Description
This Chile Colorado features tender beef slowly braised in a rich, smoky, and flavorful chili sauce. Packed with deep, earthy spices, this dish is perfect for a comforting, high-protein dinner!
Ingredients
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3 dried guajillo chiles, stems removed and seeded
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3 dried ancho chiles, stems removed and seeded
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2 dried pasilla chiles, stems removed and seeded
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1 cup just-boiled water
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2 tablespoons oil
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2 tablespoons all-purpose flour (or gluten-free alternative)
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2 pounds beef chuck (or pork shoulder), cut into bite-sized pieces
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1 onion, diced
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3 cloves garlic, chopped
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1 tablespoon ground cumin
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2 cups beef broth or chicken broth
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2 teaspoons oregano
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1 tablespoon apple cider vinegar
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Salt, to taste
Instructions
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Prepare the Chili Sauce: Place dried chiles in a bowl and cover with the just-boiled water. Let them soak for 15-20 minutes until softened. Blend the chiles with the soaking liquid in a blender until smooth.
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Brown the Meat: Heat oil in a large saucepan over medium-high heat. Toss the beef with flour, then sear in the pan until browned on all sides (about 4-6 minutes per side). Remove and set aside.
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Sauté Aromatics: In the same pan, add the onion and cook until soft (about 5 minutes). Stir in the garlic and cumin, cooking until fragrant (about 1 minute).
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Simmer: Add the beef broth, pureed chili sauce, oregano, and browned beef back to the pan. Bring to a boil, then reduce heat to low and simmer, covered but slightly ajar, for 2-3 hours, until the beef is fall-apart tender. Stir occasionally and add more liquid if needed.
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Finish: Stir in apple cider vinegar and season with salt to taste. Enjoy!
Slow Cooker Method
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Follow Step 1 (soak and blend the chilies).
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Optionally follow Steps 2-4 (brown the meat and sauté aromatics).
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Transfer everything to a slow cooker and cook on low for 6-10 hours or high for 2-4 hours.
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Stir in vinegar and adjust seasoning before serving.
Notes
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Keep an eye on the liquid—let it reduce, but don’t let it dry out. Add more broth if needed.
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For extra heat, add chiles de árbol to the sauce.
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Lightly toast the dried chilies before soaking for a richer flavor.
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Swap 1 cup of broth for beer or brewed coffee for extra depth.
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Enhance the sauce with 1 tablespoon tomato paste, cinnamon, allspice, cocoa, fish sauce, soy sauce, or Worcestershire sauce.
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Add bacon for extra smokiness!
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg