Let me tell you about Chile Colorado—it’s one of those warm, comforting dishes that feels like a hug on a plate! This classic Mexican dish features tender chunks of beef simmered in a luscious red chili sauce that’s bursting with flavor. I remember my abuela making it on special occasions, filling the house with the most irresistible aroma. It’s not just food; it’s a tradition that brings family together. The rich, savory sauce paired with the perfectly cooked meat makes it an absolute favorite at any gathering. Trust me, once you try it, you’ll be hooked!
Ingredients List
- 2 lbs beef chuck roast, cut into chunks – this cut is perfect for slow cooking and becomes incredibly tender.
- 4 dried ancho chilies – these add a deep, smoky flavor; just remove the stems and seeds before using.
- 2 dried guajillo chilies – they bring a mild heat and a touch of sweetness; also stemmed and seeded.
- 1 onion, chopped – I like to use a yellow onion for its sweetness, but any onion will do!
- 4 cloves garlic, minced – fresh garlic is essential for that aromatic kick; don’t skimp on this!
- 2 cups beef broth – homemade is great if you have it, but store-bought works just fine.
- 1 tsp cumin – this adds a warm, earthy note that complements the chilies beautifully.
- 1 tsp oregano – I prefer Mexican oregano for its unique flavor, but regular oregano works too.
- Salt to taste – seasoning is key, so adjust as necessary after cooking.
- Pepper to taste – freshly ground black pepper will elevate the dish!
How to Prepare Chile Colorado
Making Chile Colorado is a delightful journey that fills your kitchen with incredible aromas! Follow these steps, and soon you’ll have a dish that everyone will rave about.
Step 1: Prepare the Chilies
Start by removing the stems and seeds from the dried ancho and guajillo chilies. This is where the magic begins! Carefully cut them open and shake out the seeds—don’t worry if a few escape; it happens to the best of us. Once they’re prepped, soak the chilies in hot water for about 20 minutes. This softens them up and gets them ready to blend into that luscious sauce.
Step 2: Make the Chili Sauce
After soaking, drain the chilies and toss them into a blender with the minced garlic, chopped onion, and one cup of beef broth. Blend until smooth—trust me, you want this sauce to be silky! If it’s too thick, add a little more broth to achieve the perfect consistency. Your kitchen will smell amazing!
Step 3: Brown the Meat
In a large pot, heat some oil over medium heat. Toss in the beef chunks and sear them until they’re browned on all sides. This step is crucial because it locks in those juicy flavors and gives the dish depth. You’ll see those lovely brown bits forming on the bottom of the pot—don’t skip this!
Step 4: Combine Ingredients
Now it’s time to bring it all together! Pour that beautiful chili sauce over the browned beef, and then add the remaining beef broth. Sprinkle in the cumin, oregano, and season with salt and pepper. Stir everything together, and feel free to taste and adjust the seasoning. This is where you can make it just right for your palate!
Step 5: Simmer to Perfection
Cover the pot and let it simmer for about 2 hours. This slow cooking allows the beef to become tender and soak up all those incredible flavors. Just check on it occasionally to make sure it’s not boiling too vigorously. When it’s done, you’ll have a rich, hearty Chile Colorado that’s ready to be devoured!
Why You’ll Love This Recipe
- Rich, deep flavors that transport you straight to Mexico with every bite.
- Easy to prepare, making it perfect for weeknight dinners or special occasions.
- One pot means less cleanup—yay for easy cooking!
- Hearty and satisfying, it’s a meal that warms you from the inside out.
- Versatile enough to serve with tortillas, rice, or even on its own.
- Great for feeding a crowd or meal prepping for the week ahead.
Tips for Success
Making a perfect Chile Colorado is all about attention to detail and a sprinkle of love! Here are some pro tips to elevate your dish:
- Adjusting Spice Levels: If you prefer a milder sauce, try using fewer dried chilies or removing the seeds more thoroughly. For a kick, add a pinch of cayenne pepper or a splash of hot sauce to the mix!
