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Chili Colorado has been our go-to family comfort food when we crave something hearty and deeply flavorful. Forget ordinary chili nights—this Mexican beef stew is all about tender chunks of meat smothered in a smoky homemade chili sauce that has just the right kind of kick. If you love beef and bold spice, you are in for a treat.
My whole family fell for Chili Colorado the very first time I cooked it. Now it’s requested for birthdays and rainy days alike—I even keep the special chiles stocked just in case the mood strikes.
Ingredients
- Chuck roast: This cut is perfect thanks to its marbling which keeps the beef tender during slow simmering Choose a piece with nice white flecks of fat
- Dried guajillo chiles: These are mild and fruity giving the sauce color and signature flavor Look for ones that are soft not brittle and have vibrant color
- Dried pasilla chiles: Adds a smoky earthy flavor with a hint of spice They should be pliable and not crumbly
- Dried ancho chiles: Deep and slightly sweet rounds out the sauce Opt for plump peppers with wrinkled skin but no mold
- Beef broth: Use low sodium broth so you can adjust the salt yourself High quality broth improves the sauce
- Cooking oil: Use a neutral oil or even lard for a touch of authenticity Canola or vegetable oil work well
- Bay leaves: Brings subtle complexity Use dried or fresh but remove before serving
- Mexican oregano: If possible choose Mexican oregano which is more citrusy You can substitute regular oregano if needed
- Ground cumin: Brings warm earthy notes To intensify flavor toast the cumin for a minute in a dry pan before adding
- Ground coriander: Floral and slightly sweet from cilantro seeds Make sure your spice is fresh for best results
- Salt and black pepper: Adjust to taste Kosher salt is best for seasoning meat evenly
- White onion: Sliced or diced and stirred in at the end for crunch and brightness Pick firm onions with shiny skins
- Garlic: Fresh cloves grated or minced and added at the end for a punch of tangy aroma Look for heads that are heavy with taut skin
Step-by-Step Instructions
- Sear the Beef:
- Heat a heavy skillet over high heat until very hot Add in pieces of chuck roast in a single layer and sear undisturbed for several minutes on each side until a deep golden crust forms This deepens the flavor base and should not be rushed For the best results work in batches and avoid crowding the pan
- Soak the Dried Chiles:
- Rinse the dried guajillo pasilla and ancho chiles Tear off the stems and shake out the seeds Bring a large pot of water to a boil then turn off the heat Add chiles and soak for about ten minutes until fully softened Press the chiles with a spoon to submerge if needed
- Make the Chile Puree:
- Drain the chiles using a slotted spoon but reserve a cup of soaking liquid Add softened chiles to a blender Pour in just enough reserved liquid to blend to a smooth paste Blend for several minutes scraping the sides until completely smooth for the silkiest sauce
- Strain and Add the Chile Sauce:
- Pour the blended chile mix through a fine mesh strainer directly into the skillet with seared beef Press down to extract all the pureed sauce Discard skins and seeds left in the strainer Stir the beef and chile sauce together over medium heat until bubbling
- Simmer and Season:
- Add bay leaves Mexican oregano ground cumin coriander beef broth salt and pepper Stir thoroughly Bring everything to a gentle simmer Cover and cook for at least forty five minutes stirring occasionally until the beef is fork tender and the flavors have melded
- Finish with Onions and Garlic:
- Five to ten minutes before serving stir in the diced white onion and minced garlic Cover and simmer gently to let the fresh crunch of onion and flavor of garlic permeate the sauce Taste and adjust salt or pepper as needed
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What really sets this version apart is using freshly toasted whole chiles rather than powdered options I love the excuse to make a mess in the kitchen with the kids as we tear and toast the peppers together The aroma always makes the house cozy
Storage Tips
Once cooled transfer your Chili Colorado to airtight containers It keeps well in the refrigerator for up to five days and actually gets tastier as the flavors develop For longer storage freeze in zip bags laid flat to save space in your freezer Be sure to thaw overnight in the fridge before gently reheating
Ingredient Substitutions
If you cannot find a combination of guajillo pasilla and ancho chiles you can use only one but the flavor will be less complex Substitute mild New Mexico red chiles if needed In a pinch stew meat or beef shoulder can stand in for chuck roast and regular oregano replaces the Mexican variety For extra heat blend in a dried chipotle or spoonful of chipotles in adobo
Serving Suggestions
Ladle over fluffy Mexican rice with warm tortillas on the side Top with chopped fresh cilantro and a squeeze of lime For a heartier meal add black or pinto beans Or spoon some of the vibrant chili sauce over roasted potatoes or a simple grilled chicken breast We even love dipping bread or corn chips right into the sauce
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Chili Colorado’s Roots
This dish traces back to northern Mexico and the American Southwest The term Colorado refers to the red color of the sauce not the state Traditionally made with fresh beef and local chilies these stews were simmered low and slow for ranch hands and families alike Each family has their own touch and my own version comes from learning alongside neighbors over the years
Frequently Asked Questions
- → What cut of beef works best for this dish?
Chuck roast is ideal for its marbling and tenderness after slow cooking, but stew meat or beef shoulder are good alternatives.
- → Can I make it spicier?
Add a few chipotle peppers in adobo sauce or hotter dried chilies to boost the heat to your preference.
- → Is this suitable for a slow cooker?
Yes, brown the beef and prepare the chile sauce first, then transfer everything to a slow cooker on low for 6–8 hours.
- → What are good serving accompaniments?
Pair with Mexican rice, tortillas, or even cornbread to soak up the flavorful sauce. Fresh cilantro is a great garnish.
- → How should leftovers be stored?
Store cooled leftovers in an airtight container in the fridge for up to five days, or freeze for up to three months.
- → Where can I find the dried chiles?
Check Latin markets, well-stocked supermarkets, or order online for guajillo, pasilla, and ancho dried chiles.