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.
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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 cauliflower rice
- with some corn tortillas
- Mexican rice
- Mexican refried beans
- with some flour tortillas
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!
Authentic Chile Colorado
Print Pin RateIngredients
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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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!
Sorry about that, Carla. I think reduced sodium broth would still taste great!
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.
Thanks, Tim! I’m so happy you liked it!
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.
I just asked my husband and he said it’s not very spicy, so I would say a three.
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
You’re so welcome! I’m so happy you liked the recipe!!
Forgot the stars on the Chili Colorado!
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.
Thank you so much, Carol! I’m so happy you liked it.
can I make this in my slow cooker and would there be any adjustments ? thank you !
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.
Love this recipe! Making today for second time, but making a double recipe.
Absolutely authentic and delicious. Thanks for posting this recipe!
Thanks, Jeff! It’s so great to hear that you like it!
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!
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!
Thank you for posting, my family loves it!
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!
Yes, it does! My mom regularly freezes chile colorado and it’s great.
can you use a store bought red chile sauce?
You could, but I highly highly recommend making the sauce since that’s what really give it the true flavor of chile colorado.
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
I’m so glad you liked it, Denise! 🙂
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).
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.
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!
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.
Good, I’m so glad everyone enjoyed it! 🙂
This recipe reminds me of my Mom’s own recipe. Looks so good
Thanks, Jose 🙂