Chili Colorado

Ingredients

• 3 lb beef chuck roast (cut into 1-inch cubes)
• 4 ancho chilies (dried, stems and seeds removed)
• 4 guajillo chilies (dried, stems and seeds removed)
• 2 pasilla chilies (dried, stems and seeds removed)
• 3 cup beef broth (low-sodium)
• 1 onion (large, chopped)
• 6 clove garlic (minced)
• 1 tsp cumin (ground)
• 1 tsp dried oregano (preferably Mexican oregano)
• 2 tbsp vegetable oil (for searing)
• salt and pepper (to taste)

Steps

1. 1

   Remove the stems and seeds from the dried ancho, guajillo, and pasilla chilies.

2. 2

   In a large skillet over medium heat, toast the dried chilies for 1-2 minutes per side until fragrant, being careful not to burn them.

3. 3

   Place the toasted chilies in a bowl and cover with hot water or a portion of the beef broth. Let them soak for 15-20 minutes until softened.

4. 4

   Transfer the softened chilies and about 1 cup of the soaking liquid to a blender. Blend until completely smooth. Strain through a fine-mesh sieve if a smoother sauce is desired.

5. 5

   Pat the cubed beef chuck roast dry with paper towels and season generously with salt and pepper.

6. 6

   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the beef until browned on all sides. Remove the beef and set aside.

7. 7

   In the same pot, add the chopped onion and cook for 5-7 minutes until translucent and slightly browned.

8. 8

   Add the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.

9. 9

   Return the beef and any accumulated juices to the pot. Pour in the blended chili sauce and the remaining beef broth.

10. 10

    Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2 to 2.5 hours, or until the beef is fork-tender and the sauce has thickened.

11. 11

    Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with tortillas, rice, or beans.

Notes

For the best flavor, use a mix of chilies as specified. If you cannot find pasilla, you can substitute with extra ancho. This dish tastes even better the next day after the flavors have had time to meld.

Nutrition per serving

• main
• chili
• beef
• Mexican
• slow-cooked
• stew
• dinner