Chili Colorado Is 10x Better Than Regular Chili

Ingredients

• 2 Ancho Chili (dried, stems removed)
• 2 Guajillo Chili (dried, stems removed)
• 4 Arbol Chili (dried, keep seeds for heat)
• 2 lb Beef Chuck Roast (well‑marbled, cut into 1.5‑inch cubes)
• 2 Tbsp Avocado Oil (neutral‑flavored, high smoke point)
• 2 Tbsp All-Purpose Flour (for light coating of beef)
• 1 tsp Kosher Salt (adjust to taste based on stock)
• 1 tsp Black Pepper (freshly cracked)
• 1 large Onion (diced)
• 4 cloves Garlic (thinly sliced)
• 1 tsp Ground Cumin
• 2 Tbsp Tomato Paste
• 1 tsp Mexican Oregano
• 4 cup Beef Stock (low‑sodium preferred)
• 1 Tbsp Honey
• 1 Tbsp Apple Cider Vinegar
• 1 Lime (juiced, zest optional)
• 1/4 cup Fresh Cilantro (chopped)
• 1 small Radish (thinly sliced for garnish)
• 4 Jalapeño Peppers (sliced into rings for quick pickles)
• 1 cup Water (for pickles)
• 1 cup White Wine Vinegar
• 1 Tbsp Salt (for pickles)
• 1 Tbsp Sugar (for pickles)
• 1 tsp Peppercorns (whole)
• 2 cloves Garlic (for pickles) (crushed)

Instructions

1. Toast Dried Chilies

   Heat a dry medium‑low skillet, add the ancho, guajillo and arbol chilies and toast, stirring frequently, until fragrant (about 5 minutes).

   Time: PT5M

2. Soak Chilies

   Transfer toasted chilies to a medium saucepan, cover with boiling water, cover, and let sit for 20 minutes until softened.

   Time: PT20M

3. Prep Beef

   Trim any excess fat, cut the chuck roast into 1.5‑inch cubes, season with salt and pepper, then lightly coat with flour, tossing to ensure an even dusting.

   Time: PT5M

4. Sear Beef

   Add 2 Tbsp avocado oil to the hot skillet. Working in batches, sear the beef cubes for about 3 minutes per side until browned all over. Transfer to a tray.

   Time: PT6M

   Temperature: high

5. Sauté Aromatics

   In the same pan, add the diced onion and cook 5 minutes until translucent. Add sliced garlic and cook 1 minute until fragrant.

   Time: PT6M

   Temperature: medium

6. Toast Spices & Tomato Paste

   Stir in ground cumin and toast for 30 seconds. Add tomato paste and cook, stirring, for 3‑4 minutes until it darkens slightly and loses raw flavor.

   Time: PT4M

   Temperature: medium

7. Add Mexican Oregano

   Turn off the heat and stir in Mexican oregano until evenly distributed.

   Time: PT1M

8. Blend Chili Sauce

   Drain the softened chilies (reserve the soaking water). Place chilies, 1 cup of beef stock, the sautéed onion‑garlic mixture, and tomato paste into a blender. Blend until completely smooth.

   Time: PT5M

9. Strain Sauce (Optional)

   Push the blended sauce through a fine mesh strainer with a spatula to remove any remaining seeds or tough bits.

   Time: PT2M

10. Combine Beef and Sauce

    Return the seared beef and any pan drippings to the skillet. Pour in the blended sauce, the remaining 3 cups beef stock, honey, and apple cider vinegar. Stir to coat the meat.

    Time: PT5M

    Temperature: medium

11. Slow Simmer

    Place a cracked lid on the pot to allow some steam to escape. Reduce heat to low and let the stew simmer gently for 2 hours 30 minutes, stirring occasionally.

    Time: PT2H30M

    Temperature: low

12. Make Quick Pickled Jalapeños

    In a small saucepan combine 1 cup water, 1 cup white wine vinegar, 1 Tbsp salt, 1 Tbsp sugar, 1 tsp peppercorns, and 2 crushed garlic cloves. Bring to a simmer for 5 minutes.

    Time: PT5M

    Temperature: medium

13. Pickle Jalapeños

    Slice the jalapeños into rings, place in a glass jar, and pour the hot brine over them. Let cool at room temperature for 10 minutes, then seal and refrigerate.

    Time: PT10M

14. Rest the Chili

    After the 2½‑hour simmer, turn off the heat and let the chili rest, uncovered, for 20 minutes. This allows the flavors to meld and the meat to relax.

    Time: PT20M

15. Finish & Serve

    Squeeze fresh lime juice over the chili, garnish with pickled jalapeño rings, chopped cilantro, and thin radish slices. Serve with rice, tortillas, or mashed potatoes.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

12 g

Fat

20 g

Fiber

4 g