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Chili Colorado

Serves 6
Brian Streeter
Pairs well with:
Zinfandel, Red Hills Lake County

Chef Brian Streeter shares this cold weather delight that pairs perfectly with Cakebread Cellars Zinfandel, and gives us some tips from cleaning chilis to enjoying the final blend of vegetables and beef.


3 dried California chiles
1 dried ancho chile
2 dried arbol chiles
3 ½ lbs. beef stew meat, cut into 2” pieces
3 T. vegetable oil
1 large onion, cut in thick slices
3 cloves garlic, peeled
2 tsp. dried Mexican oregano
1 c.plum tomatoes, peeled
3 c. beef or chicken broth
salt and pepper

¾ lb. small yukon gold potatoes, quartered

1 small onion, minced
¼ c. cilantro, chopped
1 lime, cut into wedges


Remove seeds and stems from the California and ancho chiles. Remove the stems from the arbol chiles but leave the seeds in. Cover all the chiles with warm water and allow to soak for 15 minutes to soften. Drain and set aside.

Chili Colorado:

Heat a wide-bottom pan or dutch oven over high heat. Season the beef all over with salt and pepper. Sear the beef in batches until brown on all sides. Remove from the pan. Add the onion slices to the pan along with the garlic cloves. Lightly caramelize on both sides. Rub the dried garlic between your fingers over the pan and toss the onions and garlic with the oregano. Remove from the heat and place the onions, garlic, chiles and tomato in a blender jar. Puree on high until smooth. Return to the pan with the beef broth and seared stew meat. Bring to a simmer, cover and cook very gently for 3 hours stirring once every hour or so to make sure nothing is sticking to the bottom of the pan.

While beef is cooking, place the potatoes in the small saucepan. Cover with cold water, season with a pinch of salt and simmer for 10 minutes until tender. Drain and add to the beef stew. Taste and adjust the seasoning with salt. Serve in warm bowls with minced onion, cilantro and a squeeze of lime.

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