Chili Colorado is a traditional Mexican recipe of pork or beef stewed low and slow in a rich red chili sauce, hence the name "colorado", which means "colored red", not from the state of Colorado.
Easy Chili Colorado Recipe
I've been on a chili kick lately. I love making chili, all that wonderful flavor in a big old pot, cooking low and slow until everything melds together.
It's hard to find a better one-pot meal. If you're a big chili fan, this is one recipe you want to have in your chili recipes repertoire. You can check out my growing collection of chili recipes here.
We're talking Chili Colorado, my friends, and it's a great one.
What is Chili Colorado?
Chili Colorado is a traditional Mexican recipe of pork or beef stewed nice and slow in a rich red chili sauce. While you might think it is a dish of the state of Colorado, that is not the case.
The name derives from the Spanish word "colorado", which means "colored red", named because of the deep red color of the sauce.
It's crazy delicious, and it's all about the chili peppers.
About the Chili Peppers
Chili Colorado is traditionally made with dried Mexican chili peppers, including ancho peppers, guajillo peppers, and chiles de arbol. You can also use pasilla peppers.
Ancho peppers are dried poblano peppers and they add a rich depth of flavor and color.
Guajillo peppers are one of the most common and popular chiles grown and used in Mexico. It is mild to moderately hot, and has dark, reddish brown, leathery skin, with a green-tea flavor or fruity flavor, with hints of berries.
Chiles de Árbol are small, red and thin Mexican peppers that add heat and spice.
Pasilla peppers refer to the dried chilaca pepper. The chilaca, when fresh, is also known as pasilla bajio, or as the chile negro or “Mexican negro” because, while it starts off dark green, it ends up dark brown. It offers a rich and smoky flavor.
Together, these peppers develop a richness of flavor you won't get with other chilis.
Let's talk about how to make Chili Colorado, shall we?
Chili Colorado Ingredients
- FOR THE CHILI SAUCE
- Dried Chiles. I'm using dried ancho chilies, guajillo chilies, pasilla chilies, and chiles de arbol. Look for these at your local Mexican grocery store or online.
- Spices. Mexican oregano, ground cumin, salt and black pepper to taste.
- FOR THE CHILI COLORADO
- Vegetables. Onion, garlic, and jalapeno peppers for some optional extra heat and flavor.
- Chuck Roast. I'm making this with beef, but you can also use pork shoulder or other cuts of meat or stew meat that benefits from low and slow cooking.
- Flour.
- Beef Stock. Or beef broth. You can also use chicken or vegetable stock.
- For Serving. Crumbly white cheese, fresh herbs, spicy chili flakes, lime juice if desired – Rice and/or warmed tortillas, if desired
How to Make Chili Colorado - The Recipe Method
Toast the Dried Chilies. Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
Rehydrate the Chilies. Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
Make the Red Chile Sauce. Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.
Strain the sauce through a fine mesh strainer and set aside for now.
Season the Beef. Toss some cubed chuck roast (or pork) in a bit of flour with a bit of salt and pepper to coat them.
Brown the Beef. Heat a large pot or Dutch oven to medium high heat and add the olive oil. Brown the beef on all sides, about 5 minutes or so. Set aside onto a plate.
Cook the Vegetables. Heat a bit more oil in the same pan to medium heat. Cook the onion and jalapeno peppers until they soften up, about 5 minutes or so.
Add the garlic and cook another minute.
Add the red sauce and stock and bring to a boil. Add the browned meat back to the pot.
Simmer the Chili Colorado. Reduce the heat, cover, and simmer for at least 30 minutes to 45 minutes to let the flavors develop. Longer is better. I let mine go about an hour or longer on low, nice and slow, sometimes 2 hours or longer.
Optional Thickening. If you’d like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved.
Boom! Done! Your chile colorado is ready to serve! Bust out your favorite toppings, my friends! It's time to dig in.
Serving Chili Colorado
Chili colorado can be served in a bowl on its own, or served with rice. Serve it with warmed corn or flour tortillas for making tacos.
Add all of your favorite toppings, like shredded cheese, sour cream or crema, red chili flakes, fresh chopped cilantro, sliced chilies, lime juice and more.
Recipe Notes and Tips
Add Beans! This recipe does not traditionally included beans like a lot of chilis do, but I sometimes like to serve mine with butter beans. It just works for me!
Doesn't it look good with beans?
Other Dried Chili Peppers. Try making the recipe with other Mexican chili peppers as well, such as New Mexican chilies, California chilies, cascabel chilies, or other Mexican pods.
Also, if you're unable to find dried chili peppers to work with, you can make Chili Colorado with chili powder instead. Many people make it with powder instead of the dried peppers.
Use 2-3 tablespoons ancho powder, 2-3 tablespoons guajillo powder, 1 tablespoon pasilla powder, and 1/4 teaspoon chile de arbol powder (or more to taste - cayenne is a good sub). If using a chili powder blend, use a bit more than 1/4 cup.
Storage and Leftovers
You can store any leftover chili colorado in a sealed container in the refrigerator for up to 5 days. To enjoy it again, simply reheat it over medium heat in a pot on the stovetop.
