Make Ahead

Chili Colorado con Carne

November 13, 2010
1 Ratings
  • Serves 4 - 6
Author Notes

This is a Sonoran style dish, every mexican restaurant you go to, worth a dime, serves this dish. For variety I sometimes like to use different combinations of chiles. A favorite is a mixture of ancho, New Mexican mild, NM hot, pasilla and chipotle. —Martin69

What You'll Need
  • 2 pounds beef chuck, cut in bite size cubes
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 6 - 8 dried chiles, break off stems and shake out seeds
  • 2 - 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon mexican oregano (1 1/2 t if not mexican)
  • 1/2 teaspoon ground cumin
  • 1 1/2 tablespoons oil
  • 1 1/2 tablespoons flour
  1. Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged. Let stand 30 40 min to soften. Remove chiles to blender. Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 1/2 c water to chiles and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside.
  2. Heat 2 T oil in heavy skillet. Add meat and cook until browned. Add 2 c water, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste. Saute chopped onion in 1 1/2 T oil until tender. Mix in salt/garlic paste and 1 1/2 T flour. Stir 1 min to get raw taste out of the flour and add mixture to simmering beef. Add cumin, pepper and oregano. Cover and simmer 2 hours.

See what other Food52ers are saying.

  • Martin69
  • lapadia
  • TiggyBee

5 Reviews

Martin69 November 19, 2010
It's great, make sure you've got time to cook it right, you will love it.
lapadia November 20, 2010
Hi! I am making your recipe today; it is simmering for the 2nd hour, great aroma happening in the kitchen, beautiful, rich looking. We can’t wait to try it; don’t think I need to bring out extra hot sauce though….HA! Thanks for sharing this recipe…btw, well worth taking the extra time to make the chile puree.
lapadia November 18, 2010
Love your recipe, soaking dried chiles! I usually resort to chile powder, will have to follow your method...very soon!
Martin69 November 19, 2010
Once you've tried this method, you will never look at chile powder the same again. I served this at a pot luck once, quadrupeled (sp) the recipe, and they made me swear to bring it every year!
TiggyBee November 14, 2010
This sounds great like some great chili!