- Quality Ingredients: Use fresh spices and high-quality beef for the best flavor. If you can, get your hands on some Mexican oregano—it truly makes a difference!
- Let It Rest: After cooking, let your Chile Colorado sit for a bit before serving. This allows the flavors to meld together even more, making every bite irresistible.
- Substitutions: You can easily swap the beef for chicken or even pork if you want to mix it up! Just adjust the cooking time accordingly, as chicken cooks faster.
- Make It Ahead: Chile Colorado tastes even better the next day, so consider making it ahead of time. Just reheat gently on the stove, and you’re good to go!
Remember, cooking is all about experimenting and finding what works best for you. Trust your instincts, and enjoy the process!
Nutritional Information
Let’s talk nutrition! Chile Colorado is not only delicious but also packed with protein and flavor. Here’s a rough breakdown of what you can expect per serving (about 1 cup):
- Calories: 350
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 2g
- Protein: 30g
- Cholesterol: 80mg
- Sodium: 600mg
Keep in mind, these values are estimates and can vary based on the specific ingredients you use and portion sizes. So, feel free to adjust as needed and enjoy this hearty dish guilt-free!
FAQ Section
Can I use fresh chilies instead of dried?
Absolutely! Fresh chilies can be used, but keep in mind that the flavor profile will change. You might need to adjust the quantity since fresh chilies are usually milder. Just roast them first to enhance their flavor!
What’s the best way to serve Chile Colorado?
I love serving Chile Colorado with warm tortillas or over a bed of fluffy rice. It’s also fantastic with a side of refried beans for a complete meal. Don’t forget to garnish with fresh cilantro and a squeeze of lime for that extra zing!
Can I make Chile Colorado in a slow cooker?
Yes, you can! Just brown the meat as instructed, then transfer everything to your slow cooker. Cook on low for about 6-8 hours. It’s a great way to develop those rich flavors while you go about your day!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave, and it’ll taste just as delicious!
Can I freeze Chile Colorado?
Definitely! This dish freezes beautifully. Just let it cool completely, then transfer to a freezer-safe container. It can last up to 3 months in the freezer. When you’re ready to enjoy, thaw it overnight in the fridge and reheat as needed.
Serving Suggestions
Now that you’ve got this delicious Chile Colorado ready to go, let’s talk about how to serve it up! I highly recommend warming up some soft corn tortillas—there’s nothing quite like scooping up that rich sauce with freshly made tortillas. If you’re in the mood for something heartier, a fluffy bed of white rice is perfect for soaking up all those amazing flavors. And don’t forget sides like refried beans or a zesty salad to balance the richness! A sprinkle of fresh cilantro and a squeeze of lime juice on top will brighten everything up. Trust me, your taste buds will thank you!
For more delicious recipes, check out our blog for inspiration!
For a deeper dive into the history of Mexican cuisine, you can visit The Spruce Eats.
Print
Chile Colorado: 5 Comforting Reasons to Savor It
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A classic Mexican dish featuring tender meat simmered in a rich, red chili sauce.
Ingredients
- 2 lbs beef chuck roast, cut into chunks
- 4 dried ancho chilies
- 2 dried guajillo chilies
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp oregano
- Salt to taste
- Pepper to taste
Instructions
- Remove stems and seeds from dried chilies.
- Soak chilies in hot water for 20 minutes.
- Blend soaked chilies with garlic, onion, and 1 cup of beef broth until smooth.
- In a pot, brown the beef chunks in oil over medium heat.
- Add the chili sauce to the pot.
- Add remaining beef broth, cumin, oregano, salt, and pepper.
- Cover and simmer for 2 hours or until meat is tender.
- Serve hot with tortillas or rice.
Notes
- Adjust spice level by adding more or less chili.
- Can substitute beef with chicken or pork.
- Serve with fresh cilantro and lime.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Chile Colorado, Mexican cuisine, beef dish, chili sauce