Description
This Chili Colorado with Mushrooms is a rich, comforting Mexican stew made with tender beef, earthy mushrooms, and a deeply flavored red chile sauce. It’s perfect for weekly meal prep and will have you craving it every week.
Ingredients
Scale
- For the Chile Sauce:
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 4 cups water, hot
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- For the Stew:
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups beef broth
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- For Garnish (optional):
- Fresh cilantro, chopped
- Sliced radishes
- Lime wedges
- Warm corn tortillas or rice
Instructions
- 1. Prepare the chile sauce: Place the guajillo and ancho chiles in a heatproof bowl. Pour the hot water over them and let soak for 20 minutes until softened.
- 2. While chiles soak, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 chopped onion and 4 minced garlic cloves; cook until softened, about 5 minutes. Stir in cumin, oregano, black pepper, and salt. Cook 1 minute more.
- 3. Transfer soaked chiles (with soaking liquid) and the cooked onion mixture to a blender. Blend until smooth, about 2 minutes. Set aside.
- 4. Sear the beef: In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat. Add the beef cubes in batches (do not overcrowd) and brown on all sides, about 3-4 minutes per batch. Remove beef and set aside.
- 5. Cook the aromatics and mushrooms: In the same pot, add the remaining 1 chopped onion and 4 minced garlic cloves. Cook 2 minutes, then add the sliced mushrooms. Cook until mushrooms release their liquid and begin to brown, about 6-8 minutes.
- 6. Add the tomatoes, beef broth, and prepared chile sauce. Stir to combine. Return the browned beef to the pot. If using flour, whisk it in now.
- 7. Bring the stew to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until the beef is very tender. Stir occasionally. Season with salt and pepper to taste.
- 8. Serve the chili colorado hot, garnished with fresh cilantro, sliced radishes, and lime wedges if desired. Accompany with warm corn tortillas or rice.
Notes
For a thicker stew, you can mash some of the beans or add a slurry of cornstarch and water. This recipe freezes well for up to 3 months. Adjust the amount of chiles to your spice preference.
Nutrition
- Calories: 480
- Sugar: 7g
- Fat: 28g
- Carbohydrates: 18g
- Protein: 38g