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beef chile colorado
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beef chile colorado

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.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: dinner
Calories: 390
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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 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.
Freezing: Freeze cooled chile colorado in a freezer-safe container for up to 3 months. Thaw and reheat for an easy meal.