Howdy folks! Austin here from Beyond the Bayou Blog with a spicy new recipe to share. Today we’re cooking up a big batch of Chili Colorado – a rich, meaty chili straight from the heart of the Southwest.
I first tried this dish years ago on a road trip through New Mexico with some buddies from college. We stopped at this tiny little hole-in-the-wall joint in the middle of nowhere, and the owner was in the back cooking up a storm. One bite of her chili colorado and I was hooked!
The thick, velvety sauce coating tender hunks of beef was like nothing I’d ever tasted before. A perfect balance of sweet, smoky, and hot with hints of chocolate and spices. I requested that sweet old lady until she finally scribbled down the recipe for me on a napkin.
Whenever I get a craving for that authentic Southwestern flavor, this is the dish I turn to. It’s a labor of love, but well worth the effort! Let’s get cooking, amigos.
Chili Colorado Recipe
Equipment
- Heavy-bottomed pot
- Cutting Board
- Knife
- Plate
- Measuring Spoons
- Fork
Ingredients
- 2-3 lbs beef shoulder cut into 1-inch cubes
- 1/2 cup flour
- 4 tablespoons oil
- 5 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 6 ounces tomato paste
- 2 cups water
- salt and pepper
Instructions
- Spread flour on a plate and coat beef cubes, dusting off excess.
- Brown beef in oil over medium-high heat in a heavy-bottomed pot.
- Add chili powder, cumin, garlic powder, onion powder, tomato paste, and water.
- Bring to a simmer, then season with salt and pepper.
- Cook on low heat for 1.5 to 2 hours until beef is tender.
- Test tenderness by mashing a piece with a fork. It should fall apart easily.
- Serve with Mexican rice and refried beans or as a burrito filling.
Nutrition
Tips that I Will Recommend!
- Use Homemade Stock: Always use homemade stock, whether beef or chicken, when possible. It offers better flavor and texture than store-bought stocks and lets you control the sodium level.
- Sweetness: Using many dried chiles can make your sauce slightly bitter. Balance it with a touch of sweetness from agave, honey, or sugar. Just a little is enough to reduce bitterness without making the chili sweet.
- Slow Cooker: After prepping the sauce and browning the meat in a skillet, transfer the beef to your slow cooker. Add the red chile sauce and cook on low for 6 to 8 hours until the meat is tender.
- Choosing the Best Cut of Beef: I prefer using chuck roast that I cut up myself, but stew meat or beef shoulder works well too.
- Use a Hot Pan: Ensure the pan is really hot before searing the beef. Do not crowd the pan; if it’s too crowded, the beef will sweat and not brown properly. Brown the beef in batches if necessary. This makes a big difference in the final dish!
What to Serve with Chili Colorado?
