When you’re craving New Mexico cuisine’s bold, authentic flavors, nothing satisfies like Chili Colorado con Carne from La Cocina in Taos. This hearty, soul-warming dish showcases the essence of Southwestern cooking with its rich red chili sauce, perfectly seasoned ground beef, and distinctive tangy-spicy flavor that defines authentic New Mexican cuisine.
The name “colorado” comes from the Spanish word for “red,” referencing the beautiful crimson color of the chili sauce that makes this dish so visually striking and delicious.
La Cocina is located in Taos, New Mexico. This recipe is from their book: Taos Recipe
Table of Contents
Why This Recipe Works
The magic happens when the spices bloom in the rendered beef fat before adding the liquid components. This technique, common in New Mexican cooking, creates deeper flavor penetration and ensures the spices don’t taste raw or powdery. The combination of red chili powder and paprika creates the signature color and heat level, while caraway seeds add an unexpected but traditional touch.
What Do You Need for Chili Colorado con Carne?
Meat Base
- Ground beef – Provides a hearty protein foundation and absorbs spice flavors beautifully.
- Salt – Enhances all other flavors and seasons the beef properly
Spice Blend
- Garlic powder – Adds aromatic depth without fresh garlic bite
- Ground cumin – Contributes earthy, warm notes essential to Southwestern cuisine
- Caraway seeds – Provides unique earthy complexity traditional to New Mexican cooking
- Red chili powder – Creates the signature heat and red color of Colorado chili
- Paprika – Adds additional heat and enhances the red color
Sauce Components
- Water – Helps create proper consistency and allows flavors to meld
- Tomato sauce – Provides body and balances the spices with mild acidity
How to Make a Chili Colorado Beef Recipe
- Brown the ground beef in a large skillet over medium heat.
- Drain off the fat and return the beef to skillet.
- Add the remaining ingredients.
- Stir to thoroughly combine.
- Simmer for 15 minutes, stirring occasionally.
- Serve with flour tortillas and any toppings you enjoy on chili.
Storage & Reheating Instructions
- Freezing: Cool completely before freezing in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Refrigerator Storage: Store in an airtight container for up to 5 days in the refrigerator.
- Reheating Method: Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of water if the mixture becomes too thick.
La Cocina Chili Colorado – Spicy New Mexico Red Chili
Ingredients
- 2 1/2 pounds ground beef
- 2 teaspoons salt
- 1/2 tablespoon garlic powder
- 1/2 tablespoon cumin
- 1/2 tablespoon caraway seeds
- 6 tablespoons red chili powder
- 6 tablespoons paprika
- 1 cup water
- 1/4 cup tomato sauce
Instructions
- Place the ground beef in a large skillet over medium heat.
- Sauté the beef until it is done and browned. Break up the meat while cooking to crumble it.
- Drain off the fat and return the beef to skillet.
- Add salt, garlic powder, cumin, caraway seeds, red chili powder, and paprika. Stir to combine everything together well.
- Add water and tomato sauce. Stir to thoroughly combine.
- Simmer for 15 minutes.
- Serve with flour tortillas and any toppings you enjoy on chili.
Notes
Nutrition
Love Chili? Try these recipes!
- Basic Chili Recipe
- Chili Cheese Burrito
- Chili con Queso Recipe
- Pork Chile Verde
- Sonic Chili Cheese Tots
- Steak N Shake Chili
- Weight Watchers Chicken Chili
Popular Ground Beef Recipes
- Cabbage Rolls with Ground Beef
- Dorito Casserole with Ground Beef
- Ground Beef Stroganoff
- Ground Beef Tacos
- Taco Soup with Ground Beef
- Tater Tot Casserole with Ground Beef
Check out my easy chili and soup recipes and the best ground beef recipes here on CopyKat!
You saved my day! I’m a long time Butcher Box subscriber and this never happened before! My $300 box of mostly beef arrived thawed today. So I got cooking. First I cooked a batch of bone in chicken thighs to shred later – in the instant pot while half defrosted. Not to be stopped I put a partially thawed tri tip in a zip lock with Santa Maria rub and put it in the fridge for two day from now. That left me with four sirloin steaks about the size of the palm of my hand. They were just at the easy to slice stage so I did just that and returned them mostly frozen to the freezer. Then I was stuck with two lbs of nearly completely defrosted ground sirloin. Stephanie to the rescue. We made your Colorado chili and I uses red enchilada sauce and I did one thing that I always do. I chopped very finely a handful of shredded carrots. They disappeared into the chili but add a bit of sweetness. To balance the Pato brand enchilada sauce. And for the finishing touch I made Red Lobster Chaddar Bay biscuits. I don’t have bisquick but I have a gluten free baking mix just for biscuits. The rest of the ingredients were just the way that you wrote it. Next time I’m using more cheese. Mine was grated kind of big so my cup had a lot of air. Next time I’ll use the superfine shredder but I was too lazy and tired to get out the food processor.
Two great recipes and saved the day. BTW I called BB and they are shipping me the entire order again. Hopefully I won’t spend the day in the kitchen again! If this is what those meal prepper moms do, they can have it. I’m sticking with one night one dinner here on in!
Thanks for the recipe! :o) Is the chili powder actually chili powder (a mix of chile powder, cumin, and such), or is it chile powder (plain dry chiles that have been pulverized: ancho or new mexican or ?). If chili powder do you recommend a brand?
This sounds so good and easy to prepare! I will make this for dinner tonight.