Chili Colorado Recipe (Old School Chili!)

beef chuck

🥗Healthier: lean turkey

💰Cheaper: ground beef

Ground beef is often less expensive and still flavorful.

dried ancho chiles

🥗Healthier: fresh bell peppers

💰Cheaper: canned tomatoes

Canned tomatoes provide a similar texture at a lower cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Water with bouillon is a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

Remove the stems and seeds from the dried ancho, guajillo, pasilla, and de arbol peppers.

Toast the chilies in a dry pan over medium to medium-high heat for about 1-2 minutes per side until fragrant.

Soak the toasted chilies in hot water for 20 minutes until softened.

Cut the chuck roast into 1/2 to 1-inch chunks and season with salt and pepper.

Coat the beef chunks with 1/4 cup of all-purpose flour.

Transfer the softened chilies to a food processor with about 1 cup of soaking liquid, Mexican oregano, ground cumin, and cayenne pepper; blend until smooth.

Strain the chili sauce to remove skins and pulp.

Heat 2 tablespoons of olive oil in a large pot over medium-high heat and sear the beef in batches until browned.

Remove the seared beef and set aside.

In the same pot, add chopped onion and jalapeno peppers; cook for 4-5 minutes until softened.

Add chopped garlic and cook for 30 seconds to a minute until fragrant.

Pour in 2 cups of beef stock and the chili sauce; bring to a light boil.

Return the seared beef to the pot, stir to combine, and reduce heat to a simmer.

Cover and cook for at least 30 minutes, preferably closer to 2 hours, until the meat is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary