Chili Colorado, Authentic Mexican Style

Chili Colorado, Authentic Mexican Style , 3.0 out of 5 based on 425 ratings
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Tender and juicy chunks of beef slow simmered in a delicious authentic Mexican style chili colorado (red) sauce. The sauce is made from a blend of dry and fresh chilis, onion and peppers. Then combined with slow simmered chuck steak until the beef is fall apart tender. Wrap it in a warm tortilla with guacamole, shredded lettuce, cilantro and onions, YUM! Add some refried beans and rice and dig in!

Chili Colorado Plate 1Ingredients: Chili Colorado (Beef)

Chili Colorado Beef 14lbs. chuck roast

1 1/2 teas. salt

1 teas. pepper

2 teas. onion powder

1 teas. garlic powder

1 tbsp. oil

water to almost cover the meat

Note: Combine all of the dry seasonings into a bowl and mix well.

Method: Chili Colorado (Beef – 1st half of cooking)

Chili Colorado Beef 2Chili Colorado Beef 3Chili Colorado Beef 4Chili Colorado Beef 5Chili Colorado Beef 6Start by trimming off any excess fat and then dice into about 1 to 1 1/2 inch cubes.

Preheat a large stock pot to high heat. Add about 1 1/2 teaspoons of oil to your pot and wait until it just starts to smoke.

Add 1/2 of the meat and 1/2 of the seasonings and sear on all sides. This will take about 15 to 18 minutes. Transfer the cooked beef to a large bowl and set aside for now.

Repeat with the rest of the meat, seasonings and oil.

Note: The reason for two batches is so that the meat will get a good sear. Adding all of the meat at once will “steam” it. In order to get a good sear there needs to be at least some space to stir and rotate to sear all sides.

When the second batch has seared pour the first batch back in and add enough water to almost cover.

Bring it to a boil and then reduce the heat until you have a slow boil when covered.

Keep it covered and simmer for about 1 hour, stirring occasionally. (You should have about the same amount of water at the end of this hour, if you notice the water evaporating just add a little more when needed.)

We’ll finish simmering the meat in this beautiful sauce. You should have enough time to make the sauce while the meat is cooking.

Ingredients: Chili Colorado (Sauce)

Chili Colorado Sauce 1Chili Colorado Sauce 22oz. dry pasillo-ancho chilis (dry pablanos)

1 1/2oz. dry guajillo-entero chilis (dry Anaheim chilis)

1 green pepper

1 fresh Anaheim chili

1-2 jalapeno peppers (depends on how hot you like it)

1 big onion (or 2 small ones)

6-8 cloves fresh garlic

3 1/2 cups water

1 teas. salt

1 teas. dry Mexican oregano

1 teas. chili powder

1/2 teas. cumin powder

Method: Chili Colorado (Sauce)

Chili Colorado Sauce 3Chili Colorado Sauce 4Chili Colorado Sauce 5Chili Colorado Sauce 6Stem and seed the dry chilis and add them to a large bowl. Cover with 3 1/2 cups hot water to reconstitute. Soak for about 20 minutes or until soft.

Chop onions. Cut, seed and stem the fresh Anaheim chili, green pepper and jalapenos (seeds are optional) into large chunks for easy blending.

Add the reconstituted chilis, fresh veggies and “chili water” to a blender and blend until smooth. (You may have to do this in batches)

Pour the mixture into a medium to large sauce pan.

Add the seasonings and place on a burner over high heat to bring it to a boil.

Reduce the heat to about medium to medium low and simmer covered for about 30 to 40 minutes stirring occasionally.

Your Colorado sauce is ready.

Note: This is a “concentrate”, it makes about 1/2 gallon so you’ll have some left over. It freezes well for up to 3 months. Dilute with water or broth and it can be used as an enchilada sauce or for a Mexican style rice and even as a taco sauce. It can also be used to slow simmer chicken or pork :-)

Another quick note: You can substitute a canned red enchilada sauce for a quicker and easier version if you like. I do recommend taking the extra time to make this sauce though, canned sauces just don’t compare to this fresh home made sauce.

Ingredients: Beef (2nd half of cooking)

Chili Colorado Cooking 1Chili Colorado Cooking 2Chili Coloradobeef (already simmering)

2-3 cups Colorado sauce

Method: Beef (2nd half of cooking)

Now that your beef has been simmering for an hour or so it should be getting soft and tender.

Add 2 to 3 cups of your sauce and stir it in.

Cover and simmer for another 1 1/2 to 2 hours.

It’s now ready.

Note: The longer you cook it the more tender it will get :-)

Condiments/Toppings

I’m using a cilantro and onion mix which is about 1/2 onion, fine diced mixed with 1 1/2 to 2 cups chopped fresh cilantro, about 1/2 head of shredded lettuce and guacamole.

For the tortillas

Tortillas 2Tortillas 1Simply roll 2 to 4 small tortillas (corn or flour) up in a piece of foil and place in a preheated 350 degree oven for about 10 minutes, just long enough to warm them up. Serve on the side.

And there it is! Just add some of your favorite refried beans and rice and you’re all set!

Chili Colorado Plate 2This is an outstanding chili colorado recipe. I’m sure you’re gonna love it! The beef is so tender and juicy. The Colorado sauce is loaded with layers of flavor from the fresh and dried chilis and seasonings. The crispness of the lettuce, cilantro and onions adds a slight crunch and the guacamole is so refreshing. Wrap this up in a warm fresh tortilla and dig in! Happy Cooking!

David

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Comments

Chili Colorado, Authentic Mexican Style — 121 Comments

  1. VA:F [1.9.22_1171]
    Rating: +2 (from 2 votes)

    Hands down, this is the best meal I’ve ever cooked! Great recipe! Wonderful taste! Thank you for sharing! This recipe will be in my family for years to come. Thank you, thank you, thank you!

    • VN:F [1.9.22_1171]
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      Hi Kimberly,

      Wow! Thank you so much for the high praise. I so happy to hear you liked the recipe and that it will be in your family recipe book for years, that’s awesome!! You are very welcome and hope to see you back to try more stuff :-)

      Happy Cooking!
      David

  2. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Splendid. I misplaced my recipe and tried this and I am in love. The only thing I did differently is that I boiled my peppers, dried peppers too and the onion and used that water for the sauce. Thank you for posting this :) I never comment but this defiantly deserved a comment!!

    • VN:F [1.9.22_1171]
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      Hi Larmie,

      It’s great to hear you like the recipe and thanks for posting :-)

      I like what you did with the recipe! Boiling the fresh onion and peppers with the dry sounds like a great idea, I’ll have to try that!

      I’m also happy to hear you thought this deserved your comment, thank you so much. I hope to see you back to try more recipes and Happy Cooking!
      David

  3. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    David, I usually toast dried chiles before I soak them. Is there any reason not to do so in this recipe?

    • VN:F [1.9.22_1171]
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      Hi F,

      There’s no reason at all. If you like toasting them a little before soaking that’s perfectly fine :-)
      Toasting them adds just a little more nuttiness to the sauce which adds nice flavor.

      I will sometimes toast them myself but sometimes the dry chili’s I get are extremely dry and I don’t want to risk burning them.

      Thanks for trying the recipe!
      David

  4. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Hi, new to this kind of cooking, I made Sauce and could taste a lil texture from what im thinking is the dry chilis, did I not soak long enough or is this how iit’s supposed to be?

    • VN:F [1.9.22_1171]
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      Hi Amy,

      Great question! It sounds like you did everything right. The sauce should have a texture about the consistency of like a soupy grits.

      This is because of the “pulpiness” of the fresh veggies and the re-hydrated chili’s. It’s fine to use it as is or if you would like more of a smooth satiny sauce you could run it through a strainer. This will give you more of a enchilada type sauce.

      Either way is fine. Just remember it is a concentrate meant to be added to another liquid, like the liquid in your pot of meat.

      Hope that helps and let me know what you think :-)
      Happy Cooking,
      David

  5. VA:F [1.9.22_1171]
    Rating: +1 (from 1 vote)

    HI DAVID!

    THE SAUCE IS AMAZING! im now going to use leftover sauce to make enchiladas. you said it was a concentrate so i was wondering what racio of sauce to broth or water do i use for the enchilada sauce?

    • VN:F [1.9.22_1171]
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      Hi Sheree,

      That’s fantastic! Yes it is a concentrate and I would recommend about 2 parts sauce to one part water or broth.

      I also recommend water over broth. This will give your enchiladas more contrast in flavor. Personally, I like the sauce to taste like the sauce, and keep that taste separate from everything else.

      I’m not sure how much enchilada sauce you’ll be making so the 2 to 1 ratio should pretty much work no matter how much sauce you make :-)

      Note: Just to be sure, after you mix the liquid and sauce check it for taste and thickness. You might want to add a little more sauce or liquid to “fine tune” it to your liking.

      Oh, and one other thing I think I forgot to mention in the recipe is sometimes a little vegetable oil can be added. This helps the sauce to coat your enchiladas a little better. This is optional and would be about a tablespoon per cup of sauce.

      Hope that helps and Happy Cooking.
      David

  6. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Hi David,
    I have tried many recipe’s over the years but this one is by far the best one. It is muy rico . My husband is from Michoacan Mex and he agrees the taste is very authentic. Thank you and I look forward to trying more of your great sounding recipe’s.

    • VN:F [1.9.22_1171]
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      Hi Rebecca,

      Wow! Thank you so much for such high praise! I’m glad your husband enjoyed it and hope it gave him a “little taste of home”! It’s very rewarding to me when I can pass on my knowledge of an authentic style recipe that makes people happy :-)

      Come back and let me know what you think when you try something else. I’d love to hear what you have to say.

      Take care and Happy Cooking!
      David

  7. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Hi David,
    Just made this dish yesterday and it turned out absolutely fantastic. Thank you for sharing your many mouth-watering dishes with us. It’s hard to find such complex, authentic and still somehow simple recipes like yours. Five stars!!!
    Btw, I felt compelled to add my five stars here in the comments due to the fact that as I was leaving my “5″ on your star voter at the top of the page it decided to automatically override my 5 to a 3!! I tried to re-vote, but it said my vote was already counted. I wonder if this isn’t the case with others as well, since we’re all chomping at the bit here?!

    • VN:F [1.9.22_1171]
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      Hi Larisa,

      That’s wonderful, I’m so glad you like it :-) And you are very welcome, I’m always happy to share my recipes.

      I try to write recipes that are very easy to follow. To many times I see other recipes that don’t explain the details which are so important to making a complex recipe easy to follow. I also think pictures make it even easier.

      I’m not sure what happened with the ratings feature but thank you for letting me know you gave it a 5 star rating, I really appreciate that. I’ll see if I can figure out why it registered your vote as a 3 instead of a 5.

      Anyway, thanks for your input and Happy Cooking!
      David

  8. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    I couldn’t find any ancho chilis, is there anything I could use in place of them?

    • VA:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Ina – what chiles do you have available?

      An option would be to use some dry chile powder like Mexene or Gebharts but these will make the flavor less Mexican and more Texas but still good ;)

      • VN:F [1.9.22_1171]
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        Hey Larry,

        Thanks for your tips, I’m sure Ina will appreciate it, I know I do!

        I think it’s great that you took the time to help a fellow chef with your insight and expertise. I totally encourage any help you (or anybody) can offer… to me or anyone else that reads my blog. It builds a better community of happy knowledgeable people!

        Keep up the great work :-)
        David

    • VN:F [1.9.22_1171]
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      Hi Ina,

      Sorry to hear that. If you have any international markets in your area I suggest calling and finding out if they carry them, if you haven’t done that already :-)

      If you still don’t have any luck I recommend any “large” dark red, purple or black dry chili’s. Try and stay away from any small chili’s (1 to 1 1/2in. long) as they are too hot for our needs.

      The ancho chili’s are dried pablanos and can be found with one of two names, ancho and mulato so you may find them under another name. You could see if they have any pasillo or pasilla chili’s. Those should also work.

      Hope that helps and I wish you luck with your search :-)

      David

  9. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Hi David,
    Can’t wait to try this recipe. I’m thinking of using my crock pot, but am confused after reading comments. At one point, you say that you should simmer the meat in water and not sauce or it will be tough. In a later comment, you suggest not adding enough water to cover the meat in a crockpot AND adding the sauce. I’m confused. Initially, I was thinking I should add water to meat in crockpot and only add the sauce much later, based on your original recipe. Have you had any feedback on this?

    Second question: Do you know what the origin of “Colorado” is in the name of this dish? It’s obviously very Mexican in flavor and ingredients. Is there any association with the state of Colorado that you are aware of?

    Thanks for your help and for posting such delicious recipes!

    • VN:F [1.9.22_1171]
      Rating: +1 (from 1 vote)

      Hi Cathy,

      Sorry for the confusion. In the original recipe I recommend simmering the meat in water after browning because it softens the meat faster, and then adding the sauce later. This is great if you’re cooking it on your stove top. It doesn’t take as long to cook.

      For the crock pot version I still recommend browning the meat first.

      Since water evaporates faster when cooking on the stove top I use more knowing that some will evaporate, reducing the amount of liquid during cooking.

      Water does not evaporate as fast or as much when using a crock pot so I recommend less, about enough to cover the meat just barely. (A few cups of water will evaporate while simmering on the stove top where barely any water will evaporate in a crock pot.) This is why I recommend less water when using a crock pot.

      The reason I recommend adding less water “and” the sauce at the same time in a crock pot is because it will cook almost twice as long in the crock pot as apposed to on the stove top. This extra time gives the meat a chance to break down and get tender.

      I don’t like adding the sauce until later in the stove top version because it coats the meat and doesn’t allow the water to break down the fibers in the meat as fast. You could add the sauce and water at the same time but it will lengthen the cook time to around 8 hours instead of 4 or 5.

      To sum it up. The stove top version of adding just the water first allows the liquid to fully penetrate into the meat faster thus making the meat tender in less time. By adding the sauce and water at the same time you create a “barrier” between the liquid and the meat. This does not allow the liquid to fully penetrate into the meat as fast making it take longer to get tender.

      In the crock pot version, it will cook for 2 to 3 hours longer with virtually no loss of liquid. Since less liquid will be lost you don’t need as much and the extra few hours will allow the liquid to fully penetrate the meat making it tender.

