Chile Colorado is a delicious, rich, and comforting dish that brings a beautiful balance of spicy, savory, and smoky flavors to your table. The vibrant red sauce made from dried chiles is the heart and soul of this dish, coating tender chunks of beef and infusing every bite with deep, satisfying flavors. It’s one of those dishes that feels like a warm hug, perfect for cozy dinners or when you want something hearty and flavorful. Trust me, once you taste it, you’ll understand why it’s such a classic in Mexican cuisine!
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Why You’ll Love Chile Colorado
Rich and Flavorful: The deep red sauce is packed with layers of flavor from dried chiles, garlic, and spices. It’s a sauce that’s so good, you’ll want to pour it over everything!
Comfort Food at Its Best: This dish has that cozy, satisfying feel that makes it perfect for a family dinner or a Sunday meal.
Perfect for Meal Prep: This dish only gets better the longer it sits. Make a big batch and enjoy it throughout the week.
Customizable: Adjust the heat to your liking by choosing the type of chiles you use. Whether you want a mild kick or something spicier, you can tweak it to suit your preferences.
Delicious with Toppings: Serve it with rice, beans, tortillas, or even some warm, crispy tortillas for the ultimate comfort meal.
Ingredients
Here’s what you’ll need to bring this dish to life:
Beef: Traditional Chile Colorado uses beef chuck or stew meat. The cut will cook slowly and become tender in the flavorful sauce.
Dried Chiles: Ancho and guajillo chiles are the classic choices, but you can also use pasilla or mulato for different flavor profiles. These chiles will give the sauce its vibrant red color and smoky flavor.
Garlic: Fresh garlic adds depth to the sauce.
Onion: A sweet, mild onion balances the heat of the chiles and enhances the overall flavor.
Tomato: Adds a bit of acidity and sweetness to the sauce.
Cumin: This warm, earthy spice gives the dish a slightly smoky flavor.
Oregano: Adds a touch of herbiness and complexity to the sauce.
Cinnamon: Just a pinch! This adds a subtle hint of warmth and complexity that really makes the sauce stand out.
Cloves: A small amount adds a delicate aromatic sweetness.
Beef Broth: To thin out the sauce and help the beef cook tender.
Olive Oil: Used for sautéing the beef and aromatics.
Salt & Pepper: Season to taste for a balanced flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to make this irresistible Chile Colorado:
Toast the Chiles: Heat a dry skillet over medium heat. Place the dried chiles in the skillet for about 1-2 minutes, turning them occasionally, until fragrant. Be careful not to burn them.
Rehydrate the Chiles: Once toasted, remove the stems and seeds from the chiles and soak them in hot water for about 20 minutes to rehydrate.
Sauté the Aromatics: While the chiles are soaking, heat a bit of olive oil in a large pot or Dutch oven. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Blend the Sauce: Once the chiles are rehydrated, place them in a blender with the sautéed onion and garlic, tomato, cumin, oregano, cinnamon, and cloves. Add a bit of the soaking liquid from the chiles to help blend everything until smooth.
Cook the Beef: In the same pot, add the beef to the hot oil and brown it on all sides. This helps lock in the flavors.
Add the Sauce: Once the beef is browned, pour the sauce over the beef, and stir to coat. Add beef broth to cover the meat, and bring it to a simmer.
Simmer and Tenderize: Cover the pot, reduce the heat, and let the beef simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
Final Seasoning: Once the beef is tender, taste the sauce and adjust the seasoning with salt and pepper as needed.
Nutrition Facts
Servings: 4
Calories per serving: 380 (varies depending on portion size)
Preparation Time
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2.5 hours
How to Serve Chile Colorado
With Rice: Serve over a bed of fluffy white rice to soak up the rich sauce. You can even add a squeeze of lime for some freshness.
With Warm Tortillas: You can’t go wrong with warm corn or flour tortillas on the side for a perfect bite. They’re great for dipping in that flavorful sauce!
With Beans: Refried or black beans make the perfect side to this dish, adding a creamy texture that complements the savory beef and sauce.
Topped with Fresh Cilantro: Garnish your dish with fresh cilantro for a pop of color and a refreshing herbiness that cuts through the richness of the sauce.
Additional Tips
Make it Ahead: This dish tastes even better the next day, so don’t hesitate to make it ahead of time. The flavors will meld together beautifully.
Freeze the Leftovers: If you have leftovers, freeze them in an airtight container for up to 3 months. Simply reheat and enjoy when you’re ready for another round of this delicious dish!
Spice it Up: If you love heat, feel free to add some dried chipotle chiles to the mix for an extra smoky kick.
