Rich, deep red, and deeply savory, this Chile Colorado brings tender chunks of beef simmered slowly in a smooth, homemade red chile sauce. I love how the natural richness of the beef melds with earthy dried chiles to create a comforting, flavor-packed stew perfect for rice, tortillas, or simply a warm bowl by itself.
Why You’ll Love This Recipe
I appreciate how simple ingredients transform into a boldly flavored dish without much effort. I enjoy that the stew develops deeper flavor the longer it simmers, and I like how versatile it is whether I serve it with rice, potatoes, or tuck it into tacos. This is a recipe I return to often because it feels both rustic and special.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 lbs beef stew meat (chuck roast works best), cut into cubes
1 tbsp oil
1 tsp salt
6 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
3 cups beef broth
1 small onion, chopped
4 cloves garlic
1 tsp cumin
1 tsp oregano
1 tsp black pepper
Directions
I start by heating the oil in a large pot over medium-high heat, then add the beef cubes and brown them on all sides. I sprinkle the salt over the meat as it cooks.
While the beef browns, I place the dried guajillo and ancho chiles in a saucepan, cover them with hot water, and simmer them for about 10 minutes until they soften.
I transfer the softened chiles to a blender along with the onion, garlic, cumin, oregano, pepper, and 1 cup of beef broth, then blend until completely smooth.
I pour the chile sauce into the pot with the browned beef, add the remaining broth, and stir well.
I bring everything to a gentle simmer, cover the pot, and let it cook for about 1½ to 2 hours, stirring occasionally, until the beef becomes tender and the sauce thickens to my liking.
I taste and adjust seasoning before serving.
Servings And Timing
This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 1½ to 2 hours
Total time: about 2 hours 15 minutes
Variations
I sometimes add diced potatoes during the last 30 minutes of cooking for a heartier stew.
I like adding a tablespoon of tomato paste for a slightly sweeter, richer chile sauce.
I occasionally mix different dried chiles such as pasilla for a deeper, smokier note.
I turn this into a quicker meal by using pork shoulder instead of beef, which becomes tender faster.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat portions on the stovetop over low heat, adding a splash of broth if the sauce thickens too much. For longer storage, I freeze Chile Colorado for up to 3 months and thaw it overnight in the fridge before reheating.
FAQs
How spicy is Chile Colorado?
I find it moderately spicy depending on the chiles I use. Guajillo and ancho chiles are typically mild to medium, so the dish won’t be overwhelmingly hot.
Can I make this in a slow cooker?
Yes. I like browning the meat and blending the sauce first, then cooking everything on low for 6 to 7 hours.
Can I substitute fresh chiles for dried ones?
I prefer dried chiles for authentic flavor and color, but fresh chiles can work in a pinch if roasted first.
What can I serve with Chile Colorado?
I usually pair it with Mexican rice, warm tortillas, refried beans, or even mashed potatoes.
Can I make the sauce ahead of time?
Absolutely. I often blend the chile sauce a day in advance and refrigerate it until ready to cook.
Conclusion
Chile Colorado is one of those dishes I love returning to because its deep red color and bold flavors always feel comforting. With simple steps and a slow simmer, I create a richly layered stew that tastes even better the next day. Whether I spoon it over rice or wrap it into warm tortillas, it always satisfies.
Chile Colorado is a rich, deeply savory Mexican stew featuring tender beef simmered in a homemade red chile sauce made from dried guajillo and ancho chiles. It’s bold, comforting, and perfect for serving with rice or warm tortillas.
