Slowly braised, melt in your mouth tender beef in a chili sauce!

I’m a big fan of any chili and Chili Colorado is a great one! It’s a traditional Mexican dish where beef or pork is braised in a red chili sauce, hence the name chili colorado or chili ‘coloured red’. There are many different versions of this recipe with the basis being meat in a sauce of chilies, dried chilies, that are reconstituted by soaking them in hot water. You can use pretty much any chilies that you want and I like a combination of guajillo, ancho, and pasilla. Other than that, the sauce is simple with onions, garlic, cumin, and oregano. Everything is simmered until the meat is melt in your mouth tender before enjoying, as you like, such as: in tortillas, over rice, in tacos, in burritos, etc.

Chile Colorado

Prep Time: 10 minutes Cook Time: 3 hours 30 minutes Total Time: 3 hours Servings: 4

Slowly braised, melt in your mouth tender beef in a chili sauce!

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ingredients

• 3 dried guajillo chiles, stems removed and seeded
• 3 dried ancho chiles, stems removed and seeded
• 2 dried pasilla chilies, stems removed and seeded
• 1 cup just boiled water
• 2 tablespoons oil
• 2 tablespoons all-purpose flour (gluten-free for gluten-free)
• 2 pounds beef (such as chuck) (or pork butt/shoulder), cubed
• 1 onion, diced
• 3 clove garlic, chopped
• 1 tablespoon ground cumin
• 2 cups beef broth (or chicken broth)
• 2 teaspoons oregano
• 1 tablespoon apple cider vinegar
• salt to taste

directions

1. Cover the dried chilies in the just boiled water and let it sit until the chilies are tender, about 15-20 minutes, before pureeing the soaked chilies along with the soaking water with a blender or food processor.
2. Meanwhile, heat the oil in a large saucepan over medium-high heat, toss the beef in the flour to lightly coat, add to the pan and brown on all sides, about 10-15 minutes.
3. Add the onion to the pan and cook until tender, about 5 minutes.
4. Add the garlic and cumin and cook until fragrant, about a minute.
5. Add the broth, pureed chilies and oregano, bring to a boil, reduce the heat and simmer, covered but ajar, until falling apart tender, about 2-3 hours.*
6. Mix in the vinegar and season with salt and pepper to taste.

Slow Cooker: Implement step 1, optionally implement steps 2-4, transfer to a slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the vinegar and seasoning with salt to taste.
Note: *Keep an eye on the liquid, you want the liquid to cook down and reduce but not to dry out. Add more if required.*
Option: Add some dried chiles de arbol for more heat!
Option: Lightly toast the dried chilies first.
Option: Replace a cup of beef broth with a cup of beer.
Option: Replace a cup of beef broth with a cup of brewed coffee.
Option: Add 1 tablespoon tomato paste.
Option: Add a hint of cinnamon.
Option: Add a hint of allspice.
Option: Add a hint of cocoa.
Option: Add 1 tablespoon worcestershire sauce.
Option: Add 1 tablespoon fish (or soy) sauce.
Option: Add bacon!

Nutrition Facts: Calories 459, Fat 20g (Saturated 5g, Trans 0.5g), Cholesterol 142mg, Sodium 432mg, Carbs 18g (Fiber 4g, Sugars 2g), Protein 54g

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