Lord have mercy, lemme tell ya’ll how good this Chili Colorado Skillet is. This rivals any restaurant version I’ve had. If you are a fan of this spicy Mexican dish, you have to try our recipe. This Mexican-inspired recipe features chunks of beef slow-simmered until tender in a rich, bold and spicy chili sauce. That’s the best part. Spicy!
Chili Colorado, a classic Mexican meal. Full of flavor and bold spice.
This recipe started when I had thawed out a little pot roast…but I wasn’t in the mood for pot roast. No one was in the mood for stew either.
So after a little thinking and researching, I thought I could pull off a Chili Colorado recipe that would be worthy of eating.
To make sure the sauce gets thick, coat each piece of beef with the seasoned flour mixture. Brown the beef chunks in a large cast iron skillet.
(You can cook this in any large skillet or dutch oven with a thick bottom, but you know how I love my cast iron.)
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Be sure to brown the beef in batches. This makes sure that they get nice and brown on all sides. If you throw all of the pieces in at once, they will steam and get soggy and not brown.
What really makes this Chili Colorado recipe special is the blend of spices.
The key flavor? Chili powder. Try to get a good quality for the best flavor.
A little ground cumin, some paprika, crushed red pepper flakes and Goya Adobo spice seasoning blend.
(NOT adobo peppers. Click here spice blend I am referring to. You can find it in most grocery stores in either the spice or ethnic food section.)
Stir in the spices, liquid and tomato paste and simmer. Slooooow simmer. Cover and cook for about 2 hours until the sauce is rich and thick.
The meat in this Chili Colorado recipe will be fall apart tender and perfectly flavored.
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Enjoy Chili Colorado with soft flour tortillas, beans and rice for an unforgettable meal.
Chili Colorado Skillet
- 2 pounds beef roast or similar cut of meat, cubed into 1 inch pieces
- 1/2 cup all purpose flour
- 1 small onion roughly chopped
- 6 tablespoons olive oil
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon Adobo seasoning blend not adobo peppers
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 cup low sodium chicken broth
- 1 cup water
- 6 ounces tomato paste
- Stir together the flour and black pepper.
- Heat half the oil to medium high in a cast iron skillet. Coat the beef cubes in the flour mixture. Cook in the oil until brown, turning to brown all sides. Work in batches and do not crowd the pan.
- Set the browned pieces aside. During the last batch, add the onions. Return all browned meat to the pan with the onions.
- Stir in all of the spices. Add the chicken broth, water and tomato paste. Stir until well combined.
- Heat to a low boil, then reduce heat to low and simmer for 2 hours. Stir occasionally and add more water if needed.
- Serve with rice, refried beans and warm tortillas.