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Hot Chili Colorado

An Extra Virgin Olive Oil Recipe

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Prep Information

Prep Time

25 minutes

Cook Time

160 minutes


6 people


  • Salt and pepper to taste
  • 1 bunch cilantro, chopped
  • 2 Tablespoons cumin
  • 20 fluid oz. water
  • 12 fluid oz. beer
  • 2 small yellow onions, finely chopped
  • 12 serrano chiles, finely chopped
  • 2 (7 oz.) cans diced green chiles
  • 2 (28 oz.) cans whole peeled tomatoes, mashed
  • 2 Tablespoons Ultra Koroneiki Extra Virgin Olive Oil
  • 5 lbs. beef chuck, cut into 1-1/2-inch cubes
  • Flour for dredging


  • Add tomatoes, green chilies, serrano chilies, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro and simmer 1 hour longer.
  • Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary.
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