Chili Pepper Madness · by Mike Hultquist★ 5.0 (117)
Chili Colorado Recipe
NUTRITION · PER SERVING65M COOK
CAL 16%·PRO 71%
CARBS 18G22% OF CAL
4G FIBER10G SUGAR4G OTHER
FAT 13G36% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Mexican stew of beef simmered in a rich, deep red chile sauce with cumin and oregano. Named for its red color, this low-and-slow braise is savory and deeply flavored, perfect with rice or tortillas.
mainmexicansoupbeef🫕 dutch oven🍲 stockpot🌀 blender
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
- 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
- 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
At a glance
PER SERVING · TIME 65M
CAL 16%·PRO 71%
CARBS 18G22% OF CAL
4G FIBER10G SUGAR4G OTHER
FAT 13G36% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 427mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 557mg
- Calcium
- 49mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 427MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.