How to make Chili Colorado

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.

Boil water in a pot.

Rehydrate the dried New Mexico red chilies and ancho chilies in the boiling water for about 20 minutes until soft.

Chop the white onion and add it to a pan over medium heat, cooking for about 5 minutes until softened.

In a bowl, combine 1/3 cup flour with salt and pepper to taste, mixing well.

Add the seasoned flour to the meat and mix it with a spoon until well coated.

Check the onions to ensure they are softened, then add 4 minced garlic cloves and stir.

Brown the meat in the pan with the onions and garlic until cooked through.

Remove the rehydrated chilies from the water and place them in a blender, adding about 1 cup of the soaking liquid to create a chili puree.

Strain the chili puree through a strainer to remove seeds and skins, using a spoon to push the mixture through.

Add the strained chili puree to the pan with the browned meat, along with the can of crushed tomatoes, 1 teaspoon of cumin, and 1 teaspoon of oregano.

Stir the mixture and let it cook for about 45 minutes to allow flavors to meld.

Preheat the oven to 350°F.

Transfer the mixture to an oven-safe dish and bake for 45 minutes.

Prepare tortillas and fill them with the chili mixture, adding desired toppings such as cilantro, tomatoes, onions, lettuce, avocado, sour cream, and hot sauce.

Fold the burrito carefully to avoid overfilling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary