Chili Colorado
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A rich and flavorful Mexican stew made with slow-cooked beef and a homemade chili sauce.
02:45:00 total
Serves 6
medium
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Ingredients
- dried Ancho chiles - 6
- dried Guajillo chiles - 6
- dried Pasilla chiles - 3
- chiles de Árbol - 2 (optional, for extra heat)
- tomato paste - 3 tbsp
- beef broth - 4 cups (or chicken broth)
- yellow onion - 0.5 (medium dice, ½ large)
- garlic - 4 cloves (sliced)
- Mexican oregano - 1 tbsp
- ground cumin - 1 tsp
- apple cider vinegar - 1 tbsp (for balance)
- agave or honey - 1 tbsp (optional, to round out the flavors)
- lime juice - 0.5 (from ½ lime, for finishing)
- salt & pepper - to taste (to taste)
- beef chuck roast - 2.5 lbs (cut into 1-inch cubes)
- all-purpose flour - ¼ cup
- kosher salt - 1 tsp (plus more to taste)
- black pepper - 1 tsp
- lard or neutral oil - 3 tbsp (like avocado oil)
- fresh jalapeños or Fresno - 6 (sliced into rings, for pickled jalapeños)
- white vinegar - 1/2 cup (or apple cider vinegar for a touch of sweetness, for pickled jalapeños)
- water - 1/2 cup (for pickled jalapeños)
- salt - 1 tsp (for pickled jalapeños)
- sugar - 1/2 tbsp (helps balance acidity, for pickled jalapeños)
- garlic - 2 cloves (smashed, for pickled jalapeños)
- whole black peppercorns - 8 (optional, for pickled jalapeños)
- radishes - to taste (thinly sliced, for garnish)
- cilantro leaves - to taste (for garnish)
Instructions
- Prepare the Chilies: Stem and seed the dried Ancho, Guajillo, and Pasilla chiles. For chiles de Árbol, only remove the stems. Toast all chilies in a medium-low heat pan for about 5 minutes until fragrant. Then, soak them in boiled water for 20 minutes to soften.
- Prepare the Beef: Cut the beef chuck roast into 1-inch cubes. Season with salt and pepper, then coat lightly with flour.
- Sear the Beef: In a pan, heat lard or oil and sear the beef cubes on all sides. Set aside.
- Sauté Onions and Garlic: In the same pan, sauté onions until soft, then add garlic and cook until fragrant. Stir in ground cumin and tomato paste and cook for a few minutes.
- Blend the Chili Sauce: Blend the softened chilies with beef broth, tomato paste, sautéed onions and garlic, Mexican oregano, and ground cumin until smooth. Optionally, strain the sauce to remove any hard bits.
- Cook the Chili: Combine the seared beef and chili sauce in a pot. Add a touch of honey and apple cider vinegar. Simmer on low heat with a cracked lid for about 2.5 hours.
- Prepare Pickled Jalapeños: Combine vinegar, water, salt, sugar, smashed garlic, and peppercorns in a pot and bring to a simmer. Pour the hot mixture over sliced jalapeños. Let cool and refrigerate.
- Serve: Serve the chili with a squeeze of lime, garnished with pickled jalapeños, sliced radishes, and cilantro leaves.
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