Chili Colorado is a hearty and flavorful dish that highlights tender chunks of beef simmered in a rich, red chili sauce made from dried chilies and warm spices. This dish brings together the perfect blend of smoky, slightly spicy, and earthy flavors that make it a true comfort food favorite.
I love making Chili Colorado when I want something that feels both special and satisfying without too much fuss. One of my favorite things about this recipe is how the sauce thickens up beautifully, coating every piece of meat, so each bite is packed with flavor. Sometimes I like to add a little extra garlic or a splash of lime juice at the end to brighten it up just right.
Serving Chili Colorado with warm tortillas or fluffy rice makes the whole meal come together perfectly. I enjoy piling it into soft tortillas, adding a little fresh cilantro and onions on top for a quick and delicious dinner that feels like a warm hug. It’s a dish that brings everyone to the table ready for seconds and always leaves me thinking about when I’ll make it again.
Key Ingredients & Substitutions
Beef chuck: This cut is great for slow cooking because it becomes tender and juicy. If you want a leaner option, try beef brisket or stew meat, but chuck gives the best flavor and texture.
Dried guajillo and ancho chilies: These chilies give Chili Colorado its signature deep red color and smoky, mild heat. If you can’t find guajillo, pasilla or New Mexico chilies can work well too.
Beef broth: It builds a rich base for the sauce. If you’re in a pinch, you can use vegetable broth or water with a beef bouillon cube for extra flavor.
Onion and garlic: These aromatics add depth to the chili sauce. Fresh is best, but you could substitute onion powder and garlic powder if needed—though fresh gives a brighter flavor.
How Do I Make the Chili Sauce So Smooth and Flavorful?
To get that silky, tasty chili sauce, here’s what I recommend:
- Toast the dried chilies lightly in a hot pan—this brings out their smoky flavor. Just watch closely so they don’t burn or get bitter.
- Soak the chilies in hot water until soft, about 20 minutes. This helps them blend smoothly without gritty bits.
- Blend with broth and spices until the sauce is perfectly smooth. If it’s too thick, add a splash more broth.
- Simmer the sauce before adding beef—this cooks off any raw chili taste and lets flavors meld beautifully.
Following these tips, your Chili Colorado sauce will be rich, smooth, and full of deep flavor that coats every tender beef piece.
Equipment You’ll Need
- Large skillet or dry frying pan – I use this to toast the chilies to bring out their smoky flavor.
- Bowl for soaking chilies – keeps the chilies submerged in hot water until softened.
- Blender or immersion blender – makes blending the chilies into a smooth sauce easy and quick.
- Heavy-bottomed Dutch oven or large pot – perfect for browning the beef and simmering everything together.
- Wooden spoon or spatula – helps stir and scrape up flavorful bits from the bottom of the pot.
Flavor Variations & Add-Ins
- Use shredded pork instead of beef for a different, tender twist and quicker cooking time.
- Add a splash of red wine or apple cider vinegar to brighten the sauce and add depth.
- Mix in chopped tomatoes or tomato paste for a more tomato-rich flavor—great if you like your chili a little tangy.
- Garnish with sliced radishes or a dollop of sour cream for a fresh contrast on top of each serving.
Chili Colorado Recipe
Ingredients You’ll Need:
For the Beef and Sauce:
- 2 pounds beef chuck, cut into 1-inch cubes
- 6 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 3 cups beef broth
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 2 tablespoons vegetable oil
For Garnish and Serving:
- Fresh cilantro, chopped (for garnish)
- 1-2 fresh jalapeño slices (optional, for garnish)
- Cooked rice and corn (optional, for serving)
How Much Time Will You Need?
This Chili Colorado recipe takes about 30 minutes to prepare and brown the beef and chilies, plus 2 hours of simmering for tender, rich flavor. Plan on about 2.5 hours total for the best results.
Step-by-Step Instructions:
1. Prepare the Chili Sauce:
Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes, careful not to burn them. Transfer the chilies to a bowl and cover with hot water, soaking for about 20 minutes until softened. Drain the chilies and place them into a blender. Add 1½ cups of beef broth, chopped onion, garlic, cumin, oregano, salt, and pepper. Blend until smooth and set aside.
2. Brown the Beef:
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef cubes in batches on all sides, avoiding overcrowding the pot. Remove the browned beef and set it aside.
3. Simmer the Chili Colorado:
Pour the blended chili sauce into the pot and cook over medium heat for about 5 minutes, stirring occasionally. Add the browned beef back into the pot, along with the remaining 1½ cups of beef broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for around 2 hours, or until the beef is very tender and the sauce has thickened nicely.
4. Adjust and Serve:
Taste the chili and adjust the salt if needed. Serve hot, garnished with fresh cilantro and jalapeño slices if you like. This dish is wonderful with warm tortillas, cooked rice, and corn on the side for a complete and satisfying meal.
Can I Use a Different Cut of Beef?
Yes! While beef chuck is ideal for tenderness and flavor, you can also use beef brisket or stew meat. Just make sure to cook it low and slow until tender.
Can I Make This Recipe in a Slow Cooker?
Absolutely! Brown the beef and prepare the chili sauce as directed, then combine everything in a slow cooker. Cook on low for 6-8 hours or until the beef is tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much.
Can I Adjust the Heat Level?
Definitely! For less heat, remove all seeds from the dried chilies and jalapeños. To spice it up, add more jalapeño slices or a pinch of cayenne pepper to the sauce.