Chili Colorado

Adapted From ZestfulKitchen

Ingredients

  • 2–3 lb beef chuck roast or stew meat, cut into bite-size pieces

  • 4–6 dried red chiles (like guajillo, New Mexico, or pasilla), stems & seeds removed

  • 4–6 cups beef broth (or combination of beef + water)

  • 1 tbsp tomato paste

  • 1 large onion, diced

  • 4 garlic cloves, minced

  • 1 tsp ground cumin

  • 1½–2 tsp dried oregano

  • Salt and black pepper, to taste

  • 2 tbsp neutral oil (vegetable, canola, or avocado)

Soften the Chiles — Place the dried chiles in a pot with the broth and simmer gently for 15–20 minutes until they are pliable.

Blend the Sauce — Drain (reserve some liquid) and toss the chiles into a blender with about 1–2 cups of the warm broth. Blend until smooth — that’s your red chile sauce.

Sear the Beef — Season the beef pieces with salt and pepper. Heat the oil in a heavy pot or Dutch oven over medium-high heat, and brown the beef in batches.

Aromatics First — Push the beef aside and sauté the onion until softened; add garlic, oregano, and cumin until fragrant.

Combine & Simmer — Stir in the tomato paste, then pour in the blended red chile sauce and any remaining broth. Add bay leaves if using. Bring to a gentle simmer, cover, and cook for 2–3 hours, or until the beef is very tender.

Finish & Serve — Stir in lime juice and cilantro at the end, taste and adjust seasoning, then ladle over rice or serve with warm tortillas.