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Chili Colorado
  • SERVES:4
  • PREP: 30 minutes
  • TOTAL TIME: 2 1/2 hours

A sharp reader pointed out that this stew was not named after the state of Colorado! It IS filled with delicious long-cooked stews seasoned with surprising spices like ginger.

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.

  • 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

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