Chili Colorado, a vibrant and deeply flavorful stew, is a cornerstone of Mexican cuisine, offering a comforting warmth that transcends generations. This isn't your average chili; the rich, slow-cooked sauce, infused with the smoky depth of ancho chiles and the subtle sweetness of oregano, clings beautifully to tender chunks of beef. The aroma alone is enough to transport you to a sun-drenched Mexican kitchen, filled with the happy chatter of family and friends gathered around a steaming bowl. Beyond the intoxicating scent, the taste is a harmonious blend of spice, sweetness, and savory depth, a true testament to the artistry of Mexican cooking.
Forget bland chili; this recipe delivers an authentic Chili Colorado experience, brimming with authentic flavors and textures. We'll guide you through each step, from selecting the perfect cut of beef to mastering the art of the perfectly balanced chile sauce. Ready to embark on this culinary journey? Let's dive into the detailed step-by-step instructions below.
Tools Needed
- Kitchen scissors
- Dry skillet
- Pot
- Blender
- Cast iron skillet
Ingredients
- Dried Guajillo chilies
- Dried Ancho chilies
- Dried New Mexican chilies
- Chuck steak: 1 pound
- All-purpose flour
- Salt
- Black pepper
- Garlic powder
- Yellow onion: 1/2
- Jalapenos: 2
- Cooking oil
- Garlic cloves: 8
- Cumin
- Oregano
- Beef broth: 2 cups
- Tortillas
Step-by-Step Instructions
Step 1. Prepare the Chiles
- Cut open each chili, remove stems, seeds, and veins.
- Toast chilies in a dry skillet for 1 minute to wake up the oils.
- Soak toasted chilies in hot water for 20 minutes to rehydrate.
- Blend softened chilies with some soaking water until smooth. Add garlic, cumin, salt, pepper, and oregano.
Step 2. Brown the Beef and Sauté Aromatics
- Cut chuck steak into bite-sized cubes and coat in seasoned flour (flour, salt, pepper, garlic powder).
- Brown beef in batches in a hot skillet.
- Mince half a yellow onion and two jalapenos; sauté until soft in the same pan.
Step 3. Combine and Simmer
- Add beef broth to the onion and jalapeno mixture. Pour chili sauce into the pan, stir in the browned beef.
Step 4. Cook to Perfection
- Simmer for about 2 hours, stirring occasionally, until beef is tender and sauce has thickened.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Removing chili seeds reduces bitterness.
- Don't burn the chilies during toasting; just a quick roast.
- Seasoning the flour for the beef adds flavor and thickens the sauce.
Nutrition
- Calories: approximately 450-550
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I use a different type of chili pepper?
While ancho chiles are traditional, you can experiment! Pasilla chiles offer a similar deep flavor, but reduce the amount slightly as they can be more intense. Avoid very spicy chiles unless you prefer a significantly hotter chili.
2. How can I make this chili ahead of time?
Chili Colorado tastes even better the next day! Make it a day or two in advance and store it in the refrigerator. Reheat gently on the stovetop before serving.
This Sizzling Chili Colorado recipe is a testament to the simple elegance of authentic Mexican cooking. From its rich, complex flavors to its satisfying warmth, it's a dish that will surely become a family favorite. Enjoy the delicious results of your culinary journey!