Chili Colorado

Introduction

Chili Colorado is a rustic beef stew built on a foundation of roasted New Mexico chiles—slow-simmered for three hours until the meat becomes tender and the chile sauce coats every piece. The recipe relies on a simple dry-rub dredge and a long, gentle braise to develop deep, layered heat and flavor, making it equally suited to a winter dinner or a meal-prep batch.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 25 minutes
• Servings: 6–8

Ingredients

• 9 New Mexico dry chiles, washed, with stems and seeds removed
• 3 cups water
• 5 pounds boneless beef chuck roast, trimmed of fat
• ½ cup all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cups beef stock or water

Instructions

1. Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid.
2. Place the chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
3. Cut the beef into 1-2-inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
4. Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat.
5. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat.
6. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

Variations

• Leaner meat: Substitute beef chuck with beef sirloin tip or brisket, trimmed well. Sirloin tip will cook in 2–2.5 hours instead of 3; brisket may need the full time but will yield a slightly less rich final sauce.
• Spicier heat: Add 1–2 fresh jalapeños, seeded and minced, when you sauté the onion, or stir in a pinch of cayenne pepper along with the pureed chile mixture.
• Deeper chile flavor: Use a mix of 6 New Mexico chiles and 3 ancho chiles for a slightly smoky, fruity undertone while keeping the total at 9.
• Thicker sauce: After returning the meat and stirring in the chile mixture, let it simmer uncovered for the full 3 hours. The longer exposure to heat will reduce the liquid further and concentrate the flavor.
• One-pot shortcut: Brown the beef in a Dutch oven or heavy pot suitable for both stovetop and oven; after adding the stock and chile mixture, cover and braise in a 325°F oven instead of simmering on the stovetop. This delivers the same result with less monitoring.

Tips for Success

• Don’t skip the straining step: Passing the pureed chile mixture through a fine mesh strainer removes tough skins and any remaining seeds that would create a gritty texture, even though it adds a few minutes of work.
• Brown the meat in batches: Overcrowding the pot when browning will steam the beef instead of developing a brown crust; work in 2–3 batches even if it feels slower.
• Use the lowest heat setting during the final simmer: A rolling boil will toughen the meat and break it apart; the goal is a barely-moving simmer where small bubbles break the surface occasionally.
• Taste and adjust salt at the end: The beef stock and reduced chile sauce will concentrate salt as the chili cooks; add extra salt in the final 15 minutes only if needed.
• Make it ahead: This chili improves after a day in the refrigerator as the flavors meld. Cool it completely, store it covered, and reheat gently on the stovetop.

Storage and Reheating

FAQ

Can I use fresh chiles instead of dried?

Fresh chiles will not deliver the same depth of flavor; dried New Mexico chiles have concentrated sweetness and heat. If you must use fresh, you’ll need double the quantity and the final chili will be brighter and less rich.

What if my meat isn’t tender after 3 hours?

Chuck roast varies by cut and age; older animals may need an extra 30–60 minutes. Check the meat at the 2.5-hour mark by piercing a large chunk with a fork—it should shred easily. If it still resists, continue simmering and check again in 30 minutes.

Can I use a slow cooker or pressure cooker?

Yes. For a slow cooker, brown the meat and sauté the onion on the stovetop first, then transfer everything to the slow cooker and cook on low for 6–8 hours. For a pressure cooker, follow the same browning steps, then pressure-cook on high for 45 minutes and allow natural pressure release.

Is this the same as chili con carne?

No. Chili Colorado is a regional New Mexican preparation built on a pureed chile base and beef chunks, with no beans or tomatoes. Chili con carne typically includes beans, tomatoes, and a different spice profile.