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    You are in: Home / Recipes / Chili Colorado Recipe
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    Chili Colorado

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    E. Nigma's Note:

    Chili Colorado means chunks of BEEF in red sauce, NOT pork! Chunks of pork is carne adovado, shredded pork is carnitas. I've seen a couple other recipes here calling themselves colorado but containing pork and this is just plain wrong people. Furthermore, chili colorado is not a "mexican" version of american style chili... meaning it's not a thick, hearty type of chili with chunks of vegetables that can be seen or tasted. If you've ever had chili colorado in a real mexican restaurant, you know that it is simply chunks of beef in a red sauce and that's it. All the spices are ground. A note about chili powder: when you buy the spice labeled "chili powder" in the market be aware that it's not just chili powder, it's a mixture of chili powder, cumin, sugar, salt, etc. If you can, try to find pure chili powder made from new mexico or california chilis (I wouldn't use de Arbol chilis--too hot and wrong flavor). The label will point out what kind you're getting. Oh and one further note about reviews: I very much appreciate all the positive comments, but if you give me a bad review stating that you changed/added like four or five ingredients, then you've basically just made a whole new recipe based on mine, right? So do me a favor and post that new recipe yourself!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.
    2. 2
      Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor.
    3. 3
      Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
    4. 4
      Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.

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    Ratings & Reviews:

    • on October 13, 2011

      55

      I can't believe a cook or chef had enough gumpshun (gumpshun? I'm dating myself) to finally tell the people who use their recipes, and, almost everytime, change the recipe, to keep their comments to themselves.
      I've had three occasions, that I remember, that the website erased my comments complaining about the people who do this. They change ingredients or time, etc, and rate the recipe.
      Everytime I use someones recipe, I follow it to the letter. If I don't like it, I say so; if I do like it, I say so. The next time I cook the meal, I might change things I don't like. The people who do this, want to take credit for a good recipe, by changing an amount, etc.
      This recipe for Chili Colorado, is right on the nose. Just like you might find in Mexico, in a restruant that doesn't serve some kinda "mystery meat". I've spent over 30 years in Mexico, eating from the best restaurants, to sitting down in dirt-floored houses, in which I have had some of the best meals in.
      Sorry to get carried away, with my rambling; I'll shut up.
      jim

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    • on November 18, 2010

      45

      This is getting added to our favorites list. Like ZONA FOODIES, we live in Tucson and have a different idea of Mexican food than other areas of the US. Chili Colorado is one of my favorites and I was quite pleased with this recipe. I halved the recipe for two of us to try and my husband devoured it. I will probably even make a large batch and freeze half for another day when a quick meal is necessary. I took a star only because we like a little more heat than this--though this is probably fine for most--so next time I will add red pepper flakes or a diced jalepeno. Also, my sauce didn't come out as smooth as I expected but it didn't affect the taste. Maybe my flour dredge was too heavy. Dunno, but will keep making it and it can only get better with practice. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2010

      55

      tried it ,real good just like my grams made it for us as children,thanks p.s got to use "hatches red chiles" for the best flavor.I make an annual trip to hatches new mexico to pick up red chili powder hot and mild and mix the two.for u people not near u can find them on the web and have them ship to you ,kinda pricey but worth it.also if u go be sure to pick up the fresh green chili to take home.I do and freeze it so I don't have to use can chili.when u try it this way u will understand what I'm saying !!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Chili Colorado

    Serving Size: 1 (282 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 155.2
     
    Calories from Fat 88
    56%
    Total Fat 9.7 g
    15%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 267.2 mg
    11%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 2.4 g
    9%
    Sugars 3.7 g
    14%
    Protein 2.9 g
    5%

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