Chili Colorado Recipe | Authentic Mexican Red Chile Beef Stew with Rice

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 stems from guajillo and chili de arbol chiles and toast them in a pan over medium to low heat until fragrant.

Combine 3 to 4 tablespoons of beef bone broth with 4 cups of water in a pot and bring to a boil with the toasted chiles inside.

Once the chiles are soft, transfer them to a blender along with 6 to 8 cloves of garlic, 1 tablespoon of Mexican oregano, 1 to 1.5 teaspoons of cumin, 4 to 5 whole peeled tomatoes, and half a white onion. Blend until smooth.

Cut 2 lbs of round sirloin into bite-sized pieces and season generously with 2 to 3 tablespoons of kosher salt and black pepper, then coat with flour.

Heat 2 tablespoons of lard in a pan and sear the beef in batches until browned on all sides.

Add the beef to a pot with the blended sauce, 2 bay leaves, and a cornstarch slurry made from 2 to 3 tablespoons of cornstarch mixed with water. Simmer for 1.5 to 2 hours.

In a pressure cooker, heat 2 tablespoons of avocado oil and sweat down half a diced white onion.

Add rinsed rice to the pressure cooker and toast gently, stirring to avoid burning.

Add 1/2 cup of tomato sauce and 1 and 3/4 cups of chicken broth to the rice, season with salt, and pressure cook.

Cooking Techniques

Equipment Needed

Spice Level: