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Beef Chile Colorado

Beef Chile Colorado

Learn my secret Beef Chile Colorado recipe for tender beef in a smoky, red chile sauce. Slow-cooked comfort food with simple ingredients.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.4 kg beef chuck or shoulder cubed
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp all-purpose flour
  • 1 tbsp neutral oil (like avocado or canola)
  • 1 yellow onion chopped
  • 3 cloves garlic
  • 6 dried guajillo chiles stems and seeds removed
  • 4 dried ancho chiles stems and seeds removed
  • 3 dried árbol chiles stems and seeds removed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp dried Mexican oregano
  • 600 ml beef broth
  • q.s. corn tortillas for serving
  • q.s. diced white onion for toppings
  • q.s. fresh cilantro for toppings
  • q.s. sliced radishes for toppings
  • q.s. lime wedges for serving

Equipment

  • Good blender or food processor
  • Large Dutch oven or heavy-bottomed pot
  • Dry skillet for toasting chiles
  • Slotted spoon
  • Sharp knives for chopping

Method
 

  1. In a dry skillet over medium heat, toast the dried chiles for 2-3 minutes until soft and fragrant.
  2. Transfer the toasted chiles, chopped onion, and garlic to a pot, cover with water, and simmer for 20 minutes.
  3. Use a slotted spoon to move the softened chiles, onion, and garlic into a blender. Add about 250ml of the soaking water, cumin, coriander, oregano, and beef broth, and blend until smooth.
  4. Season the beef cubes with salt and pepper and coat in flour. Heat oil in a Dutch oven over medium-high heat and brown the beef cubes on all sides.
  5. Return all browned beef to the pot, pour in enough red sauce to cover the meat, add a bay leaf if desired, and simmer on low for about 2 hours.
  6. After simmering, skim excess oil and serve the Beef Chile Colorado in bowls with warm tortillas and toppings.

Nutrition

Calories: 400kcalCarbohydrates: 30gProtein: 38gFat: 15gSaturated Fat: 6gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

If you prefer less heat, reduce or omit the árbol chiles.
The beef is done when a piece easily splits with a fork.
Let guests adjust their spice level with fresh lime wedges.
Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently over low heat, adding liquid if necessary.
Tried this recipe?Let us know how it was!