🌮🔥 Happy Taco Sunday, Crew! 🔥🌮

Today we’re chasing a pot of chili that smells so good it might have the neighbors casually “checking in.”

We’re heading south of the border for Chili Colorado inspiration. This classic Mexican stew features tender pork or beef simmered low and slow in a deep, brick-red chile sauce. And yes, the name Colorado refers to the color of the chiles, not the state.

The result? A rich, smoky, slow-simmered stew that fills the kitchen with aromas worthy of a taquería.

👇 Scroll for Mexico’s bold, chile-packed take on chili.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

🌮 Recipe By: Chili Pepper Madness

🌶️🍲 Fun Fact: Chili likely evolved from Mexican chile stews and became famous in Texas, where “chili queens” served spicy bowls to hungry crowds in San Antonio plazas.

WATCH the VIDEO!

FOR THE SAUCE
6 ancho chili peppers stemmed and seeded
6 guajillo peppers stemmed and seeded
2 pasilla peppers stemmed and seeded
3 chiles de arbol stemmed and seeded
1 tablespoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste

FOR THE CHILI
2 tablespoons olive oil
1 small onion chopped
2 jalapeno peppers chopped (optional – I like the extra heat and flavor)
4-5 cloves garlic chopped
2.5 pounds beef chuck roast cut into bite-sized chunks
¼ cup flour
Salt and pepper to taste
2 cups beef stock chicken or vegetable stock are good, too

FOR SERVING: Crumbly white cheese, fresh herbs, spicy chili flakes, squeeze of lime juice if desired – Rice and/or warmed tortillas, if desired

1️⃣ Toast the chiles
Dry-toast the dried peppers in a pan about 1 minute per side until the skins blister and wake up their smoky magic.

2️⃣ Soften them up
Drop the toasted peppers into a bowl and cover with hot water. Let them soak about 20 minutes until soft and flexible.

3️⃣ Build the sauce
Transfer peppers to a blender with oregano, cumin, salt, pepper, and 1 cup of the soaking water. Blend until silky smooth.

4️⃣ Strain & set aside
Strain the sauce to remove skins and seeds. This is your flavor bomb. Set it aside.

5️⃣ Heat the pot
Warm olive oil in a large pot or Dutch oven over medium-high heat.

6️⃣ Prep the beef
Toss cubed chuck roast in flour with a little salt and pepper until lightly coated.

7️⃣ Brown the meat
Sear the beef on all sides until golden, about 5 minutes. Remove and set aside.

8️⃣ Build the base
Lower heat to medium. Add onions and peppers and cook until softened, about 5 minutes.

9️⃣ Garlic moment
Add garlic and cook 1 minute, stirring so it gets fragrant but not burned.

🔟 Sauce it up
Pour in that gorgeous red chile sauce plus stock. Bring to a boil, then return the browned beef to the pot.

1️⃣1️⃣ Let it simmer
Reduce heat, cover, and simmer at least 30 minutes. For melt-in-your-mouth magic, go 2 hours or longer.

1️⃣2️⃣ Thicken if needed
Want it richer? Remove the lid and raise the heat until the sauce reduces to your preferred thickness.

1️⃣3️⃣ Serve it up
Ladle it into bowls, tacos, or whatever your hungry crew demands.

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