Chili Colorado with Rice & Beans
Tender beef simmered in a rich, smoky chile sauce, served with rice and beans
Introduction
Chili Colorado is a classic Mexican dish known for its deep, smoky flavors and tender, melt-in-your-mouth beef. This version pairs the rich red chile sauce with a hearty plate of rice and beans, creating a meal that’s comforting and satisfying. Perfect for family dinners or festive gatherings, the combination of slow-cooked beef, fire-roasted tomatoes, and aromatic spices fills your kitchen with an irresistible aroma. It’s a dish that invites everyone to gather around the table and savor every flavorful bite.
Ingredients
For the Sauce
- 1 teaspoon olive or vegetable oil (5 ml / 0.17 fl oz)
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon ground cumin (1 g / 0.03 oz)
- ½ teaspoon dried oregano (1 g / 0.03 oz)
- 3 whole dried ancho chiles
- 1 (14.5 oz / 411 g) can Hunt’s Fire Roasted Tomatoes, undrained
- 1 (10 oz / 283 g) can RO*TEL Tomatoes, undrained (or a second can of fire-roasted tomatoes if you prefer less spice)
- 1 cup chicken or beef broth (240 ml / 8 fl oz)
- Salt and pepper to taste
For the Meat
- 2 teaspoons olive or vegetable oil (10 ml / 0.33 fl oz)
- 3 ½ lbs beef chuck roast or stew meat, cut into 1½-inch cubes (1.6 kg / 56 oz)
- Salt and pepper to taste
For Serving
- Tortillas
- Mexican rice
- Pinto beans
- Chopped cilantro
- Grated cheese
- Lime wedges
- Sliced radishes
- Sour cream
Instructions
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