Chili Colorado
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4.45 from 9 votes

Chili Colorado Skillet

A rich red spicy sauce slow simmered for hours with tender chunks of beef. A great Mexican-inspired dish best served with warm flour tortillas, rice, and refried beans.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 278kcal
Author Buy This Cook That


  • 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.


Serving: 1g | Calories: 278kcal | Carbohydrates: 13g | Protein: 24g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 400mg | Potassium: 701mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1115IU | Vitamin C: 5.7mg | Calcium: 43mg | Iron: 4.1mg