QUITE POSSIBLY THE BEST STEAK CHILI EVER - CHILI COLORADO

Ingredients

• 3.5 lb Beef Chuck (trimmed of excess fat, cut into 1‑inch cubes)
• 4 pieces Guajillo Chili (dried) (stem removed, seeds removed)
• 4 pieces New Mexican Hatch Chili (dried) (stem removed, seeds removed (optional for heat))
• 2 pieces Pasilla Chili (dried) (stem removed, seeds removed)
• 4 cup Beef Broth (low‑sodium preferred; 2 cups for blending, 2 cups for pot)
• 3 tbsp Avocado Oil (high smoke point, for searing and rice)
• 2 tsp Kosher Salt (to taste)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp All-Purpose Flour (for coating beef, helps thicken chili)
• 4 pieces Whole Peeled Tomatoes (canned 14‑oz each; can use fresh peeled tomatoes)
• 1.5 medium Yellow Onion (diced; half used for chili, half for rice)
• 5 clove Garlic (large, minced)
• 1 tbsp Ground Cumin (for chili; additional 1 tsp used in rice)
• 2 tbsp Dried Oregano (Mexican oregano preferred; additional 1 tsp used in rice)
• 0.5 cup Tomato Sauce (adds richness)
• 1.75 cup Chicken Broth (for cooking rice)
• 1 cup Long Grain White Rice (rinsed before cooking)
• 8 pieces Hatch Chili Tortillas (store‑bought, warmed or grilled)
• 0.25 cup Fresh Cilantro (chopped, for garnish)
• 2 stalks Green Onion (sliced, for garnish)

Instructions

1. Remove stems and seeds from dried chilies

   Trim the stems off the guajillos, Hatch chilies, and pasillas. Slice each chili open and scrape out the seeds. Discard the seeds if you prefer a milder heat.

   Time: PT10M

2. Soak chilies in broth

   Place the cleaned chilies in a heat‑proof bowl and cover with 2 cups of hot beef broth. Let them soften for about 20 minutes.

   Time: PT20M

3. Blend softened chilies

   Transfer the softened chilies and the soaking broth to a blender. Blend until smooth, adding a splash of extra broth if needed to achieve a pourable consistency.

   Time: PT5M

4. Cube the beef

   Trim excess fat from the chuck roast and cut the meat into uniform 1‑inch cubes.

   Time: PT10M

5. Season and coat beef

   Place the beef cubes in a bowl, sprinkle with kosher salt, black pepper, and toss with the 2 tbsp of all‑purpose flour until lightly coated.

   Time: PT5M

6. Sear the beef

   Heat the cast‑iron skillet over medium‑high heat, add 1 tbsp avocado oil, and sear the beef in batches until a deep brown crust forms on all sides. Transfer seared pieces to a plate.

   Time: PT15M

   Temperature: 400°F

7. Char the tomatoes

   In the same skillet, add the whole peeled tomatoes and let them sit undisturbed until the skins blister and develop a light char, turning once.

   Time: PT10M

   Temperature: 400°F

8. Sauté onion and garlic

   Add another splash of avocado oil if needed, then add half of the diced yellow onion. Cook until translucent, then add the minced garlic and cook until fragrant, about 1 minute.

   Time: PT5M

   Temperature: Medium

9. Toast the spices

   Stir in 1 tbsp ground cumin and 2 tbsp dried oregano, cooking for about 30 seconds until aromatic.

   Time: PT1M

   Temperature: Medium

10. Combine all chili components

    Return the seared beef, blended chilies, charred tomatoes, and any accumulated juices to the large pot. Add the remaining 2 cups beef broth, a pinch of salt and pepper, and stir to combine.

    Time: PT5M

11. Simmer the chili

    Bring the mixture to a rolling boil, then reduce to a low simmer, cover, and cook for 1 hour 45 minutes, or until the beef is fork‑tender.

    Time: PT1H45M

    Temperature: Low simmer

12. Prepare Mexican rice – toast rice

    While the chili simmers, heat a clean skillet with 1 tbsp avocado oil over medium heat. Add the remaining half of the diced onion and sauté until softened. Add 1 cup long‑grain rice and toast, stirring, until the rice turns light golden, about 3‑4 minutes.

    Time: PT5M

    Temperature: Medium

13. Season and add liquids to rice

    Stir in 1 tsp ground cumin, 1 tsp dried oregano, a pinch of salt, ½ cup tomato sauce, and 1 ¾ cup chicken broth. Mix well.

    Time: PT2M

14. Cook the rice

    Bring the rice mixture to a boil, then cover and reduce heat to low. Simmer for 15‑18 minutes, or until the rice is tender and liquid is absorbed.

    Time: PT18M

    Temperature: Low simmer

15. Finish the chili

    Remove the chili pot from heat. Taste and adjust salt, pepper, or additional heat with extra chopped chilies if desired.

    Time: PT5M

16. Serve

    Ladle generous portions of chili over a bed of Mexican rice. Garnish with chopped cilantro, sliced green onion, and a warm Hatch‑flavored tortilla on the side.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

30g

Carbohydrates

35g

Fat

14g

Fiber

6g