Go Back
- 2 lbs beef chuck, cut into 1-inch cubes - 4 dried ancho chilies, stemmed and seeds removed - 2 dried guajillo chilies, stemmed and seeds removed - 1 onion, chopped - 4 garlic cloves, minced For this dish, I always choose beef chuck. It has good fat and flavor. The dried chilies give it a rich, deep taste. Ancho chilies are sweet, while guajillo chilies add some heat. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - Salt and pepper to taste These spices bring warmth and a bit of smokiness to the dish. Adjust the salt and pepper to your liking. I taste as I go to find the right balance. - Fresh cilantro, for garnish - Lime wedges, for serving - Corn tortillas, for serving Fresh cilantro adds a nice brightness. Lime wedges give a zing that cuts through the richness. Warm corn tortillas are perfect for scooping up the beef and sauce. {{ingredient_image_1}} Start by soaking the dried ancho and guajillo chilies. Use hot water for about 15-20 minutes. This softens them, making them easier to blend. Once they are soft, drain the chilies. Place them in a blender with one cup of beef broth, chopped onion, and minced garlic. Blend everything until it becomes a smooth chili paste. This paste is the heart of your dish, bringing rich flavor. Next, take your beef chuck, cut into 1-inch cubes. Season it well with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef cubes in batches. Aim for a golden brown color on all sides. This step adds depth to the flavor. Once browned, remove the beef from the pot and set it aside. Now, it's time to cook the chili Colorado. In the same pot, pour in your chili paste. Cook it for about five minutes. Stir it often until it smells fragrant. Add ground cumin, smoked paprika, and oregano. Mix everything well to combine the spices. Then, return the browned beef to the pot. Pour in the remaining beef broth and bring it to a gentle boil. Reduce the heat to low, cover it, and let it simmer. Cook for 1.5 to 2 hours. This helps the beef become tender and soak up all the flavors. Stir occasionally to prevent sticking. Once done, taste and adjust the seasoning with more salt and pepper if needed. If the sauce is too thick, add a bit more beef broth. Serve hot, garnished with fresh cilantro and lime wedges, and enjoy with warm corn tortillas. Adjusting the seasoning is key. Taste your dish as it cooks. If it needs more salt or spice, add it gradually. This helps you find the right balance. To make a smooth chili paste, soak the dried ancho and guajillo chilies in hot water for 15-20 minutes. This softens them. After soaking, blend them with onion, garlic, and a cup of beef broth. Blend until it is silky and smooth. This paste is the heart of your flavor. Browning the beef is crucial. Use a large pot and heat olive oil over medium-high heat. Season the beef with salt and pepper. Cook in batches to avoid crowding. This helps the beef brown evenly. If you put too much in at once, it may steam instead of brown. To avoid sticking in the pot, stir occasionally. If you notice it sticking, lower the heat slightly. The goal is to create a nice fond on the bottom of the pot. This adds depth to the flavor when you add your chili paste. The sauce should be rich and thick. If it is too thick, add more beef broth. Stir it in until you get the right consistency. This keeps your dish saucy and perfect for tortillas. When to add more beef broth? If the sauce begins to dry out during cooking, check it. If it looks too thick, pour in some broth. You want the beef to simmer gently in a flavorful sauce. This makes it tender and delicious. Pro Tips Chili Soaking: Make sure to soak the dried chilies until they are fully softened for a smoother sauce. Beef Browning: Browning the beef in batches helps achieve a nice crust and enhances the overall flavor. Adjusting Consistency: If the sauce thickens too much, add small amounts of beef broth gradually to reach your desired consistency. Fresh Garnish: Garnish with fresh cilantro and lime for a burst of freshness that complements the rich flavors. {{image_2}} You can easily swap beef for other proteins. For a lighter taste, use chicken. Chicken thighs work well, as they stay moist during cooking. Just cook them in the same way as beef. Pork is another great option. Use pork shoulder cut into cubes. It will give you a rich flavor similar to beef. If you want a meatless meal, try lentils. Lentils cook quickly and absorb the spices well. Use about 2 cups of cooked lentils. Add them in at the end to heat through. To make your Beef Chile Colorado spicier, add more chilies. You can use hotter varieties like serrano or jalapeño. Just chop them finely and add them to the chili paste. If you want milder flavors, use less of the dried chilies. You can also remove the seeds from the chilies before blending. This will cut down on heat while keeping the flavor. You can swap spices based on what you have. If you lack smoked paprika, regular paprika works too. For a twist, try adding a pinch of cinnamon. It adds depth to the dish. Fresh ingredients give a brighter taste. Use fresh herbs instead of dried, like cilantro or oregano. If you have fresh chilies, they can replace dried ones. Just chop them and mix into the blend. Using these variations, you can make Beef Chile Colorado your own. Adjust the dish based on your taste and what you have on hand. To store leftover Beef Chile Colorado, let it cool first. Place it in an airtight container. Make sure to seal it well. You can keep it in the fridge for up to four days. This way, it stays fresh and tasty for your next meal. If you want to freeze Beef Chile Colorado, use a freezer-safe container. Leave some space at the top for expansion. It can last in the freezer for up to three months. When you are ready to eat it, thaw it in the fridge overnight. This keeps the flavor strong and the texture nice. To reheat, use a pot on low heat. Stir often to prevent sticking. You can also use the microwave. Heat in short bursts, stirring in between. Aim for an internal temperature of 165°F. This ensures it's hot but not overcooked. Enjoy the rich flavors just like the first time! Beef Chile Colorado is a rich and hearty dish from Mexico. The name means "red beef chili." This dish features tender beef simmered in a vibrant chili sauce made from dried chilies. The flavors come from the ancho and guajillo chilies, which add depth and warmth. It has a strong cultural significance in Mexican cuisine. Families often enjoy it during celebrations and gatherings. To make it milder, use fewer chilies or remove the seeds. You can also add a bit of sugar to balance the heat. For a spicier kick, add more guajillo chilies or use hotter chili varieties. Tasting as you go helps you find the right balance for your palate. Yes, you can use a slow cooker for Beef Chile Colorado. After blending the chili paste, brown the beef in a pan. Then, transfer everything into your slow cooker. Add the chili paste, beef broth, and spices. Cook on low for 6 to 8 hours. The beef will turn tender and flavorful, making it perfect for serving. Beef Chile Colorado pairs well with warm corn tortillas. You can also serve it with rice or beans. Adding fresh toppings like chopped cilantro and lime wedges enhances the dish. A side of guacamole or a fresh salad works great too. Enjoy the flavors together for a complete meal. Beef Chile Colorado is a rich, flavorful dish made with beef, chilies, and spices. The steps include preparing a smooth chili paste, browning the beef, and simmering it all for tenderness. You can customize it with swaps for proteins or spice level. Store leftovers properly for delicious meals later. With these tips and tricks, you can create an impressive dish for any gathering. Enjoy your cooking journey, and remember, the best flavors come from your own kitchen!

