This Chile Colorado recipe combines tender pieces of beef with a rich and flavorful red chile sauce. Serve with rice for an authentic Mexican dinner!
Chile Colorado makes my heart skip a beat and I’m super excited to be sharing it with you today!
Made of tender pieces of beef simmered in an rich and flavorful red chile sauce, chile colorado is one of my favorite things I ate growing up. I have fond memories of coming home from school and eagerly walking to the kitchen to see what my dad had cooked for me that day. If it was chile colorado, I was a happy girl.
I didn’t need all the extra stuff like rice and beans and tortillas – all I wanted was a bowl of chile colorado, some tortilla chips and life was good.
Those were the days.
This dish is an attempt to recreate those childhood memories as best as I can. This dish will never taste as good as my Dad makes it, but I think I came pretty freakin’ close!
The most important part of this recipe is the red chile sauce. To make it, you’ll need some dried chiles that can often be found in the Mexican aisle at your local grocery store or a specialty Mexican grocer. If you can’t find any close to you, I recommend ordering from Amazon. Here are the three types of chiles you’ll need.
They’re pretty inexpensive, especially when you consider how many chiles come in a bag, and they’ll last forever! Okay, not literally forever, but they’ll last in your pantry or cupboard for up to a year.
I served myself a good helping of this chile colorado alongside some authentic Mexican rice and I felt like I was back at home. So good, so comforting and oh-so satisfying.
Here are some ideas for sides to eat with this dish.
- Cilantro Lime Cauliflower Rice
- with some corn tortillas
- Mexican rice
- Mexican refried beans
- with some flour tortillas
- Cilantro Lime Rice
Or you can be like my 13-year-old self and enjoy it an a bowl with some tortilla chips. Highly recommend.
I hope you love this recipe as much as I do! Be sure to leave a comment below and rate the recipe if you make it!
INGREDIENTS
For the red chile sauce
- 8 dried Guajillo chiles, stems removed and seeded
- 2 dried Ancho chiles, stems removed and seeded
- 1 dried Arbol chile, stem removed and seeded (or more if you like spicy food)
- 1/2 medium yellow onion, quartered
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 clove garlic
- 1/2 teaspoon cumin
For the meat
- 2 pounds beef stew meat (like chuck shoulder or roast), cut into 1/2 inch squares
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons cooking oil
- 3 cups beef broth, divided (or chicken or vegetable broth)
- 2 bay leaves
INSTRUCTIONS
For the red chile sauce
- In a medium pot, add dried Guajillo chiles, Ancho chiles, Arbol chiles, and onion to a medium pot. Cover with water until chiles and onions are completely submerged and bring to a boil over high heat. Once boiling, remove from heat, cover and let it sit for 20 minute to soften the peppers.
- Using a slotted spoon, transfer the softened chiles and onions into a large blender. Add in 1 cup of the chile-soaked water, the dried oregano, salt, garlic and cumin. Blend until smooth. Add some of the beef broth from the meat ingredients as needed if the mixture is too thick for your blender.
- Once the red chile sauce is as smooth as possible, pour it through a strainer into a bowl, pushing down on the solids that accumulate to get as much moisture out as possible. Discard the solids.
For the meat
- In a large bowl, add the beef, flour, salt and pepper. Toss together to coat.
- Heat a large pot or dutch oven, heat the oil over medium-high heat. Add in half of the meat and brown on all sides so they have a good sear, about 5 minutes. Transfer the browned beef into a bowl and repeat the process with the remaining uncooked meat.
- Once the second batch of meat has browned, return all the meat into the pot. Add in the red chile sauce, beef broth and bay leaves. Stir to combine and bring to boil. Once boiling, reduce heat to simmer, cover and cook for 45 minutes.
- Uncover, taste and add more salt as necessary. Raise to medium heat and cook for another 15 to 30 minutes, until the sauce has reduced and thickened slightly. If you prefer a thicker sauce, cook longer.
- Discard bay leaves and serve with Mexican rice and beans.
NOTES
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Dave Maynard says
Tried it and it was good. First time cooking anything just establishes the boundaries. Next time I’ll double or triple the recipe and freeze some for later use.
Keep on sharing!
Jennifer says
I made this a couple months ago and it is wonderful. Making it again today. Not terribly spicy so I will be adding a bit more heat this time.
Patricia Hobson says
Amazing! This will for sure be on our monthly menus from now on. I’m making it for the second time tonight and my 4 year old keeps asking if it’s done yet so she can taste it!
Isabel says
Thank you so much! I’m so happy that you and your daughter like it!
Patricia says
I loved this recipe 💕 I used dried Hatch Chile’s from New Mexico 🇲🇽 Making your sauce is the only way to go.Yum Yum 😋 I’m exicied about trying some of your other super delicious recipes. Looking forward to cooking pork with green chili. ( chili Verde)
Isabel says
I’m so glad you liked it, Patricia! Thanks for letting me know! Also, the chile verde is easily one of my top favorite recipes I’ve ever made, so I hope you like it!
Jacque Smith says
Outstanding!
Carla says
This sounds fantastic…but way too much salt for those of us over 55 and who would like to have more than one helping. I’m curious how this would taste using reduced sodium broth. Maybe I’ll try it and let you know!
