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Chili Colorado with Mushrooms

A cozy and comforting Chili Colorado with Mushrooms, packed with rich flavors and healthy veggies, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
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.