Chile Colorado

Chile Colorado is a rich, bold, aromatic stew made of tender chunks of beef simmered in a dynamic red chile sauce made from dried Mexican chilies. It is one for the recipe binder!

This Chile Colorado recipe is warm and comforting, hearty, savory, make ahead and freezer friendly and most importantly, layered with complex flavor but is easier to make than you think! It begins with a red chile sauce made of dried ancho chile peppers, guajillo peppers and chiles de arbol that impart an intense, earthy, smoky, complex, authentic flavor profile laced with sweet berry undertones that’s practically hypnotic (with customizable heat!). If you’re intimidated by working with dried chilies, don’t be! They are super easy to use and this Chile Colorado recipe is the perfect place to start with step-by-step photos and instructions to create an authentic chile sauce unparalleled in flavor. The Chile Colorado sauce is combined with sautéed onions, garlic, beef broth and seasonings then simmered with chunks of beef until fall apart tender. You can serve the Chile Colorado with Mexican rice, beans and warm tortillas, or topped with cilantro, chips, and cheese. It is also makes a fabulous filling for tacos, burritos and enchiladas. No matter how you serve this Chile Colorado recipe, one thing is for certain – it will be a repeat favorite forever and ever!

If you love Mexican recipes as much as us, try these favorites: smothered chicken burritos, slow cooker carnitas, chicken enchiladas, chicken enchilada soup and carne asada street tacos.

What is Chile Colorado?

If you’ve never experienced Chili Colorado before, prepare for your taste buds to swoon! Chile Colorado is a traditional Mexican recipe, a stew of sorts, made of either beef or pork cooked low and slow in a rich red chili sauce made of dried red chilies. The chilies are softened in hot water then blended to create the iconic sauce that simmers with the tender beef, sauteed onions and garlic, beef broth, ground cumin, oregano, and bay leaves building a rich, complex, smokey, enticing flavor profile with every passing minute.

Once the beef is fall apart tender, the Chile Colorado can be simmered for longer to create a thicker sauce or for less time for a thinner sauce. The stew is then served with Mexican rice, beans and warmed tortillas along with desired garnishes such as radishes and Cotija cheese. Chile Colorado also makes a tasty filling for burritos, tacos or enchiladas and can be even be shredded. No matter how you choose to devour this Chile Colorado recipe, I guarantee it will become a new family favorite for years to come.

Why Is Called Chile Colorado?

No, this yummy dish didn’t come from the state of Colorado. It’s actually a Mexican dish made with beef or pork that’s been cooked in a red chile sauce. The word “colorado” translates to “colored red” in Spanish, hence why this stew is called chile colorado! Chile Colorado is indeed colored red, or more mahogany, depending on which chilies you use.

Where is Chile Colorado from?

Now that we know Chile Colorado isn’t from Colorado, where is it from? Chile Colorado can be traced back to Chihuahua, Mexico. In this region, they add vinegar to the stew at the end of cooking, which you may or may not want to try. I add one teaspoon in my enchilada sauce and it really awakens the rest of the flavors.

WHAT BEEF IS best for chile colorado?

Boneless chuck roast is the best cut of beef for Chile Colorado. It boasts a succulent, beefy flavor and melt-in-your mouth texture due to its rich marbling. It is guaranteed to become fall apart tender when cooked long enough.

You can purchase beef chuck from your butcher (I like Costco) and chop it yourself. This ensures every bite is the same cut of beef (imagine that!) and is (roughly) the same size so they cook evenly.

CAN I USE STEW MEAT?

I do not recommend stew meat for this Chile Colorado recipe but it may be used in in a bind. Stew meat is a hodgepodge of different cuts of meat all packed together. This creates a problem because not all cuts of meat cook the same due to their meat to fat ratio so you are left with tender bites, tough bites and rubbery bites – all in the same stew!

What Chile Peppers Are Best for Chile Colorado?

Authentic Chile Colorado is made with Mexican dried chile peppers, namely ancho peppers, guajillo peppers, and chiles de arbol. The dried chile peppers are the star and namesake of this dish, so please don’t attempt to use chile powder and expect the the same authentic, rich, complex result. Here’s the breakdown of the chilies you’ll need:

Where Can I Find Dried Chiles?