      I hope all that makes sense to you :-)

      As for the origin of the word “Colorado”. I’m not aware of any association with the state of Colorado. In Espanol the word Colorado is a term referring to the color “Red”. So “Chili Colorado” basically means “Red Chili”.

      I hope this makes things a little clearer for you and if you need more help just let me know.

      Happy Cooking,
      David

  10. VA:F [1.9.22_1171]
    Rating: +2 (from 2 votes)

    HI David,

    Thanks for the recipe. I made it this weekend and was really happy with the results. I put two teenage sons into full food coma :-). I browned off the beef and then added the beef, water and Colorado sauce to the slow cooker. Got the idea from a previous commentor. Low and slow for 8 hours and it turned out great.

    My only changes for slow cooking would be to up the salt and spices about 25%, adding the extra about an hour before it’s done as the long simmer tends to soften the flavors a little bit. I also added a couple of teaspoons of sugar. Easily as good as any I’ve had here in Northern California!

    This going into the permanent file for sure!

    Cheers

    • VN:F [1.9.22_1171]
      Rating: +1 (from 1 vote)

      Hi Mark,

      That’s awesome! It sounds like your sons really enjoyed it a lot!

      Thank you for describing how you made it, that sounds fabulous! There are a lot of people here that can benefit from your knowledge. It’s comments like yours that not only make me feel good but are very helpful to others, like how you got the idea :-) Great job!

      Thanks again and Happy Cooking!
      David

  11. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Hi David,

    This is the BEST Chili Colorado recipe EVER. Making it again this weekend with homemade flour tortillas.

    • VN:F [1.9.22_1171]
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      Hi Josie,

      Wow! Thank you so much :-)
      It’s so nice to hear you’re enjoying it so much! I’ve been working on a homemade flour tortilla recipe myself using just 4 ingredients: flour, shortening, salt and water. I found out what the ingredients were a while back, now it’s just a matter of figuring out the amounts. If you have any suggestions please come back and fill me in.

      For now, enjoy your Chili Colorado this weekend and Happy Cooking!
      David

      • VA:F [1.9.22_1171]
        Rating: 0 (from 0 votes)

        Love your chili Colorado recipe and saw that you’re looking for flour tortilla recipes. Years ago, before stores carried flour tortillas, I made my own. The recipe called for 3 c. flour, 1 Tbsp. baking powder, 4 Tbsp. lard (or Crisco), and 1 tsp. salt. Add warm water last… I don’t remember how much water I used but just enough to make a semi-gooey mass. Mix all the ingredients together, knead for 5 minutes, roll into balls, put tortilla dough balls on damp towel, let sit covered for 15-20 min, then roll out with rolling pin. Heat up cast iron skillet or griddle, wipe with a little grease and gently cook each side of the tortilla.

        • VN:F [1.9.22_1171]
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          Hi Terri,

          I’m happy to hear you love this recipe and thank you so much for the tortilla recipe! It sounds fabulous!!! I will experiment with it until I find the right amount of water. I hope you don’t mind if I post the recipe once I get it right :-) I’m sure there are a lot of people that can benefit from it.

          Thanks again, you’re awesome!
          David

  12. VA:F [1.9.22_1171]
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    david,thank you so much for sharing your skillz.
    my latina mother,the late Ellie Enriquez Peck, among her endless successes was her cooking. one of the tops was chili colorado. she included it every thanksgiving for my brother for his birthday which usually falls on or near tday. we lost mom june 30 of this year.leaving a husband,7 kids and numerous grandkids n g grands. its been tough to say the least. i was often by her side as young child as she prepared her mastery but i never asked her how later on like i did with many other dishes. your a godsend. as soon as i saw chuck roast at top of your list,i was in. and it is exactly like moms,touch spicier as i like it. she would be proud of us both. lol. i already know its gunna be bell ringer tomorrow for turkey day. i wish i cld send pics,its lovely. so right. god bless.
    christina
    ps…chile verde next

    • VN:F [1.9.22_1171]
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      Hi Christina,

      I’m sorry to hear about your mom passing but I’m sure she’s in a great place watching over you right now :-) It’s probably been a big adjustment for everyone and I’m sure you’ll all pull through like champions.

      It’s really nice to hear the Chili Colorado is similar to what mom used to make. I hope everybody likes it, and say a big Happy Birthday to your brother for me!

      Chile Verde next? Great, let me know how it turns out, I’d love to hear what you think.

      Until next time, take care and Happy Cooking!
      David

  13. VA:F [1.9.22_1171]
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    Hi David. I came across your recipe and I can’t wait to try it out. Luckily, there’s a Vallarta store nearby so getting the ingredients won’t be a problem. My question is, do you think I can use a dutch oven to make this dish and if so, how long should I cook it for in the oven and at what temp? Thank you!

    • VN:F [1.9.22_1171]
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      Hi Elepaio,

      I’m glad you have a Vallarta’s nearby, that should make getting all the ingredients easy!

      I’ve never made this in a Dutch oven but I’d suggest making the sauce first. Cut your beef up and add it to your Dutch oven with the seasonings, add just enough water to cover and stir in the sauce (according to the recipe). Preheat your oven to 350 degrees, cover your Dutch oven and put in on the middle rack in your oven.

      Bake for 5-6 hours stirring occasionally. After 4 or 5 hours try a piece of the meat to see if it’s tender, if not continue to cook until the meat is tender. I’m not sure of the time since I’ve never made it this way so it may take more or less time. Also, you might need to add more water if it starts to dry out. Note: the longer it cooks the more tender it gets so keep that in mind.. You may need to cook it longer than 6 hours so be patient.

      Hope this helps and let me know how it comes out :-)

      Happy Cooking!
      David

  14. VA:F [1.9.22_1171]
    Rating: +1 (from 1 vote)

    Hi David,
    I found your website through Pinterest and I have to say you are a fantastic chef! I have made several of your recipes including the Chili Colorado which I made yesterday. It was AMAZING. Thank you for sharing your recipes.

    • VN:F [1.9.22_1171]
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      Hi Rachel,

      That’s wonderful! I’m so glad you like the recipes and thank you for the high praise.. You made my day!
      I don’t know much about Pinterest but I seem to be getting a lot of people coming here from there so, thank you Pinterst and thank you Rachel for letting me know :-)

      Hope to see you back to try more stuff and Happy Cooking!
      David

  15. VA:F [1.9.22_1171]
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    Yo clarify, I didn’t use any dried chilies, just powder, so the 3.5 cup water would have been what I soaked the dried chilies in.

    • VN:F [1.9.22_1171]
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      Hi Fran,

      The chili “powder” does not have the same consistency as the dry chili “pods”. Chili powder will just give you “seasoned water”. The chili “pods” absorb some of the water when rehydrating and give the water a thicker consistency due to the pulp in the chili pods, when blended.

      Check the answer to your other question below for a more detailed explanation and possible fix :-)
      David

  16. VA:F [1.9.22_1171]
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    I’ve done something wrong. The sauce is like a broth. It didn’t thicken at all, even after simmering for an hour alone and 90 minutes with the meat.

    1) Was I supposed to empty the water from the meat before adding the sauce?

