Beef Chili Colorado

Chili is one of those foods that always SOUND good but rarely lives up to its hype for me. I mean, come on, do you remember the chili that they served in the school cafeteria? What the hell was that? Their chili was watery and always served with a peanut butter sandwich, gross.

If you read my stories, you know that my mom was a great cook. She made some of the best food I have ever eaten. But, if I am honest, I was never a fan of her chili. Looking back now, I imagine her chili was pretty good, but I hadn’t acquired a taste for it back then. Over the years, I have tried every chili recipe I could find. I order it at restaurants, all of this in the hope of finding the right style for me.

Let me lay out my likes and dislikes.

I like chili to be spicy, but not so hot that it’s painful. I don’t understand spaghetti in chili; that my friend is against God!
I like thick chili but have come to realize that I am not a fan of beans. As much as it embarrasses me to say, I like Wendy’s chili, but let’s keep that just between us.

With all that said, I think I found the perfect chili for me, and I am sharing the recipe with you.

My Chili Colorado is slow-roasted with steak pieces in a lightly spicy sauce made from three different varieties of dried Mexican chili, including guajillo, ancho, and pastilles. Ok, let’s stop there. I had no idea where to find all of these chilis, either. My friend Victor pointed me in the right direction. He told me of a great international grocery store close to my house.

I loved this place, so many things I’d never seen before, including an entire wall of packaged dry chilis. So many options!
Alright, back to my Chili Colorado. The three varieties of chilies and the right amounts of garlic, onion, and spices make this savory dish sing.

I loved this place, so many things I’d never seen before, including an entire wall of packaged dry chilis. So many options!
Alright, back to my Chili Colorado. The three varieties of chilies and the right amounts of garlic, onion, and spices make this savory dish sing.

I serve it with homemade tortillas and eat it like a taco with all the toppings you’d expect. You can serve it in a bowl with crackers or over white rice. How is that for options? You will be amazed how savory this dish is, and the spice will not blow your head off.

I hope you take the time to seek out the chilis for this recipe and give it a try. You will not be disappointed, well, except if you serve it with peanut butter sandwiches, which is just gross. Enjoy!

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Beef Chile Colorado

The combination of ancho, guajillo, and New Mexico chilies give intense flavor to rich and hearty Slow Cooker Beef Chili Colorado.

Course Main Course

Cuisine Mexican

Keyword Chili Colorado

Prep Time 30 minutes

Servings 8 servings

Author Doug Bakes Staff

Ingredients

• 2 pounds  Beef  shoulder, cut into 1-inch cubes
• 3 dried ancho chilies, stems and seeds removed, torn into pieces
• 3 dried guajillo chilies, stems and seeds removed, torn into pieces
• 3 dried New Mexico chilies (or pasilla), stems and seeds removed, torn into pieces
• 4 cups  beef stock, divided
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons canola oil
• 3 cloves garlic, minced
• 1/2 cup diced onion
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• Small tortillas or prepared rice (optional)

Instructions

1. In a saucepan, toast the chilies over medium heat for 1-2 minutes to bring out their flavor, add 2 cups beef stock and bring to a gentle boil. Turn off heat, cover and steep for 25 minutes.

2. Season beef cubes with salt and pepper. In a large saucepan or Dutch oven, heat canola oil over medium-high heat and sear on two sides, working in batches, about 5 minutes.

3. Reduce heat to medium, add garlic, onion, cumin and oregano; sear with beef cubes for 2-3 minutes. Add 2 cups beef stock and bring to a gentle boil then transfer to a slow cooker set to high, covered.

4. Transfer chilies and their broth to a blender and puree until smooth. Add chili puree to beef, stir and cook on high setting for 1 hour. Reduce to low setting, remove lid and cook for an additional 2 hours, stirring periodically. It should be thick with a rich mahogany color.

5. Serve with tortillas or rice.