You can also freeze chili colorado in freezer proof containers for 3 months or longer. I freeze batches all the time. It reheats perfectly after thawing.
That's it, my friends! I hope you enjoy this Chile Colorado recipe! Chow down!
Try Some of My Other Popular Chili Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Chili Colorado Recipe
Ingredients
FOR THE SAUCE
- 6 ancho chili peppers stemmed and seeded
- 6 guajillo peppers stemmed and seeded
- 2 pasilla peppers stemmed and seeded
- 3 chiles de arbol stemmed and seeded
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
FOR THE CHILI
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 jalapeno peppers chopped (optional – I like the extra heat and flavor)
- 4-5 cloves garlic chopped
- 2.5 pounds beef chuck roast cut into bite-sized chunks
- ¼ cup flour
- Salt and pepper to taste
- 2 cups beef stock chicken or vegetable stock are good, too
- FOR SERVING: Crumbly white cheese, fresh herbs, spicy chili flakes, squeeze of lime juice if desired – Rice and/or warmed tortillas, if desired
Instructions
- Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
- Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
- Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.
- Strain the sauce and set aside.
- Heat the olive oil in a large pot or Dutch oven to medium high heat.
- Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them.
- Brown the beef on all sides, about 5 minutes. Remove to a plate and set aside.
- Reduce the heat to medium heat. Add the onion and peppers and cook until softened, about 5 minutes.
- Add the garlic and cook 1 minute, stirring a bit.
- Add the red chili sauce and stock and bring to a boil. Add the browned meat back to the pot.
- Reduce the heat, cover, and simmer for at least 30 minutes to let the flavors develop. Longer is better, 2 hours or more for melt-in-your-mouth tender beef.
- If you’d like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved.
- Serve!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 3/19/23 to include new information, photos, and video. It was originally published on 10/17/18.
Anthony says
This is the best chili I've ever made. I don't normally comment on anything but had to make an exception for this recipe.
I love spicy foods so after browning the meat and before adding the onion, I fried 10 fresh birdseye chillies pierced lengthwise.
I also used the remaining chilly water for making the rice which gave the rice a really nice flavour.
10/10 planning on making it again soon.
Mike Hultquist says
Boom!! Thanks, Anthony! Wow, this is great to hear. I'm very happy you enjoyed it. GREAT TIP on using the soaking water for the rice. Nice flavor addition! Thanks so much.
Debbie Bischoff says
This is absolutely delicious
so silky, just a little heat on the back end. Sooooooo good. will definitely keep this recipe. Made smothered burritos with it!
Mike H. says
Very pleased to hear it, Debbie. Thank you for the review!
Dan says
Mike's recipes are consistently reliable, practical and delicious. And, with my own collection of dried red peppers, I appreciate his advice on how to use them. Thanks for sharing, Mike!
Mike Hultquist says
I appreciate this, Dan! Thank you very much. I am truly happy to be helpful. Have fun cooking!
for job as a CNA says
this was soooo good always ate it on buffet thanks for showing me how to make my own
Mike H. says
You are very welcome!
john says
I have made this recipe 3 times and everyone loves it. Here are my variations and comments:
1. Tri-tip instead of chuck roast. I've tried both but Tri-tip was a good fat to protein ratio. May need Olive Oil to brown. Came out great and tender.
2. Don't worry about browning meat on all sides, unless you have a lot of time.
3. Some recipies say not to add chile soaking liquid because it can be bitter but I haven't found that to be the case.
4. Seeding the dried pepper's is a pain in the @#@.
5. Great recipe. Love Chili Pepper Madness!
Mike Hultquist says
I love it!! Thanks for your input, John! I appreciate it! Glad you're enjoying the recipe.
Marla says
We loved this recipe! I have a couple questions: How would I convert it to a slow cooker? Can I use chili pepper paste instead of the dried chili pepper, I have the trio of the different chili peppers in a sqeeze pouch paste (Herdez brand)? And how much would I use of each?
Mike Hultquist says
Marla, yes, you can do this in a slow cooker. My recommendation is to follow the recipe through Step 10, then transfer everything to the slow cooker. Cook on low for 4-6 hours, or high for 2-3 hours, or until the meat is very tender. For the chili paste, use 1 cup or so, though you can include more. I use a lot of sauce in this recipe. Let me know how it turns out. I hope you enjoy it!
Adam Walker says
My wife says I can breathe fire. Yes I do love really spicy heat. I made the Chili Colorado and here are my thoughts. My first thought is, "I made the perfect burrito filling." It would also be good with rice. If you love super spicy food, this is it. It is not too spicy for me, but probably for 98% of the population it is. The sauce is really addicting. I cannot stop tasting it. After completing the exact recipe, because I wanted to know what it taste like exactly, I added my secret chili ingredient, which is brown sugar (2 T. to be exact). It just smooths out everything just a little. I love this website. Thanks Mike!
Mike Hultquist says
Glad you enjoyed it, Adam! I appreciate it! Sounds like we both like the same food! Haha, Cheers!
Rob B says
Happy Birthday Mike, I hope you and the Mrs are having a few cold ones to celebrate alongside that birthday Chili.
Keep up the good work,
Cheers from the UK,
Rob
Mike Hultquist says
Thanks, Rob! Cheers!