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Chili Colorado

Chili Colorado

Dave Cole
Chili Colorado is a hearty mexican stew.  This is my version using beef and can be made in a pressure cooker/Instant Pot.  I use my own homemade chili powder.  
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoon flour
  • 2 Tablespoons oil
  • 3 pounds chuck roast cut into 1 to 1 ½ inch cubes
  • 1 onion diced
  • 3 cloves garlic minced
  • 3 Tablespoons chili powder preferably homemade
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon cayenne pepper more or less to desired heat
  • 3 cups chicken broth can also use beef broth
  • 1 Tablespoons apple cider vinegar
  • 2 10 oz cans Rotel or diced tomatoes
  • 2 tablespoons masa harina more or less to desired thickness

Instructions
 

  • Combine flour, salt and pepper in bowl and add beef. Toss to coat beef. Heat oil in skillet or Instant Pot and brown meat on all sides for about 5 minutes. Remove meat to bowl and set aside.
  • Add diced onion cook until soft, about 3 minutes. Add garlic and cook another two minutes. Add spices and stir to combine. Add broth, vinegar and tomatoes and combine. Add meat.
  • If using pressure cooker or Instant Pot lock lid and cook on high pressure for 35 minutes. Let it naturally release for 15 minutes. If cooking in skillet, heat to a boil, reduce to simmer and cook for 3 to 4 hours until tender.
  • In small bowl combine masa harina with equal amount of water. Add slowly to stew and combine to desired thickness.
  • Serve with tortillas, cheese, cilantro, onions and any other desired garnishes.
Keyword Chili Colorado