This easy, one-pot meal that just gets better by the day. The beef can be swapped out for pork or lamb – just ask your butcher for any braising or stew-meat cuts. The guajillo chilies, which you rehydrate before blending into a sauce, are super delicious but not super spicy, which is why you can get away with using eight of ‘em.
Ingredients
- 2 cups chicken stock
- 8 dried guajillo chilies
- 3 tablespoons olive oil
- 2 ½ pounds beef shoulder, cut into 1 ½-inch chunks
- 1 tablespoon kosher salt, plus more for seasoning
- ¾ cup diced onion
- 6 garlic cloves, smashed
- 1 tablespoon ground ginger
- 1 tablespoon sugar
- Warmed corn or flour tortillas and cooked rice, for serving
Directions
1
Make the sauce:
Preheat oven to 300°F, making sure the racks are arranged to for the Dutch oven you will be using. Bring chicken stock to a boil in a small saucepan. While waiting for the stock to heat up, remove stems and seeds from guajillo peppers and place them in large bowl. Pour the boiling stock over the chilies, cover, and let sit on the counter until rehydrated, 30 minutes.
2
Heat the oil in a Dutch oven medium high-heat. Season the meat with salt and sear the meat, turning, once for each side, until browned, 8 minutes total.
3
While beef is searing, transfer the rehydrated chilies and their stock to a blender with the onion, garlic, ginger, sugar, and the tablespoon of salt and blend until smooth, 30 seconds.
4
Add the sauce to the Dutch oven, cover tightly, place in the oven and cook until the beef is very tender and falling apart, 2 hours. Season with salt to taste and serve with tortillas and rice.
Chile Colorado isn’t named after the state. I’m so sorry ☹️☹️☹️. Idk some people might be offended by the intro copy ☹️☹️☹️.
my chile colorado is in the oven as my fingers type this. for those that are impatient (aka me) and prefer not to wait for 2 hours but also are not looking to compromise the tenderness of the beef (i’m complicated) – are there any other options to get it done quicker??
People from Colorado still love this dish! Colorado actually means “colored red” in Spanish so that’s how this dish got it’s name 🙂 Either way, thanks for reppin’ us Chrissy!
that never even crossed my mind! duhhh Chrissy
Nowhere near me has dried guajillo chilies. What’s a good substitute; Anaheim chilies maybe?
You can order them from Amazon!
Hola Chrissy! This is Chile Colorado! Not Chili. Named after the red peppers that it’s made with not like the stew or state. It’s very popular in Northern Mexico where my family is from, Chihuahua and Sonora to be exact. Have never tried it with ginger! Have tried it with chocolate! I know some people call peppers chili’s but since it’s a Mexican recipe I thought I would speak up for the spelling since it’s from my peoples.😂 😘
I grew up with quisado de chile colorado made with pork or beef. I’ve never tried it with ginger or sugar but I can see how the sauce would be enhanced by those additions. I can’t wait to try it!
Made this dish tonight! It was super easy and really flavorful! I topped with some crushed red pepper, as I like spice! Maybe leave some of the seeds from the chili’s to spice it up. Il
Do we know what size dutch oven she is using? It isn’t listed anywhere and I was ho[ping to get one while all the sales are still going.
I’ve never made a Colorado Chili before, so tonight was my first intro to this dish. I used beef tenderloin and homemade beef stock as a substitution. It was SPICY! I used all 8 chilies. I think I’ll use the recommended beef and cut chilies to 6 next time, but will totally make this again. Easy Dish! I thought it was fantastic! Different from a traditional chili, but super for a one pot meal!