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.
Banks says
I've made a lot of your recipes, Mike, and this one just easily made my top 5. We used your combo of peppers and the flavor was great. To help with the bitterness, we used water (not the soaking water) to thin the sauce and served the dish with additional salt and a good lime squeeze. Will absolutely revisit this one!
Mike H. says
I am very happy to hear it, Banks. Thank you for the review and enjoy!
Miranda says
Great recipe, my chilie sauce started out on the bitter side, added some lime juice and honey fixed it right up...
Mike Hultquist says
Thanks, Miranda. You can sometimes get bitterness from dried pods, depending on the source. Glad you enjoyed it.
Mandy says
Going to try this recipe! I have to say I was confused whether I was using fresh peppers or dried until I read the comment section. You should include that in the directions because it doesn’t specify “dried”.
Mike H. says
Thanks, Mandy. I do indicate "dried chilies" throughout the whole post, and also in the first step of the recipe card. But I appreciate your input.
Cary floyd says
Always 5 stars when I make this one ( at least once a month). I use Mexican oregano. I always add a few extra arbor chilis for the extra heat. I order this all the time at Mexican Restaurants and this is by far the best I have had!
Thanks for all of your recipes.
Mike Hultquist says
Cary! Thanks so much! VERY happy you're enjoying my recipe. Thanks for sharing! I appreciate it.
Gitte Vogelbein says
Excellent.
Mike Hultquist says
Thanks, Gitte!
John Looney says
5 stars
Mike Hultquist says
Thanks, John! Glad you enjoyed it!
Jo says
This recipe is so very good! It's so good that I decided to quadruple the chili prep and freeze the extra portions of blended chiles this time. (Get the time consuming part out of the way.) A word of warning though. The "roasting the chiles" phase of the amount amounts listed in the recipe is fine. Times 4 releases way too many chile oils in the air. If you're doing a many as I did either open the doors and windows or do it outside. The coughing fit was unreal. So worth it though. The concentration and balance of flavors is unbeatable.
Mike Hultquist says
Thanks for the tips, Jo! Yes, the fumes can get you for sure. GREAT idea making the extra batches. You can use it in so many ways! Glad you enjoyed it!
Dave Watsonn says
Hi Mike
i tried your Chilli Colorado for the first time last week and followed your recipe as shown,
the Chilli came out perfect and i shared it with a group of friends who also did their own mexican dishes.. all loved the Chilli Colorado but commented on a slightly bitter aftertaste.. what do you think Mike?
Mike Hultquist says
Dave, the bitterness likely came from the dried pods, especially if you used any of the soaking water. some dried pods can have that bitter flavor. It can usually be balanced out with salt or a bit of sweetness, like sugar or honey.
walter pothof says
Love it! whole family did. thos next time i add a little bit less pepers 🙂
Its realy spicy, but ofcource thats the intended.
Tnx be making this again soon!
walter
Mike Hultquist says
Glad you enjoyed it, Walter! Yep, easy to adjust the heat for the next time. Cheers!!
Kimberly says
WOW! WOW! WOW! Made this tonight with bite size sirloin pieces, did not have pasilla peppers so used 4 dried japones in their place. Other than that, followed the recipe to a T, served over Basmati rice with warm flour tortillas. Absolutely rich and delicious ~ definitely making again and again! Thank you!
Mike H. says
I am delighted to hear it, Kimberly. Thanks a lot for leaving me your review!
Shaund Merritt says
I cooked this last night, did add extra chilli to really fire it up and just a little double smoked bacon and chorizo.
Served with steamed potatoes and sour cream and cheese.
What a cracker recipe, big thanks Mike for sharing.
Mike Hultquist says
Glad you enjoyed it, Shaund! I love the addition of the chorizo. Nice!
Patti Seaney says
Are Ancho and Pasilla chili's the same? My bag says Ancho pasilla? Thanks!
Mike H. says
Thank you for your question, Patti. Ancho and Pasilla chilies are not the same, although they are often confused due to their similar appearance and use. They are distinct varieties with different flavor profiles and characteristics.
Steve says
Damn that is good!!! Used Serrano's instead of Jalapenos. What a kick in the ass!
THANK YOU!!!
Mike Hultquist says
Excellent!! Thanks, Steve!
Ja'el says
Amazing Recipe!! Used pork instead of beef. Extra garlic cause I like garlic. Also through in a few extras like refried beans and corn. Served over rice with cilantro and lime...YUMMM!
Mike Hultquist says
Excellent!! Glad you enjoyed it, Ja'el! I appreciate you sharing this. Thank you.
Sarah says
This website is my go-to for anything chile related!
Mike H. says
Thank you, Sarah. I am really happy to hear that!
Jeff K. says
I made this for dinner last night. Flavorful, but we felt it needed something "bright", like tomato or an acid like vinegar. But it is a very good recipe.
Mike Hultquist says
You might have simply squeezed a bit of lime juice for the acidity, which is common with dishes like this. Glad you enjoyed it overall.
Jeff K. says
Ah, lime juice would have done the trick. I will remember it for next time. Since this was my first time making this recipe, I wanted to stick close to the directions.
dawn says
Labor intensive but worth it. The one change, well 2 actually, I had to make were: 1) I only had 2 guajillo peppers so I used those and added 4 dried New Mexico Hatch Chili's. I also only had 5 Ancho Chili. Instead of toasting the Chili's on the stove top I did them in the oven. Watch them carefully so they don't burn. 350° for 4-5 minutes. Only added 1 jalapeno and for us the spice level was just about perfect. With age we found we can't do spicy like we used to, so this was perfect. Was slightly bitter but I think that might be because I let them go for 6 minutes in the oven and/or because the Ancho chili's were a little old. Will definitely make again.
Mike H. says
Thank you, Dawn. I am glad that you've been able to adjust it to your preference. Enjoy!
Rachel Santellano says
Made this for the family this week, it was a huge hit. Used tri-tip for the meat, we love spicy so I added a few extra arbol chilis plus the jalapeno. Great recipe, will be definitely making this again. Thank you!
Mike Hultquist says
Thanks, Rachel! Glad everyone enjoyed it! I'll try it with tri-tip next time for sure! I love it.
Cyndi says
This is the best recipe I’ve ever made of Chiki Colorado ! It is delicious & according to my husband the BEST DISH IVE EVER MADE!
Mike H. says
Cyndi, thank you very much! Very inspirational! =)
Christopher says
I've been looking for a recipe like this for a long time, using the combination of dried peppers that you have. I cannot wait to try this recipe and tweak it from there. Thank you! What is your opinion of adding coffee into the flavor? Instead of coffee, is there a pepper that could be used instead?
Mike Hultquist says
Enjoy, Christopher! I think the coffee addition works better with beef over pork, and it's a personal preference. I say go for it. For other peppers, many dried Mexican or similar chilies would work, like cascabel or mulato, in addition to the others already used.