How to Make Chili Colorado Sauce

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.

Break the stem off the New Mexico and ancho chilies and remove as many seeds as possible.

In a pot, combine water and beef broth, then add the peppers, ensuring they are submerged.

Cover the pot and let the peppers soak for about 20 minutes until softened.

Scoop some softened peppers and a little liquid into a blender and puree.

Pour the puree into a strainer set over a bowl to separate solids from the liquid.

Use a spoon or spatula to scrape the solids through the strainer into the bowl, pressing hard at the end to extract all the goodness.

Pour the strained pepper liquid back into the pot, keeping the reserved liquid in case you need to thin the sauce.

Add finely chopped onions, cumin, oregano, salt, brown sugar, garlic, cinnamon, apple cider vinegar, and balsamic vinegar to the pot.

Stir all ingredients together and let the sauce simmer to combine flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary