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

First, make the sauce by dry frying the peppers for one minute on each side or until skins start to blister.


After twenty minutes, move the peppers to a bowl and immerse them in hot water till they become very soft.

Combine peppers with cumin, oregano, some salt and pepper and 1 cup of marinating water into a blender. Blend till fully mixed.

Heat olive oil in large kettle or Dutch oven over medium-high heat. Season cubed chuck roast with flour, salt and pepper lightly coating them.

Reduce temperature to medium-high. Cook onion and pepper for an additional 5 minutes or until softened.

Simmer at least 30 minutes while reducing heat and covering the pot so that flavors develop as long as possible; it is best if done for at least two hours because tender beef melt-in-your-mouth preparation involves time.