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Chili Colorado Recipe

Chili Colorado Recipe

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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 lb beef chuck, cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 1 medium white onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 2 cups beef broth
  • 1 tsp kosher salt

Method
 

  1. Toast the dried chiles in a dry skillet over medium heat for 2 minutes per side, then soak in hot water for 20 minutes.
  2. Blend the softened chiles with 1 cup of the soaking liquid, cumin, oregano, and ½ tsp salt until smooth.
  3. Sear the beef cubes in oil in a Dutch oven over medium-high heat for about 4 minutes per side, working in batches.
  4. Cook the onion in the same pot until translucent, add garlic for 1 minute, then stir in the chile sauce and cook 2 minutes.
  5. Return the beef, pour in the broth and remaining salt, bring to a boil, then reduce heat to low and simmer with the lid ajar for 2 hours.
  6. Ladle into bowls and top with diced onion, fresh cilantro, and a squeeze of lime.

Notes

The stew will thicken as it cools; thin it with a splash of broth when reheating. For the deepest flavor, make it a day ahead and reheat before serving.