Stew Days Are the Best Days
There’s just something about having a pot of stew bubbling away that makes the whole day feel a little cozier. This Chile Colorado isn’t quite your classic Texas chili, and it’s not your usual beef stew either – it’s kind of the best of both. Rich, bold, and full of depth.
The real magic is in the sauce. It gets its deep red color (and its name – colorado means red in Spanish!) from a mix of dried chiles, and the flavor is smoky, earthy, and just the right amount of spicy. After a couple of hours of slow simmering, the beef gets melt-in-your-mouth tender, soaking up all that goodness.
I love that it’s hearty and filling! A bowl of this will definitely keep you satisfied. Plus, it’s budget-friendly since you can use a cheaper cut of beef. The longer cook time breaks everything down until it’s melt-in-your-mouth good.
And here’s the bonus: it’s perfect for making ahead. It’ll keep in the fridge for a few days, and it freezes beautifully. I like to make a big batch and tuck some away for easy dinners throughout the month.
Serve it with some tortillas and a side of Cilantro Lime Rice, and you’re set. Simple, comforting, and full of flavor.
Ingredients Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Guajillo Chiles. Mild with sweet, smoky notes. Forms the flavorful base of the stew.
- Chiles de Arbol. Hotter and nuttier. Adds real heat, so use to taste.
- New Mexico chiles. Another mild chile that smells a bit like onions and gives the stew a subtly sweet and smoky flavor.
- Chicken broth. Homemade or store-bought is fine. If you’re using store bought go for a low sodium variety so you can control the salt level to your tastes. Beef broth will also work here.
- Whole tomatoes. I use Roma tomatoes. They are meaty and low in water, ideal for the sauce base.
- Beef stew meat. Choose beef chuck or other well-marbled cuts for tender, flavorful results.
- All-purpose flour. A light dusting of flour on the beef will encourage a brown outer crust to form when searing. This crust will give the beef tons of flavor!
- Garlic cloves. No need to chop or mince the garlic, they’ll get thrown into a blender to make the base for the sauce.
- Whole oregano. Oregano has hints of pepper and mint and goes well with beef.
- Ground cumin. Cumin adds a warm earthy flavor to the stew and goes great with the smokiness of the chiles.
- Cornstarch. Combined with a small amount of the sauce, this is used to make a slurry which will help to thicken the stew.
Optional garnish
- Cilantro. Love or hate it, cilantro is a popular garnish in Mexican cuisine. If you don’t like the taste, you can leave it out.
- Limes. Fresh lime juice brightens up the heavier flavors of the beef stew.
How to make Chile colorado
For the full recipe, scroll down to the recipe card.
- Soak Chiles: Boil broth, add chiles, and let soak off heat for 20 minutes.
- Roast Tomatoes: Char in a dry skillet, peel off skins, and remove cores.
- Blend Sauce: Remove chile stems/seeds, then blend with tomatoes and some broth.
Tip!
For a smoother finish, strain the marinade through a fine-mesh strainer, if desired.
- Brown Beef: Season, coat with flour, and sear in batches. Set aside.
- Build Stew: Sauté onion, garlic, spices. Add beef, chile sauce, and broth.
- Thicken: Mix cornstarch with the stew liquid to make a slurry. Stir into the pot.
- Simmer: Cover and simmer for 2 hours, stirring now and then. Done when the beef is tender.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chile Colorado
Equipment
- Blender or food processor
- Large pot
- wooden spoon
- Fine mesh sieve (optional)
- Ladle
- Mixing Bowls
Ingredients
- 5 large dried Guajillo Chiles
- 2 dried Chiles de árbol
- 3 dried New Mexico chiles
- 3 ½ cups (830 ml) chicken broth divided
- 2 small tomatoes I use Roma tomatoes
- 2 pounds (900 g) beef stew meat See note 1
- Salt and ground black pepper to taste
- ¼ cup (30 g) all purpose flour
- 3 tablespoons (45 ml) canola or vegetable oil divided
- 1 cup (150 g) chopped white onion
- 8 cloves garlic peeled and left whole
- 1 teaspoon whole oregano
- 2 teaspoon ground cumin
- ¼ cup (30 g) cornstarch (cornflour in the UK)
Optional garnish
- Cilantro chopped
- Limes quartered
Instructions
- In a small saucepan, bring 2 cups of chicken broth to a boil. Remove from heat and add the guajillo chiles, chiles de árbol, and New Mexico chiles. Cover and soak for 20 minutes.
