Authentic Chili Colorado Recipe: A Spicy Journey to Mexican Comfort

[Aro]

Welcome, fellow food enthusiasts, to a culinary journey through the vibrant flavors of Mexico! Today, I'm thrilled to share with you a beloved classic: Chili Colorado. This hearty dish is a celebration of rich, slow-cooked flavors that will warm your soul and tantalize your taste buds. Originating from the colorful kitchens of Mexico, Chili Colorado is a testament to the country's love affair with bold spices and robust ingredients.

In this recipe, we'll delve into the traditional method of preparing Chili Colorado, ensuring that each bite bursts with authenticity and depth. Whether you're seeking a comforting meal for a cozy night in or aiming to impress guests with your culinary prowess, this dish is sure to delight. So, grab your apron and let's embark on a spicy adventure into the heart of Mexican cuisine!

Ingredients:

• 2 pounds beef chuck roast, cut into bite-sized cubes
• 3 tablespoons vegetable oil
• 2 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded
• 2 dried pasilla chilies, stemmed and seeded
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 2 cups beef broth
• 1 (14.5-ounce) can diced tomatoes
• Salt and pepper to taste
• Chopped fresh cilantro, for garnish
• Lime wedges, for serving
• Warm tortillas or rice, for serving

Instructions:

1. Prepare the dried chilies by removing the stems and seeds. Heat a dry skillet over medium heat and toast the chilies for about 1-2 minutes on each side until they become fragrant. Be careful not to burn them. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until softened.
2. While the chilies are soaking, heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot in batches, browning them on all sides. Transfer the browned beef to a plate and set aside.
3. In the same pot, add the remaining tablespoon of vegetable oil if needed. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Drain the soaked chilies, reserving the soaking liquid. Place the softened chilies in a blender along with 1 cup of the reserved soaking liquid. Blend until smooth, adding more soaking liquid if needed to achieve a smooth consistency.
5. Add the blended chili mixture to the pot with the onions and garlic. Stir in the ground cumin, dried oregano, ground coriander, smoked paprika, ground cloves, and ground cinnamon. Cook the mixture for 2-3 minutes to allow the flavors to meld.
6. Return the browned beef cubes to the pot, along with any accumulated juices. Pour in the beef broth and diced tomatoes with their juices. Stir to combine everything thoroughly.
7. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let the chili simmer gently for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened. If the chili becomes too thick during cooking, you can add a bit more beef broth or water as needed.
8. Once the chili is ready, taste and adjust the seasoning with salt and pepper as desired.
9. Serve the Chili Colorado hot, garnished with chopped fresh cilantro and accompanied by lime wedges. Enjoy with warm tortillas or rice for a truly satisfying meal that captures the essence of Mexican comfort food. Buen provecho!
   

 

[legendleejieun]

Chili Colorado is a fantastic dish with rich, deep flavors! Slow-cooking the beef in a flavorful red chili sauce creates a dish that's bursting with warmth and comfort. Perfect for chilly nights or anytime you're craving some hearty Mexican cuisine!

 

[beni]

Chili Colorado is similar to a fiery Mexican embrace! Slow-cooked to tender perfection, the beef is paired with a thick, velvety sauce. Toss in some cilantro and lime, and you have a dish of fiesta!