In Chili Colorado, a mix of dried Mexican peppers brings depth, warmth, and complexity to the dish. Each pepper adds its unique flavor profile, making the sauce richly layered and vibrant. Here’s a closer look at the peppers often used in this dish:
- Ancho Peppers: Anchos are dried poblano peppers, known for their mild heat and slightly sweet, smoky flavor with notes of raisins or dried fruit. They add a rich, earthy base to the sauce, giving it body and a touch of sweetness.
- Pasilla Peppers: Pasillas, also called chile negro, are mild and have a rich, chocolatey flavor with a hint of bitterness. Their earthy taste complements the sweetness of the ancho peppers, creating a balanced, savory foundation for the sauce.
- Guajillo Peppers: Guajillos are moderately spicy with a tangy, fruity flavor. They add a subtle heat and a bright, slightly acidic note, which enhances the complexity of the sauce. Guajillos help round out the flavors, balancing the richer, earthy notes of ancho and pasilla.
- Small Red Peppers (Chile de Árbol): These small, thin, red peppers pack a punch with their heat and add a vibrant, spicy kick to the dish. Chile de árbol peppers have a clean, sharp heat and a slightly nutty taste, which brings the spice level up a notch and contrasts beautifully with the sweeter, fruitier peppers.
Together, these peppers create a sauce that’s deep, smoky, slightly sweet, and perfectly spiced. When blended with other ingredients like beef broth, garlic, and onions, they transform into a luscious, flavorful sauce that’s the hallmark of an authentic Chili Colorado.
Chili Colorado
Notes
Chili Colorado is a rich, flavorful dish made with tender chunks of beef simmered in a vibrant, earthy red chili sauce. It’s a Mexican-inspired classic that’s perfect for family gatherings or simply warming up on a cool day. This recipe focuses on simplicity, using only essential ingredients to bring out the natural depth of flavor.
Why You’ll Love This Recipe
Chili Colorado is the ultimate comfort food. The dried peppers provide a deep, complex flavor, while the slow-cooking process ensures the beef is fall-apart tender. It’s spicy but not overpowering, making it a hit with those who enjoy a rich, earthy taste without too much heat. Plus, it’s a one-pot wonder, making cleanup a breeze!Ingredients
- 2 lbs beef chuck roast or similar cut, trimmed and cut into 1-inch cubes
- 6 dried chiles (a mix of guajillo, ancho, and New Mexico chiles works best)
- 3 cups beef broth
- 1/2 medium onion, peeled
- 8 garlic cloves, peeled
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh cilantro (for garnish, optional)
- Rice, tortillas, or bread (for serving)
Step-by-Step Instructions
Step 1: Prepare the Chiles
- Remove the stems and seeds from the dried chiles. Rinse them under cold water to remove any dust.
- In a pot, boil the chiles, onion, and garlic with about 2 cups of beef broth. Let simmer for about 10 minutes until the chiles are soft and the flavors meld.
Step 2: Make the Sauce
- Carefully transfer the boiled chiles, onion, garlic, and the remaining broth to a high-powered blender (such as a Vitamix).
- Blend until smooth and velvety. If the sauce is too thick, add a bit more broth to reach a smooth consistency.
Step 3: Sear the Beef
- Season the beef cubes with salt and pepper.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Sear the beef in batches until browned on all sides. This step locks in the flavor.
Step 4: Combine and Simmer
- Once all the beef is browned, return it to the pot. Pour the chili sauce over the beef, ensuring all pieces are submerged.
- Add cumin and oregano. Stir to combine.
- Simmer on medium-low heat for about 4 hours, stirring occasionally. This slow-cooking process allows the flavors to deepen and the beef to become tender.
Step 5: Serve
- Taste and adjust seasoning with salt if needed.
- Garnish with fresh cilantro and serve with rice, warm tortillas, or crusty bread.
Tips for the Perfect Chili Colorado
- Choosing the Peppers: Guajillo, ancho, and New Mexico chiles create a balanced, mildly spicy sauce. If you want more heat, add a chile de árbol or two.
- Blending the Sauce: A high-powered blender makes the sauce incredibly smooth. If you don’t have one, strain the sauce to remove any pepper skins.
- Slow Cooking: Four hours might seem long, but it’s worth it! This method ensures the beef is melt-in-your-mouth tender.