ONIMA recipes
Chili con Carne aka Chili Colorado
Chili Colorado Recipe | ONIMA Pantry
- Yield
- Serves 6-8
- Prep Time
- 20 minutes
- Cook Time
- 3 hours
- Total Time
- 3 hours 20 minutes
Original recipe
Ingredients
- 4 whole Pasilla chiles
- 2 small Arbol chiles
- 3 whole Ancho chiles
- 1 quart (1L) homemade chicken broth
- 3 whole canned chipotle chiles
- 4 pounds (1.8kg) beef chuck, trimmed and cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30ml) vegetable oil
- 1 medium onion
- 4 medium cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 tablespoons Asian fish sauce
- 2 tablespoons Habanero Koji hot sauce
- 1-2 tablespoons apple cider vinegar, to taste
- Chopped scallions, grated cheese, and tortillas for serving
Step by step
-
Toast the Chiles
In a large Dutch oven or stock pot over medium-high heat, toast the dried chiles, stirring frequently, until aromatic and slightly darkened, about 2-5 minutes.
-
Rehydrate the Chiles
Add the chicken broth, onion, oregano, garlic, cinnamon, cumin, and chipotle chiles to the dutch oven. Simmer for 15 minutes. Remove and transfer to a bowl.
-
Sear the Beef
Season beef cubes generously with salt and pepper. Heat oil in the Dutch oven over high heat until shimmering. Sear half the beef in a single layer until deeply browned on one side, about 3 minutes. Remove and repeat with remaining beef.
-
Puree the Chile
Blend all of the liquid and chilis on high in a blender. Strain and reserve.
-
Simmer the Stew
Return all beef and accumulated juices to the pot. Add chile purée, stir well, and bring to a boil. Reduce to a gentle simmer, cover partially, and cook for 3 hours, stirring occasionally.
-
Finish and Serve
Once the beef is fork-tender and the sauce thickened, stir in fish sauce and apple cider vinegar. Adjust seasoning with salt and Habanero Koji hot sauce to taste. Serve with warm tortillas, scallions, and grated cheese.
The whole recipe, at a glance
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| Ingredients | Preparation flow | ||||
|---|---|---|---|---|---|
| 4 pounds (1.8kg) beef chuck, trimmed and cut into 2-inch cubes | Season the beef. Heat oil in the emptied Dutch oven; sear in batches until deeply browned, about 3 minutes on one side. | Combine beef and its juices with chile purée. Bring to a boil, then partially cover and gently simmer 3 hours, stirring occasionally. | Once beef is fork-tender and sauce thickens, add fish sauce and vinegar. Season with salt and Habanero Koji; serve with tortillas, scallions and cheese. | ||
| Kosher salt and freshly ground black pepper | |||||
| 2 tablespoons (30ml) vegetable oil | |||||
| 4 whole Pasilla chiles | Toast dried chiles over medium-high heat for 2–5 minutes, stirring, until aromatic and slightly darkened. | Add broth, onion, garlic, oregano, spices and chipotles. Simmer 15 minutes; transfer to a bowl. | Blend the softened chiles and all their liquid on high; strain and reserve. | ||
| 2 small Arbol chiles | |||||
| 3 whole Ancho chiles | |||||
| 1 quart (1L) homemade chicken broth | |||||
| 3 whole canned chipotle chiles | |||||
| 1 medium onion | |||||
| 4 medium cloves garlic, minced | |||||
| 1 teaspoon ground cinnamon | |||||
| 1 tablespoon ground cumin | |||||
| 2 teaspoons dried oregano | |||||
| 2 tablespoons Asian fish sauce | |||||
| 2 tablespoons Habanero Koji hot sauce | |||||
| 1-2 tablespoons apple cider vinegar, to taste | |||||
| Chopped scallions, grated cheese, and tortillas for serving | |||||
| Salt to adjust | |||||
A bold and deeply flavorful recipe for Chili Colorado, featuring slow-braised beef in a rich red chile sauce.