    2) I added 3.5 cups do watery to the blended vegetables. Was that wrong?

    • VN:F [1.9.22_1171]
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      Hi Fran,

      I’m sorry to hear that but I think I can clarify what happened for you. First I’ll answer your questions.

      1.) No. The liquid left in the meat is supposed to blend in with the “thick” sauce from the chili pod, vegetable and water mix.

      2.) This is right. You are supposed to blend the rehydrated chili pods and liquid (water) with the vegetables to make the sauce.

      By using chili powder instead of the dried chili pods some consistency (thickening) was left out. After rehydrating the chili’s and blending them with the veggies you get a thicker sauce. The chili’s work like a thickener for the sauce. The chili pods absorb some of the water and when you blend them with the liquid created by the pods, with the vegetables, that is what makes a nice thick sauce.

      By just adding chili powder you added flavor only but the texture developed by the dry chili pods is missing, leaving you with more of a broth than a sauce like you said. The chili pods are an important part, not only for flavor but also for consistency. I hope that makes sense for you :-)

      Since you already added the “broth” to your meat you can’t take it out. But, I have a quick fix that I think will work to thicken your sauce. Not only for the liquid in the meat but for any leftover sauce you still have. Here’s the fix:

      Bring your pot of meat up to a nice simmer. In a small bowl add 1 tablespoon of cornstarch and about 3 – 4 tablespoons of cold water. Stir this up until the cornstarch has dissolved slightly so you have a liquid about the consistency of milk, this is called a “slurry”. Pour this into your simmering meat and give it a good stir. This will thicken your sauce in about 1-2 minutes.

      Note: You may have to add a second or even third batch of “slurry” until you get the right consistency (thickness).

      You can do the same for any leftover sauce (broth) by bringing that up to a simmer and adding “slurry” to that until you get the right consistency.

      I’m not sure how much chili powder you used so I can’t tell if you added too much or not enough. I’ve always used dry chili pods to make mine which would be about 2 tablespoons or so of chili powder, but that’s a guess. You may need a little more or less so use your best judgement by tasting it after you thicken it to see if it needs anymore seasoning.

      If it is overseasoned you could try straining off some of the sauce and replace it with some water and more slurry.

      I hope this helps and if you have any more questions let me know :-)
      David

      • VA:F [1.9.22_1171]
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        Might also try some fine cornmeal (about 1/4 cup or less) made into a slurry and added as a thickener. Gives a nice flavor also.

        • VN:F [1.9.22_1171]
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          Hi again f,

          That’s a great idea! I’ve added a masa slurry to stews in the past to give them a slight corn flavor and thicker consistency. Just be careful of how much you add as it can take over the flavor. I’d suggest adding a little of the slurry at a time, stir it in and then check the flavor to see if you want more.

          Let me know how it turns out!
          David

  17. VA:F [1.9.22_1171]
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    This is real chili! I love that people think chili has to have tomatoes right? If it had tomatoes in it they would call it tomato… not chili haha. I love to toast the dried chilies in a nice hot pan before re-hydrating them. It gives a nice smokey toasted flavor. Thanks for the post!

    • VN:F [1.9.22_1171]
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      Hi Kent,

      I see your point, chili doesn’t have to have tomatoes or a tomato based product in it to be chili. I admit that I do add tomato sauce or paste to “some types” of chili. It all depends on the type of chili I’m making.

      Roasting the dry chili’s in a hot dry pan before re-hydrating them is an awesome touch. It adds another dimension of flavor. For others reading this, be careful, they only take a minute or two, you don’t want to burn them :-)

      Thanks for your input Kent, hope to see you back to try more stuff!

      David

  18. VA:F [1.9.22_1171]
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    I am so anxious to try this recipe! My aunt who was born in Chihuahua, Mexico taught me how to cook many other recipes in the style of the area she was raised in. I loved her Chili Colorado, but it was one recipe she never shared before she passed. I am hoping that this one will do nicely. I have searched for a long time. Thank you!

    • VN:F [1.9.22_1171]
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      Hi Sillyrabbit,

      I like your name :-)

      I’m sorry to hear your aunt passed and didn’t get the chance to share her recipe with you. I hope this recipe will live up to hers and your standards.

      Let me know how it turns out for you.

      Take care and Happy Cooking!
      David

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    Hi there,

    I made this last night and it was a total hit. I needed to leave the house for a few hours, so after I browned the beef and made the sauce I threw it in the crock pot. It ended up being in there for about 7 hours on low and it turned out fabulous. Could have been done in less time, or could have gone longer if I needed it to. I served it the same way you did and it was total restaurant quality (actually better!) Thanks for the tasty recipe!

    I also used some of the sauce to make my own mexican rice – also good!

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      Hi Libby,

      That’s awesome!! I like how you cooked it, the longer it slow cooks the better it gets :-)

      Thank you for the high praise and that you think it’s “better” than restaurant quality… that means a lot!

      I also love your ingenuity using some of the sauce for your rice. I’ll bet it had great flavor.

      Thanks again and Happy Cooking!
      David

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      Hi Rudy,

      This recipe serves 8-10 people. I would double the “meat” part for 20 or triple the “meat” part for 30.

      The colorado sauce will make enough for 3 or more batches of meat so there is no need to double or triple that.

      You’ll also need to double or triple the toppings, and tortillas to accomodate everyone.

      Hope this helps and let me know how your party turns out :-)

      Happy Cooking and have a great time!

      David

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    So I asked my husband what he wanted for dinner and he said this dish. He is Mexican American and I am British Indian and I said whats that. So I found your web site and made this recipe. He said it blew his Dad’s recipe away. Definitely my new favorite dish and plan on making batch of sauce for freezing. Truly restaurant quality, thank you so much. P.S. all the fresh veggies came out of my garden, yum.

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      Hi Audrey,

      First I would like to welcome you to the site, I’m glad you found me :-)

      I’m glad you enjoyed the recipe and thank you for such high praise, I really appreciate it.

      It sounds like you have a pretty extensive garden and using all fresh veggies makes it just that much better, great job!

      It’s also nice to hear you’ll be making a batch for freezing, it’s always nice to have this sauce on hand. You can use it as an enchiada sauce as well. Even a taco sauce!

      I hope to see you back to try more recipes, I think you and your husband will enjoy some of my other Mexican favorites.

      Until next time, Happy Cooking and “growing”,

      David

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    I have made this recipe twice in the last few months. Both times I heard comments like “That is the best Chili Colorado I have ever had” and “You have got to give me the recipe!” Which I have… Only to discover that some people just don’t know how to follow directions

    This recipe is not for the faint at heart, nor is it for the kind of person that cooks while sitting in front of the TV. You will have time for that AFTER you have made the sauce and added it to the simmering meat.

    If you are in Southern California like myself, you will find all the ingredients at “Vallarta Supermarkets” (http://www.vallartasupermarkets.com).

    I recommend not getting the meat there, but everything else. Get your meat from a butcher. The meat should be at least a “Choice” cut. I don’t recommend a “Select” cut as it is the difference between Great Chili Colorado and mediocre Chili Colorado.

    One suggestion… When preparing the sauce, after you have puree’d your chili’s onion and garlic, I highly recommend pouring the sauce through a sieve to remove and large pieces of chili skin and/or seeds that may have been missed.
    It creates a smoother consistency to the sauce.

