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–+ servings

How to Make Chili Colorado from Scratch

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Make this authentic chili colorado with dried guajillo chiles. A rich, tender Mexican red beef stew recipe that's simple and delicious.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 1
Course: Main Course
Cuisine: Mexican
Calories: 318
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 dried ancho chiles , or pasilla or mulato
  • 5 dried guajillo chiles , or New Mexican chiles
  • 4 cups chicken broth
  • 1 small onion , chopped
  • ½ of a jalapeno , minced (optional, for more heat)
  • 2 teaspoons Dried oregano
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked Paprika
  • 2 ½ lbs stew meat , or cubed beef shoulder/butt roast*
  • Salt and pepper
  • 3 Tablespoons flour
  • 2 Tablespoons oil
  • 1 bay leaf
  • Juice from 1 small lime
  • Cornstarch slurry (1 Tablespoon cornstarch mixed with 1 Tablespoon water)
For serving (optional):
  • Tortillas , corn or flour
  • chopped fresh Cilantro , for garnish
  • Sliced radishes
  • Mexican rice

Method
 

  1. Remove the meat from the refrigerator and cut it into 1/2-inch cubes. Set aside.
  2. Rinse the dried chiles under cold water while removing the stems and seeds (optional for milder heat). Place the chiles in a saucepan, cover with broth, and bring to a boil. Reduce the heat and simmer uncovered for 20 minutes.
  3. Season the meat on all sides with salt and pepper, then sprinkle with flour. Heat oil in a skillet over medium-high heat and brown the meat on both sides in batches to avoid overcrowding.
  4. Transfer the meat to a plate and set aside. Add the onion and jalapeño to the skillet and sauté for several minutes.
  5. Combine the softened peppers, broth, and sautéed vegetables in a blender. Blend until smooth and set aside.
  6. Return the browned beef and its juices to the pot. Strain the chili sauce through a fine-mesh strainer into the pot. Stir in the oregano, cumin, paprika, and garlic powder, then add the bay leaf.
  7. Bring the mixture to a slow boil, then reduce the heat to low. Cover and simmer for approximately one hour or until the meat is tender.
  8. Uncover the pot and stir in the lime juice and cornstarch slurry. Cook for a few additional minutes until the sauce thickens slightly.
  9. Serve the stew with tortillas and a side of Mexican rice and beans.

Nutrition

Calories: 318kcalCarbohydrates: 18gProtein: 35gFat: 12gSaturated Fat: 3gCholesterol: 88mgSodium: 529mgFiber: 7gSugar: 9g

Notes

Spice level: without the jalapeño, Chile Colorado is Medium spicy. 
Meat: could substitute pork shoulder/butt.
Vegetarian Chile Colorado: omit the beef and add 4 Yukon gold potatoes, cubed (and any other desired veggies, like carrots, mushrooms, onions). Simmer in sauce until tender.
Instant Pot: Add prepared sauce and seared meat to the instant pot and cook on high pressure for 35 minutes, with a natural release.
Slow Cooker: Add prepared sauce and seared meat to slow cooker and cook on low for 5-6 hours.
Make ahead Instructions: Make Chile Colorado first thing in the morning or prep it a day or two ahead of time.  Store leftover stew in the fridge for about 2-3 days depending on the freshness of the beef. Reheat on the stove.
Freezing Instructions: Make the dish as instructed and allow it to cool completely. Add to a freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and rewarm slowly on the stove. For best results, make and freeze the sauce only and brown the beef, simmering it in the sauce, the day of.