Chile Colorado
This isn’t your everyday chili. This is a true taste of Northern Mexico—a rich, soulful stew with incredibly tender chunks of beef swimming in a smoky, deep red sauce made from real dried chiles. It’s the ultimate comfort food, and while it takes a little time, the unforgettable flavor is worth every single minute.
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 6 people 1x
- Category: Main Course, Stew
- Cuisine: Mexican
Ingredients
Scale
For the Chiles:
- 8 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 1–3 chiles de árbol, stems removed (use more for spicier chili)
For the Beef:
- 3 lbs beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp vegetable oil, divided
For the Sauce & Stew:
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 cups reduced-sodium beef broth
- 1 tbsp ground cumin
- 1 tsp dried Mexican oregano
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tbsp unsweetened cocoa powder
- 1 tsp sugar
- 1/4 tsp ground cinnamon
- 2 bay leaves
Instructions
- Toast the Chiles: Heat a dry Dutch oven over medium-high heat. Add the dried chiles and toast for 30-60 seconds, turning often, until they smell nutty and fragrant. Be careful not to burn them, or the sauce will be bitter! Pour in enough water to cover, bring to a simmer for 5 minutes, then turn off the heat and let them soak.
- Sear the Beef: While chiles soak, pat the beef cubes completely dry. In a large bowl, toss the beef with the flour, salt, and pepper. Heat 2 tbsp of oil in the (now empty) pot over medium-high heat. Sear the beef in two batches until deeply browned on all sides. Don’t crowd the pan! Set the browned beef aside on a plate.
- Create the Chile Sauce: Transfer the soaked chiles to a blender along with 1 cup of their soaking liquid and the can of fire-roasted tomatoes. Blend until completely smooth. For an extra-silky sauce, pour it through a fine-mesh strainer.
- Build the Stew: Add the remaining 1 tbsp of oil to the pot. Cook the onion for 5 minutes, scraping up any browned bits. Add the garlic and cumin and cook for 30 seconds more. Return the beef (and any juices) to the pot.
- Simmer to Perfection: Pour in the chile sauce, beef broth, and all remaining spices (oregano, coriander, paprika, cocoa, sugar, cinnamon) and the bay leaves. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Thicken the Sauce: Remove the lid, increase the heat to medium, and simmer for another 15 minutes to allow the sauce to reduce and thicken. The chili is done when the beef is fall-apart tender. Remove bay leaves and season with more salt if needed before serving.
Notes
- Serving Suggestions: This chili is amazing over rice or served with warm corn tortillas for dipping. Top with crumbled cotija cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime.
- Tips & Tricks: Patting the beef dry is the key to getting a beautiful brown crust. If you don’t have a high-powered blender, straining the sauce is a quick step that makes a huge difference in texture.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days—the flavor is even better the next day! Reheat gently on the stovetop. This chili also freezes beautifully for up to 3 months.
Find it online: https://sabormexicana.com/chile-colorado/