Chili Colorado Is 10x Better Than Regular Chili
Chili Colorado Is 10x Better Than Regular Chili is a medium Mexican recipe that serves 6. 350 calories per serving. Recipe by ThatDudeCanCook on YouTube.
Prep: 40 min | Cook: 2 hrs 51 min | Total: 3 hrs 46 min
Cost: $25.97 total, $4.33 per serving
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
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
Soak Chilies
Transfer toasted chilies to a medium saucepan, cover with boiling water, cover, and let sit for 20 minutes until softened.
Time: PT20M
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
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
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
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
Add Mexican Oregano
Turn off the heat and stir in Mexican oregano until evenly distributed.
Time: PT1M
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
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
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
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
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
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
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
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
Dietary info: Gluten (contains flour), Dairy‑free, Nut‑free, Soy‑free
Ingredient Substitutions
- Instead of Ancho Chili: Pasilla chili
- Instead of Guajillo Chili: New Mexico chile
- Instead of Arbol Chili: Thai bird's eye chili (use less)
- Instead of Beef Chuck Roast: Boneless short ribs, Bone‑in short ribs
- Instead of Avocado Oil: Canola oil, vegetable oil
- Instead of All-Purpose Flour: Cornstarch (for gluten‑free)
- Instead of Kosher Salt: Sea salt
- Instead of Onion: Yellow onion
- Instead of Ground Cumin: Coriander seed, toasted and ground
- Instead of Tomato Paste: Tomato purée (use 1 Tbsp more)
- Instead of Mexican Oregano: Regular oregano (less citrus)
- Instead of Beef Stock: Homemade beef broth, Vegetable stock
- Instead of Honey: Agave nectar
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Fresh Cilantro: Parsley (different flavor)
- Instead of Jalapeño Peppers: Serrano peppers (spicier)
- Instead of White Wine Vinegar: White distilled vinegar
- Instead of Sugar (for pickles): Honey
Equipment Needed
- Large Skillet or Carbon Steel Pan
- Medium Saucepan
- Blender
- Fine Mesh Strainer (optional)
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cups
- Wooden Spoon or Spatula
- Lid (cracked) for Simmering
- Small Saucepan for Pickles
- Glass Jar with Lid
Critical Steps — Do Not Skip
- Toasting the dried chilies to unlock flavor
- Soaking chilies until fully softened
- Searing the beef cubes for a deep crust
- Blending the chili sauce to a smooth consistency
- Low‑heat long simmer for tenderness
- Resting the stew before serving
Chef Tips from the Video
- Use well‑marbled chuck roast; the fat renders into a silky broth.
- Add a small piece of dark chocolate (10 g) at the end for extra depth.
- If you prefer less heat, remove the seeds from the arbol chilies before toasting.
- For a smoky flavor, briefly char the chilies over an open flame before toasting.
Troubleshooting
Beef is tough after cooking.
Make sure the beef was seared well and simmered low and slow for the full 2½ hours; increase simmer time if needed.
Sauce is too thin.
Simmer uncovered for an additional 15‑20 minutes to reduce, or stir in a tablespoon of flour slurry (flour mixed with cold water).
Sauce is overly salty.
Dilute with extra unsalted beef stock or water, and add a bit more honey or lime to balance.
Pickled jalapeños are too crunchy.
Slice jalapeños thinner and let them sit in the brine for at least an hour before serving.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months.
Room temperature: Do not store at room temperature; cool before refrigerating.
Make-Ahead Tips
- The chili improves in flavor after a night in the fridge; reheat gently.
- Pickled jalapeños keep for up to 2 weeks refrigerated.
- Portion and freeze leftovers for quick meals.
Frequently Asked Questions
What is the cultural significance and history of Chili Colorado in Mexican cuisine?
Chili Colorado, meaning “red chili,” originates from the northern Mexican states where dried red chilies are blended into a rich, red broth. Historically it was a way to preserve the flavor of chilies and stretch meat for large families, becoming a staple stew served at celebrations and everyday meals.
