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Tender chunks of beef simmered in a rich, smoky red chile sauce made from a blend of dried chiles. A classic Southwestern stew that's deeply flavorful and perfect for a comforting meal.
Toast and Rehydrate the Chiles
Create the Red Chile Sauce
Sear the Beef
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Tender chunks of beef simmered in a rich, smoky red chile sauce made from a blend of dried chiles. A classic Southwestern stew that's deeply flavorful and perfect for a comforting meal.
This southwest recipe takes 210 minutes to prepare and yields 6 servings. At 769.83 calories per serving with 51.17g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Build the Stew Base
Simmer to Perfection
Finalize and Serve
Substitute the beef with pork shoulder (pork butt), cut into similar-sized cubes. The cooking time will be comparable.
To make in a slow cooker, follow steps 1-4, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
For an Instant Pot, use the 'Sauté' function for steps 3 and 4. Then, add all ingredients, seal, and cook on high pressure for 45 minutes. Allow a 15-minute natural release before quick-releasing the remaining pressure.
Add 2 peeled and diced potatoes (like Russet or Yukon Gold) during the last hour of simmering for a heartier stew.
The beef chuck provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Beef is a significant source of heme iron, a form that is easily absorbed by the body. Iron is crucial for producing hemoglobin, which carries oxygen in the blood, helping to prevent anemia and boost energy levels.
Dried chiles are packed with antioxidants, including Vitamin A and capsaicin. These compounds help combat oxidative stress and inflammation in the body.
The capsaicin found in the chiles can provide a temporary boost to your metabolism and may aid in fat oxidation, contributing to overall metabolic health.
Chile Colorado can be part of a healthy diet. It's rich in protein from the beef and contains vitamins and antioxidants from the chiles and garlic. However, it can be high in saturated fat and sodium, depending on the cut of meat and amount of salt used. Using a leaner cut of beef and low-sodium broth can make it healthier.
A typical 1.5-cup serving of this Chile Colorado recipe contains approximately 650-700 calories, primarily from the beef and lard. The exact number can vary based on the fat content of your beef.
Chile Colorado is a traditional Mexican stew featuring meat (usually beef or pork) simmered in a smooth sauce made purely from rehydrated dried red chiles. Texas-style Chile con Carne often includes tomatoes, beans, and is typically seasoned with chili powder rather than whole dried chiles.
Absolutely! After searing the beef and sautéing the onions on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
Bitterness in the sauce is almost always caused by burning the dried chiles during the toasting step. Toast them for only 30-60 seconds per side, just until they are fragrant. If they start to smoke heavily or turn black, they are burnt and should be discarded.
It is traditionally served with warm flour tortillas for scooping, Mexican rice, and refried or pinto beans. A dollop of sour cream or crumbled queso fresco also makes a great topping.