Chili Colorado is a hearty and flavorful dish that showcases tender beef simmered in a rich red chili sauce made from dried red chilies, garlic, and spices. The sauce is thick and inviting, coating every piece of meat with a warm, slightly smoky kick.
I love making Chili Colorado when I want something comforting but with a bit of a spicy twist. It’s one of those meals where the sauce really steals the show, and I enjoy letting it simmer low and slow to bring out all those deep flavors. Whenever I make it, the smell fills the kitchen and makes everyone eager to gather around the table.
My favorite way to serve this dish is with warm tortillas or steamed rice, so I can scoop up the tender beef and sauce together. It’s perfect for sharing with family or friends on a cool evening, and it always feels like a special occasion even though it’s so simple to prepare.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect because it becomes tender after slow cooking. You can also use stew meat or brisket if chuck isn’t available.
Dried guajillo and ancho chilies: These give the sauce its signature flavor and color. If you can’t find them, pasilla or New Mexico chilies are good alternatives.
Beef broth: Adds depth to the sauce. You can use vegetable broth for a lighter flavor or water with a bouillon cube if needed.
Spices (cumin, oregano, smoked paprika): Essential for warm, earthy notes. Feel free to adjust spice levels to suit your taste, or leave out smoked paprika if unavailable.
Fresh cilantro garnish: Adds brightness at the end, but parsley works too if cilantro’s not your thing.
How Do You Make a Smooth Chili Sauce Without Bits or Seeds?
Getting a silky sauce is key to great Chili Colorado. Here’s how I do it:
- Toast the dried chilies gently for a minute or two to bring out their flavor but avoid burning.
- Soak the chilies in hot water until soft—about 20 minutes.
- Remove seeds and stems before blending. They can make the sauce bitter.
- Blend softened chilies with garlic, onion, and spices, adding the soaking liquid a little at a time. This helps control thickness.
- Strain the sauce through a fine mesh if you want it extra smooth, but this step is optional.
Trust me, taking time on this step really pays off with a rich, velvety sauce that clings well to the beef.
Equipment You’ll Need
- Skillet – I recommend a dry skillet to toast chilies because it heats evenly without sticking.
- Large heavy-bottomed pot or Dutch oven – Perfect for browning the beef and slow simmering the chili for tender results.
- Blender – Essential for blending the chilies into a smooth sauce, creating that rich, velvety texture.
- See-through bowl or container – To soak the chilies in hot water comfortably.
- Measuring spoons and cups – To keep your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap beef for pork cubes for a different take—pork adds a slightly sweeter flavor.
- Add a splash of apple cider vinegar or lime juice for a tangy punch before serving.
- Include diced potatoes or carrots in the slow simmer for added veggies and heartiness.
- Sprinkle with crumbled queso fresco or shredded cheese on top for extra richness.
How to Make Chili Colorado
Ingredients You’ll Need:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 6 dried guajillo chilies, stemmed and seeded
- 4 dried ancho chilies, stemmed and seeded
- 4 cups beef broth (or as needed)
- 1 medium white onion, quartered
- 4 garlic cloves
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons vegetable oil (or more as needed)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: 1 bay leaf
How Much Time Will You Need?
This Chili Colorado recipe takes about 15 minutes for preparation, plus 2 to 2 ½ hours for simmering. The slow cooking helps make the beef nice and tender and allows the sauce to thicken beautifully.
Step-by-Step Instructions:
1. Toasting and Soaking the Chilies:
In a dry skillet over medium heat, toast the dried guajillo and ancho chilies for 1 to 2 minutes on each side. You want them fragrant, not burned. After toasting, place the chilies in a bowl and cover with hot water. Let them soak for about 20 minutes until soft.
2. Making the Chili Sauce:
Drain the chilies but save the soaking water. In a blender, combine the softened chilies, garlic cloves, quartered onion, cumin, oregano, smoked paprika, and a pinch of salt. Blend everything adding about 1 cup of the reserved chili soaking water or beef broth. Add more liquid if needed to form a thick, smooth sauce.
3. Preparing and Browning the Beef:
Season the beef cubes with salt and pepper. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef pieces until nicely seared. Remove the beef and set aside.
4. Cooking the Sauce and Simmering:
Pour the chili sauce from the blender into the pot and cook for about 5 minutes, stirring occasionally to thicken and deepen its flavors. Return the browned beef to the pot. Add enough beef broth to just cover the beef, and if you like, add a bay leaf for extra flavor. Bring to a boil, then lower the heat, cover the pot, and let it simmer gently for 2 to 2 ½ hours until the beef is tender and the sauce is rich and thick.
5. Finishing and Serving:
Taste the chili and add more salt and pepper if needed. Serve it hot, sprinkled with fresh chopped cilantro. Chili Colorado is fantastic with warm corn tortillas, steamed rice, or beans—perfect for soaking up all that delicious sauce!
Can I Use Ground Beef Instead of Chuck Roast?
You can, but the texture and flavor will be different. Ground beef cooks faster, so reduce the simmering time and watch the sauce to avoid overcooking. For the classic tender chunks, chuck roast is best.
How Do I Store Leftover Chili Colorado?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the sauce thickens too much.
Can I Make Chili Colorado in a Slow Cooker?
Absolutely! Brown the beef and prepare the chili sauce as directed, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours until beef is tender.
What Can I Substitute for Dried Guajillo and Ancho Chilies?
If you can’t find these chilies, pasilla, New Mexico, or even mild chipotle chilies can work. Keep in mind the flavor changes slightly—adjust the quantity and taste as you go.