Chili Colorado

Servings 4


  • 4 oz. dried ancho peppers or dried mild New Mexico red peppers
  • 4 dried chipotle peppers or 4 canned chipotle peppers in adobo sauce rinsed, drained, seeded, and finely chopped
  • 3 cups water
  • 1/2 cup chopped onion 1 medium
  • 1 tbsp. snipped fresh oregano or 1 tsp. dried oregano crushed
  • 3 cloves garlic minced
  • 1 tbsp. olive oil or cooking oil
  • 1-1/2 cups chopped tomato 2 medium
  • 1/4 tsp. salt
  • 1/4 tsp. ground cumin
  • 2 lbs. stew meat
  • 16 oz. Spanish rice
  • 4 cups refried beans
  • 8 ea. flour tortillas
  • 8 oz. pico de gallo
  • 4 oz. sour cream


  • Cut dried ancho or dried New Mexico red peppers and, if using, dried chipotle peppers. Open peppers; discard stems and seeds. Cut peppers into small pieces. Bring water to boiling; remove from heat. Add peppers and let stand for 45 to 60 minutes to soften. Do not drain.
  • Meanwhile, in a large skillet cook stew meat, onion, oregano, and garlic in hot oil for 3 minutes. Remove from heat; set aside.
  • Place half of the undrained dried peppers (and canned chipotle peppers, if using) and half of the chopped tomatoes in a food processor bowl or blender container. Cover and process or blend until nearly smooth. Strain through a fine sieve to remove pepper skins and tomato skins and seeds; discard skins and seeds. Repeat blending and straining with remaining peppers and tomatoes. Add strained mixture to onion mixture in skillet along with salt and cumin.
  • Bring to boiling. Reduce heat and simmer, uncovered, for 2 to 2.5 hours or to desired consistency.
  • Serve with rice, beans, sour cream, and pico de gallo.