Beef Chile Colorado Delight

A flavorful beef stew with a rich chili sauce, perfect for warming up on a chilly day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 4 pieces dried ancho chilies, stemmed and seeds removed
  • 2 pieces dried guajillo chilies, stemmed and seeds removed
  • 1 piece onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges
  • for serving corn tortillas

Instructions
 

  • Begin by soaking the dried ancho and guajillo chilies in hot water for about 15-20 minutes until softened. Once soft, drain and place them in a blender along with 1 cup of beef broth, onion, and garlic. Blend until smooth to create a chili paste.
  • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches until golden brown on all sides. Remove the beef and set aside.
  • In the same pot, pour in the chili paste and cook for about 5 minutes or until fragrant, stirring occasionally. Add the ground cumin, smoked paprika, and oregano, stirring to combine.
  • Return the browned beef to the pot, mixing it with the chili paste. Pour in the remaining beef broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the beef is tender. Stir occasionally, ensuring it doesn't stick to the bottom.
  • Once the beef is tender, taste and adjust seasoning with salt and pepper as needed. If the sauce is too thick, add a bit more beef broth to reach your desired consistency.
  • Serve the Beef Chile Colorado hot, garnished with fresh cilantro and lime wedges on the side. Pair it with warm corn tortillas for a complete meal.

Notes

Serve with warm corn tortillas for a complete meal.
Keyword beef, chili, Mexican, stew