Beef Alternatives: You can also make Chile Colorado with pork or chicken if you prefer.
FAQ Section
Q1: Can I use fresh chiles instead of dried?
A1: Yes, you can use fresh chiles, but dried chiles give the sauce a deeper, smokier flavor. If you use fresh, you may need to adjust the cooking method and seasonings.
Q2: Can I make this dish ahead of time?
A2: Yes, this dish actually gets better the longer it sits! Make it the day before and let it rest overnight for even more delicious flavor.
Q3: Can I freeze Chile Colorado?
A3: Yes, you can freeze it! Just store it in an airtight container and it will stay good in the freezer for up to 3 months. Thaw it overnight in the fridge and reheat gently.
Q4: Can I make this vegetarian?
A4: You can swap the beef for a meat substitute like mushrooms or tofu for a delicious vegetarian version. Just cook the same way and enjoy!
Q5: Can I use a slow cooker for this recipe?
A5: Absolutely! After browning the beef and making the sauce, transfer everything to a slow cooker and cook on low for 6-8 hours until the beef is tender.
Q6: How do I store leftovers?
A6: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Q7: Can I use other meats besides beef?
A7: Yes, you can use pork or chicken as an alternative to beef. The sauce will still be delicious!
Q8: How spicy is Chile Colorado?
A8: The heat level depends on the type of chiles you use. Ancho and guajillo are mild to medium, but if you want it spicier, you can add some chipotle or other hot peppers.
Q9: Can I use store-bought chili powder instead of dried chiles?
A9: While you can, the depth of flavor from dried chiles is what really makes this dish stand out. Store-bought chili powder won’t give the same richness.
Q10: Can I make this gluten-free?
A10: Yes, this dish is naturally gluten-free! Just make sure the beef broth you use is also gluten-free, and you’re good to go.
Conclusion
Chile Colorado is a true comfort food classic that will warm you from the inside out. With its rich, flavorful sauce and tender beef, this dish is perfect for any occasion. Whether you’re serving it for a family dinner or making it for meal prep, this recipe will be a hit every time. Enjoy the vibrant flavors and savor every bite!
Print
Chile Colorado
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Chile Colorado features tender beef slowly braised in a rich, smoky, and flavorful chili sauce. Packed with deep, earthy spices, this dish is perfect for a comforting, high-protein dinner!
Ingredients
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3 dried guajillo chiles, stems removed and seeded
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3 dried ancho chiles, stems removed and seeded
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2 dried pasilla chiles, stems removed and seeded
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1 cup just-boiled water
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2 tablespoons oil
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2 tablespoons all-purpose flour (or gluten-free alternative)
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2 pounds beef chuck (or pork shoulder), cut into bite-sized pieces
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1 onion, diced
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3 cloves garlic, chopped
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1 tablespoon ground cumin
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2 cups beef broth or chicken broth
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2 teaspoons oregano
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1 tablespoon apple cider vinegar
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Salt, to taste
Instructions
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Prepare the Chili Sauce: Place dried chiles in a bowl and cover with the just-boiled water. Let them soak for 15-20 minutes until softened. Blend the chiles with the soaking liquid in a blender until smooth.
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Brown the Meat: Heat oil in a large saucepan over medium-high heat. Toss the beef with flour, then sear in the pan until browned on all sides (about 4-6 minutes per side). Remove and set aside.
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Sauté Aromatics: In the same pan, add the onion and cook until soft (about 5 minutes). Stir in the garlic and cumin, cooking until fragrant (about 1 minute).
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Simmer: Add the beef broth, pureed chili sauce, oregano, and browned beef back to the pan. Bring to a boil, then reduce heat to low and simmer, covered but slightly ajar, for 2-3 hours, until the beef is fall-apart tender. Stir occasionally and add more liquid if needed.
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Finish: Stir in apple cider vinegar and season with salt to taste. Enjoy!
Slow Cooker Method
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Follow Step 1 (soak and blend the chilies).
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Optionally follow Steps 2-4 (brown the meat and sauté aromatics).
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Transfer everything to a slow cooker and cook on low for 6-10 hours or high for 2-4 hours.
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Stir in vinegar and adjust seasoning before serving.
Notes
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Keep an eye on the liquid—let it reduce, but don’t let it dry out. Add more broth if needed.
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For extra heat, add chiles de árbol to the sauce.
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Lightly toast the dried chilies before soaking for a richer flavor.
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Swap 1 cup of broth for beer or brewed coffee for extra depth.
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Enhance the sauce with 1 tablespoon tomato paste, cinnamon, allspice, cocoa, fish sauce, soy sauce, or Worcestershire sauce.
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Add bacon for extra smokiness!
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg