Today we’re making Chili Colorado. This chili is so flavorful and quite easy to make. Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/chili-colorado/
INGREDIENTS
For the dried chiles
6 dried ancho chiles – stems and seeds removed
5 dried pasilla chiles – stems and seeds removed
3 dried guajillo chiles – stems and seeds removed
For the Chili Colorado
4 tablespoons (56g) lard or neutral oil – divided
3 pounds (1350g) chuck roast – cut into 1-inch cubes, remove any large pieces of fat
1 large yellow onion – diced
5 cloves garlic – minced
2 teaspoons Mexican oregano
2 teaspoons ground cumin
3 cups (720g) low sodium beef stock – plus more as needed
1/4 cup (40g) crushed tortilla chips – for thickening, optional
2 large bay leaves
salt and pepper – to taste
agave or honey – to taste, (optional)
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Billy Mark: @bluecrestproductions
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30 Comments
Chili Colorado is a Mexican dish (Colorado in Spanish means "colored red") hence the name Chili Colorado. This is not a chili dish from the state of Colorado. Thanks for watching! The chile peppers I used are linked in the description.
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The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
When I do this, when I get to the point where I am blending the chilis, I always add the water that I soaked them in as it is highly flavorful. I also save this and use it for all of the other water needs in the recipe (like the water for a chicken bouillon. I use chicken and find skinless bone-in chicken thighs work best as when cooked they slip off the bone and can be roughly chopped to desired size. Lastly, when I make this I do it with heated tortillas, sour cream, lettuce and guacamole, rather than rice. It is SOOOO good.
… Do consider adding some milk❤ btw dried chilli is as spicy as fresh one 😂 do not need to put so much
never understood americans and wearing shoes inside, you guy really want that footfungus dont you
You always keep things easy to follow!
Those ones…are you kidding me???
Why in the world are you removing the delicious seeds???
Fortunately, we have a significant Mexican population so getting large quantities of dried chilis is pretty easy. Asian staples on the other hand…
Ancho chilies are the ripe and dried version of the poblano pepper.
W-EVER-T-F that is it is not Chili. First of all jalapenos are not a garnish, for they are the heart and soul of real Chili. Lastly anything with Colorado in it's name is a warning that it is going to be boring.
Mine has more flavour. For a start, it has one more letter.
Use keystone canned beef for this. Great and saves steps
When handling dried peppers of unknown heat level, best practice to use nitrile or latex gloves when chopping or de-seeding prior to toasting. Handling peppers with bare hands can cause distress after either rubbing your eyes or using the restroom later!!!! 😱😱😱😱😱😱😱😱😱 Thanks for a great recipe!!!!🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️
Many ways to lighten the bitterness from the chilies , One is to throw in a square or two of abuelita chocolate.. or a spoonful of peanut butter or during the The stewing process squeeze the juice of one whole orange and throw in the halves in the stewing process and a stick of cinnamon. My grandma was from Durango Mexico…. And what can make this dish better stack of tortillas and beans man.
Does anyone here in the UK have any go-to's for the kinds of chillis used? I find it tons harder to get a hold of than I imagine it might be to do in the US!
Looks very similar to the "Texas Red" chili recipe I've used for years. I think I'll try this recipe for my next batch, though!
it's that time of year – I have had this before but have never made it myself. This looks so good – I'm in!!! Well, once I find the right chiles :/ Latin American and Tex-Mex cuisine is not a (good) thing in Germany, so I hope I can find them online.
I’m 🇲🇽 🇺🇸 the ingredients is spot on. I use that same ingredients when I make homemade tamales it works so good. It looks delicious.🎯🎯
I use a similar recipe. I like to add ground cinnamon, ground all spice, and ground cacao to the cumin, and at the end add some good fish sauce (Red Boat) and a splash of apple cider vinegar for some umami and acid flavor. Great fall meal.
You got the name wrong. It's not Chili it''s Chile.
Awesome!
Thanks!
Delicious recipe!
Gotta get a curtain. lol heeeeeeere’s Jamie!
I first had this in Chicago at an event catered by the little Tio Luis restaurant on Archer Avenue. And thanks for your clarification in your comment that "colorado" does not refer to the state but the color. We are fortunate to have a large Mexican-owned grocery nearby where they have all manner of dried chilis. Guajillo, mulato, chipotle, pasilla, etc. I sometimes soften and blend them, and sometimes grind them into a base for a chili powder. Your recipe looks tasty–I'll try it.
I make a very light roux instead of using the crushed tortilla chips. For this recipe, maybe 1/3 cup flour, 1/3 cup butter or oil and you'll be good. Stir it in when all the ingredients are in the pot.
Thanks for posting!
Egads that looks fantastic. I haven't had a good Chilie Colorado in years. The place I used to get it stayed in Santa Clara when I moved 100 miles. If only they had followed me here….
Think "Fajitas" and use this beef instead of the skirt steak or chicken. It's phenomenally good rolled up in a tortilla with the same rice, beans, bell peppers, onions and the rest. (Probably going to be Sunday dinner since I can make it tomorrow (Saturday) and let it rest overnight.)
Jim, only thing missing was the sides, mexican rice, pinto beans and fresh made flour tortillas😊. Saludos from Texas
The dried chilis make all the difference. As a thickener maybe use chopped soft corn tortillas or I’ve seen recipes that use cornbread mix.
That looks superb. Another one I’ll try to tackle 👍
Just looking at your recipe 🤤 makes my taste buds dance with excitement! You should definitely upload this recipe on the Khal international cooking platform tomorrow and make everyone’s taste buds dance too. Mind-blowing! 😍❤😉
You use ground masa fina from companies like Masienda to thicken the chili or soup. Gives a beautiful corn background flavor. Awesome for chicken tortilla soup.