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Beef Chile Colorado

Hearty Beef Chile Colorado: A Comforting One-Pot Delight

Beef Chile Colorado is a savory and comforting stew made with tender beef chuck and a rich, spicy red chile sauce.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Chuck cut into 2-inch cubes
  • 1 teaspoon Kosher Salt for seasoning
  • 1 teaspoon Freshly Ground Black Pepper or pre-ground pepper
  • 1/4 cup Flour or cornstarch for a gluten-free option
  • 2 tablespoons Neutral Oil or olive oil
  • 1 large Yellow Onion chopped
  • 4 cloves Garlic Cloves minced
  • 3 pieces Guajillo Chilies toasted
  • 2 pieces Ancho Chilies toasted
  • 2 pieces Chilies de Arbol toasted
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Dried Mexican Oregano
  • 4 cups Beef Broth or vegetable broth
  • 2 pieces Fresh Bay Leaves
For Serving
  • 6 pieces Corn Tortillas or flour tortillas
  • 1 cup White Onion diced
  • 1/2 cup Cilantro chopped
  • 1/2 cup Radishes sliced
  • 2 pieces Lime Wedges

Equipment

  • Dutch oven
  • Blender
  • Skillet

Method
 

Instructions
  1. Toast the guajillo, ancho, and chilies de arbol in a dry skillet over medium heat for 2–3 minutes until fragrant. Allow to cool slightly.
  2. Transfer the toasted chilies to a saucepan, add chopped onion and garlic cloves. Cover with water and bring to a simmer over medium heat. Cook for about 10 minutes until the chilies are soft.
  3. In a blender, combine the softened chilies, onion, garlic, and one cup of the soaking liquid. Blend until smooth, then add ground cumin, ground coriander, and beef broth. Blend again until well combined.
  4. Cut the beef chuck into 2-inch cubes, season with kosher salt and black pepper. Toss in flour until evenly coated.
  5. Heat neutral oil in a large Dutch oven over medium-high heat. Brown the beef in batches for about 4–5 minutes on all sides. Remove beef and drain excess oil.
  6. Return the beef to the pot and pour the blended sauce over it. Add fresh bay leaves and stir. Cover, reduce heat to low, and let it simmer for 2 hours.
  7. Skim off excess oil before serving. Serve hot with warm corn tortillas and top with diced onion, cilantro, radish slices, and lime wedges.

Notes

Flavor improves with time, making leftovers even more delicious.