Today I’m sharing my ultimate Mexican comfort food, “Chili Colorado”. When we lived in Southern California we were within walking distance to one of our favorite restaurants, Mario’s Mexican Restaurant. They make an amazing version of chili colorado, served with rice, beans, and flour tortillas.
As we relocated, it was hard for us to find restaurants that served chili colorado the way we liked it, and we would always compare others to Mario’s. Recently my husband discovered a cooking channel on Youtube, “Views From the Road”. This channel features two Latina sisters Stephanie and Cloud, who share their authentic Mexican recipes step by step. They are so fun to watch and I highly recommend you subscribe to their channel if you want to learn how to make amazing Mexican dishes.
While watching their show, my husband found a chili colorado recipe that is very similar to the recipe that my mother-in-law gave me years ago. I actually forgot I had this recipe, it was tucked away in a notebook that had not seen the light of day for years. So, after watching the “views from the road” and reviewing my mother-in-law’s recipe, I found a recipe that I feel is worth sharing with all of you and is pretty darn close to Mario’s version in Huntington Beach, CA.
Now go grab your apron and let’s get cooking!
Beef chuck roast, simmered in a red chili sauce creates the ultimate Mexican comfort food.
- 2-3 lbs beef chuck
- 8-10 New Mexico chilis or California chilis dried
- 5-6 cups water
- 1 tablespoon vegetable oil
- 1/2 yellow onion chopped
- 2 garlic cloves minced
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 tablespoon cumin
- 1-1/2 tablespoon chicken bouillon (granules)
- Step 1 Break off stems and carefully remove seeds from the dried chilis, or leave the seeds for a spicier version.
- Step 2 In a medium stockpot add 3-4 cups of water, seeded chilis, garlic, and oregano. Simmer for approximately 20 minutes, or until the chilis are soft and tender.
- Step 3 While chilis are simmering, cube up the chuck roast into 2″ size pieces.
- Step 4 In a large dutch oven or large frying pan, saute onions and oil until tender.
- Step 5 Add beef and salt, brown for approximately 7 min on each side.
- Step 6 Remove chilis and garlic from stockpot, transfer to a blender, and let cool slightly. Add approximately 1 cup of chili stock to the blender and purée until the chilis are completely smooth. You may need to add more stock to get it to the right consistency.
- Step 7 Add 2-3 cups of water to sauteed beef, bring to simmer.
- Step 8 Add chili paste, chicken bouillon, and cumin. Simmer for an additional 45 minutes or until the sauce reduces down to a nice gravy.
- Step 9 Serve with warm tortillas, rice, and beans.
- Step 10 *Chef Notes: If your sauce has not thickened up after 30 minutes of simmering, you can add a slurry. Take 1 tablespoon of cornstarch and 3-4 tablespoons of your sauce in a small mason jar with a lid. Shake your slurry until completely combined, add to your sauce, continue to simmer and it will thicken up perfectly.
Here is the link to my homemade pinto bean recipe, they compliment this dish perfectly. Please leave a comment below if you end up trying this recipe, I would love to hear from you!
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