Chili Colorado is one of those dishes that instantly wraps you in warmth the moment it begins to simmer. This classic Mexican comfort meal is made from tender chunks of beef slowly cooked in a deep, brick-red sauce made from dried chilies, garlic, onions, and spices. The result is a rich, bold, earthy dish that feels both rustic and luxurious. The first time I made Chili Colorado, I was amazed at how simple ingredients, dried chilies, beef, broth, and aromatics, could create such an intense depth of flavor. The beef becomes melt-in-your-mouth tender, and the sauce develops layers of warmth that only slow simmering can create. It’s the kind of recipe that brings everyone to the kitchen asking, “What smells so good?” and one you’ll find yourself making again and again when you want something comforting, hearty, and full of authentic flavor.
This post contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Why You’ll Love This Recipe
• Slow-simmered beef becomes incredibly tender and flavorful
• The rich chili sauce tastes restaurant-quality with simple ingredients
• Authentic Mexican flavor without complicated steps
• Perfect for meal prep because it reheats beautifully
• Naturally gluten-free and high-protein
• Works as a main dish, taco filling, burrito stuffing, or rice topping
• Deep flavor but not overly spicy, easy to adjust heat
Ingredients
• 2 ½ lbs beef chuck roast, cut into chunks
• 1 tbsp oil
• 4 dried guajillo chilies
• 4 dried ancho chilies
• 2 dried pasilla chilies (optional for depth)
• 1 medium onion, chopped
• 4 garlic cloves
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp smoked paprika
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
Recommended Tools
Wooden Spoon Set – great for stirring without scratching the pot.
Measuring Cups & Spoons – helps you measure spices and liquids accurately.
Glass Storage Containers – perfect for storing leftovers safely.
Preparation Steps
STEP 1: PREPARE THE DRIED CHILIES
• Remove seeds and stems from the dried chilies.
• Heat a skillet over medium heat and lightly toast chilies for 30 seconds per side until fragrant.
• Place toasted chilies in a bowl and cover with hot water. Soak 20 minutes until softened.
STEP 2: SEAR THE BEEF
• Heat oil in a pot over medium-high heat.
• Add beef chunks and sear on all sides until browned. This step adds rich depth and prevents the meat from tasting flat.
• Remove beef and set aside.
STEP 3: MAKE THE CHILI SAUCE
• Add onion and garlic to the same pot and sauté for 3 minutes.
• Transfer onions, garlic, softened chilies, tomato paste, and 1 cup beef broth to a blender.
• Blend until completely smooth to create a deep red, velvety sauce.
STEP 4: SIMMER EVERYTHING
• Return beef to the pot.
• Pour the blended chili sauce over the beef.
• Add remaining beef broth, cumin, oregano, smoked paprika, bay leaf, salt, and pepper.
• Stir and bring to a low simmer.
STEP 5: COOK UNTIL TENDER
• Cover and simmer for 1.5–2 hours, stirring occasionally, until beef is fork-tender and sauce thickens.
• Taste and adjust salt or spices as needed.
STEP 6: SERVE
• Remove bay leaf and serve Chili Colorado over rice, with tortillas, or alongside beans.
If you enjoy easy recipes like this one, you might also love :
Cooking Notes
• Chuck roast gives the best tender texture
• Toasting dried chilies is essential for deep flavor
• Blend the sauce very smooth for the best texture
• Sauce thickens as it cooks, add broth if needed
• Flavor improves significantly the next day
Variations
• Add potatoes during the last 30 minutes for a heartier dish
• Use pork instead of beef for a softer, sweeter result
• Add chipotle in adobo for smoky heat
• Add Mexican chocolate for depth
• Make it spicy by adding árbol chilies
Serving Suggestions
• Serve over Mexican rice
• Add warm corn or flour tortillas on the side
• Spoon over mashed potatoes
• Use as a taco or burrito filling
• Serve with refried beans or pinto beans
Tips
• Cut beef into equal-size pieces for even cooking
• Don’t rush the simmer, beef needs time to tenderize
• Strain the sauce after blending for an ultra-smooth finish
• Store leftovers in the fridge for 3–4 days
• Freeze up to 3 months with no texture loss
Prep Time / Cooking Time / Total Time
• Prep Time: 20 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 20 minutes
Nutritional Information (Per Serving)
Approx. 430 calories – 39g protein – 22g fat – 14g carbs
FAQs
Is Chili Colorado supposed to be spicy?
- Not usually. Traditional Chili Colorado is rich and flavorful, not fiery. The chilies used (guajillo, ancho, pasilla) are mild, but you can add árbol chilies or cayenne for heat.
Can I make Chili Colorado in a slow cooker?
- Yes! After blending the sauce and searing the beef, transfer everything to the slow cooker and cook 6–7 hours on LOW or 4 hours on HIGH.
Can I use chili powder instead of dried chilies?
- You can, but the flavor won’t be as authentic. If needed, use 3–4 tbsp chili powder and reduce broth slightly.
Why is my sauce bitter?
- This happens if chilies burn or are toasted too long. Toast lightly and soak well to avoid bitterness.
Can I freeze Chili Colorado?
- Absolutely. It freezes perfectly and reheats beautifully without separating.
Conclusion
Chili Colorado is a rich, comforting, and deeply flavorful dish that proves how simple ingredients can create an unforgettable meal. The tender beef and velvety chili sauce come together into a warm, satisfying bowl that’s perfect for weeknights, weekends, or entertaining guests. Whether you serve it with rice, tortillas, or beans, this hearty recipe delivers authentic taste and soul-warming comfort every time.