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      Hi Ken,

      Thank you for your comment, you have a lot of great advice. You’re right, this is a recipe that requires patience and attention to detail, and that T.V. can wait for later.

      Thanks for the tip about Vallarta’a, anyone living in Southern Ca. should be able to find one somewhat close to home. If not I believe any good grocery store that has a butcher section should have all of the other ingredients as well. A quality cut of beef is also important like Ken says.

      Also, you’re absolutely right about a smoother sauce Ken. If you run it through a strainer or sieve you will have a very smooth sauce that will also work great as an enchilada sauce.

      Thanks again Ken and Happy Cooking!
      David

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        Choice cuts of meat are very good, but I have also found if you don’t have the budget for absolutely top notch meat then stewing beef and a crock pot for 4-6 hours makes the meat divine! And yes, you really need to focus on this sauce while you are making this.

        Funny you should mention Vallarta. My mexican mother is looking forward to making this sauce with me when she visits canada in a few weeks and she’s bringing all the dried chili supplies from her local vallarta! I’m having her bring 2 pounds of each kind of chili so I will have lots of supplies including the mexican oregano. :)

        Happy cooking!

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          Hi again Priscilla,

          That’s sooo cool! I hope you and your Mom have a great time :-) Maybe you can make enough sauce so not only you can freeze some for yourself but also so your Mom can take some back with her.

          I like your idea of the stew meat, that works really well and is budget friendly. It also sounds like you’ll have enough chili’s, and Mexican oregano for at least 6 months… awesome!! (thank you Vallarta’s)

          Say hi to your Mom for me and I wish you all have a very memorable time together.

          Take care and Happy Cooking to you as well,
          David

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            Thank you David,
            Certainly any cut of meat cooked long enough will fall apart nicely. I often take advantage of an opportunity to save a few bucks which is why I was recommending Vallarta.

            I was tasked with cooking for Cinco De Mayo (last weekend) and I chose to make your Chili Colorado as well as Carnitas, Chicken Enchiladas (w/green sauce), Cheese Enchiladas (w/red sauce) Chili Rellenos, beans and rice, Pico de Gallo and of course Margaritas!

            Prior to the day I had already acquired most everything and knew I would be making a trip to the store for vegetables and dry goods.
            What I got and what I paid for it astounds me when I compare what I would have paid at Vons, Ralphs or Albertsons.

            I got:
            3 oz each, Ancho and Guajillo chilis.
            8 Anaheim Green chilis
            8 Roma Tomatoes
            5 medium White Onions
            2 bunches of Green Onions
            2 Lbs.of Tomatillos
            3 Garlic heads
            2 bunches of Cilantro
            1 bunch of fresh Oregano
            2 pounds of Carrots
            1 bunch of Celery
            2 Green Bell Peppers
            12 Limes
            4 Lemons
            4 Oranges

            All of this cost me exactly $16.41 at Vallarta.

            Yes, you can get all of these things at most supermarkets here and I have done it. Never again though… :)

            .

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              Wow that’s a lot of food! The most I did was my dinner a month ago. Chili rellenoes, tacquitoes, chili colorado, mexican rice, hime made refried beans, guacomole and pico de gallo.

              I hear you there about never again! Its a lot of work but so worth it when everyone just chows down and loves it.

              I miss Vallarta up here and love those prices!! Specially on their avocadoes. We’re lucky if they go on sale for 1.50 a piece.

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                Hi Priscilla,

                Yeah, that is a lot of food but I agree, it’s sooo worth it. I will often make big batches of stuff and then break it down into “meal size” portions and freeze it. There’s no comparison to a store bought T.V. dinner and it’s so much cheaper than going out to eat.

                I feel for you, I wish you had a Vallarta’s up there that you could go to… bummer.

                Keep up the great work and as always, Happy Cooking!
                David

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              Hi Ken,

              What you made on Cinco De Mayo sounds like my kind of day in the kitchen! You must have been feeding a small army LOL. I’ll bet it all came out wonderfully and it sounds delicious! With all of that I’ll bet the margaritas hit the spot :-)

              You’re right about Vallarta’s, they have some of the best prices around and I wish other stores would take a lesson from their pricing. A quick estimate of your list in a “regular” grocery store would be around $30 to $35, almost twice as much! I just wish Vallarta’s was at least nationwide if not global.

              Thanks for your input and Happy Cooking!
              David

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                Thanks David, It did come out great and you’re right… 30 or 35 bucks is my estimate too.
                I spent 10 hours by myself in the kitchen that day
                Fortunately I waited until all the food was done before I made any margaritas :)

                It was a small army I served that day and every single person said the same thing about the Chili Colorado “It was the best they had ever had” I printed several copies of your recipe for people and highlighted the website where it came from (because you have several other great recipes to try!).

                As summer is almost on us I expect to be cooking more of this kind of thing. I plan to make Chili Verde soon and I expect to have several requests for the Chili Colorado so I suppose I will just do both of them with beans, rice and Pico de Gallo, thow out some tortillas and let people have at it… Of course this leaves me more time for the margaritas! Yeah!

                Thanks for the great recipes… You are bookmarked and shared!

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                  Hey Ken,

                  That’s fantastic! Maybe I’m weird but I like to spend all day in the kitchen creating, testing and of course tasting!

                  It sounds like your “small army” was very appreciative of all the work you put in to making their day a special one, GREAT JOB! I really appreciate you spreading the word and passing out the recipe, you are awesome! Thank you so much for sharing. Next time drink a margarita for me :-)

                  Summertime for me is the time for bbq! I’ve got some great recipes for carne asada and pollo asada that I’ll be making soon and posting. I think you’ll probably like them as well. I do it in the same fashion as you where I make a bunch of stuff and set it up “buffet style”. It’s easier for me and everyone can grab what they want.

                  Anyway, my creative juices are starting to flow so it’s time to check out my kitchen and make something tasty.

                  Thanks again Ken and I’ll talk to you soon. Until then, Happy Cooking!
                  David

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          I hope you have some idea how many dried chiles there are in two pounds – that could be a lifetime supply – LOL

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            Hi Larry,

            I agree that 2 pounds sounds like a lot but they go quick if you make something with them once a week. I will also sometimes toss some into my spice grinder to make my own chili powder. I can use that chili powder in lots of different things. I love my chili’s :-)
            David

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            Hi Larry!

            Yup it may sound like a ton, but I’m a mexican-american living in eastern canada. these dried chilies are like gold for me. I also went through about 350 home made corn tortillas from vallarta in about 6 months since I use tortillas for EVERYTHING and they’re not quite as bad as bread. The tortillas up here not so great. So yeah this should be just enough to last me till I can make it home for Christmas to replenish! I do use a ton of chili in my cooking and also have a few jalapeno and cayene plants in the backyard once the ground thaws… What can I say, I LOVE my heat!

            And David, I will try to take a pic or two of mom and I making this sauce. She’s excited to try it as the sauce she’s been making for eons is very different. My dad who loves chili colorado is also looking forward to trying it. I agree the choice cut of meat does make for an amazing dish, but the dish is no less amazing if you have to go “budget” with it. Just time and it turns out fan tastic! I love it both ways….

