This Easy Chili Colorado Inspired Stew is a cozy bowl of warmth packed with tender meat and colorful veggies. The rich, spicy sauce makes it perfect for chilly days!
I love how this stew fills my kitchen with a delicious smell while it cooks. Plus, it’s simple enough to make on a weeknight, and leftovers taste even better! Yum!
Key Ingredients & Substitutions
Beef Stew Meat: I recommend using chuck roast or a similar cut of meat. They become tender with slow cooking. If you’re looking for a lighter option, you could use chicken thighs instead, as they also hold up well in stews.
Chili Powder: For the best flavor, go for New Mexico or ancho chili powder. However, if you can’t find them, regular chili powder will work, but it may not be as rich. You can mix in some cayenne if you like it spicy!
Vegetable Oil: While vegetable oil is great, I often use olive oil for a bit of extra flavor. If you’re avoiding oil, you could try using broth to sauté the onions instead.
Fresh Cilantro: If you’re not a fan of cilantro, parsley makes a nice substitute. It won’t have that citrusy zing, but it still freshens up the dish. Some people prefer to skip the garnish altogether, and that’s fine too!
How Do I Make Sure My Beef is Tender in the Stew?
The key is low and slow cooking! After browning the beef, simmer it gently covered for 1.5 to 2 hours. This slow cooking breaks down the tough fibers in meat, making it tender. Here’s how to do it:
- Start by browning the beef on medium-high heat to develop flavor.
- After adding broth and seasonings, switch to low heat.
- Cover the pot to keep moisture in, and stir occasionally to prevent sticking.
- Check the meat after an hour; it should be getting soft. If not, let it cook longer.
Patience is key here, and it will be worth it when you have tender, delicious beef in your stew!
Easy Chili Colorado Inspired Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder (preferably New Mexico or ancho chili powder for authenticity)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional)
- 2 cups beef broth
- 1 can (7 oz) red chili sauce or 4 dried red New Mexico chilies rehydrated and pureed
- 1 tablespoon tomato paste
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar or red wine vinegar
- Fresh cilantro, chopped (for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
This stew takes about 15 minutes for prep time and about 1.5 to 2 hours of cooking time. You’ll spend the first part browning the meat and sautéing the veggies, and then just let it simmer to perfection. Perfect for a warm, comforting meal!
Step-by-Step Instructions:
1. Browning the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown them on all sides, which should take about 5-7 minutes. Remove the beef and set it aside on a plate to rest.
2. Sautéing the Aromatics:
In the same pot, add the chopped onion. Sauté until the onion is translucent, about 5 minutes. This helps to build a flavorful base for your stew. Then add the minced garlic, cooking for another minute until it’s fragrant.
3. Toasting the Spices:
Stir in the chili powder, cumin, oregano, and smoked paprika. Let them cook for about a minute to toast the spices, which brings out their flavors and makes the stew aromatic!
4. Combining Ingredients:
Return the browned beef to the pot, and add the tomato paste, stirring everything together to coat the meat and onions evenly.
5. Adding the Liquids:
Pour in the beef broth and red chili sauce (or the pureed rehydrated chilies). Give everything a good stir to combine. This will create the rich sauce for your stew!
6. Simmering the Stew:
Season with salt and pepper, then bring the stew to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Stir occasionally and add more broth if it looks too thick.
7. Finishing Touches:
Once the beef is tender and flavorful, stir in the apple cider vinegar or red wine vinegar. This adds a lovely hint of tanginess that balances the rich flavors.
8. Serving:
Serve your hearty stew hot over a bed of cooked white rice. Garnish with freshly chopped cilantro for a burst of color and flavor. Enjoy your tasty Chili Colorado Inspired Stew!
Can I Use Different Types of Meat for This Stew?
Absolutely! While beef stew meat is traditional, you can experiment with chicken thighs or pork shoulder, which also work well in stews. Just adjust the cooking time as needed: chicken will cook faster, while pork may require similar time to beef.
How Can I Make This Stew Spicier?
If you’d like more heat, consider adding some diced jalapeños or a dash of cayenne pepper when toasting the spices. You can also use a spicier chili powder or hot sauce to boost the heat level to your liking.
What’s the Best Way to Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. For longer storage, freeze the cooled stew in a freezer-safe container for up to 3 months. Just thaw it overnight in the fridge before reheating!
Can I Substitute the Chili Sauce?
Yes! If you don’t have red chili sauce, you can use pureed canned tomatoes mixed with chili powder for a similar outcome. Alternatively, use homemade enchilada sauce for a unique flavor twist!
