Chili Colorado Recipe
Toasting the dried chiles before soaking wakes up their oils and deepens the flavor of the sauce, while a long, slow braise breaks down the beef chuck's connective tissue until it's fall-apart tender and fully infused with the chile sauce instead of just coated in it.
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Servings
- 6
Ingredients
- 6 whole dried guajillo chiles, stemmed and seeded
- 3 lbs beef chuck roast, cut into 1.5-inch cubes
- 1 medium white onion, roughly chopped
- 4 cloves garlic cloves, peeled
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 3 cups beef broth
- 2 tbsp vegetable oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 whole bay leaves
Nutrition per serving
- Calories
- 60
- Protein
- 2g
- Carbs
- 11g
- Fat
- 2g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Heat a dry, heavy skillet over medium heat. Toast the stemmed, seeded guajillo and ancho chiles for 20-30 seconds per side, pressing them flat with a spatula, until fragrant and slightly darkened but not scorched.
- 2Transfer the toasted chiles to a bowl, cover with 2 cups hot water, and soak for 20 minutes, until softened and pliable.
- 3Drain the chiles, reserving 1 cup of the soaking liquid, and add them to a blender with the garlic, cumin, oregano, and the reserved soaking liquid. Blend until completely smooth, about 2 minutes.
- 4Pour the chile puree through a fine-mesh strainer into a bowl, pressing with a spoon to push through as much liquid as possible; discard the tough skins and seeds left behind.
- 5Pat the beef cubes dry and season generously with salt and black pepper.
- 6Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in batches, without crowding the pot, for 2-3 minutes per side until well browned. Transfer to a plate.
- 7Add the chopped onion to the same pot and cook for 3-4 minutes, scraping up the browned bits from the bottom, until softened.
- 8Return the beef to the pot, pour in the strained chile sauce and the beef broth, and add the bay leaves. Stir to combine.
- 9Bring to a simmer, then reduce the heat to low, cover, and cook for 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened enough to coat the back of a spoon.
- 10Discard the bay leaves, skim any excess fat from the surface, and taste for salt before serving with warm corn or flour tortillas.
Tips & variations
- Chuck roast is the standard cut because its marbling and connective tissue melt down over the long braise; leaner cuts like sirloin will turn dry and stringy at this cook time.
- For a smokier sauce, swap one or two of the guajillo chiles for a dried pasilla or a chipotle in adobo.
- Short on time? A pressure cooker brings the braise down to about 45 minutes at high pressure with a natural release.
- Leftover sauce freezes well on its own, so doubling the chile puree and freezing half saves time on a repeat batch.
Storage & reheating
Refrigerate cooled chili colorado in an airtight container for up to 4 days; the flavor actually deepens overnight. Freeze in a freezer-safe container for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the sauce has thickened too much in storage.
Tips from the Tulo kitchen
- Wear gloves when handling the dried chiles' seeds and stems, since even mild varieties like guajillo can irritate skin and eyes if you touch your face afterward.
- If the sauce tastes flat after straining, a small squeeze of lime juice at the end brightens it more effectively than adding extra salt.
FAQ
What's the difference between chili colorado and regular chili?
Chili colorado gets its flavor and color entirely from rehydrated dried red chiles blended into a smooth sauce, not from chili powder or tomatoes, which is what gives it a deeper, more complex heat than a typical ground-beef chili.
Can I make chili colorado with pork instead of beef?
Yes, pork shoulder is a common substitute and follows the same braise time; it tends to shred more easily than beef chuck, so check for doneness starting around the 2-hour mark.
Why does my chili colorado taste bitter?
Bitterness usually comes from over-toasting the dried chiles or including too many seeds and veins in the blend; toast just until fragrant and always strain the finished puree.
Can I thicken the sauce if it's too thin?
Simmer uncovered for the last 20-30 minutes to reduce it, or stir in a tablespoon of masa harina mixed with a little water for a slightly thicker, more traditional texture.
