Chili Colorado Recipe

Chili Colorado Recipe


2 Tbsps of corn meal
2 tsps of cumin; ground
4 cloves of garlic; crushed then diced
2 Tbsps of vegetable oil
3 1/2 c of boiling broth (beef)
3 Tbsps of chili (powder form)
1/2 tsp of salt
1 pc of onion (large); diced
3 lbs of beef (chuck); cut into cubes
6 pcs of pasilla chilies


Chop up chilies. Transfer onto a bowl and decant the hot broth then leave it to steep about half an hour.

Saute onions until they are tender and nicely browned. Mix in the salt, garlic and the beef cuts.

Cook until the beef is no longer pink. Drain the chilies. Do not throw the broth.

Mix about two cups of the broth in the beef mixture. Season it with cumin and hot powder. Bring this to boil.

Lower down heat then simmer for one hour, lid off, over moderate heat. Make sure to stir frequently. Meanwhile place the remainder of the chilies and broth in a food processor and blitz until you get a smooth texture.

Add the chilie smoothie to the beef then continue to cook for half an hour more ’till meat becomes tender. You can add one tablespoon of cornmeal and stir until mixture is thickened.

Ladle onto soup bowls and if desired, serve alongside avocado, tomatoes, onions and cheese.

Chili Colorado Recipe

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