If you’re longing for a bowl of deep, soulful comfort that’s equal parts rich and vibrant, Chile Colorado will quickly become a favorite in your kitchen. This traditional Mexican stew draws you in with meltingly tender beef and a luminous brick-red sauce, built from a clever blend of dried chiles and heartfelt spices. Each bite is a taste of home, with flavors that feel both classic and special occasion-worthy. Chile Colorado is one of those dishes that somehow tastes even better the next day, making it perfect for meal prep or easy family feasts. Trust me: this is one bold, beautiful stew you’ll make on repeat.
Ingredients You’ll Need
Though the ingredient list for Chile Colorado is surprisingly short, every element has an important role to play. When you bring together these chiles, beef, and pantry staples, magic starts to happen as flavor, color, and texture combine in the pot.
- Beef chuck roast (2 pounds, cut into 1-inch cubes): This cut becomes incredibly tender after a slow simmer, absorbing all the fiery, savory flavors of the sauce.
- Dried guajillo chiles (4, stemmed and seeded): These chiles lend beautiful color and mild, fruity warmth to the stew. Don’t skip them—they’re essential for authentic flavor.
- Dried ancho chiles (3, stemmed and seeded): Anchos bring smoky depth and a bit of sweetness, perfectly balancing the other chiles.
- Beef broth (2 cups): The broth creates a velvety base for the sauce, amplifying the savory backbone of the dish.
- Vegetable oil (1 tablespoon): Just enough to brown the beef and start the flavor party in your pot.
- Small onion (1, chopped): Onion melts into the sauce, giving body, sweetness, and that unmistakable home-cooked vibe.
- Garlic (4 cloves, minced): Garlic builds boldness right from the beginning and perfumes the stew through every stage.
- Ground cumin (1 teaspoon): Cumin’s earthy, slightly citrusy flavor is a staple in Mexican stews and ties the sauce together.
- Dried oregano (1/2 teaspoon): Adds an aromatic, herbal lift—use Mexican oregano if you have it for authenticity.
- Ground cinnamon (1/4 teaspoon): Just a pinch brings warmth and subtle sweetness; don’t worry, it’s not overpowering.
- Tomato paste (1 tablespoon): Tomato paste adds umami and helps the red sauce reach its signature richness.
- Salt and pepper (to taste): Essential for bringing all those flavors together, every step of the way.
How to Make Chile Colorado
Step 1: Prepare the Chiles
Start by placing your dried guajillo and ancho chiles in a medium bowl, then cover them fully with hot water. Give them a 20 to 25 minute soak—you want the chiles to be really soft and pliable. Once they’ve soaked, drain well and transfer the chiles to a blender with 1 cup of beef broth. Blend until your sauce is completely smooth, with a rich, deep red color. Set it aside, and let the anticipation build!
Step 2: Brown the Beef
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Generously season the beef cubes with salt and pepper. Working in batches to avoid crowding, brown the chunks on all sides. This searing step locks in moisture and delivers incredible flavor to your Chile Colorado, so don’t rush it. Once browned, remove the beef and keep it nearby.
Step 3: Build the Flavor Base
In the same pot (don’t even think of wiping out those flavorful bits!), add the chopped onion. Cook and stir for about 4 to 5 minutes, until the onions turn soft and translucent. Then, stir in the minced garlic, cumin, oregano, ground cinnamon, and tomato paste. Let them sizzle for just a minute until wonderfully fragrant. This is where your kitchen starts to smell incredible!
Step 4: Make the Sauce
Pour in your luscious, freshly blended chile sauce and the remaining 1 cup of beef broth. Stir well to release any tasty bits stuck to the bottom. The sauce should look thick, smooth, and beautifully red-orange at this stage.
Step 5: Simmer to Perfection
Return the browned beef (and any juices) to the pot, gently nestling the cubes into the sauce. Bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1½ to 2 hours, stirring occasionally. The sauce will thicken and the beef will become fork-tender, soaking up all that Chile Colorado flavor. If the sauce gets too thick, add a splash of broth or water until it’s just right.
Step 6: Taste and Adjust
Once the beef is meltingly tender, taste the sauce and adjust your seasoning with extra salt or pepper if needed. Now your Chile Colorado is ready to serve—get ready for rave reviews!
