Instructions
Prepare the Sauce:
- Place the dried chiles in a bowl and pour boiling water over them to cover. Let them soak for 10 minutes.
- While chiles soak, heat oil in a large pot over medium heat. Add the chopped onion and cook 4–6 minutes, until softened. Add garlic and cook for 1 minute more, stirring constantly.
- Stir in cumin, oregano, Hunt’s Fire Roasted Tomatoes, RO*TEL tomatoes, and chicken broth. Simmer for 10 minutes.
- Drain the soaked chiles, cut in half, and remove seeds and stems.
- Transfer the chiles and the tomato mixture to a blender. Blend until completely smooth. Season with salt and pepper to taste.
Cook the Meat:
6. Preheat oven to 325°F (163°C).
7. Heat oil in a large oven-safe pot over medium-high heat. Season beef with salt and pepper. Brown meat in batches, 4–6 minutes per side, ensuring a good sear.
8. Return all browned beef to the pot and pour the chile sauce over it. Cover with a lid.
9. Bake in the preheated oven for 3 hours, or until meat is very tender.
Serve:
10. Serve the Chili Colorado over Mexican rice and beans. Garnish with chopped cilantro, cheese, lime wedges, radishes, and sour cream. Serve with warm tortillas.
Slow Cooker Option:
- Prepare the sauce as directed. Brown the beef in a skillet, then transfer both meat and sauce to a slow cooker. Cook on low for 6–8 hours until the beef is tender.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Servings: 6–8
- Difficulty: Medium
Variations & Substitutions
- Substitute beef chuck with boneless short ribs or pork shoulder for a different texture and flavor.
- Adjust spice level by swapping RO*TEL for fire-roasted tomatoes if preferred milder.
- Add bell peppers or corn to the sauce for extra color and flavor.
- Serve over quinoa or brown rice for a healthier grain alternative.
Serving Suggestions
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