I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chili Colorado
...in your mind.
Chili Colorado

Chili Colorado


    Chili Ingredients
  • 4 dried Guajillo chiles
  • 4 dried New Mexico Chiles
  • 2 Ancho/Pasilla chiles
  • 4 cups beef broth, divided
  • 4 whole, peeled tomatoes (San Marzano's would be perfect)
  • 3-4 pounds beef chuck, cut into one inch cubes
  • Kosher salt and fresh ground pepper
  • 1/3 cup all purpose flour
  • Oil
  • 1 medium yellow onion, diced
  • 5 garlic cloves, minced
  • 1 tablespoon cumin
  • 2 tablespoons dried oregano
  • Diced green onion and chopped cilantro for serving
    Mexican Rice Ingredients
  • 1 tablespoon oil
  • 1/2 small yellow onion, diced
  • 1 cup uncooked long-grain white rice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1-3/4 cups chicken stock
  • 1/2 cup tomato sauce


    Chili Directions
  1. Remove the stems and seeds from the chiles, and put in a blender
  2. Bring 2 cups of the beef broth to a boil, pour over the chiles, cover and leave 15 minutes
  3. Season beef with salt & pepper, then sprinkle with flour and mix to coat
  4. Heat a heavy bottom pan with a couple tablespoons of oil, and sear beef in batches until nicely browned – repeat with all beef adding more oil as necessary, then remove to a plate or bowl
  5. Add a bit more oil and put in the tomatoes – cook until they get a good char – set aside
  6. Then add a bit more oil and add the onions, cook about 3 minutes and add garlic – stir well and when fragrant, add the cumin, oregano and remaining beef stock
  7. Add the tomatoes to the blender, whiz with chiles until smooth then put into the beef mixture with remaining broth
  8. Bring to a boil, turn down to a simmer, cover and cook until very tender – 1 1/2 to 2 hours
  9. Serve with rice, see below and topped with green onion and cilantro
    Mexican Rice Directions
  1. Heat a little oil over medium heat and cook the onion about 5 minutes, then add the rice and cook until slightly toasted, 4 to 5 minutes more
  2. Add the tomato sauce and chicken stock, stir well to combine, bring to a boil, cover, lower the heat, and simmer for 15 to 18 minutes
  3. Turn off the heat and let sit 10 for minutes, then fluff and serve