How to Serve Chile Colorado
Garnishes
The right finishing touches on your Chile Colorado can send it over the top. Sprinkle chopped fresh cilantro for brightness, add thinly sliced radishes for crunch, or a squeeze of lime to bring a fresh pop of acidity. If you like it spicy, scatter a few chopped jalapeños over the top. Crumbled queso fresco or a swirl of crema Mexicana is always welcome, too.
Side Dishes
You’ll want soft, warm tortillas on hand to scoop up every bit of Chile Colorado sauce. Fluffy Mexican rice and creamy refried or pinto beans make perfect partners, soaking up all the goodness. Even a simple side salad of crisp lettuce, tomato, and avocado is lovely for balance.
Creative Ways to Present
Leftover Chile Colorado is magical in tacos, burritos, or quesadillas. Spoon it over oven-baked sweet potatoes, or tuck it into a cheesy, melty torta sandwich. For a weekend brunch, try it with fried eggs for a Mexican-style “shakshuka.” Let your imagination (and appetite) lead the way!
Make Ahead and Storage
Storing Leftovers
Chile Colorado just keeps getting better as it sits. Store cooled leftovers in an airtight container in the fridge for up to 4 days. The sauce will deepen and the flavors will mingle even more, making lunch the next day extra special.
Freezing
This stew is made for the freezer! Portion Chile Colorado into zip-top bags or freezer-friendly containers, squeeze out excess air, and freeze for up to 3 months. It’s a lifesaver for busy nights when only homemade comfort will do.
Reheating
Warm leftovers on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened in the fridge. It reheats beautifully and tastes just as great—if not better—the second (or third) time around!
FAQs
What does Chile Colorado mean?
“Chile Colorado” literally translates to “red chile” in Spanish. It refers both to the dazzling red chile sauce that colors the dish and the classic Mexican stew, where beef simmers slowly until it’s gorgeously tender.
Can I make Chile Colorado with pork or chicken?
Absolutely! While beef is the traditional choice, pork shoulder yields delicious results. For chicken, use boneless, skinless thighs and reduce the simmering time to prevent overcooking.
Is this dish very spicy?
Chile Colorado is rich and flavorful with only gentle warmth from the guajillo and ancho chiles. If you crave more heat, add a dried arbol chile when blending the sauce. If you’re spice-sensitive, feel free to use fewer chiles or remove all seeds.
Can I use store-bought chile powder as a shortcut?
While nothing rivals the flavor of real dried chiles, you can substitute 3–4 tablespoons of high-quality chili powder in a pinch. The flavor will be a bit different but still tasty—just watch the salt content, as some powders are heavily seasoned.
What’s the difference between Chile Colorado and Chili con Carne?
Chile Colorado is all about the chile-based sauce and classic Mexican flavors—no beans, and no tomato-heavy base. Chili con Carne is usually Texan in style, often including beans, tomatoes, and a spicier profile.
Final Thoughts
Once you’ve gathered your ingredients, making Chile Colorado is mostly a matter of patience—and it’s so worth the wait. The rich color, deep flavors, and tender beef make every bite a celebration of Mexican comfort food. Give this classic a try and watch it become a beloved staple in your kitchen, too.
Print
Chile Colorado Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Chile Colorado is a classic Mexican beef stew simmered in a rich, flavorful red chile sauce. This hearty and comforting dish is perfect for a cozy dinner with warm tortillas, rice, or beans.
Ingredients
Beef:
- 2 pounds beef chuck roast, cut into 1-inch cubes
Chile Sauce:
- 4 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 cups beef broth
Other Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- 1 tablespoon tomato paste
- Salt and pepper to taste
Instructions
- Prepare Chiles: Soak dried chiles in hot water for 20–25 minutes, then blend with 1 cup of beef broth.
- Sear Beef: Brown seasoned beef cubes in a pot, then set aside.
- Cook Aromatics: Saute onion, garlic, spices, and tomato paste in the pot.
- Add Sauce: Pour in blended chile sauce and beef broth.
- Simmer: Return beef to pot, simmer covered for 1½ to 2 hours until tender.
- Adjust Seasoning: Taste and adjust before serving.
Notes
- Serve with warm tortillas, rice, or beans.
- For a spicier version, add a dried arbol chile to the sauce.
- Chile Colorado freezes well and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 2g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 110mg
