Let’s talk about how to make Chili Colorado, shall we? It’s hard to find a better one-pot meal. If you’re a big chili fan, this is one recipe you want to have in your chili recipes repertoire. You can check out my growing collection of chili recipes here. We’re talking Chili Colorado, my friends, and it’s a great one. The name derives from the Spanish word “colorado”, which means “colored red”, named because of the deep red color of the sauce. It’s crazy delicious, and it’s all about the chili peppers. Ancho peppers are dried poblano peppers and they add a rich depth of flavor and color. Chiles de Árbol are small, red and thin Mexican peppers that add heat and spice. Pasilla peppers refer to the dried chilaca pepper. The chilaca, when fresh, is also known as pasilla bajio, or as the chile negro or “Mexican negro” because, while it starts off dark green, it ends up dark brown. It offers a rich and smoky flavor. Together, these peppers develop a richness of flavor you won’t get with other chilis.
How to Make Chili Colorado - The Recipe Method
Toast the Dried Chilies. Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit. Rehydrate the Chilies. Set them into a bowl and cover with hot water for 20 minutes, until they are very soft. Make the Red Chile Sauce. Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth. Strain the sauce through a fine mesh strainer and set aside for now. Season the Beef. Toss some cubed chuck roast (or pork) in a bit of flour with a bit of salt and pepper to coat them. Brown the Beef. Heat a large pot or Dutch oven to medium high heat and add the olive oil. Brown the beef on all sides, about 5 minutes or so. Set aside onto a plate. Cook the Vegetables. Heat a bit more oil in the same pan to medium heat. Cook the onion and jalapeno peppers until they soften up, about 5 minutes or so. Add the garlic and cook another minute. Add the red sauce and stock and bring to a boil. Add the browned meat back to the pot. Simmer the Chili Colorado. Reduce the heat, cover, and simmer for at least 30 minutes to 45 minutes to let the flavors develop. Longer is better. I let mine go about an hour or longer on low, nice and slow, sometimes 2 hours or longer. Optional Thickening. If you’d like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved. Boom! Done! Your chile colorado is ready to serve! Bust out your favorite toppings, my friends! It’s time to dig in. That’s it, my friends! I hope you enjoy this Chile Colorado recipe! Chow down! Add all of your favorite toppings, like shredded cheese, sour cream or crema, red chili flakes, fresh chopped cilantro, sliced chilies, lime juice and more. Doesn’t it look good with beans? Other Dried Chili Peppers. Try making the recipe with other Mexican chili peppers as well, such as New Mexican chilies, California chilies, cascabel chilies, or other Mexican pods. Also, if you’re unable to find dried chili peppers to work with, you can make Chili Colorado with chili powder instead. Many people make it with powder instead of the dried peppers. Use 2-3 tablespoons ancho powder, 2-3 tablespoons guajillo powder, 1 tablespoon pasilla powder, and 1/4 teaspoon chile de arbol powder (or more to taste - cayenne is a good sub). If using a chili powder blend, use a bit more than 1/4 cup. You can also freeze chili colorado in freezer proof containers for 3 months or longer. I freeze batches all the time. It reheats perfectly after thawing. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. NOTE: This recipe was updated on 3/19/23 to include new information, photos, and video. It was originally published on 10/17/18.
