It's Sunday and a little chilly outside for August. Luckily my random recipe selection brought up Chili Colorado which is perfect for a cooler day.
Now I've made my fair share of chili colorado. Some have been good, some great and some not so great.
Y'all I think I no longer have to try any other recipe. THIS is the one. It was so amazing. So perfectly balanced. So everything.
This recipe starts with getting your chilis ready. These will ultimately make the sauce that hugs the beef and makes Chili Colorado - well, Chili Colorado.
The recipe calls for ancho, New Mexico chiles and arbol chiles. You can substitute the ancho with guajillo or pasilla chiles. The New Mexico and arbol chiles really have their own flavor to me so I wouldn't substitute those if you don't have to.
I had pasilla chilies and decided to use those instead of the ancho.
I wouldn't change a thing with this recipe.
Chile Colorado
Recipe from Hola Jalapeno
Serves 6
- 6 dried ancho chiles
- 3 dried New Mexico chiles
- 2 dried arbol chiles
- 8 cups beef broth
- 1 medium white onion, divided
- 4 garlic cloves
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano or Mediterranean oregano
- 2 pounds beef stew meat or cubed chuck roast
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons avocado oil
- 2 bay leaves
Remove the stems and seeds from the dried chiles and rinse.
Bring 3 cups of the beef broth to a boil in a large saucepan over medium-high heat. Add the chiles and push down under the broth. Cover and remove from heat. Let sit until soft and pliable, about 30 minutes.
Pour chiles and broth into a blender. Cut the onion in half and chop one of the halves into large pieces. Add this to the blender along with the garlic cloves, cumin, and oregano. Puree really well so no bits of dried chile remain. Set aside.
Season beef on all sides with the 2 teaspoons of the salt and the 1/2 teaspoon of ground black pepper.
Heat oil in a large Dutch oven over medium-high heat. Once shimmering, add half of the beef—don't crowd the pan. Cook meat until browned on all sides. Remove to a large plate and add the other half of the meat. Brown this batch as well. Each batch should take about 8 minutes.
Return the first batch of beef to the pot along with the chile sauce, remaining broth, and bay leaves. Bring to a boil, stirring to scrape up any browned bits that have stuck to the bottom of the pan. Reduce the heat to low so the sauce is barely simmering. Cook, uncovered until the meat easily pulls apart with a fork and the sauce is silky and luxurious. If the sauce is getting too thick before the meat is cooked, cover the pot and continue cooking. The meat can take anywhere from 2-3 hours.
Serve Chile Colorado with beans, warm tortillas, rice and garnishes.
Cover any leftovers and keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave or stove top fully before eating again.
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