The first time I tried Chili Colorado, I was blown away by its deep, smoky flavors and tender beef swimming in a rich red sauce.

This traditional Mexican stew is the ultimate comfort food, combining dried chilies and tender chuck roast for a meal that’s as satisfying as it is flavorful.

Whether served with rice, tortillas, or enjoyed on its own, Chili Colorado is a must-try for anyone who loves hearty, bold dishes.

Chili Colorado is a traditional Mexican beef stew made with tender chuck roast and a sauce of rehydrated dried chilies.

The combination of guajillo, ancho, and pasilla chilies creates a rich, smoky depth of flavor, balanced by a hint of sweetness.

Perfect for a cozy dinner, this dish is even better when made a day in advance, allowing the flavors to meld beautifully.

While the dish shares a name with the U.S. state of Colorado, it is not specifically tied to that region.

Instead, it has roots in Northern Mexican cuisine and spread throughout the American Southwest, where chiles are abundant.

Over time, Chili Colorado became a beloved comfort food known for its bold, slightly smoky flavor and tender meat.

It is often served with warm tortillas, rice, or beans, reflecting a hearty, home-style cooking tradition that has long been a staple in Hispanic and Southwestern American culinary heritage.

Chili Colorado
Pin
Print

Chili Colorado

Recipe by JoanneCourse: MainCuisine: MexicanDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

420

kcal

Ingredients

  • For the Beef:

  • 3 pounds chuck roast, cut into 1 to 1.5-inch chunks

  • 2 teaspoons salt

  • 1 teaspoon ground black pepper

  • 2 tablespoons avocado or vegetable oil (or lard)

  • For the Chili Sauce:

  • 3 guajillo chilies

  • 6 ancho chilies

  • 5 pasilla chilies

  • 5 cloves garlic, minced

  • 1 large onion, roughly chopped

  • 2 teaspoons ground cumin

  • 2 teaspoons dried oregano (Mexican oregano preferred)

  • 3 cups low-sodium beef stock

  • 2 bay leaves

  • 2 teaspoons agave syrup (or sugar, if needed)

  • Tortilla chips (optional, for thickening)

Directions

  • Step 1: Prepare the Chilies
  • Heat a large skillet over medium heat. Toast the guajillo, ancho, and pasilla chilies for 30 seconds on each side, until fragrant. Be careful not to burn them.
  • Remove stems and seeds from the chilies, then place them in a heatproof bowl. Cover with hot water and let them soak for 20-30 minutes until softened.
  • Step 2: Sear the Beef
  • Preheat a large Dutch oven over medium-high heat. Pat the beef chunks dry and season with salt and pepper.
  • Heat 1 tablespoon of oil in the pot, then sear the beef in batches until browned on all sides. Do not overcrowd the pan. Transfer the beef to a plate and repeat with the remaining meat, adding more oil as needed.
  • Step 3: Make the Chili Sauce
  • In a blender, combine the softened chilies, 1 cup of the soaking water (or fresh water), and 1 cup of beef stock. Blend until smooth. Set aside.
  • In the same Dutch oven, sauté the onion over medium heat until softened, about 8-10 minutes. Add the garlic and cumin, cooking for another 2 minutes until fragrant.
  • Pour the blended chili sauce into the pot, stirring to combine. Cook the sauce for 5 minutes to deepen its flavor.
  • Step 4: Simmer the Chili Colorado
  • Return the seared beef and its juices to the pot. Add the remaining beef stock, oregano, and bay leaves. Stir well.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.
  • Uncover and continue cooking for another 30-60 minutes, until the beef is tender and the sauce has thickened. Adjust the consistency by cooking longer or adding crushed tortilla chips for thickening.
  • Step 5: Adjust Seasoning
  • Taste the sauce and add agave syrup or sugar if the sauce is too bitter. Adjust salt and pepper as needed.
  • Remove bay leaves before serving.

Recipe Video

Notes

  • For best flavor, make the Chili Colorado a day in advance to allow the flavors to meld.
  • If you can’t find the exact chilies, a combination of similar dried chilies will work.
  • Serve with rice, warm tortillas, or crusty bread for a complete meal.

Storage and Reheating

  • Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
    .
  • Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
    .
  • Reheating: Warm gently on the stovetop over medium heat, adding a splash of beef stock if needed.
Chili Colorado