Paleo Chili Colorado


4 cups water

7 dried New Mexico chilies (I use El Guapo brand for all the dried chilies, found at most major grocery stores)

3 dried California chilies

3 dried Chile de Arbol

1 yellow onion, diced

5 garlic cloves, minced or 2 teaspoons crushed garlic

2 tablespoons coconut oil

2.5 lbs beef stew meat

2 tablespoons ground cumin

2 tablespoons dried oregano

2 cups beef broth

2 – 6oz cans of tomato paste

Black pepper and sea salt to taste


  1. Rinse the dried chilies and place them in a pot with the 4 cups of water.
  2. Bring to a boil, turn the heat off and let the chilies soak in the water for 30 minutes.
  3. While the chilies are soaking, dice your onion and garlic.
  4. Heat the oil in a large soup pot and add the onions.
  5. Cook the onions until they start to brown.
  6. Add the garlic and the beef to the onions and brown the beef for 7-10 minutes.
  7. Add the beef broth, tomato paste, cumin, oregano, salt and pepper to the beef.
  8. Bring to a boil, turn down to medium low or low and let simmer.
  9. While the beef is simmering, it’s time to prepare the peppers.
  10. Remove the stems from the peppers and place the peppers in a food processor with half of the liquid that the peppers were boiling in.
  11. Pulse the peppers until smooth.
  12. Using a sieve, pour the ground peppers through the sieve and into the pot with the beef.
  13. Use a spoon to help the contents through the sieve, leaving behind the seeds and any of bits of pepper skin.
  14. Pour the remaining cooking liquid through the sieve as well into the pot.
  15. Bring to a boil, turn back down to low and let the Colorado simmer for 2 hours or until your meat is tender.
  16. Serve with avocado and cilantro.

Serves 6.

Submitted by Annie Mac


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