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Spicy Delight: Chili Colorado with Mushrooms

Hey there, fellow food lovers! If you’re looking for a cozy, comforting dish that’s a hug in a bowl, you’ve landed in the right spot. Today, we’re diving into the vibrant world of Chili Colorado with Mushrooms. This classic recipe is not only hearty and packed with flavor, but it’s also a great way to sneak in some veggies, which is a win-win for all the busy moms and professionals out there juggling a million things. Let’s face it—life gets hectic, and sometimes you just need a go-to recipe that feels like a warm embrace after a long day.

Why You’ll Love This Chili Colorado with Mushrooms

Chili Colorado is known for its rich flavors and simple ingredients, and adding mushrooms introduces that delightful umami kick! Whether you’re trying to impress the family or need a crowd-pleaser for a gathering, this recipe is about to become your best friend. Plus, it comes together quicker than you can say "Chili Colorado"—ideal for those nights when you’re racing against the clock!

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 1 lb. of beef (chuck or stew meat), cut into bite-sized pieces
• 1 cup of mushrooms, sliced (button or cremini work perfectly)
• 2 cups of beef broth
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 2-3 dried chilies (like guajillo or ancho)
• 1 tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. salt
• 1 tbsp. olive oil
• 1 tbsp. tomato paste
• 1 can (14 oz) diced tomatoes
• Fresh cilantro for garnish (optional)

Directions

Now, let’s get cooking! Follow these steps, and soon you’ll be inhaling that heavenly aroma:

1. Prep the dried chilies: Start by removing the stems and seeds from the dried chilies. Don’t let their spicy reputation scare you! Pop them in a pot with a little water and bring it to a boil. Turn off the heat and let them soak for about 15 minutes, or until they soften.

2. Sauté the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Toss in the beef chunks and sauté until they’re browned on all sides—around 5 to 8 minutes. This is where the flavor magic starts!

3. Add the veggies: Once the beef is nicely browned, throw in the chopped onions and garlic. Sauté for another 3-4 minutes until the onions turn translucent. Your kitchen should smell amazing right about now!

4. Blend the chilies: Grab those softened chilies and toss them into your blender, along with a cup of the beef broth, the chili powder, cumin, and tomato paste. Blend until smooth. Pour this glorious mix over the beef in the pot.

5. Simmer: Pour in the rest of the beef broth and the diced tomatoes (juice and all). Stir to combine everything, and bring it to a gentle simmer. Cover and let it cook on low heat for about 1.5 hours. Feel free to kick back and binge-watch your favorite show while it does its thing!

6. Add the mushrooms: About 20 minutes before you’re ready to eat, stir in those mushrooms. They’ll add a lovely texture to the chili. Season with salt to taste, and enjoy that intoxicating aroma filling your home!

7. Serve it up: Ladle the chili into bowls, and garnish with fresh cilantro if you’re feeling fancy. It pairs beautifully with crusty bread or over a bed of rice. So inviting!

Cooking Tips

• Don’t have dried chilies? No problem! You can substitute with canned chipotle in adobo or even a dash of hot sauce for that kick.
• Love it spicy? Add some cayenne pepper or a pinch of crushed red pepper flakes for an extra health boost that’ll have your taste buds dancing!
• Consistency check: If your chili gets too thick while cooking, just add a splash more beef broth or water. Remember, chili is all about finding the right balance for your taste!

Personal Anecdotes

Ah, Chili Colorado! This recipe has a special place in my heart. It was always my go-to for family gatherings because my kids just couldn’t get enough of it. I mean, who can resist the rich, deep flavors? One time, I made a massive pot for a family game night, and it mysteriously disappeared within minutes! Lesson learned: always make a double batch when serving guests!

FAQs

Can I substitute the beef with something else?
Absolutely! If you’re looking for a lighter version, chicken or even beans can be a fantastic substitute. Just keep everything the same, and you won’t miss the beef!

How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months—perfect for those busy nights when you need a quick meal!

So there you have it! A scrumptious, satisfying Chili Colorado with Mushrooms recipe that’ll win hearts (and stomachs) everywhere. Whether it’s a rushed weeknight dinner or a cozy weekend gathering, this dish is sure to become one of your favorites. So roll up those sleeves and let the cooking adventure begin! Happy eating!

Meta Description: Chili Colorado with Mushrooms is the perfect recipe for busy nights. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!

Chili Colorado with Mushrooms

A cozy and comforting Chili Colorado with Mushrooms, packed with rich flavors and healthy veggies, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 320

Ingredients Method Notes

Ingredients

  

Meat and Broth

• 1 lb beef (chuck or stew meat), cut into bite-sized pieces
• 2 cups beef broth

Vegetables

• 1 cup mushrooms, sliced (button or cremini work perfectly)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes

Spices and Seasonings

• 2-3 pieces dried chilies (like guajillo or ancho)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1 tbsp tomato paste

Others

• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Method

 

Preparation

1. Remove the stems and seeds from the dried chilies. Place them in a pot with a little water, bring to a boil, then turn off the heat and let soak for about 15 minutes until softened.
2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef chunks and sauté until browned on all sides, about 5 to 8 minutes.
3. Add chopped onions and minced garlic to the pot and sauté for another 3-4 minutes until the onions turn translucent.

Blending and Simmering

1. Blend the softened chilies with 1 cup of beef broth, chili powder, cumin, and tomato paste until smooth.
2. Pour the blended mixture over the beef, add the remaining beef broth and diced tomatoes, and stir to combine. Bring to a gentle simmer, cover, and cook on low heat for about 1.5 hours.

Finishing Touches

1. About 20 minutes before serving, stir in the sliced mushrooms. Season with salt to taste and let the aroma fill your kitchen.
2. Ladle the chili into bowls, garnish with fresh cilantro if desired, and serve with crusty bread or over rice.

Notes

For a lighter version, consider using chicken or beans instead of beef. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. For a spicier kick, add cayenne pepper or crushed red pepper flakes.