What are the traditional regional variations of Chili Colorado in Mexican cuisine?
In Chihuahua and Sonora, Chili Colorado often uses only ancho chilies and adds pork, while in central Mexico cooks may include pasilla chilies and a touch of chocolate. Some versions swap beef stock for chicken broth or add tomatillos for a tangier profile.
How is Chili Colorado traditionally served in Mexican culture?
Traditionally it is ladled over warm corn tortillas or rice, topped with fresh cilantro, sliced radishes, lime wedges, and sometimes crumbled queso fresco. It is also enjoyed as a filling for tacos or burritos during family gatherings.
What occasions or celebrations is Chili Colorado associated with in Mexican culture?
Chili Colorado is popular at weekend family meals, holiday feasts such as Día de los Muertos, and communal gatherings like fiestas where a large pot can feed many guests. Its hearty nature makes it ideal for cooler evenings and celebrations.
How does Chili Colorado fit into the broader Mexican cuisine tradition?
It exemplifies Mexican cuisine’s love of slow‑cooked stews that showcase dried chilies, aromatics, and the balance of heat, acidity, and sweetness. The dish reflects the Mexican principle of layering flavors over time, a hallmark of many regional stews.
What are the authentic traditional ingredients for Chili Colorado versus acceptable substitutes?
Authentic ingredients include dried ancho, guajillo and arbol chilies, beef chuck, Mexican oregano, and beef stock. Acceptable substitutes are pasilla chilies for ancho, short ribs for chuck, and vegetable stock if beef stock is unavailable, though flavor will shift slightly.
What other Mexican dishes pair well with Chili Colorado?
Chili Colorado pairs beautifully with Mexican rice, refried beans, fresh guacamole, and a side of pickled carrots. For a complete meal, serve with warm corn tortillas and a simple green salad dressed with lime.
What makes Chili Colorado special or unique in Mexican cuisine?
Its deep, ruby‑red broth derived from a blend of three distinct dried chilies gives a layered heat and smoky sweetness that is rarer in everyday Mexican stews. The combination of seared beef and long slow cooking creates a melt‑in‑the‑mouth texture that stands out.
What are the most common mistakes to avoid when making Chili Colorado at home?
Common mistakes include over‑crowding the pan when searing, which prevents a proper crust; under‑toasting the chilies, resulting in muted flavor; and simmering too high, which can toughen the meat and cause the sauce to scorch.
Why does this Chili Colorado recipe use a separate skillet for searing instead of a Dutch oven?
The creator found that a heavy‑bottomed Dutch oven can burn the meat’s edges before a good crust forms. Using a carbon steel skillet provides higher heat conductivity, giving a quick, even sear without scorching the pot.
Can I make Chili Colorado ahead of time and how should I store it?
Yes, the stew improves after resting overnight. Cool it to room temperature, transfer to airtight containers, and refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently over low heat, adding a splash of stock if needed.
What texture and appearance should I look for when making Chili Colorado?
The sauce should be thick yet pourable, with a deep reddish hue from the chilies. The beef cubes should be fork‑tender and coated in a glossy glaze. Garnishes like cilantro and radish add fresh color contrast.
How do I know when Chili Colorado is done cooking?
When a fork easily slides into the beef cubes and the broth has reduced to coat the meat, the stew is done. A quick taste should reveal balanced heat, acidity, and a hint of sweetness.
What does the YouTube channel ThatDudeCanCook specialize in?
The YouTube channel ThatDudeCanCook specializes in hearty, slow‑cooked comfort foods with a focus on meat‑centric stews, braises, and practical home‑cooking techniques that emphasize flavor depth and simplicity.
How does the YouTube channel ThatDudeCanCook's approach to Mexican cooking differ from other Mexican cooking channels?
ThatDudeCanCook blends classic Mexican flavor foundations with a strong emphasis on proper searing and low‑heat braising, often using equipment like carbon steel pans for better crust. The channel also adds personal twists, such as tomato paste for body, which is less common in traditional Mexican tutorials.
Last updated: September 6, 2026