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              Hi again Priscilla,

              It’s amazing how fast chili’s go when you use them all the time. I usually buy them in 2 to 3 ounce bags and they’re gone the day I get them. But in all honesty, I may not have anymore on the shelf but I will have a big batch of sauce in the freezer to use for quick easy meals. But that doesn’t last very long either ;-)

              And, Priscilla, I look forward to seeing those pictures if you decide to take them. It’s not often I get a chance to actually “see” people in action making one of my recipes. I thank you so much for offering, that’s just fabulous! I hope your Mom and Dad enjoy the recipe as much as we do.

              I also tried to grow some peppers in my backyard but the caterpillars got to them. They liked the green peppers but not so much the jalapenos. I think I’ll try again next spring and find some kind of organic pesticide to keep the bugs away. (I live in the high desert and bugs are everywhere)

              Anyway, it’s off to the kitchen to “play” with the food :-)

              Take care and I’ll talk to you soon,
              David

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    This is super easy to make. I used to use the canned enchilada sauce, thank u for the colorado scratch. Tis tasty!

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    I made this last week and it was out of this world delicious. The meat was so tender. It is well worth the time it takes to prepare. I have frozen the extra sauce and look forward to using it in other recipes. I can’t wait to try out some of your other recipes.

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      Hi Terri,

      That’s great! I’m sure you’ll be able to think of many different things to do with the leftover sauce :-)
      Happy Cooking!
      David

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    I just entered this dish in a Chili Cookoff in the community where I live and it won in the Meat category. Got a $100 prize so what else can I say. Takes a little time but is definitely worth it. Great flavor. Thanks, David.

    Larry – Ocala, Florida

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      Hi Larry,

      WOW!!! That’s just sooo awesome!! It must feel pretty cool to enter a recipe you found online into a cook off and win some extra $$$ GREAT JOB Larry :-)

      You are the second person to tell me you won first place for one of my recipes in a contest.

      I hope you are enjoying the extra cash and give yourself a big pat on the back for a job well done.

      Enjoy and Happy Cooking!

      David

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        Wow David, am I reading some anger between the lines? Not undeserved for sure. This reminds me of a fellow furniture maker in my guild who took on some coop students to supplement the workforce in his shop. One of them took the liberty of copying his designs and submitting them to a design competition in their school, winning I think second or third place. They didn’t understand that taking an idea from someone else and representing it as your own even if you make a few minor changes is still plagiarism (or whatever its called, theft maybe) Even if you have nothing to gain from it but accolades from your peers. All you have to ask yourself is if I told the judges what i did would I get disqualified? yes? Then you’re in the wrong. I think you owe somebody an apology Larry. Creative people who want to share their contributions and knowledge for free on the internet are such and incredible resource for us all to use, and all they ask in return is a morsel of honesty and integrity.

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          Hi Elemeno,

          There is no anger here. I appreciate the fact that Larry took the time to be honest and let me know he entered the recipe in a contest and won first place, as well as the other person who also won first place with another recipe. I think that’s awesome!

          To me, that brings credibility to my recipes. Now with that said, I would have a problem if someone tried to market my recipes for profit. If someone were to start a business using my recipes that’s where I would draw the line. To me THAT would be theft. I would even be ok with that if I got a percentage of the profit along with credit for the recipes.

          I appreciate your concern and agree that the internet is a great resource for free information. There are many great places to find stuff you’re interested in on the web.

          I enjoy making and writing recipes. When I first started this site I had no idea of the response I’d get but I love what everyone has to say. It also makes me feel so good knowing I’m helping people.

          Anyway, thank you for commenting and voicing your opinion, I greatly appreciate it :-)

          To sum it all up. I don’t mind if people want to enter these recipes in a contest, I just hope if someone does they come back here and let me know how they did. I simply love the input and think it’s great!

          Happy Cooking!
          David

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            Well, I am glad David is not upset and honestly, don’t really understand Elemeno – I could have listed my entry as David’s Recipe and still would have won. I think there is a difference between the Internet and going into someone’s shop and stealing designs. The important thing, IMO, is that David got credit for it. I think the fact that his recipe won he he knew it was more important than giving credit in a competition where nobody knew David or really cared……….

            Thanks again David, keep up the good work………

            Larry

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              Hey Larry,

              Thank you for your input, I appreciate it. I hope you made good use of your winnings and I mean that sincerely :-)

              I also appreciate the fact that you came back here to let me know that one of my recipes won a contest. Don’t forget to give yourself some credit as well, after all YOU made it!

              Take care and hope to see more of your comments.

              David

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                Just found your blog while looking for a chili-Colorado recipe. Will try it soonest given the ‘flavor’ of the reviews. Hey…if I were Larry and had just won that $100, I’d use it to buy ingredients to try more of your recipes.

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                  HI hbbill,

                  I’m glad you found me and Welcome! I think you’ll find this to be a very tasty recipe :-)

                  And… LOL…. I like your suggerstion for Larry (It’s great!). That would be nice but he deserves to spend his winnings any way he wants (Great job again Larry!)

                  Anyway thanks for your input and please come back and let me know how your Chili Colorado turns out.

                  Happy Cooking!
                  David

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    First I just wanted to mention I have never made/posted a comment in a forum before, but I am always reading them! It was impossible for me to make your Chili Colorado, Rice and Beans and Not tell you how you have changed my Life! I love Mexican food and do make it often. I have never
    been able to master Mexican rice and I could never understand why I mean geez I can make everything else correctly! But with your recipe it came out perfect…and I’ve tried others before I gave up and just bought some whenever I would make a Mexican dish. The Chili Colorado was a major hit and anyone who does not have the time to make the sauce from scratch needs to make the time, don’t make this meal spur of the moment. Plan to do it…it was soooo worth it!! The beans were full of flavor!!! I can’t wait to make this again. From the bottom of my heart I’m so glad I found you on Pinterest, thank you! I looking forward to following your site and making more of your dishes!

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      Hi Nikki,

      Thank you so much for posting and Welcome!

      It’s very nice to hear you liked the recipe’s so much, especially the Mexican rice.

      To let you in on a little secret to making the rice, the key is to fry the dried rice before adding the water. That makes such a difference in the final product :-)

      I look forward to hearing more from you down the road as you try new things.

      Again, welcome aboard and Happy Cooking!
      David

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      Hello again! This is Priscilla again, I had posted up a bit when I first made this for my husband. I’m at the point now of using some of my “jars” of sauce for regular get togethers and I have got to say when this sauce sits for a month or two it is even MORE amazing if that is possible.

      I was making a mexican “feast” on saturday and did not have the burner space to have this simmering for hours. So after searing the meat I tossed it in a crock pot with water just like in the sauce pan and cooked on high for 2 hours. I then siphoned off about half the juice and poured in the jar of chili colorado sauce and put the crock on low for another 4 hours. It was fall apart tender and my friends who had no experience with “authentic” mexican cooking were raving and wanting jars for themselves!!

      Thank you SO much and I can’t wait to make the next batch as I’ve found a nice connection for the dried chilies up north!

      Thanks again.

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        Hi again Priscilla,

        That’s awesome!!

