Chili Colorado - How I Make The World's Most Flavorful 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.

Gather all ingredients and prep them ahead of time.

Cut the chuck roast into 1 to 1.5 inch chunks, trimming excess fat if desired.

Heat a 14-inch pan over medium heat and toast the dried chilies for about 30 seconds until fragrant, then remove seeds and stems.

Soak the toasted chilies in hot water for 20-30 minutes until softened.

In an 8-quart Dutch oven, heat avocado oil over medium heat.

Season the beef chunks with salt and black pepper just before adding to the pot.

Sear the beef in batches, ensuring not to overcrowd the pot, for about 2-3 minutes per side until browned.

Remove the seared beef and tent it to keep warm.

Add chopped onion to the pot and deglaze with a bit of water, scraping up the browned bits from the bottom.

Add minced garlic, oregano, cumin, and bay leaves, cooking for a few minutes until fragrant.

Return the beef to the pot, along with the soaked chilies (blended with some soaking water) and beef stock.

Bring the mixture to a simmer, cover, and reduce heat to low.

Cook for 2-3 hours until the beef is tender, stirring occasionally.

If the chili is too thin, thicken it with crushed tortilla chips or by increasing the heat to reduce it.

Taste and adjust seasoning with agave if needed to balance bitterness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary