Chili Colorado is a Mexican stew made by simmering meat in a sauce made with dried chiles and spices. The name is a reference to the beautiful deep Mexican red sauce used to make this tasty stew.
Ingredients
- 3-4 pounds boneless short ribs - or chuck roast, cubed
- ¼ cup vegetable oil
- 1 onion - chopped
- 2 garlic cloves - minced
- 2 14-ounce cans Hatch enchilada sauce
- 1½ cup water
- 4 tablespoons mild chili powder - or 8 Pepper Chili Seasoning
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 2 teaspoons oregano
- 1 teaspoon cumin
- 2 tablespoons peanut butter - optional
- 1 teaspoon cinnamon
Instructions
Season and brown the beef
- Spread the beef out on a shallow tray, season with salt and pepper, and refrigerate uncovered until ready to use, up to 24 hours.
- Heat oil in a frying pan over medium heat until just smoking.
- Working in batches, brown the beef for about 2 to 3 minutes per side.
- Transfer the browned beef to a paper towel-lined plate to let it drain.
Saute the aromatics
- In the same frying pan, sauté onion for about 3 to 5 minutes, until translucent.
- Add garlic and sauté for 30 seconds or until fragrant.
- Add the meat back in the pot and gently mix the ingredients.
Braise the beef and serve
- Add enchilada sauce, water, and all remaining ingredients and mix well.
- Cook over low heat uncovered, for 1 hour or until slightly thickened.
- Cover and cook for 1 hour longer.
- Serve over mashed potatoes or with hot flour tortillas, and Spanish rice.