        Isn’t it nice to have a great home made sauce on hand whenever you need it (instead of a can). I like to freeze a few different sauces as well as refried beans, among other things, they come in so handy.

        And you’re right about the sauce, it does get better over time. I also liked what you did with your last batch and thank you for posting some instructions, I’m sure there will be some who find your knowledge very useful.

        I’m so happy your friends like it too, maybe you could make extra batches and give jars as gifts during the holidays :-) Just a thought LOL.

        Anyway, great job and I look forward to hearing more from you down the road.

        Take care and Happy Cooking!
        David

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    Wow, what a great looking recipe! What are the downsides to just simmering the meat in the sauce after browning instead of using water?
    Thanks!
    chris

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      Hi Chris,

      The downside to cooking the meat in just sauce (after browning) is that this cut of meat is somewhat tough. Simmering it in water helps to break down the fibers so you’re left with very tender meat.

      If you were to just add the sauce after browning you would have meat with the consistency of “shoe leather”, not very good to eat.

      The longer you let the meat simmer in the water (which most will evaporate) the more tender the beef. The sauce does not have a lot of water content so the water content that is in the sauce will evaporate long before the meat gets tender.

      Hope this helps and let me know how it comes out if you make it :-) Also let me know if you have more questions, I’m happy to help.

      Happy Cooking,
      David

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    I would like to try this recipe, but want to use some dried Hatch chilis I have. How would you recommend integrating them? I was thinking of replacing 2 of the ancho chilis with 2 of the Hatch chilis. I hear this batch are pretty hot.

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      Hi Kei,

      Thanks for asking :-)

      Hatch chili’s are basically dry Anaheim chili’s. In my area they call them guajillo-entero chili’s. The term Hatch refers to the city in New Mexico where they come from. I found that out here.

      What I would recommend is using your Hatch chili’s in place of the guajillo-entero chili’s and just follow the recipe as is, all should be fine.

      Hope that helps and let me know how it turns out. And if you need anything else just let me know, I’m happy to help.

      Happy Cooking!
      David

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    Hello David,

    I am completely delighted with the pictures and i cant wait to get off work and go find all the ingridients to make it tonight.

    My Girlfriend and I are trying to follow a calorie count diet and are wondering if you have any info regarding that. Do you happen to have the calorie count or nutritional info on the dish (the meat & Sauce only). I already have the information about the side dishes such as beans or rice. We are not looking for exact data, but at least an idea per serving. For what i have found online, it looks like it would be around the 400-450cals per serving. Am i on the right track?

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      Hi Cesar,

      That’s great, I hope you’ll be able to find all of the ingredients and enjoy the dish :-)

      As for nutritional information 400-450 calories sounds about right for a 4 to 6 oz. serving of the chili colorado part of the recipe. It sounds like you have everything else covered.

      4 ounces of chuck steak is about 240 calories, fat: 17 grams, Carbs: 0 grams and Protein: 19 grams.
      I don’t have a break down of the sauce but I would guess about 150 to 200 calories, fat: 0 but I’m not sure on the carbs. and protein.

      I hope this helps and come back and let me know how it comes out.

      Happy Cooking!
      David

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    This is my husbands favorite dish. He always orders it anytime we go to a Mexican restaurant. I am throwing him a surprise birthday party would love to make this for him and the party! My question is.. How much does this make? Im also making other various main dishes and there will be about 30 people. Would you recommend doubling the recipe, or making two separate batches?

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      Hi Candi,

      Thanks for asking, here’s what I suggest.

      Double the amount of meat and seasonings except only add about 2 1/2 teas. of salt. Follow the rest of the recipe as is. Also you may want to double the amount of tortillas, cilantro/onions, lettuce and guacamole.

      No need to double the recipe for the sauce as you’ll have enough with what’s in the recipe, it makes extra so just double the amount you add to the meat.

      This should give you enough for 30 :-)

      I hope your surprise party is a great success and you, your husband and guests have a wonderful time!

      If you have anymore questions just let me know, I’d be happy to help.

      Let me know how it turns out and happy cooking!

      David

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    For what it’s worth, the last (2nd) time that I made this I used Pasillo-Anco chilis, exclusively, for the “dried” portion . In all modesty, it turned out delicious. As far as straining goes, it seems that if one blends this long enough there doesn’t seem to be a need to do so. Wouldn’t that take away from the richness of the sauce, just asking? I turned a couple of my friends on to your site and, in particular, to this recipe. Again, thanks for your great efforts.

    John M. Berger

    Lakewood, CO

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      Hi John,

      Thank you for your input. I like what you did by using only 1 type of dry chili. To get different types and flavors in a Mexican style sauces you can use whatever dry chili (or chili’s) you like. I encourage your way of thinking “outside the box”, that’s awesome!!

      As far as straining the sauce I think it’s a matter of personal preference. The richness of “flavor” will be the same, however, the “thickness” of the sauce will change by straining it. If one likes a thinner sauce you can strain it, or if you like your sauce thicker don’t strain it, it’s up to the individual.

      Also John, I really appreciate you telling your friends about the site. I offer you my humble thanks and gratitude, you’re great :-)

      I hope to hear more of what you have to say on some of my other recipes and as always…
      Happy Cooking!
      David

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    Hi there! I’m a mexican living in Canada and have to make all my own food if I want “authentic” taste. I brought back several bags of guajillo chilies from a vallarta back home but didn’t get the other kinds. Can it be made with just guajilloes and of course the fresh ones which I can get at my local market?

    Also, I noticed you didn’t strain the chili mixture after you pureed it, yet nearly every other site I’ve seen strains the mixture. Do you recommend that or just make it with all the guts? And I don’t think I can get mexican oregano up here but have the other stuff in my mexican stockpile. :D What do you recommend as a substitute, would regular oregano work?

    Going to try this tomorrow as my husband tried chili colorado this trip back home and fell in love with it. Can’t wait to add this to my repertoire.

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      Hi Priscilla,

      Thanks for asking :-) Sounds like you have a few questions here so let me do my best to go through them…

      Q. Can I use just guajilloes?

      A. You can make the sauce using just guajilloes and it should be fine. The pasillo-anchos just add a more “earthy” flavor and more depth to the sauce.

      Q. Should I strain the sauce?

      A. It’s really up to you. Since I remove all of the seeds and soak the dry chili’s first I didn’t find it necessary to strain. Also with the addition of the fresh veggies you get a nice thick concentrated sauce.

      If I were going to make an enchilada sauce I would probably strain it to get the smooth texture you get in an enchilada sauce. Since you’ll have extra sauce you could strain some of it and compare the two sauces to see what you like more. (You can also save some for enchiladas in another recipe)

      Q. Can I use Italian (regular) oregano?

      A. Sure. It’s not exactly the same but you can use it. I don’t think it will make “that much” difference. I can’t think of a substitute right now.

      Note: You might try searching google for “Mexican Markets” in “your city”, “province”, “country” and see if there is a place near you that might have Mexican ingredients (like oregano).

      I hope I’ve covered everything for you and if you have more questions just let me know, I’m here to help you :-)

      Please let me know how it turns out, I hope your husband will like it as much as what he had on his trip back home and I hope you like it just as much.

      Again, thanks for asking and I hope the weather is nice up there in Canada!

