Chili Colorado Recipe
Howdy folks! Austin here from Beyond the Bayou Blog with a spicy new recipe to share. Today we’re cooking up a big batch of Chili Colorado – a rich, meaty chili straight from the heart of the Southwest.
I first tried this dish years ago on a road trip through New Mexico with some buddies from college. We stopped at this tiny little hole-in-the-wall joint in the middle of nowhere, and the owner was in the back cooking up a storm. One bite of her chili colorado and I was hooked!
The thick, velvety sauce coating tender hunks of beef was like nothing I’d ever tasted before. A perfect balance of sweet, smoky, and hot with hints of chocolate and spices. I requested that sweet old lady until she finally scribbled down the recipe for me on a napkin.
Whenever I get a craving for that authentic Southwestern flavor, this is the dish I turn to. It’s a labor of love, but well worth the effort! Let’s get cooking, amigos.
Chili Colorado Recipe
Equipment
- Heavy-bottomed pot
- Plate
- Fork
Ingredients
- 2-3 lbs beef shoulder cut into 1-inch cubes
- 1/2 cup flour
- 4 tablespoons oil
- 5 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 6 ounces tomato paste
- 2 cups water
- salt and pepper
Instructions
- Spread flour on a plate and coat beef cubes, dusting off excess.
- Brown beef in oil over medium-high heat in a heavy-bottomed pot.
- Add chili powder, cumin, garlic powder, onion powder, tomato paste, and water.
- Bring to a simmer, then season with salt and pepper.
- Cook on low heat for 1.5 to 2 hours until beef is tender.
- Test tenderness by mashing a piece with a fork. It should fall apart easily.
- Serve with Mexican rice and refried beans or as a burrito filling.
Nutrition
Tips that I Will Recommend!
- Use Homemade Stock: Always use homemade stock, whether beef or chicken, when possible. It offers better flavor and texture than store-bought stocks and lets you control the sodium level.
- Sweetness: Using many dried chiles can make your sauce slightly bitter. Balance it with a touch of sweetness from agave, honey, or sugar. Just a little is enough to reduce bitterness without making the chili sweet.
- Slow Cooker: After prepping the sauce and browning the meat in a skillet, transfer the beef to your slow cooker. Add the red chile sauce and cook on low for 6 to 8 hours until the meat is tender.
- Choosing the Best Cut of Beef: I prefer using chuck roast that I cut up myself, but stew meat or beef shoulder works well too.
- Use a Hot Pan: Ensure the pan is really hot before searing the beef. Do not crowd the pan; if it’s too crowded, the beef will sweat and not brown properly. Brown the beef in batches if necessary. This makes a big difference in the final dish!
What to Serve with Chili Colorado?
Hi, I’m Austin. Every recipe you’ll find here is carefully tested, photographed, and created to help you cook with confidence…..
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