Like Beef Birria and Carne Adovada, this stew highlights what an amazing dish can be made using simple chili peppers. Everyone loves a good stew, and with winter stubbornly refusing to go away, I want to present one of my new favorites. An ancestor of our modern “chili con carne,” this traditional Mexican stew dates back centuries. And no, it’s not from Colorado. In this case, the word “colorado” translates to “red colored.” What makes this dish stand out is the dried chili peppers. Now don’t start grabbing for a glass of ice water, chili pepper doesn’t have to mean spicy. Ancho chilis have a smoky, paprika-like flavor. Guajillo peppers have a somewhat fruity and sweet flavor. Both are quite mild. Árbol chilis can pack some punch. I am just using a few here, but if you want to keep it tame, you can go ahead and leave them out altogether. I found all three varieties in the international section of our local supermarket. If you have a Mexican grocery store nearby, they will definitely carry these dried peppers. If all else fails, they are readily available online.
So, Let’s Get Cooking This Mexican “Red-Colored” Chili!
1. Prep The Chilis
I start by removing the stems and seeds from the dried chilis. Then, I submerge them in water in a pot, bring it to a boil, and remove it from heat for 10 minutes.
2. Make The Red Sauce
I add the soaked chilis to a blender or food processor along with some of the soaking water, garlic cloves, oregano, cumin, salt, and pepper. Then, I blend until smooth. If I want an even smoother sauce, I pass it through a fine mesh sieve. I’ve tried both ways, and I prefer the end result when I strain the sauce.
3. Brown The Meat
I coat the cubed chuck roast with salt, pepper, and flour. Then, I give the beef a quick sear on all sides and remove it from the pot.
4. Sauté Onions
I add the onions and cook them until they start to become soft. If you’re like me and get shivers when accidentally biting into a piece of onion, don’t worry – they will melt into the sauce. Then, I add some minced garlic and cook for another minute.
5. Simmer Your Stew
I add the beef and sauce to the pot, along with bay leaves. Then, I give it a good stir, bring it to a simmer, and cover it. I let it cook for about an hour and a half, stirring from time to time to prevent sticking.
6. Reduce That Sauce
At this point your stew is still pretty liquidy. I like it thicker, so after that initial simmer remove the lid to reduce the sauce. Keep on cooking until the beef is melt-in-your-mouth tender, about another hour.
7. Serve It Up
Honestly, it’s great just on its own. Or try some warmed corn tortillas on the side. They’re great for scooping up that succulent pork and amazing sauce. I love Chile Colorado served with some Mexican rice, pinto beans, and garnished with radish slices and lime wedges. This is a traditional way to serve it, and with good reason! Feel free to try other serving options. Let me know how you most enjoy it in the comments!
Chile Colorado, on our Gypsy Plate… enjoy!
More Great Chili RecipesGround Turkey ChiliSmoky Chipotle ChiliChile VerdeBlack Bean ChiliCincinnati Chili
