This Easy Chili Colorado Inspired Stew is packed with tender meat, beans, and a warm, spicy sauce that’ll make your taste buds dance! Perfect for a cozy night in.
I love making this stew because it warms me up from the inside out. Plus, it tastes even better the next day, so it’s a win-win! Who doesn’t love leftovers? 😋
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender when cooked low and slow. If you’re looking for a leaner option, try using beef sirloin or even a mix of beef and turkey for a lighter twist.
Dried Chiles: Guajillo and ancho chiles add depth and rich flavor. If you can’t find them, use chili powder or a mix of paprika and cayenne for a similar heat. I sometimes use chipotle chiles for a smoky kick!
Beans: Pinto beans are traditional in this stew, but feel free to substitute with black beans or kidney beans. For a quicker option, use canned beans—just rinse and add them before serving.
Beef Broth: Homemade is best, but store-bought works just fine. You can also use vegetable broth for a lighter flavor or if you’re making it vegetarian.
How Do I Get the Chiles to Blend Smoothly?
Blending dried chiles can be tricky if they’re not softened properly. Here’s how to ensure a smooth texture:
- After toasting the chiles, soak them in hot water for at least 15 minutes. This softens them, making them easier to blend.
- When blending, add enough beef broth to help achieve a smooth consistency. Start slow with your blender, and gradually increase speed.
- Always taste your blended sauce before adding it to the stew. It should be slightly spicy with a rich flavor!
Easy Chili Colorado Inspired Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 dried guajillo chiles, seeds removed
- 2 dried ancho chiles, seeds removed
- 1 cup beef broth
- 1 can (15 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup cooked pinto beans (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Sour cream (for serving)
How Much Time Will You Need?
You’ll need about 2 hours and 30 minutes to make this tasty stew. It includes 15 minutes for prep, about 2 hours for cooking, and some time to let the flavors come together. It’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Chiles:
Start by toasting the dried guajillo and ancho chiles. Heat them in a dry skillet over medium heat for 1-2 minutes until they smell nice and fragrant. Then, place the chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes so they soften up.
2. Blend the Sauce:
Once the chiles are softened, drain them. Now, in a blender, combine the softened chiles with beef broth, diced tomatoes, and tomato paste. Blend until the mixture is smooth and set it aside for later.
3. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef cubes with salt and pepper, and then brown them in batches until they’re nicely seared on all sides. Once done, remove the beef from the pot and set it aside.
4. Cook the Onions and Garlic:
In the same pot, add the chopped onion and cook for about 5 minutes, or until softened. Then, add the minced garlic and cook for another minute. You want everything to smell delicious!
5. Add the Chile Sauce:
Now, pour the blended chile sauce mixture into the pot. Stir in the cumin, oregano, smoked paprika, and adjust the salt and pepper to your taste. This sauce is going to give your stew its amazing flavor!
6. Simmer the Stew:
Return the browned beef to the pot and bring everything to a boil. Once boiling, reduce the heat and cover the pot. Let it simmer for about 2 hours, until the beef becomes tender and juicy.
7. Add Beans:
If you decide to use beans, add the cooked pinto beans during the last 15 minutes of cooking. Simply stir them in and let them heat through. They add extra heartiness to your stew!
8. Serve and Enjoy:
Once the stew is ready, serve it hot. Top each bowl with fresh chopped cilantro, lime wedges, and a dollop of sour cream on the side. It also pairs wonderfully with tortilla chips or warm tortillas. Enjoy your delicious Chili Colorado Inspired Stew!
Can I Use Different Cuts of Meat?
Absolutely! Besides beef chuck, you can use brisket, short ribs, or even a lean cut like sirloin. Just remember that tougher cuts benefit from longer cooking times for optimal tenderness.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, substitute the beef with hearty vegetables like mushrooms, zucchini, or butternut squash. You can also use plant-based protein, such as lentils or tofu, and vegetable broth instead of beef broth.
Can I Adjust the Spice Level?
Yes! If you prefer a milder stew, reduce the number of chiles or remove the seeds from the chiles, as they contain much of the heat. Conversely, add more chiles or a pinch of cayenne pepper if you like it spicier!
How Should I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove, adding a splash of broth if it seems too thick. You can also freeze it for up to 3 months—just make sure to let it cool before freezing!
