This Beef Chile Colorado is a hearty dish full of rich flavors. It features tender beef simmered in a spicy, red chili sauce that hugs every piece just right.
I love serving it with warm tortillas, so you can scoop up every last bit. It’s like a flavor hug! Perfect for cozy nights in! 😋
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it’s flavor-packed and tender when slow-cooked. If you want a leaner option, try brisket or sirloin. Just keep in mind that they may not be as succulent.
Dried Chiles: Guajillo and ancho chiles give this dish its signature taste. If you can’t find them, pasilla or dried chipotle can work. They’ll alter the flavor slightly, but your dish will still be delicious!
Beef Broth: Homemade broth adds depth, but store-bought works fine too! For a lighter option, chicken broth or vegetable broth can be used, but it may change the flavor profile.
Cilantro: Fresh cilantro adds brightness, but if it’s not your favorite, parsley is a good substitute. Or you can skip it altogether!
What’s the Best Way to Prepare Dried Chiles?
Preparing dried chiles is essential for the rich flavor of your Beef Chile Colorado. Here’s how to handle them:
- Toast the chiles gently in a dry skillet. This enhances their flavor by bringing out the oils.
- Soak the toasted chiles in hot water for about 20 minutes or until soft. This helps them blend smoothly into a sauce.
- Don’t skip straining the sauce! It ensures a silky texture without unwanted bits.
With these steps, you’ll create a delicious base for your beef, enhancing the overall dish!
Beef Chile Colorado
Ingredients You’ll Need:
For The Stew:
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 3 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 1 cup beef broth (plus more as needed)
- 1 onion, quartered
- 4 cloves garlic
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper
- 1 tbsp apple cider vinegar or white vinegar
- 2 tbsp vegetable oil or lard
- Salt to taste
For Garnish and Serving:
- Fresh cilantro, chopped
- Lime wedges (optional, for serving)
- Cooked Mexican rice (to serve)
How Much Time Will You Need?
This delicious Beef Chile Colorado will take around 30 minutes to prepare and 2 to 2.5 hours to cook. So, in total, you’re looking at about 3 hours including prep and cooking time. It’s worth the wait for that amazing flavor!
Step-by-Step Instructions:
1. Prepare the Dried Chiles:
Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat for about 1-2 minutes per side. You want them fragrant but not burnt. Then, transfer them to a bowl and cover with hot water. Let them soak for about 20 minutes until they soften.
2. Brown the Beef:
While your chiles are soaking, heat 1 tablespoon of oil in a large pot over medium-high heat. Add the beef chunks in batches—don’t overcrowd the pot. Brown each piece on all sides, which should take about 5 minutes per batch. Once browned, remove the beef and set it aside.
3. Make the Chili Sauce:
Drain your softened chiles and place them in a blender. Add the soaked chiles, quartered onion, garlic cloves, oregano, cumin, cinnamon, black pepper, vinegar, and 1 cup of beef broth. Blend everything until it’s nice and smooth. Then, strain the sauce through a fine sieve to catch any bits of skin and seeds.
4. Cook the Chili Sauce:
In the same pot you used for browning the beef, heat the remaining oil over medium heat. Pour in your strained chili sauce and let it cook, stirring occasionally, for about 10 minutes. This helps to develop the flavors and thicken the sauce a bit.
5. Combine and Simmer:
Now, return the browned beef to the pot. Stir well to coat the beef with the chili sauce. Add more beef broth (if needed) to ensure the beef is covered halfway. Bring everything to a simmer, cover the pot, reduce the heat to low, and cook gently for 2 to 2.5 hours, or until the beef is very tender.
6. Season and Serve:
Once done, taste your dish and season with salt as needed. Serve your Beef Chile Colorado hot, garnished with fresh cilantro and lime wedges, alongside some delicious Mexican rice. Enjoy every bite of this hearty stew!
Happy cooking!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is recommended for its flavor and tenderness, you can also use brisket or sirloin. Just note that cooking time may vary depending on the cut; leaner cuts may require less time to cook until tender.
How Can I Adjust the Spice Level?
If you prefer a milder dish, you can reduce the number of dried chiles or remove the seeds and stems thoroughly before soaking. For extra heat, add a couple of dried chipotle chiles or a pinch of cayenne pepper to the sauce.
Can I Make This Recipe in a Slow Cooker?
Yes! After preparing the chili sauce and browning the beef, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender. This method allows the flavors to deepen beautifully!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat or in the microwave, adding a splash of broth or water if it seems too thick. It also freezes well for up to 3 months!
