chili Colorado.
  
• Mexican Oregano, Ground Cumin, Ground Coriander: The spice squad. Mexican oregano adds earthiness, cumin brings warmth, and coriander adds a citrusy note.
  
• Salt and Pepper: The dynamic duo enhances all the other flavors.
  
• Vegetable Oil: It browns the beef and unlocks flavors.
  
• Onion and Garlic: They build a savory foundation for the stew.
  
• Beef Broth: It marries all flavors and creates a rich, meaty base.
  
• Bay Leaves: They add a complex, tea-like aroma to the stew.
  
• Masa Harina (Optional): The secret thickener. It adds body to the sauce and a hint of corn flavor.

How to Make Chili Colorado

This chili is more involved than regular chili, but it’s so worth it! 

1. Prepare the chiles. Remove the stems and seeds from the dried chiles. Toast them in a dry skillet over medium heat for about 30 seconds per side until fragrant.

2. Soak the chiles. Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until soft.

3. Make the sauce. Transfer the softened chiles to a blender along with 1 cup of the soaking liquid, oregano, cumin, and coriander. Blend until smooth. Strain the sauce through a fine-mesh strainer and set aside.

4. Brown the beef. Season the beef cubes with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 5 minutes per batch. Remove the beef and set aside.

5. Sauté the vegetables. In the same pot, sauté the onion until softened, about 5 minutes. Add the garlic and cook for another minute.

6. Combine the ingredients. Return the beef to the pot. Add the strained chile sauce, beef broth, and bay leaves. Bring to a boil, then reduce the heat to low.

7. Simmer the stew. Cover and simmer for 2 to 2.5 hours, stirring occasionally, until the beef is very tender.

8. Thicken the sauce. If the sauce needs thickening, mix masa harina with a little water to make a slurry. Stir into the stew and cook for an additional 10 minutes.

9. Adjust the seasoning. Taste and adjust the seasoning as needed. Remove the bay leaves before serving.

10. Serve the stew. Garnish with fresh cilantro and serve with warm tortillas on the side for dipping. Optionally, serve with rice, beans, or lime wedges. Enjoy!

Tips for the Best Chili Colorado

Here are a few of my best tips for making this irresistible child. 

• Buy the best beef. Use chuck roast, beef shoulder, or short ribs for the best results. These cuts have more collagen, which dissolves during cooking, making the meat tender and moist.
  
• Toss in tasty add-ins. Consider incorporating potatoes, carrots, or mushrooms to enhance the dish’s variety. For a more classic American chili flavor, you can also add beans.
  
• Thicken it up. Use masa harina mixed with water to thicken the sauce if needed. This helps to achieve the desired consistency without altering the flavor.
  
• Make it a feast. Serve with warm tortillas, Mexican rice, refried beans, and garnishes like fresh cilantro, lime wedges, and crumbled cheese.
  
• Make it fuss-free. Cook the stew in a slow cooker on low for 5-6 hours for a convenient and hands-off cooking method.

How to Store

If you have leftover chili, here are my best tips for storing it.

To Store: Allow the chili to cool to room temperature, then transfer it to an air-tight container. Store in the refrigerator for up to 4 days.

To Freeze: Place cooled chili in a freezer-safe container or heavy-duty freezer bag, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Reheat the chili gently on the stovetop over medium heat, stirring occasionally, until warmed through. Microwave individual portions in a microwave-safe dish, covered, for 1-2 minutes or until hot.