- Remove the chiles from the broth and reserve the broth. Trim the stems and remove the seeds by squeezing the chiles over a sink or bowl.
- While the chiles soak, place the tomatoes in a dry skillet over medium-high heat and roast until slightly charred on all sides. Peel off as much of the skin as possible and remove the cores.
- Add the roasted tomatoes, soaked chiles, and ½ cup of reserved broth to a food processor or blender. Blend on high for 1 minute until smooth. Strain through a fine mesh sieve if desired. Set the chile sauce aside.
- Season the beef with salt and ground black pepper. Sprinkle with flour and stir until evenly coated.
- Heat 2 tablespoons of oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides, placing the seared beef on a paper towel-lined plate.
- Add the remaining tablespoon of oil to the pot. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic and cook for 1 minute until fragrant. Stir in the oregano and cumin and heat for 30 seconds.
- Return the beef to the pot. Add the chile sauce, the reserved soaking broth, and the remaining 1 ½ cups of chicken broth. Stir and bring to a boil, then reduce heat to a simmer.
- Ladle out ½ cup of the stew liquid into a small bowl and mix with the cornstarch. Return the mixture to the pot and stir well.
- Cover the pot and simmer for 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Serve with rice and tortillas, garnished with cilantro and lime wedges.
Notes:
- Beef chuck, stewing beef, or short ribs are ideal choices. Cuts with good fat marbling become tender and flavorful with slow cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Tips for recipe success
- Brown the meat in batches to avoid overcrowding the pan. If you overcrowd the meat, it will steam instead of sear.
- Wear plastic gloves when handling chiles, and be careful not to touch your face until you’ve had a chance to wash your hands thoroughly. Depending on the strength of the chile, the oils can tingle or burn when they come into contact with your skin or your eyes!
- Spice level. Although this recipe isn’t meant to be all that spicy, you could leave a few of the chile seeds in it if you wanted to make it a bit spicier.
- Use caution when blending! When blending the tomatoes, peppers, and broth, they all could still be hot. Start on the lowest setting, then work your way up to avoid hot splatter.
Variations
This stew is perfect as is when it’s made the traditional way, but if you’d like to jazz it up a bit, you can try adding some of these suggestions:
- Potatoes – Add in some chopped raw peeled yellow or red potatoes in the last 30 minutes of cooking.
- Frozen peas and carrots – Add these in the last 15 minutes of cooking.
- Pork shoulder or pork butt – These are good alternatives to beef.
- Long grain white rice – Throw some in for the last 10 – 12 minutes of cooking. You may need to add a bit more broth.
- Beans. Black beans or pinto beans would work.
How to Serve Chile Colorado
If you want to go the traditional route like we usually do serving it with rice is the way to go. As mentioned earlier cilantro lime rice is nice, but then again so is plain white rice.
Use it as the filling in Mexican beef tacos for a change or in these breakfast burritos and fill them with shredded beef and eggs!
Shred leftover chile colorado and top off some poutine or homemade pizza dough.
Have a side of flour tortillas, homemade flatbread, or tortilla chips for dipping and a simple tossed salad, and call it a day!
Storing Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. This stew also freezes beautifully. It will keep in an airtight container in the freezer for up to 3 months.
Recipe FAQs
Yes! You can make the sauce 3–4 days in advance and keep it in an airtight container in the refrigerator.
The stew will thicken up as it sits in the fridge, so when you’re serving it, you can add a splash of chicken stock or water before reheating to help loosen it up again.
Chile Colorado is a deep red color from dried chili peppers. Chile Verde has a green sauce that comes from green chili peppers and green tomatillos.
Traditionally, it is not meant to be overly spicy. You, however, can customize the spice level to your preferences!
If you love heat and want to kick it up a notch, add more Chili Arbol. 3 of these chilis will be quite spicy. If you don’t want any spice, omit the chile arbol altogether.
When you’re in the mood for a bowl of comfort, give this Mexican Chile Colorado recipe a try! You’ll love it!
wilhelmina says
Special is an understatement, this is freakin’ fabulous!!! I can’t wait to make it again!
Eden says
This is incredibly flavorful and so delicious! We all loved it and can’t wait to make it again. A perfect, hardy meal!!
Agnes says
This was the best chile colorado that I ever made!