This tasty, satisfying chili recipe is made with beef chuck roast, along with onion and garlic, oregano, cumin, chilies, and tomatoes, plus a splash of broth. It’s a very simple dish but one that everyone always loves because it’s so full-flavored and hearty.
You can use beef stew meat in place of the beef chuck roast if you want, or even ground beef. As for the seasonings, feel free to adjust those. You might want it more spicy or less spicy, or perhaps you want to add extra garlic, since that is always delicious in homemade chilies.
Paired with Spanish rice, regular rice or even something different like bacon and cheddar cornbread or corn muffins, this hearty chili is sure to prove a real palate-pleaser. Add your preferred toppings too, perhaps shredded cheese, sour cream and avocado slices, along with some fresh cilantro.
Why You’ll Love the Recipe:
This Colorado chili recipe is so delicious. It’s made with beef chuck roast and a spicy tomato sauce which is so tasty.
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How to Serve It:
Enjoy the chili hot, paired with tortillas, Spanish or plain rice, cilantro, shredded cheese, pinto beans or kidney beans, sour cream, and lime wedges.
Can You Make It Ahead?
Yes, you can prepare it in advance and warm it back up later if you want.
Storage Instructions:
Leftovers will keep for up to 4 days in an airtight container in the refrigerator. This chili also freezes well for up to 3 months.
Variations and Substitutions:
Feel free to swap the beef chuck roast for beef stew meat, or use another type of chili peppers. If you want to cook this in a slow cooker, give it 3 to 4 hours on high or 6 to 8 hours on low.
Chile Colorado With Rice & Beans Plate
Ingredients
- 3½ pounds beef chuck roast or beef stew meat in 1½ inch cubes
- 3 teaspoons olive oil or vegetable oil
- 2 minced garlic cloves
- 14½ ounces fire-roasted tomatoes
- ½ teaspoon ground cumin
- 1 minced small white onion
- ½ teaspoon dried oregano
- 1 cup beef or chicken broth
- 10 ounces Rotel tomatoes
- 3 dried ancho chili peppers
- Salt and black pepper to taste
Instructions
- Put the chilies in a bowl and pour boiling water over them to cover. Let them sit for 10 minutes.
- Meanwhile, heat 1 teaspoon of oil in a pot and add the onion. Cook for 5 minutes. Add the garlic and cook for 1 minute.
- Stir the mixture all the time as it cooks.
- Next stir in the tomatoes and broth and simmer for 10 minutes.
- Remove the chilies from the water, cut them in half and discard the stems and seeds.
- Put them in a blender with the tomato mixture and puree until smooth. Add salt and pepper to taste.
- Preheat the oven to 325 degrees F.
- Heat the rest of the oil in an ovenproof pot.
- Season the beef cubes with salt and pepper, and sear in the meat for 5 minutes or until browned all over.
- Pour the sauce on top, cover the pot.
- bake for 3 hours or until tender.
- Enjoy!