If you’ve never purchased or cooked with dried chiles before, don’t be intimidated! Dried chiles can be found at any Mexican market as well as many grocery stores (and many super Walmart’s depending on your location) in either the Mexican aisle or produce section. Many produce stores such as Sprouts and Whole Foods also carry packages of dried chiles. If you can’t find them or simply want a one-click option, then you can purchase them on Amazon here:

Each package of chile peppers contains quite a few and they last for at least a year, so don’t worry about them going to waste. You can use them in this Chile Colorado recipe, my pozole rojo recipe or chile sauce.

Is chile Colorado recipe spicy?

Chile Colorado is not spicy but can be made spicy if you want it to be! Using both the ancho chile peppers and guajillo peppers will not make the stew spicy, it is the chiles de arbol that add the heat. They are 15 to 30 times spicier than ancho chiles and 6 to 12 times spicier than guajillo chiles. You can omit the chilies de arbol altogether or add 1-3 chilies de arbol; 1 being mild-medium and 3 being very spicy. You can also skip the chiles de arbol and spice up your Chile Colorado recipe with cayenne pepper to taste.

Chile Colorado recipe Ingredients

In addition to the beef and chilies, this slightly spicy, smoky stew comes together with surprisingly few ingredients. The rest of the ingredients are probably in your pantry right now! Here’s what you’ll need:

IS CHILE COLORADO GLUTEN FREE?

All of the Chile Colorado ingredients are gluten free except the flour which you can substitute for a gluten free flour. The flour insulates the beef to keep it juicy and creates a flavorful crust, but it’s not the end of the world if you skip it.

How to Make Chile Colorado

I know this Chile Colorado recipe uses some ingredients you may be unfamiliar with, but trust me with I say this is such an EASY stew to make and requires far less chopping than most! Here’s an overview of the cooking process:

Step 1: Remove seeds from the Chiles

Step 2: Soak the Chiles and Prep the Beef

Step 3: Blend the chili Sauce

Step 4: Sear beef and Sauté the Onion

Step 5: Cook the Stew

HOW DO YOU MAKE CHILE COLORADO TENDER?

In order for this Chile Colorado recipe to be a success, the beef MUST be tender. This requires the right cut of beef, searing the beef and cooking the beef long enough.

More Tips for Chile Colorado Recipe

Recipe Variations to Try

Authentic Chile Colorado is as written with just tender meat stewed in chile sauce without additional vegetables, rice, etc. However, you can use this recipe as a springboard to make all sorts of recipes of your own. Here are a few ideas:

What to Serve with Chile Colorado?

Authentic Chile Colorado is typically served with rice and tortillas for scooping up the stew. It can also be shredded and served in tacos, burritos, enchiladas, etc. Here are some additional serving ideas:

HOW DO I CHILE COLORADO RECIPE IN THE CROCK POT?

This Chile Colorado recipe can be adapted to the slower cooker by first searing the pork and sauteing the onions on the stove then letting the crockpot do the rest of the work.

Can I Prep This Recipe in Advance?

Some of the steps in this Chile Colorado recipe can be accomplished ahead of time to save you time later.

How to Store Chile Colorado

This Chile Colorado recipe actually tastes better the next day! It will last up to 5 days in an airtight container in the refrigerator or 3 months in the freezer.

How to Freeze Chile Colorado

How to Reheat Chile Colorado

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©Carlsbad Cravings by CarlsbadCravings.com

This Chile Colorado recipe is warm and comforting, hearty, savory, make ahead and freezer friendly and most importantly, layered with complex flavor but is easier to make than you think! It begins with a red chile sauce made of dried ancho chile peppers, guajillo peppers and chiles de arbol that impart an intense, earthy, smoky, complex, authentic flavor profile laced with sweet berry undertones that’s practically hypnotic (with customizable heat!). If you’re intimidated by working with dried chilies, don’t be! They are super easy to work with and this Chile Colorado recipe is the perfect place to start with step-by-step photos and instructions to create an authentic chile sauce unparalleled in flavor. The Chile Colorado sauce is combined with sautéed onions, garlic, beef broth and seasonings then simmered with chunks of beef until fall apart tender. You can serve the Chile Colorado with Mexican rice, beans and warm tortillas, or topped with cilantro, chips, and cheese. It is also makes a fabulous filling for tacos, burritos and enchiladas. No matter how you serve this Chile Colorado recipe, one thing is for certain – it will be a repeat favorite forever and ever!

