I was introduced to Chili Colorado by a new friend, who orders it at restaurants and let me try some. I thought it was delicious and rich and wanted to try to make it, so I did! It was actually digested really well by my gastroparesis and refluxing guts, plus it’s a low fiber recipe and yet packed full of flavor! This is my recipe!
5 ancho chilis (they’re dried and easy to find, esp. if there is a mexican market nearby. Or order from online for cheap)
3 pasillas chilis
2 Guajillos chili (the heat comes from these, so less if you want uber-mild, more or swap out for an even hotter chili if you prefer spicy)
8 cups (aka 2 quarts) beef broth or water and bouillon equivalent
1 onion, chopped
1 tbsp ground cumin
2 tsp fresh sage (dried/rubbed is fine! Fresh has a diff flavor that is nicer)
2 tsp oregano
1 red bell pepper, minced
2 lbs meat of choice (technically this should be beef, but poorness means drained ground beef, shredded pork, pork chunks or even chicken will be delicious too, if not technically “Chili Colorado.” Anything boneless will be tasty.)
Remove stems and seeds from dried chilies and then steep chilis in 3 cups boiling broth for about 30 minutes. Put the chiles and all of the soaking liquid into a blender or food processor and purée until very smooth. Strain through a wire mesh strainer or something similar (to remove the skin and hard parts. Don’t skip this step, it impacts the texture a lot and the dried skin bits are really not good eats).
Saute chopped onion in oil till soft, add meat pieces and cook till browned. Add cumin, oregano and sage, and toast a little. Then add chili sauce, the rest of broth and bell pepper and let simmer till meat is tender and cooked through (5min for ground beef, 20-30 minutes for meat chunks, up to 2 hours for tough beef or pork like shoulder and brisket). Season with any salt and pepper needed (it depends on how salty your broth was as to whether you’ll need to add any salt). Broth should be red and thick, but if you’d like thicker you can add either cornstarch/xanthan gum, or ground up tortilla chips or just a bit of cornmeal and water whisked in.
Serve with cornbread or with rice, or with mexican rice and tortillas! I ate it with mushrooms and cornbread (recipe in and earlier post). DELICIOUSNESS!