I’m a big fan of any chili and Chili Colorado is a great one! It’s a traditional Mexican dish where beef or pork is braised in a red chili sauce, hence the name chili colorado or chili ‘coloured red’. There are many different versions of this recipe with the basis being meat in a sauce of chilies, dried chilies, that are reconstituted by soaking them in hot water. You can use pretty much any chilies that you want and I like a combination of guajillo, ancho, and pasilla. Other than that, the sauce is simple with onions, garlic, cumin, and oregano. Everything is simmered until the meat is melt in your mouth tender before enjoying, as you like, such as: in tortillas, over rice, in tacos, in burritos, etc.
Chile Colorado
Slowly braised, melt in your mouth tender beef in a tasty chili sauce!
ingredients
- 3 dried guajillo chiles, stems removed and seeded
- 3 dried ancho chiles, stems removed and seeded
- 2 dried pasilla chilies, stems removed and seeded
- 1 cup just boiled water
- 2 tablespoons oil
- 2 tablespoons all-purpose flour (gluten-free for gluten-free)
- 2 pounds beef (such as chuck) (or pork butt/shoulder), cut into bite sized pieces
- 1 onion, diced
- 3 clove garlic, chopped
- 1 tablespoon ground cumin
- 2 cups beef broth or chicken broth (link)
- 2 teaspoons oregano
- 1 tablespoon apple cider vinegar
- salt to taste
directions
- Cover the dried chilies in the just boiled water and let them sit until the chilies are tender, about 15-20 minutes, before pureeing, along with the soaking water, in a blender or food processor.
- Meanwhile, heat the oil in a large saucepan over medium-high heat, toss the beef in the flour to lightly coat, add to the pan and brown, about 4-6 minutes per side.
- Add the onion to the pan and cook until tender, about 5 minutes.
- Add the garlic and cumin, and cook until fragrant, about a minute.
- Add the broth, pureed chilies and oregano, bring to a boil, reduce the heat and simmer, covered but ajar, until falling apart tender, about 2-3 hours.*
- Mix in the vinegar, season with salt and pepper to taste and enjoy!
Note: * Keep an eye on the liquid, you want the liquid to cook down and reduce but not to dry out. Add more if required.
Option: Add some dried chiles de arbol for more heat!
Option: Lightly toast the dried chilies first.
Option: Replace a cup of beef broth with a cup of beer.
Option: Replace a cup of beef broth with a cup of brewed coffee.
Option: Add 1 tablespoon tomato paste, along with the garlic.
Option: Add a hint of cinnamon, along with the garlic.
Option: Add a hint of allspice, along with the garlic.
Option: Add a hint of cocoa, along with the garlic.
Option: Add 1 tablespoon fish sauce or soy sauce (gluten-free for gluten-free).
Option: Add 1 tablespoon Worcestershire sauce (gluten-free for gluten-free).
Option: Add bacon!
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With that amount of dried chilies, wouldn’t it be super spicy hot? I am not from North America, so I am not quite familiar with the type of chilies you used and their level of heat.
These chilies are on the milder side. They have more of a smokey flavor
This chili recipe is relatively mild as written. You can control the heat by only putting some of the chili puree into the sauce, taste testing it and adding more if desired. Enjoy!
Made the Chili Colorado today! It was awesome, easy and my new fav way to make CHILI. Needed a touch of heat and will add next time!