Chile Colorado Stew

Howdy folks! Thank you for stopping by the website – it is a good day to make some steaming hot chili and you’ve come to the right place. Instead of using chili powder, this recipe uses dried chilies, which will give the meal more flavor. The red sauce in this recipe can be used as enchilada sauce or broth for other Mexican stews and dishes, as well.

We appreciate you sharing our recipes with your friends and family!

Red Chile Sauce

To begin, stem and seed the dehydrated chilies and add them to a stock pot. Add the garlic and onion. Cover with water and bring this to a good rolling boil. This is going to rehydrate the chilies and flavor the water with the delicious flavors of the three chilies: guajillo, ancho, and Chili d’arbol.

Boil until the chilies are tender – about 15 minutes – and then it’s time to strain everything. Do not strain that delicious broth down the sink or in the yard or anything. Strain the chilies, onion, and garlic, keeping the water aside for later use.

Tip: Reserve the strained broth from boiling the chilies. What you don’t use in this recipe can be frozen and used to flavor future stews and soups.

Add the vegetables to a blender or food processor. Add the oregano and about a cup of the reserved broth to the blender and blend until smooth. Add Original Seasoning or salt and pepper to taste.

How to Prepare a Chuck Roast for Chili

I prefer about a 3 lb chuck roast for this recipe. I want a good amount of meat in every bite. To start, I trim off any large pieces of fat (these will be snacks for the pups!) and cut the roast into bite sized pieces. The size of the chunks are up to your preference, just make sure they’re all equal sized so they cook evenly.

Cowboy Up Your Spice Rack!

Most chili recipes will call for you to brown the meat and add it to the pot, but I like to add a little more flavor than that. Grab a mixing bowl and mix up the flour and Original Seasoning. If you don’t have our Original or Reduced Sodium original yet, you can use salt, pepper, and garlic powder to your taste. Mix well.

Toss the meat in the flour until well coated on all sides, and brown in a skillet until all sides are browned.

Tip: You can cook the meat in batches, depending on skillet size. Too much meat in one skillet will keep the flour from adhering to the meat.

When the meat is browned on all sides, move into a bowl. Scrape the skillet and get the drippings into the bowl, as well, so they can thicken up the chili.

The Finishing Touches

It’s time to combine the meat and the red sauce in the chili pot. Add beef broth & bay leaves. Simmer for a couple of hours and let all of the flavors meld together. You can add more of the chili broth if you’d like to thin it out a little. Note: remove the bay leaves before serving.

Serve with your favorite corn bread, crackers, or dinner rolls. You can freeze leftovers or keep them in the fridge for a few days. This delicious chili may not have any leftovers, though, because you’ll keep going back for more!

As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! God bless you and we’ll see you down the Chile Colorado trail!

Latest Recipes from Cowboy Kent Rollins

• Chile Colorado Stew
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Chile Colorado – Cowboy Kent Rollins

Prep Time 25 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 6

Ingredients

• 8 dried Guajillo pepper seeded and stemmed
• 3 dried ancho chilis seeded and stemmed
• 1 dried chili de arbol seeded and stemmed
• 3 garlic cloves
• 1 white onion sliced in half
• 3 lbs stew meat chuck roast, wild game, etc.
• ¾ cup all-purpose flour
• 2 tablespoons Kent’s Original Seasoning or your favorite all-purpose seasoning
• 6 tablespoons cooking oil avocado, olive, etc.
• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 3 cups beef broth
• 2 bay leaves

Instructions

• In a stockpot, add the chilies, garlic and onion. Generously cover the chilies with water and bring to a boil for about 20 minutes, or until the chilies have softened.
• Meanwhile, trim any excess fat off of the meat and cut into bite-sized pieces.
• In a medium bowl, combine the flour and seasoning. Toss in the meat pieces to generously coat.
• Heat about 2 to 3 tablespoons of cooking oil to a large cast iron skillet over medium-high heat. Sift half of the meat from the flour and add to the skillet. Brown on all sides, about 5 minutes. Remove from the skillet and add to a separate stock pot or Dutch oven. Repeat with the remaining meat. Set aside.
• Strain the peppers from the water and add them to a blender. Reserve the water. Add 1 cup of the chile water, oregano and cumin. Blend until smooth.
• Stir the red sauce into the meat followed by the beef broth and bay leaves. Cover and simmer for about 1 ½ to 2 hours, or until the meat is tender. Note: you can stir in more chile water to thin the mixture, if desired. Remove the bay leaves before serving.