Start by toasting the dried chilies in a dry skillet over medium heat for about 2-3 minutes or until they become fragrant. You want to bring out their natural oils without burning them. Once toasted, remove them from the heat and place them in a bowl. Pour hot water over the chilies and let them soak for about 20 minutes until they’re soft.

Once the chilies are softened, drain them and place them in a blender. Add the garlic, onion, tomato paste, cumin, oregano, smoked paprika, and apple cider vinegar. Pour in about a half cup of the beef broth to help it blend smoothly. Blend until you have a smooth paste. This chili mixture forms the foundation of your dish.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef cubes in batches so you don’t overcrowd the pan. Brown the meat on all sides. This step enhances the flavor and adds depth to your stew.

Once the beef is browned, remove it from the pot and set it aside. In the same pot, lower the heat to medium and add the chili mixture. Cook it for about 5 minutes, stirring frequently. This cooking step allows the spices to deepen in flavor.

Now, return the beef to the pot. Pour in the remaining beef broth. Bring the mixture to a simmer. Cover and reduce the heat to low. Let it simmer for approximately 1.5 to 2 hours, or until your beef is fork-tender. Stir occasionally. The longer it simmers, the richer the flavors become.

Once the beef is tender, taste and adjust the seasoning. Add salt and pepper to your taste. Feel free to add a splash more of apple cider vinegar for an extra kick if desired.

When you’re ready to serve, ladle the chili Colorado into bowls. Garnish with chopped cilantro and lime wedges. Enjoy the bright, fresh notes that contrast with the hearty dish.