Chili Colorado

Do you have a favorite meal you regularly order at your favorite Mexican restaurant? Well, I can’t claim that I do because I have several I typically choose. Arroz Con Pollo is one of them.. and another is tonight’s tasty dish – chili colorado. Beef chunks braised in a deep, rich chili sauce is something magical. But it doesn’t take a magician to make it. It takes a little planning, effort, and time. Shall we get started?

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Chili Colorado

Prep time: 20 mins

Cook time: 90 mins

Total time: 1 hour 50 mins

Serves: 1

Ingredients

2 new mexico chilis
1 guajillo chili
1 california chili
2 - 3 chili japonese
8 - 10 oz beef chuck, cubed
2 tbsp flour
½ onion, diced
3 cloves garlic, minced
½ tsp ground cumin
½ tsp oregano (preferably Mexican)
½ tsp salt
¼ tsp black pepper
3 tbsp canola oil, divided
1½ cup water
1 scallion, sliced (optional)
½ red chili, diced (optional)
½ jalapeno, diced (optional)
1 cup beef stock (optional)

Instructions

Remove the stems and seeds from the dried peppers.
Heat a large cast iron skillet over medium heat.
Add the peppers, flesh side down and lightly toast.
Avoid burning the peppers as this will make them bitter.
In a small saucepan, heat water until boiling.
Add the toasted peppers and cover, reducing heat to low.
Allow the peppers to steep for 30 minutes and remove from heat.
Add the steeped peppers and liquid into a blender and blend until smooth.
Place the salt, pepper, and flour into a zip top bag.
Add the beef and toss to coat evenly.
Heat the cast iron skillet over medium heat.
Add the oil and when shimmering, add the beef.
Brown the beef on all sides, approximately 5 - 6 minutes.
Remove the beef to a clean bowl.
Add the remaining oil and when shimmering, add the onions.
Cook the onions until translucent, approximately 2 minutes.
Add the garlic and cook until fragrant, approximately 1 minute.
Add the beef, cumin, oregano and blended chili, stirring to dissolve the fond on the bottom of the pan.
Reduce the heat to low/medium low for a gentle simmer.
Simmer for 1 hour, stirring occasionally.
If needed, add beef stock to keep the chili liquid.
When done, garnish with sliced scallion and diced peppers if desired.
Serve with tortillas, Mexican rice, guacamole, etc.

Remove the stems and seeds from the dried peppers. Heat a large cast iron skillet over medium heat. Add the peppers, flesh side down and lightly toast. Avoid burning the peppers as this will make them bitter.

In a small saucepan, heat water until boiling. Add the toasted peppers and cover, reducing heat to low. Allow the peppers to steep for 30 minutes and remove from heat. Add the steeped peppers and liquid into a blender and blend until smooth.

Place the salt, pepper, and flour into a zip top bag. Add the beef and toss to coat evenly. Heat the cast iron skillet over medium heat. Add the oil and when shimmering, add the beef.

Brown the beef on all sides, approximately 5 – 6 minutes. Remove the beef to a clean bowl.

Add the remaining oil and when shimmering, add the onions. Cook the onions until translucent, approximately 2 minutes. Add the garlic and cook until fragrant, approximately 1 minute.

Add the beef, cumin, oregano and blended chili, stirring to dissolve the fond on the bottom of the pan. Reduce the heat to low/medium low for a gentle simmer. Simmer for 1 hour, stirring occasionally. If needed, add beef stock to keep the chili liquid.