This hearty stew brings all the spicy goodness of chili Colorado to your bowl! Packed with tender beef, warm spices, and a rich sauce, it’s perfect for cozy nights in.
Who doesn’t love a meal that warms you up from the inside out? I like to serve it with some crusty bread—dipping is a must! 🥖💖
Making this stew is a breeze. Just toss everything in the pot, and let it simmer. It’s like a hug in a bowl, and leftovers are even better the next day!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for stews because it becomes tender and flavorful through long cooking. If you need a substitute, brisket or short ribs work well, though they may take different cooking times.
Dried Guajillo and Ancho Chilies: These chilies provide a rich flavor. If unavailable, try using chili powder as a substitute. However, the authentic taste won’t be the same. Experimenting with different types of dried chilies can also be interesting!
Chipotle Chili: This adds a smoky kick. You can skip it if you prefer less heat. For a smokier flavor without heat, consider adding a bit of smoked paprika.
Vegetable Oil: Feel free to use olive oil or even canola oil. I often use olive oil for added flavor—just make sure it has a high smoke point for browning the beef.
How Do I Achieve Perfectly Tender Beef?
The trick to getting that melt-in-your-mouth tender beef is low and slow cooking. After browning the meat, simmer it gently for 2-3 hours.
- Make sure the liquid covers most of the beef, allowing it to braise properly.
- Check occasionally, and add more water if the liquid level gets low.
- If you can, let it rest after cooking; the flavors will meld even more.
Shredding the beef at the end also helps it soak up all that delicious sauce!
Easy Chili Colorado Inspired Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck roast, cut into large chunks
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 dried chipotle chili, stem and seeds removed (optional for smokiness)
- 1 medium white onion, quartered
- 4 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican oregano)
- 2 cups beef broth
- 1 cup water
- 2 tbsp vegetable oil
- Salt and black pepper, to taste
- 2 tbsp apple cider vinegar or white vinegar
For Garnishing:
- Fresh cilantro, finely chopped
- Fresh diced red onion
- Fresh diced tomato (or pico de gallo)
- Sour cream or Mexican crema
- Lime wedges
- Warm corn or flour tortillas
How Much Time Will You Need?
This delightful stew takes about 15 minutes for prep and 2 to 3 hours of simmering to ensure the beef is tender and flavorful. It’s perfect for a relaxing afternoon when you can let the magic happen while it cooks!
Step-by-Step Instructions:
1. Preparing the Chilies:
Start by toasting the dried chilies in a hot, dry skillet over medium heat. Do this for about 1-2 minutes on each side until they’re fragrant, but be careful not to burn them! Once done, transfer them to a bowl and cover them with hot water. Let them soak for about 15 minutes until they’re soft.
2. Blending the Sauce:
In a blender, combine the softened chilies (remember to discard the soaking water), the quartered onion, garlic, cumin, oregano, vinegar, and half of the beef broth. Blend everything together until it’s very smooth, then set it aside.
3. Season and Brown the Beef:
Generously season the beef chunks with salt and black pepper. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches and brown it on all sides for about 4-5 minutes per batch. Remove the beef and set it aside on a plate.
4. Cooking the Sauce:
Pour the chili sauce from the blender into the pot. Cook it for about 2-3 minutes, stirring occasionally to deepen the flavors.
5. Combine Everything:
Return the brown beef to the pot and add the rest of the beef broth and 1 cup of water. Bring the stew to a gentle simmer, then reduce the heat to low. Cover it and let it cook for 2 to 3 hours until the beef becomes incredibly tender.
6. Final Touches:
Once the beef is soft, adjust the seasoning with more salt and pepper if needed. Use forks to shred the beef in the pot and stir it well into the sauce.
7. Serving:
Serve the stew hot, topped with fresh diced onion, tomato, cilantro, and a nice dollop of sour cream or Mexican crema. Don’t forget to add lime wedges and warm tortillas on the side for a complete and cozy meal!
This stew beautifully captures the rich, smoky, and tangy flavors typical of Chili Colorado in a simple, cozy dish perfect for any season!
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Can I Use Fresh Chilis Instead of Dried Ones?
Yes! Fresh chilis can be used, but they will offer a different flavor profile. For best results, you might want to adjust the quantity since fresh chilis can vary in heat compared to their dried counterparts. Generally, 1-2 fresh chilis of the same type can substitute for each dried chili.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and preparing the chili sauce, transfer everything to a slow cooker. Cook on low for 6-8 hours until the beef is tender. This method allows the flavors to meld beautifully!
What Are Some Good Side Dishes to Serve with This Stew?
This stew pairs wonderfully with warm tortillas, rice, or even cornbread. For a lighter option, a fresh salad or some roasted vegetables would complement it well!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stove over low heat, adding a splash of water or broth if needed to loosen it up. You can also freeze the stew for up to 3 months!
