Beef Chile Colorado is a traditional Mexican stew featuring tender chunks of beef simmered in a rich, deep red chile sauce made from dried peppers, garlic, and spices. This dish is hearty, soulful, and perfect for serving over rice, with warm tortillas, or alongside beans. Whether you’re making it for a family dinner or a comforting weekend meal, this flavorful classic is a true crowd-pleaser that only gets better as it simmers.
What Makes This Dish Special?
What sets Beef Chile Colorado apart is the robust, earthy flavor of the homemade chile sauce. The dried chiles—typically guajillo, ancho, and pasilla—are rehydrated and blended with garlic, onion, and spices to create a velvety, smoky sauce that infuses the beef with rich complexity. It’s authentic, comforting, and incredibly satisfying, especially after a slow simmer that transforms tough cuts into melt-in-your-mouth perfection.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 6
Ingredients
For the Chile Sauce:
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 2 cups hot water
- 4 garlic cloves
- ½ onion, roughly chopped
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups beef broth (or more as needed)
For the Beef:
- 2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 tablespoon flour (optional, for thickening)
- Additional beef broth as needed
Instructions
1. Rehydrate the Chiles
Place the dried chiles in a bowl and pour hot water over them. Cover and let them soak for 15–20 minutes, until softened.
2. Make the Sauce
Drain the chiles (reserve the soaking liquid if needed). Add chiles, garlic, onion, cumin, oregano, salt, pepper, and beef broth to a blender. Blend until smooth. Strain the sauce through a fine-mesh sieve to remove any bits of skin or seeds.
3. Brown the Beef
Season beef cubes with salt and pepper. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches to get a nice sear. Remove and set aside.
4. Simmer the Stew
Return the beef to the pot. Pour in the chile sauce and add more beef broth if needed to cover the meat. Stir in flour if using for thickening. Bring to a simmer, cover, and cook on low heat for 1½ hours, or until the beef is tender.
5. Serve and Enjoy
Serve hot with rice, beans, or warm flour tortillas. Garnish with chopped cilantro or onion if desired.
Variations
- Spicier Kick: Add a dried chile de árbol or chipotle pepper for heat.
- Vegetable Add-In: Add diced potatoes or carrots during the last 30 minutes of cooking.
- Pressure Cooker Method: Reduce cooking time by using a pressure cooker or Instant Pot (about 35–40 minutes on high pressure).
Equipment You’ll Need
- Dutch oven or large pot
- Blender
- Knife and cutting board
- Fine mesh strainer (optional)
- Tongs or spatula
Nutritional Information (Approx. Per Serving)
- Calories: 390
- Protein: 32g
- Carbohydrates: 6g
- Fat: 25g
- Fiber: 2g
- Sugar: 1g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Gently warm on the stovetop or microwave.
- Freezing: Freeze cooled chile colorado in a freezer-safe container for up to 3 months. Thaw and reheat for an easy meal.
My Cooking Experience
Making Beef Chile Colorado always feels like tapping into tradition. The aroma of the chiles toasting, the deep color of the sauce, and the tender, fall-apart beef make this a comfort food I come back to often. It’s the kind of dish that turns a quiet evening into something memorable—especially when served with homemade tortillas.
Conclusion
Beef Chile Colorado is the definition of cozy, slow-cooked comfort. With a robust homemade chile sauce and fork-tender beef, it’s a meal that delivers bold flavor in every bite. Whether you serve it over rice, in tacos, or with a side of beans, it’s a satisfying dish rooted in deep culinary tradition.
beef chile colorado
Ingredients
Method
- Place the dried chiles in a bowl and pour hot water over them. Cover and let them soak for 15–20 minutes, until softened.
- Drain the chiles (reserve the soaking liquid if needed). Add chiles, garlic, onion, cumin, oregano, salt, pepper, and beef broth to a blender. Blend until smooth. Strain the sauce through a fine-mesh sieve to remove any bits of skin or seeds.
- Season beef cubes with salt and pepper. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches to get a nice sear. Remove and set aside.
- Return the beef to the pot. Pour in the chile sauce and add more beef broth if needed to cover the meat. Stir in flour if using for thickening. Bring to a simmer, cover, and cook on low heat for 1½ hours, or until the beef is tender.
- Serve hot with rice, beans, or warm flour tortillas. Garnish with chopped cilantro or onion if desired.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Gently warm on the stovetop or microwave.