Isabel says
Sorry about that, Carla. I think reduced sodium broth would still taste great!
Vicki says
Actually I believe the nutritional information may be incorrect. There is only 1 1/2 teaspoons salt in the entire recipe. That should be about 2400 mg sodium, divided by 6 servings which only works out to 400 mg sodium. If you make sure to use a low sodium broth I think you would be able to stay within a fairly reasonable sodium allotment.
Tim kronyak says
Awesome recipe!! I’ve already made it five times or so it’s so good. I followed the recipe just as listed and it was awesome!! Thanks!! I look forward to trying some of your others.
Isabel says
Thanks, Tim! I’m so happy you liked it!
Angel says
How spicy (hot) is this on a scale of one to ten? I love Chili Colorado, but if it’s too spicy my stomach can’t handle it.
Isabel says
I just asked my husband and he said it’s not very spicy, so I would say a three.
IFortuna says
I always add turmeric to my enchilada sauce and other spicy foods. You could add a tsp to this recipe. Turmeric’s flavor is not strong so it will mix well in this recipe. I have never had a single stomach complaint when I use turmeric. Also, cut back on the heat and garlic. We are a Mexican family and we never use garlic (Unless it is Italian) or hot chiles. Not all Mexicans like hot chiles in their food.
Jacqueline says
Made this tonight. But I browned the meat in bacon fat and used 3 cups water with a beef bullion cube.
Absolutely one of the best dinners I have ever made. Thank you so much for sharing this.
Im going to scroll through more of your recipes now!! <3
Isabel says
You’re so welcome! I’m so happy you liked the recipe!!
Carol Guajardo says
Forgot the stars on the Chili Colorado!
Carol Guajardo says
Hi, This meal was delicious! My mother-in-law came from Mexico and her recipe was very good. However, I was never able to make it as good as hers. I think she left out some secrets…Haha. Maybe she added dark chocolate, but not sure. I see that in a lot of recipes. But this one was just as delicious. I will be making it again.
Isabel says
Thank you so much, Carol! I’m so happy you liked it.
lise says
can I make this in my slow cooker and would there be any adjustments ? thank you !
Isabel says
I’ve never tried but I bet you could! I would still brown the meat on all sides in a skillet and then cook everything like normal until the meat is tender, probably 5 to 6 hours on low.
Jeff says
Love this recipe! Making today for second time, but making a double recipe.
Absolutely authentic and delicious. Thanks for posting this recipe!
Isabel says
Thanks, Jeff! It’s so great to hear that you like it!
Maritza Cortez says
I pinned this recipe for our Sunday family dinner. I’m so happy that I did! My first taste of the sauce took me right back to my childhood at my abuelita’s house. It almost made my eyes water. As the sauce continued to reduce it tasted like the base for her mole de pollo con papas. I kick myself all the time that I never wrote down any of her recipes before she passed away. But this recipe. This. This. This. Definitely going in the Sunday dinner rotation. When my husband has seconds, I know the recipe is a winner. Tonight he didn’t wait for me to offer, he got up himself 😊
Thank you for sharing this recipe!
Isabel says
Oh my gosh, I’m so so happy you and your family liked it! Chile colorado is one of those traditional family recipes that holds so many memories for me and it sounds like it’s the same for you. I’m so happy that the flavors made you think of your abuelita. That means so much. Gracias por leer y buen provecho!
Ana says
Thank you for posting, my family loves it!
Krystle says
Just made this, and holy moly it was delicious! Curious if it would freeze and reheat well… I’d hate to waste what we didn’t eat!
Isabel says
Yes, it does! My mom regularly freezes chile colorado and it’s great.
Kyle says
can you use a store bought red chile sauce?
Isabel says
You could, but I highly highly recommend making the sauce since that’s what really give it the true flavor of chile colorado.
Denise says
I made this tonite it turned out awesome everyone loved I also made cilantro lime rice to go with it perfect match, differently will make again
Isabel says
I’m so glad you liked it, Denise! 🙂
Dave says
I see a lot of recipes calling for dried chili peppers. Is that because dried pasillas and guajillos are easier to find than fresh, or is there a solid taste difference? I’ve been growing my own peppers and would prefer to use them fresh if it doesn’t make a difference. (I do dehydrate at the end of the season).
Isabel says
That is a really great question, Dave. I’ve grown up with dried chiles and have never really questioned it until now. From what I can gather, they do taste a little different. The dried chiles have more of a “slower burn” than fresh chiles do. They’re also best for infusing sauces, broths and creams. I imagine that dried chiles also have a smoother, deeper flavor than their fresh counterparts. Here’s a great article I found that may explain some things – https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-use-chiles.
Catherine says
I had the same question about using fresh peppers, but I read the article you suggest and I am glad to have learned on the topic. I will try the recipe with dried chile!
Catherine says
I had the same question about using fresh peppers, but I read the article you suggest and I am glad to have learned on the topic. So I made the recipe with dried chile, and the whole family loved it.
Isabel says
Good, I’m so glad everyone enjoyed it! 🙂
Jose says
This recipe reminds me of my Mom’s own recipe. Looks so good
Isabel says
Thanks, Jose 🙂