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Beef Chile Colorado

Beef Chile Colorado: Your Ultimate Comfort Food Stew Delight

Beef Chile Colorado is a hearty stew featuring tender beef in a rich chile sauce, perfect for family gatherings and comforting meals.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 3 lbs beef chuck Ideal for slow cooking.
  • 2 teaspoons kosher salt Adjust based on dietary needs.
  • 1 teaspoon freshly ground black pepper White pepper can be a milder substitute.
  • 2 tablespoons flour Can be omitted for gluten-free version.
  • 1 tablespoon neutral oil Use olive or canola oil as alternatives.
  • 1 yellow onion chopped Any onion variety can work.
  • 3 cloves garlic Substitute with 1 teaspoon garlic powder per clove.
For the Chile Sauce
  • 6 guajillo chilies stems and seeds removed Core flavor component of the stew.
  • 4 ancho chilies stems and seeds removed Adds sweetness and depth.
  • 3 chile de arbol stems and seeds removed Provides heat; omit for milder stew.
  • 2 teaspoons ground cumin Infuses an earthy note.
  • 2 teaspoons ground coriander Can replace with extra cumin.
  • 1 teaspoon dried Mexican oregano Regular oregano can be a substitute.
For Cooking
  • 2 1/2 cups beef broth Opt for vegetable broth for a lighter taste.

Equipment

  • Dutch oven
  • Skillet
  • Blender
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Toast the dried guajillo, ancho, and chile de arbol chilies in a skillet over medium heat for 2–3 minutes, until fragrant.
  2. In a saucepan, combine the toasted chilies with the chopped onion and garlic. Cover with water and simmer for about 10 minutes, until chilies are soft.
  3. Transfer the softened chilies, onion, and garlic mixture to a blender. Add 1 cup of the soaking liquid and blend until smooth.
  4. Cut the beef chuck into 2-inch cubes. Season with kosher salt and black pepper, then toss each piece in flour to coat.
  5. Heat neutral oil in a Dutch oven over medium-high heat. Brown the beef cubes on all sides for 5–7 minutes. Remove beef and let excess oil drain.
  6. Return the beef to the Dutch oven, pour the blended chile sauce over it, add bay leaves, and bring to a gentle simmer. Cover and simmer on low for 2 hours.
  7. Check for doneness; skim any floating oil before serving hot with corn tortillas and toppings.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Fresh chilies enhance flavor; browning beef in batches prevents steaming.

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