Description
Beef Chile Colorado delivers a rich, spicy Mexican comfort meal that’ll warm your heart faster than a desert sunset. Slow-simmered tender beef bathes in a deeply flavored red chile sauce that connects family and tradition on your dinner plate.
Ingredients
Scale
Main Proteins:
- 2 pounds Beef Chuck
Spices and Seasonings:
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 tablespoon Mexican Oregano
Supporting Ingredients:
- ¼ cup Flour
- 2 tablespoons Neutral Oil
- 1 medium Yellow Onion
- 4 cloves Garlic
- 3 each Guajillo Chilies
- 2 each Ancho Chilies
- 2 each Chiles de Arbol
- 4 cups Beef Broth
- 2 each Bay Leaves
Serving Toppings:
- ½ cup Diced Onions
- ¼ cup Fresh Cilantro
- ½ cup Sliced Radishes
- 2 each Lime Wedges
Instructions
- Carefully toast guajillo, ancho, and chiles de arbol in a dry skillet over medium heat for 2-3 minutes until their aroma releases.
- Transfer toasted chilies, 1 diced onion, and 4 garlic cloves into a saucepan. Cover with water and simmer for 10 minutes until chilies soften completely.
- Pour softened chilies, onion, garlic, 1 cup soaking liquid, 1 teaspoon cumin, 1 teaspoon coriander, 1 tablespoon oregano, and 4 cups beef broth into a blender. Pulse until sauce becomes silky smooth.
- Slice 2 pounds beef chuck into 2-inch cubes. Sprinkle 1 tablespoon kosher salt and 1 teaspoon black pepper across the meat. Dust cubes with ¼ cup flour.
- Heat 2 tablespoons neutral oil in a Dutch oven. Sear beef chunks in batches at medium-high heat for 4-5 minutes per side until a deep golden crust forms.
- Return all seared beef to the pot. Pour blended chili sauce over meat. Add 2 bay leaves and stir thoroughly.
- Reduce heat to low, cover pot, and simmer for 2 hours at 300°F until beef becomes incredibly tender and sauce thickens.
- Skim excess surface oil from stew. Serve hot alongside warm tortillas and optional toppings like diced onions, fresh cilantro, radish slices, and lime wedges.
Notes
- Choose whole, fresh dried chiles for the deepest, most complex flavor profile.
- When toasting chiles, watch carefully to prevent burning, which creates bitter notes.
- Searing the beef in small batches ensures a perfect golden-brown crust and prevents steaming.
- Allow the stew to rest for 15-20 minutes after cooking to let flavors fully develop and meat become more tender.
- Prep Time: 15 minutes
- Cook Time: 2 hours 25 minutes
- Category: Beef
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg