# Chili Colorado

A rich and flavorful Mexican stew made with slow-cooked beef chuck roast and a blend of dried chiles.

- Total time: 7 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 6 dried Ancho chiles
- 6 dried Guajillo chiles
- 3 dried Pasilla chiles
- 2 chiles de Árbol
- 3 tbsp tomato paste
- 4 cups beef broth
- 1 large yellow onion
- 4 cloves garlic
- 1 tbsp Mexican oregano
- 1 tsp ground cumin
- 1 tbsp apple cider vinegar
- 1 tbsp agave or honey
- 0.5 lime
- 1 tsp kosher salt
- 1 tsp black pepper
- 2.5 lbs beef chuck roast
- 0.25 cup all-purpose flour
- 3 tbsp lard or avocado oil
- 6 fresh jalapeños or Fresno
- 0.5 cup white vinegar or apple cider vinegar
- 0.5 cup water
- 1 tsp salt
- 0.5 tbsp sugar
- 2 cloves garlic
- 8 black peppercorns
- 1 thinly sliced radishes
- 1 picked jalapeños
- 1 cilantro leaves

## Instructions

1. Remove stems and seeds from Ancho, Guajillo, and Pasilla chiles. Stem Árbol chiles if desired.
2. Toast the dried chiles in a medium-low heat pan for five minutes until fragrant.
3. Boil the toasted chiles for 20 minutes until softened.
4. Cut the beef chuck roast into 1-inch cubes.
5. Season the beef cubes with salt and pepper.
6. Lightly coat the beef cubes with all-purpose flour.
7. Sear the beef cubes in avocado oil in batches until browned.
8. In the same pan with the rendered beef fat, sauté onions for 5 minutes, then add garlic and cook for one minute.
9. Add ground cumin to the onions and garlic mixture and cook for 30 seconds.
10. Stir in tomato paste and cook for 3-4 minutes.
11. Remove from heat, stir in Mexican oregano.
12. Blend the softened chiles, beef broth, sautéed onion-garlic mixture, and tomato paste until smooth.
13. Strain the blended mixture through a strainer into a Dutch oven.
14. Add apple cider vinegar and honey (optional) to the strained sauce in the Dutch oven.
15. Add the seared beef and any drippings to the Dutch oven.
16. Simmer the Chili Colorado on low heat for 2.5 hours.
17. Rest the Chili Colorado for 20-30 minutes off the heat before serving.
18. Make pickled jalapeños while the chili simmers by combining sliced jalapeños or Fresnos, white vinegar (or apple cider vinegar), water, salt, sugar, smashed garlic, and peppercorns. Simmer the mixture, let cool, and refrigerate for future use.

## Equipment

- knife
- cutting board
- small saucepan
- medium-low heat pan
- blender
- strainer
- dutch oven
- portable gas cooker

## Tips

- When choosing meat for braising, look for marbled fat.
- Taste the beef stock before adding salt to the beef.
- Sear the beef in a separate pan for better results.
- Strain the chili sauce for a smoother texture.
- Rest braised meat after cooking for increased tenderness.
- Optional garnish: pickled jalapeños, cilantro leaves, and sliced radishes

## Source

- Original video: https://m.youtube.com/watch?v=vI6V9BEeVMU
- Recipe page: https://www.cliprecipe.com/recipe/b1b2147d-8073-40dd-90cb-7547bbfd6df9
- Extracted: 2025-03-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt