Chile Colorado
Tender chunks of beef slowly simmered in a vibrant, earthy red chile sauce made from dried Mexican peppers. This classic Mexican-American stew is deeply savory with mild heat, perfect for mopping up with warm tortillas or rice.
For 4 servings
- prep · ~15 min
Toast and soak the dried chiles.
1.Tear guajillo, ancho, and arbol chiles into flat pieces, removing stems and seeds.2.Toast chile pieces in a dry skillet over medium heat for 15-20 seconds per side until fragrant but not burnt.3.Transfer toasted chiles to a bowl, cover with 2 cups hot water, and soak for 15 minutes until softened.TIPDon't over-toast the chiles — they turn bitter if burnt. - fry · ~15 min
Brown the beef in batches.
1.Heat 2 tbsp oil in a dutch oven over medium-high heat until shimmering.2.Season beef cubes with salt and pepper.3.Sear beef in 2-3 batches until well-browned on all sides, about 3-4 minutes per batch.4.Transfer browned beef to a plate and set aside.TIPDon't crowd the pot — beef should sizzle, not steam. - mix · ~5 min
Blend the chile sauce.
1.Drain the soaked chiles and transfer to a blender.2.Add quartered onion, smashed garlic, ground cumin, and oregano to the blender.3.Add 1 cup fresh water and blend until completely smooth, about 2 minutes.4.Strain the chile puree through a fine mesh strainer into a bowl, pressing with a spoon to extract all liquid.TIPStraining removes tough chile skins for a velvety sauce texture. - simmer · ~120 min
Simmer the chile sauce and beef.
1.Pour the strained chile puree into the same dutch oven over medium heat.2.Bring to a gentle simmer and whisk in 2 tbsp all-purpose flour until dissolved.3.Cook the sauce for 5 minutes, stirring frequently, until slightly thickened.4.Return the browned beef and any accumulated juices to the pot and stir to coat.5.Reduce heat to low, cover, and simmer gently for 2 hours, stirring every 30 minutes.TIPLow and slow is the secret — the meat should be fork-tender, not chewy. - simmer · ~10 min
Finish the stew.
1.After 2 hours, uncover and taste the sauce, adjusting salt as needed.2.If sauce is too thick, add a splash of water to reach desired consistency.3.Simmer uncovered for the final 10 minutes to let flavors concentrate.TIPThe final uncover step intensifies the rich red chile flavor. - serve
Garnish with chopped cilantro and serve hot.
Ladle into bowls and sprinkle generously with fresh cilantro. Serve with warm flour tortillas, Mexican rice, and refried beans.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast chiles just until fragrant to avoid bitterness.
- 2Sear beef in batches to get deep browning without steaming.
- 3Straining the chile puree ensures a silky-smooth sauce.
- 4Simmer on low for the full 2 hours so the chuck becomes fork-tender.
- 5Add flour whisked into the hot puree to thicken without lumps.
- 6Taste and adjust salt after the long simmer—chiles absorb salt over time.
- 7Cool and refrigerate overnight; the flavor deepens beautifully.
Adapt it for your goals.
Pressure-cooker version
After blending the sauce, combine with seared beef in a pressure cooker and cook on high for 35 minutes, then natural release. Cuts total time to under an hour while still delivering tender meat and rich flavor.
vegetarian optionVegetarian option
Substitute beef with cubed portobello mushrooms or jackfruit, and use vegetable broth instead of beef juices. The chile sauce is so robust it carries the dish perfectly for a plant-based meal.
extra spicyExtra-spicy
Add 2 more dried chiles de arbol or 1 guajillo pepper while toasting. For even more heat, stir in a minced chipotle in adobo with the puree.
low carb / ketoLow-carb / keto
Omit the flour thickener; the natural gelatin from the beef will thicken the sauce enough after reduction. Serve over cauliflower rice or zucchini noodles.
Why this is on our healthy list.
Rich in Iron
Beef chuck is a high-quality source of heme iron, which supports healthy red blood cells and oxygen transport.
High in Protein
Each serving provides a substantial amount of protein from beef, aiding muscle repair and satiety.
Immune-Supporting Vitamins
Dried guajillo and ancho chiles are rich in vitamin C and beta-carotene, which support immune function and skin health.
Low in Added Sugars
This savory stew relies on the natural sweetness of onions and chiles, with no added sugars, making it a balanced main course.
Frequently asked questions
Yes, but choose well-marbled cuts like brisket or bottom round. Lean cuts like sirloin will become dry and tough during the 2-hour simmer.