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8 dried guajillo chile peppers
4 dried ancho chile peppers
1-3 arbol chile peppers optional if you like heat (3 is very spicy)
1 15 oz. can fire roasted diced tomatoes, with juices
3 pounds chuck roast
2 tablespoons flour
1/2 tsp EACH salt, pepper
2 tablespoons Vegetable oil
1 yellow onion chopped
6 cloves garlic minced
1 tablespoon beef bouillon or better than bouillon
2 tsp EACH ground cumin, dried oregano
1 tsp EACH ground coriander, smoked paprika
2 tsp EACH unsweetened cocoa powder, sugar optional but recommended for mole flair
1/4 teaspoon cinnamon optional but recommended for mole flair
2 bay leaves
3 cups reduced sodium beef broth

For serving (pick your favs!)

Mexican rice
warmed corn tortillas tostadas or tortilla chips
beans
thinly sliced radishes
chopped cilantro
chopped avocados
Cotija cheese
Cotija cheese

8 dried guajillo chile peppers
4 dried ancho chile peppers
1-3 arbol chile peppers optional if you like heat (3 is very spicy)
1 15 oz. can fire roasted diced tomatoes, with juices
3 pounds chuck roast
2 tablespoons flour
1/2 tsp EACH salt, pepper
2 tablespoons Vegetable oil
1 yellow onion chopped
6 cloves garlic minced
1 tablespoon beef bouillon or better than bouillon
2 tsp EACH ground cumin, dried oregano
1 tsp EACH ground coriander, smoked paprika
2 tsp EACH unsweetened cocoa powder, sugar optional but recommended for mole flair
1/4 teaspoon cinnamon optional but recommended for mole flair
2 bay leaves
3 cups reduced sodium beef broth

For serving (pick your favs!)

Mexican rice
warmed corn tortillas tostadas or tortilla chips
beans
thinly sliced radishes
chopped cilantro
chopped avocados
Cotija cheese
Cotija cheese

Rate this recipe!

Cut the tops off of all the chilies with kitchen shears. Cut chilies along one edge to open like a book; scrape out all of the seeds. Reserve some of the seeds to finish the soup if you want more heat.

Heat a large Dutch oven over medium-high heat. Add chiles and briefly toast until fragrant, Cover the chilies with enough water so that they aren’t touching the bottom of the pan (careful it will steam a lot). Simmer for 5 minutes, then turn off heat and let the chilies soak to soften while you prep the beef.

Trim the beef of excess fat then chop into 1-inch pieces. Whisk together the flour, ½ teaspoon salt and ½ teaspoon pepper in a plastic bag or large bowl. Add the beef and toss to evenly coat; set aside.

Remove chilies to blender along with 1 cup of the soaking liquid and the can of fire roasted diced tomatoes. Process until smooth, leaving a corner of the blender open so steam can escape; set aside. If you don’t have a high-powered blender, then strain the chili sauce through a fine mesh strainer into a bowl, using rubber spatula to push the mixture through and discard the solids.

Rinse and dry the Dutch oven. Heat 2 tablespoons vegetable oil in the Dutch oven over medium-high heat. Add half of the beef in an even layer and sear; flip the beef over and sear the other side then stir to evenly brown all sides; remove to a plate with a slotted spoon. Repeat with remaining beef.

Add a drizzle of olive oil if needed to the now empty skillet. Cook the onions over medium heat until softened, scraping up the brown bits, about 5 minutes. Add the garlic and ground cumin and sauté 30 second

Add the beef back to the pot followed by the chile sauce and rest of the ingredients (oregano, coriander, smoked paprika, bouillon, cocoa powder, sugar, cinnamon, bay leaves and broth).

Cover and bring to a boil then reduce to a simmer over LOW for 45 minutes or until the beef is tender, stirring every 10 minutes or so and replacing the lid so the bottom doesn’t burn. Uncover, increase heat to medium and simmer an additional 15 minutes (uncovered), or until the sauce has thickened to desired consistency. Taste and season with additional salt if desired or some reserved chili seeds or cayenne pepper for heat.

Discard bay leaves and serve with Mexican rice, beans, tortillas and desired toppings.

Recipe Notes

Tips and Tricks

Prep Ahead and Make Ahead

How to Store and Reheat

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