Don't think because you hear the word Chili that it's got to be hot. It's all about picking the right chili for the right dish. Of course, you can always dial up the heat, but if you're looking for the earthy rich flavor that only chilis can give a dish, then my Beef Chili Colorado is just what you're looking for.
Have you ever had Beef Chili Colorado? Next time you’re in the mood for chili, take my advice and try the real deal. No beans, just meat and chili sauce, served up with brown rice and tortillas.
And if you want beans with your Chili Colorado, they’re served on the side…..Cowboy Style.
This post was sponsored by Mirum. The thoughts and opinions expressed are my own.
Growing up in Tex/Mex household in San Antonio set my taste buds to a level most kids my age wouldn’t have experienced. And I am eternally grateful for all the deliciousness my Mexican grandmother, aunts and uncles fed my cute little chubby face during those impressionable years. It taught me how to venture outside my comfort zone when it came to food.
But as we get older our bodies react differently to the foods we grew up enjoying. And all those wonderful dishes we’ve discovered over the years from friendships and travel have turned on us, causing more grief than joy.
I suffered from chronic heartburn for many years and nothing is worse than a chef who can’t eat his own food or enjoy deliciousness with friends and family.
But thanks to Omeprazole ODT, I can eat everything I make and anything I order from the restaurants I visit while I travel the world (although it’s not happening right now), enjoying all that life has to offer.
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Take one dose daily for 14 days according to package directions. Don’t take Omeprazole Orally Disintegrating Tablets for more than 14 days unless directed by your doctor. Omeprazole ODT may take 1-4 days for full effect and is not intended for immediate relief.
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What do I need to make Beef Chili Colorado?
Let’s start by gathering the ingredients we need to make the Sauce for Beef Chili Colorado. In chef speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Once you’ve gathered the ingredients for the chili sauce, the first step is toasting the deseeded chili peppers.
This will enhance and deepen the flavor of the chilies. Just be careful not to scorch the peppers, which will make them bitter.
Chef Dennis Tip:
If possible wear plastic gloves when you handle the chilies. Also make sure to clean all the surfaces and wash your hands thoroughly.
Can I toast the Chilies in the oven?
Yes, you can. Place the chili peppers on baking sheet and toast in 350-degree oven just until fragrant and puffed, about 5-6 minutes.
Can I use different Chili Peppers in the Red Chili Sauce?
Yes, you can. Depending upon your tolerance for heat, you can use hotter peppers. The peppers I’ve chosen are mild.
These are some of the other peppers you can use:
- Cascabel – Round, tropical, fruity, relatively mild heat.
- Puya – Similar to guajillos but smaller and spicier, earthy, fruity but with some acidity, medium heat.
- Chipotle – Medium-sized, tough-skinned, smoky, medium heat.
- Chiles de Arbol – Small, nutty, earthy, very spicy.
- Morita – Petite, smoky, sweet dried fruit flavors, medium to high heat.
- Pequin – Tiny, a little smoky, a little fruity, very spicy.
Chef Dennis Tip:
When you toast the chilies make sure to have your hood fan on and open a window if possible. The lower heat peppers won’t be a problem, but if you use the spicier varieties the aroma coming off the peppers can easily choke you.
Sauté the onion in a little olive oil for 2-3 minutes then add the garlic and continue cooking for an additional minute.
Place the remainder of the ingredients for the chili sauce into the pot. Bring the mixture to a boil, cover and allow too steep for 45 minutes.
Reserve one cup of broth for later use. Place the remainder of the ingredients into a blender and blend at its highest setting.
Depending on the power of the blender it may completely puree all the ingredients. If it has bits and pieces remaining, run the sauce through a sieve to take out and pieces that didn’t get pureed.
Gather the remaining ingredients, and let’s get started making the Beef Chili Colorado!
Season the beef with sea salt and black pepper. Then seer the beef in a hot pan with a little olive oil. Make sure to sear all the sides of the beef cubes.
