Name: Chile Colorado: A Classic Beef Stew Bursting with Flavor
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: mexican
Ingredients: 3 pounds beef chuck, cubed; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons flour; 1 tablespoon neutral oil; 1 yellow onion, chopped; 3 garlic cloves; 6 guajillo chilies, stems and seeds removed; 4 ancho chilies, stems and seeds removed; 3 chile de arbol, stems and seeds removed; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon dried Mexican oregano; 2 ½ cups beef broth; 2 fresh bay leaves; Corn tortillas, warmed; Diced white onion, chopped cilantro, sliced radishes, lime wedges for garnish

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If you’re craving a dish that’s rich, comforting, and full of deep, smoky flavors, Chile Colorado should be at the top of your list. This traditional beef stew is slow-cooked to tender perfection in a luscious chile sauce made from a blend of toasted dried chilies and aromatic spices. It’s hearty enough to satisfy any appetite but also vibrant enough to make every bite exciting. Whether served in warm corn tortillas for tacos or spooned over rice, this dish is a crowd-pleaser with layers of complex, bold flavors.

Chile Colorado: A Classic Beef Stew Bursting with Flavor

Why You’ll Love This Recipe

Chile Colorado stands out because it perfectly balances smoky, spicy, and savory notes in every bite. The slow simmering of beef chuck in the chile sauce ensures the meat becomes melt-in-your-mouth tender while soaking up all those rich flavors. The combination of guajillo, ancho, and chile de arbol chilies creates a sauce that is smoky, mildly spicy, and just a little tangy. Plus, it’s incredibly versatile—you can serve it as a stew or fold it into tacos, burritos, or even use it as a filling for enchiladas. This recipe is also surprisingly straightforward, making it accessible for home cooks wanting to explore authentic flavors without feeling overwhelmed.

Ingredients

Tip: you can find a full list of ingredients and measurements in the recipe card below.

3 pounds beef chuck, cut into 2-inch cubes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons flour
1 tablespoon neutral oil (vegetable or canola)
1 yellow onion, chopped
3 garlic cloves
6 guajillo chilies, stems and seeds removed
4 ancho chilies, stems and seeds removed
3 chile de arbol, stems and seeds removed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried Mexican oregano
2 ½ cups beef broth
2 fresh bay leaves
Corn tortillas, warmed (for serving)
Diced white onion, chopped cilantro, sliced radishes, lime wedges (for garnish)

Instructions

Start by toasting the dried chilies in a dry skillet over medium heat for 2 to 3 minutes until fragrant, but watch closely so they don’t burn. Then place the toasted chilies in a saucepan with the chopped onion and garlic cloves, cover with water, and simmer for 10 minutes until softened.

Using a slotted spoon, transfer the chilies, onion, and garlic into a blender along with 1 cup of the soaking liquid, cumin, coriander, oregano, and beef broth. Blend until smooth and season with salt and pepper to taste.

Next, prepare the beef by seasoning the cubes with salt and pepper, then toss them lightly with flour. Heat oil in a large Dutch oven over medium-high heat and brown the beef in batches, ensuring a nice sear on all sides. Remove excess oil before returning all beef to the pot.

Pour enough chile sauce over the beef to cover it, add the bay leaves, cover the pot, and simmer on low heat for about 2 hours until the meat is fork-tender. Skim off any excess oil before serving.

Serve the stew hot with warm corn tortillas, garnished with diced onion, cilantro, radishes, and a squeeze of lime for a fresh finish.

Variations

For a spicier kick, add more chile de arbol or a pinch of cayenne pepper.
Swap beef chuck for pork shoulder for a different but equally delicious twist.
Add black beans or pinto beans during the last 30 minutes of cooking to make it heartier.
Use chicken broth instead of beef broth for a lighter flavor profile.

Heating and Storage

Chile Colorado reheats beautifully and often tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the sauce thickens too much. For longer storage, freeze the stew (without garnishes) for up to 3 months. Thaw overnight in the fridge before reheating.

10 Frequently Asked Questions

What type of chilies are best for Chile Colorado?

Guajillo, ancho, and chile de arbol are the traditional dried chilies used to create a rich and balanced sauce.

Can I make this recipe in a slow cooker?

Yes! After browning the beef, transfer everything to a slow cooker and cook on low for 6-8 hours or until tender.

How spicy is Chile Colorado?

It has a mild to moderate heat level, but you can easily adjust by adding more chile de arbol or removing some seeds.

Can I use a different cut of beef?

Beef chuck is ideal for its marbling and tenderness after slow cooking, but beef brisket or short ribs work well too.

What can I serve with Chile Colorado?

Warm corn tortillas, rice, beans, or even crusty bread are perfect accompaniments.

Is this recipe gluten-free?

To make it gluten-free, substitute the flour with cornstarch or a gluten-free flour blend for dredging the beef.

Can I prepare the chile sauce ahead of time?

Absolutely! The sauce can be made a day ahead and refrigerated, which actually improves the flavor.

How do I store leftover sauce?

Keep any extra sauce in an airtight container in the fridge for up to 5 days or freeze it for longer storage.

What’s the best way to toast dried chilies?

Use a dry skillet over medium heat, stirring often, until fragrant but not burnt (about 2-3 minutes).

Can I make this dish vegetarian?

For a vegetarian version, omit the beef and use vegetable broth with mushrooms or tofu instead.