Chili Colorado (Recipe)
Chili Colorado, paired with Mexican rice, bring together rich, robust flavors and comforting textures that are sure to delight your taste buds. Whether you’re preparing a special family dinner or just craving a satisfying meal, this combination of tender, spicy beef chili and perfectly seasoned rice is a match made in culinary heaven.
Chili Colorado
Ingredients
For the Sauce
6 ancho chili peppers, stemmed and seeded
6 guajillo peppers, stemmed and seeded
2 pasilla peppers, stemmed and seeded
1 tbsp Mexican oregano
1 tsp cumin
Salt and pepper to taste
For the Chili
2 tbsp olive oil (27 grams)
1 small onion, diced
2 chopped jalapeno peppers
4-5 cloves garlic, minced
2.5 lbs beef chuck roast
¼ cup flour (30 grams)
2 cups stock (480 grams)
Salt and pepper to taste
Instructions
Prepare the Peppers: Dry toast the dried peppers in a pan for about a minute per side, until the skins blister slightly. Place them in a bowl and cover with hot water for 20 minutes until softened.
Prep the Beef: While the peppers soak, cut the beef chuck roast into bite-sized pieces. Toss them in a bowl with flour, salt, and pepper to coat.
Make the Sauce: Transfer the soaked peppers to a blender along with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until smooth, then strain the sauce and set aside.
Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the coated beef chunks on all sides, about 5 minutes, then remove to a plate.
Cook the Vegetables: Reduce the heat to medium and add the diced onion and chopped jalapeño peppers to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently.
Combine and Simmer: Pour the red chili sauce and stock into the pot, bringing the mixture to a boil. Return the browned beef to the pot, reduce the heat, cover, and simmer for at least 30 minutes. For the best results, let it simmer for 2 hours or more until the beef is melt-in-your-mouth tender.
Thicken if Needed: If you prefer a thicker chili, remove the cover and increase the heat, allowing the moisture to cook out until your desired thickness is achieved.
Serve: Serve the Chili Colorado with Mexican Rice, topped with crumbly white cheese, fresh herbs, spicy chili flakes, and a squeeze of lime juice if desired.
Mexican Rice
Ingredients
2 tbsp olive oil (28 grams)
1 cup white rice
4-8 oz tomato sauce (227 grams)
1.5 cups water (360 grams)
2 tsp tomato bouillon
1 tsp chili powder
1 tsp garlic powder
Instructions
Toast the Rice: Heat the olive oil in a 3-quart sauté pan over medium heat. Add the rice and stir to coat evenly with the oil. Cook, stirring frequently, for 3-5 minutes until the rice begins to turn a golden color
Add Seasonings: Sprinkle in the chili powder and tomato bouillon, stirring to combine and evenly coat the rice.
Add Liquids: Pour in the water and tomato sauce, stirring to combine all the ingredients.
Simmer: Bring the mixture to a boil, then reduce the heat to low and cover the pan. Simmer for 20 minutes, or until all the water has been absorbed.
Rest and Fluff: Turn off the heat and let the rice rest, covered, for 5-10 minutes. Fluff the rice with a fork before serving.
And there you have it—a comforting and flavorful meal of Chili Colorado with Mexican Rice, made entirely from scratch. The rich and spicy beef chili, paired with the perfectly seasoned rice, creates a harmonious blend of textures and flavors that is sure to satisfy any craving. I hope you enjoy making and savoring this delicious dish as much as I do. Thank you for sharing a space with us, here, at our Virtual Table!