      Happy Cooking and take care,

      David

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        Hi David and thank you so much for your in depth answer. I was able to find some pasilla chilies and made this sauce yesterday. It was AWESOME! I love the earthy richness of the flavor as well as the complexities of the different chilies. The only change I made was substituting cubanelle’s for the fresh anaheim chilies as I could not find the others anywhere.

        The best verdict on this recipe? My husband said it tasted better than the chili colorado he had at my favorite mexican restaurant back home!

        I’m so happy I found this recipe and have a nice supply for the next month or two.

        Thank you!

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          Hi Priscilla,

          That’s awesome!!

          I’m glad everything worked out for you :-) This is one of my favorite Mexican sauces too, it may take a little effort to put together but I think it’s well worth it.

          I’m glad to hear your husband liked it too, that’s always nice to hear. Now you have a restaurant quality dish that you can make over and over again without the restaurant price tag.

          By the way… this stuff gets better with age. Leave your leftovers in the fridge for a day or so and try it again, you’ll see what I mean :-)

          You can also freeze some for up to 3 or 4 months in a tightly sealed container.

          Thanks for trying the recipe and Happy Cooking!
          David

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    Looks great! Can you please share your recipe for the beans and rice in the picture? I’m still searching for the great rice I remember and yours looks like it fits the bill!

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    Outstanding! Years ago I enjoyed a dish very similar to this in a little town in Northern Mexico. Ever since I’ve longed to find out how it was made; this pretty much hits it “Spot On”. I made a couple of alterations given that I live alone and didn’t need as much as, otherwise, called for. Thanks much!

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      Hi John,

      That’s awesome! I’m glad to help you find that little piece of Mexico you’ve been longing for.

      I’m also happy your alterations worked out for you, great job! I usually make big batches so I can freeze some for a later time. It helps on those days I don’t have time to cook :-)

      Thanks for trying the recipe and Happy Cooking!
      David

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    This was incredible! Went to my best friend’s house for dinner last night and she made the Chili Colorado with cilantro rice, refried beans, guac and it was muy delicioso!! I’m going shopping tomorrow so i can make it for my family tomorrow night. Love you website and how-to pictures. You have a new fan!!!

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      Hi Rene,

      That’s awesome and welcome! Thank your best friend for me :-)

      I hope your family will like it as much as you do and let me know how it turns out.

      Again, welcome to my site and hope to hear more from you down the road.

      Take care and Happy Cooking!
      David

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    Hello, this recipe sounds yum & I’m making it tonight for a group of people. I wanted to know what your thoughts are on using a crockpot for the simmer part (after browning of course)…if yes – what setting and amount of time would you recommend? Thanks for the recipe, can’t wait to try it!

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      Hi GirlBob,

      Thanks for asking :-)

      You can use a crockpot for the simmer part. I would add the meat, sauce and only enough water to reach about half way up the side of the meat instead of “to almost cover” as with the stove top version.

      As far as the setting on your crockpot (they vary) I suggest medium and cook for about 4 to 6 hours stirring about every hour. Check the meat for tenderness after about 4 hours to see if it needs more time.

      Hope this helps and let me know how it comes out.

      Happy Cooking!
      David

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    So I stumbled on to your site looking for a recipe for Chile Colorado, I’ve done my own version for several years and really could not get the taste that I liked. After trying yours I am hooked! I always follow the directions to the “T” when I try a new recipe, and for the most part make some changes once I’ve made it a couple of times. In your case I really don’t see how I can improve it. It is an amazing recipe; I can’t wait to try some of the other recipes on your site. I have to admit the only thing I did that was not in your instructions was I made a dark roux I just wanted the sauce to be a little thicker. One suggestion for your readers is let the finished product sit for a day (in the fridge of course) it develops more flavor overnight.

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      Hi Jaime,

      I’m glad you found me and welcome! Thank you for all of your nice words and I like your roux idea :-)

      You’re right about leaving in the fridge overnight, a lot of recipes of this nature are often better the next day. The extra time gives it more of a chance to “mature”, if you know what I mean.

      I look forward to hearing what you have to say about some of the other recipes.

      Happy Cooking!
      David

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    Thank you for the pictures and the detail! It is a wonderful recipe! Well worth the effort.

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    Thank you for the great recipes! My husband is picky and knowing Mexican food he said that they are closest to authentic I have ever made.

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      Hi Bonnie,

      That’s great news! I think he will like some of the other Mexican dishes also.
      Keep up the great work and Happy Cooking!\
      David

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    I can’t find the dried chili peppers, either kind locally. Is there anything that I can substitute them with? I have all of the other ingredients and really wanted to make this tonight.

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      Hi Kim,

      You can use a canned red enchilada sauce instead as a quick fix. That will work in a pinch but I do suggest checking a few local stores or try to find a Mexican market if you can :-)

      David

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        I find that many stores have a Mexican or Hispanic section with a selection of spices, usually in cellophane packs. I often buy these instead of the traditional American versions. They save money and are wonderful! They include dried peppers and other items. I know that Safeway carries these.

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          Hi again Sillyrabbit,

          I do the same thing. My local store has a Mexican section where I can find a lot of authentic ingredients that I use in my recipes. They are just so much better than “American” versions and really give the dishes an authentic Mexican flavor. Oh, and you’re right more times than not they are cheaper!

          Enjoy the recipe :-)
          David

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    Thank you for this wonderful recipe I have been looking for a great tasting Chili Colorado for a long time.We fixed it this weekend and loved it. Will add this to my monthly meals.
    Thanks again

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      Hi J,Gray,

      That’s so nice to hear! I’m glad you’ll be adding it to your meal plan. Hope to see you back to try more stuff!

      David

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    hello David, how much garlic to use in this recipe? I dont see it in the ingredients list,their is a pic that shows about 7 to 9 cloves of garlic, i8s that correct? Thx

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      Hi Dan,

      Thanks for pointing that out and sorry I missed that. Yes the amount is 6-8 cloves depending on size. I have added that into the ingredient list for the sauce. There is also garlic powder in the seasoning for the meat.

      I checked over the recipe again and think everything is good now.

      Thanks again and Happy Cooking!
      David

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        Hi there David can I use fresh organic garlic paste? And if so how much?

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          Hi Desiree,

          Absolutely! I like to use the powder in the “meat” part of the recipe because I find that the powders work better but you can definitely use garlic paste, I’d say about a teaspoon. Just replace the amount of garlic powder in that part of the recipe with your garlic paste. Be sure to stir often since any form a fresh garlic can burn so keep that in mind.

          As for the Colorado sauce, I used 6-8 cloves of fresh garlic which is approximately 1 1/2 to 2 heaping tablespoons. So I suggest 1 1/2 to 2 tablespoons of your garlic paste for the sauce.

          Everything else is the same :-)

          I hope that helps and enjoy the recipe!

          Happy Cooking,
          David

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    The picture is absolutely beautiful…we eat with our eyes first. Hopefully, I can find all the needed ingredients to make this very soon. Thank you for sharing!

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      Hi Mary,

      It tastes even better than the picture :-)

      I to hope you can find everything you need. You should be able to pick it all up at your local store.

      Let me know how it turns out for you.

      Take care,
      David

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