Chili Colorado
Chili Colorado is a classic for good reason — new mexico dry chiles does most of the work, and the method is rewarding enough for a weeknight. Low and slow is the secret — the longer simmer lets new mexico dry chiles soften and the flavours deepen. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 5h
- Total 5h
- Level Medium
Ingredients
- 9 New Mexico dry chiles, washed, with stems and seeds removed
- 3 cup Water
- 5 lb Boneless beef chuck roast, trimmed of fat
- ½ cup All purpose flour
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 3 tbsp Olive Oil
- 1 large Yellow onion, chopped
- 2 cup Beef stock or water
Method
- Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid.
- Place the chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
- Cut the beef into 1–2-inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
- Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat.
- Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat.
- Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.
Tips for the best Chili Colorado
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Keep the simmer gentle. A hard boil toughens new mexico dry chiles and drives off the liquid too fast.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
What can I substitute for new mexico dry chiles?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How long does Chili Colorado take to make?
About 5 hours in total — roughly under an hour of preparation and 5 hours of cooking.
Is this Chili Colorado recipe hard to make?
It is rated hard: 9 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Can I make Chili Colorado ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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