Don’t overcrowd the pan, do the beef in two batches if you don’t have a big enough pot.
Add the chili sauce to the seared beef along with the reserved beef stock. Bring the mixture to a boil then reduce the heat to a simmer and cover the pot. Let the beef simmer covered for 2 hours.
After simmering for two hours, uncover the pot. Mix the masa harina with 2 tablespoons of the broth to make a slurry. Add the slurry to the pot and stir well, making sure to have and lumps from the slurry.
Continue cooking the Chili Colorado for about 30 minutes until the sauce has thickened.
Serve Beef Colorado with seasoned rice (and beans if desired) and grilled (or heated) tortillas of your choice. I can never decide whether I like corn or flour tortillas the best, today I went with flour tortillas.
The rich smokey flavor of the chilies with the fork-tender beef will soon become one of your favorite dishes. I love using brown rice with this type of dish, it adds a nuttiness that you don’t get with white rice. It takes a little longer to cook than most of my dishes but trust me when I tell you it’s well worth the effort!
Did you know that Beef Chili Colorado wasn’t named after the state of Colorado? The name “Colorado”, which means “colored red”, is derived from the deep red color of the chili sauce.
If you enjoyed this recipe, you may also like these:
- Oven Roasted Perfect Pulled Pork
- Dry Rub Grilled Baby Back Ribs
- Grilled Dry Rub Chicken Wings
- How to Grill a Steakhouse Style Steak
- The Ultimate Grilled Chicken Sandwich
Beef Chilli Colorado
- 3 dried Guajillo chilies stems removed and seeded
- 3 dried Ancho chilies stems removed and seeded
- 2 New Mexico chilies (or pasilla) stems removed and seeded
- 2 tablespoons olive oil
- ½ sweet Vidalia onion chopped
- 3 clove garlic finely chopped
- 3 cups beef broth 1 cup reserved (chicken or vegetable broth can be substituted)
- 3 teaspoon cumin
- 1 teaspoon sea salt or more to taste
- 1½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 cup fire-roasted tomato
- 2 tablespoons olive oil
- 2 pounds beef chuck cut into 1 inch squares
- 1 tablespoon masa harina
Red Chili Sauce
- In a large sauté pan or wide bottom pot, toast the chilies over medium heat for 1-2 minutes to bring out the flavor of the peppers. Remove from the pan until needed.
- Add olive oil to the hot pan and sauté the onions for 2-3 minutes then add in the garlic and continue to sauté for 1 minute.
- Add the toasted chilies, fire-roasted tomatoes, seasonings and beef stock to the pan.
- Bring the mixture to a gentle boil. Turn off heat, cover the pot and let it steep for 45 minutes.
- Reserve one cup of the stock. Add the remainder of the ingredients to a blender and blend until smooth at the highest setting. Add additional liquid if the mixture is too thick for your blender. Reserve the remainder of the liquid till needed.**Depending on the power of the blender it may completely puree all the ingredients. If it has bits and pieces remaining, run the sauce through a sieve to take out and pieces that didn't get pureed.
- Heat a large pot or Dutch oven over medium-high heat. Add the oil and half of the meat and brown on all sides so they have a good sear, about 5-7 minutes. Transfer the browned beef into a bowl and repeat the process with the remaining uncooked meat.
- When all the beef has browned, return all the meat to the pot. Add in the red chile sauce, and reserved beef broth. Stir to combine and bring the mixture to a boil. Once the mixture has begun to boil, reduce the heat to simmer. Cover the pot and continue to simmer for 2 hours.
- Uncover, taste and reseason as necessary.
- Mix the masa harina with 2 tablespoons of the broth from the pot to make a slurry. Add the slurry back into the pot and mix well.
- Raise to medium heat and cook for another 15 to 30 minutes, until the sauce has reduced and thickened slightly. If you prefer a thicker sauce, cook longer.
- Serve with rice, tortillas and beans and enjoy!