Chili Colorado


35 in stock

Originated in Chihuahua, Mexico and is now a classic in Mexican cuisine all across the country. Chili Colorado is a hearty meaty stew that is bold in color. It gets its name as it is a variation of chili and colorado refers to its rich red color. Stewed for hours in a sauce of a variety of chilis, spices and meat leaving you with mouth watering aromas as it cooks. Traditionally prepared with beef it can also be prepared with chicken or pork. You can also make ours vegan with Gardein Beef Tips or with plant based ground meat. This is the perfect gathering with family and friends, kind of a meal or freeze individual servings for later.

Prep Time: 60 mins
Slow Cook Time:4-8 hrs.

1 yellow Onion, 1 bulb garlic – 6 cloves per recipe.

1 large carrot.

32oz. of beef, chicken or vegetable stock or water. Vegetable oil – 6 Tbsp per recipe.

Canned Goods
1 can tomato paste – 2 Tbsp per recipe.

Dry Goods
AP flour – 1 cup per recipe. (Optional)

2.5 – 3 lbs of chuck roast or chicken thighs.

18 oz. Gardein Beef Tips or 16 oz. of plant based ground meat.

Your chili is your chili, make it with beef, chicken or pork. Use plant based meat if you like. You can keep it gluten free or low carb by simply not adding the flour but still keep it full flavor.

  1. Prep – with scissors cut chilis below the stem and deseed through the opening. Leave seeds in for a spicier colorado. Chop 1 yellow onion, deskin 6 cloves of garlic, peel and dice carrot. Measure out 2 Tbsp of tomato paste, 32 oz of stock or water, 6 Tbsp of oil and 1 cup of flour and season with salt and pepper. Keep salt & pepper handy. Pat dry and cut chuck roast into 1 inch cubes.
  2. Cook Prep – toast whole chilis in a dry skillet over medium high heat. Keep tossing until chilis become really fragrant. About 2-3 mins. Be Careful not to burn the chilis. In a large bowl soak chilis in 4 cups of hot tap water for 20-25 mins until chilis become tender and pliable. Blend chilis with 1 cup soaking liquid. Now toss the beef or chicken in the seasoned flour. For a gluten free or low carb option omit the flour. Preheat a large ovenproof pot, add 4 Tbsp of oil, and brown the meat in batches. Place cooked meat on paper towels and wipe the pot of dark flour. For vegan option skip the meat cooking.
  3. Cook Prep – In the same pot over medium high heat add 2 Tbsp oil and sauté onions, carrots and garlic for about 5 mins. Keep stirring. Add the seasoning packet, tomato paste and saute for 2 mins. For the vegan option skip step 4 and follow step 5.
  4. Cook – Meat Option – Add stock or water, pureed chilis, and browned meat to the pot. Bring to a boil and season with salt and pepper to taste. Place the lid on the pot and bake in the oven at 350 degrees for 4 hours. For the slow cooker, after sauteing the carrots, onion, garlic, spice packet and tomato paste add all ingredients to the slow cooker and cook on low for 7-8 hours. Cook until meat is tender and sauce has reduced.
  5. Cook – Vegan Option – After sauteing the carrots, onions, garlic, spice kit and tomato paste add blended chilis, vegetable stock or water bring to boil and add salt and pepper to taste.Reduce heat to low and simmer for 1 hr. For ground meat sauté in oil until cooked thru and mix sauce into it to your liking. For Gardein Beef Tips add it to the sauce the last 5 minutes to cook. Do not over cook vegan meat.
  6. Now you are ready to enjoy your chile colorado over rice or with tortillas.
  7. Can freeze meat colorado for upto 3 months. For vegan – can freeze sauce and add vegan meat per use.

Servings: Makes 8 servings.

This is a hearty meaty stew with a kick of flavor. It does have a tolerable heat however you can omit some of the japones chilis for lesser heat.

  • Control sodium by putting the amount that’s right for you. 
  • To make it vegan you can use ground plant based meat, black beans or the beef tips we suggested in the shopping list. 
  • To make it meaty you can use chicken or beef. 
  • Control the heat by keeping or eliminating the japonese chilis.

Our instructions are well thought out. 

  • First follow prep instructions and measure everything out and have it ready to go. The French call this Mise en place. 
  • Second, follow the cook instructions. 
  • Third, assemble your dish. 
  • Lastly, enjoy! 

  • You can find the shelf life of the kit on the sticker on the bag. It will have the batch number and a best by date. 
  • Because this makes a large quantity you can portion store in the freezer for 2-3 months and refrigerate for 5-7 days.

Absolutely none!