Chile Colorado

5 from 1 vote

Chile Colorado combines tender stew meat, Mexican Chiles and Spices that cooks in a rich sauce to create a Mexican Stew that everyone will love! Serve with your favorite Mexican Side Dishes for a complete meal idea.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $24.53, $3.07 per Serving

Ingredients

For the Red Chili Sauce:

6 Dried Guaguillo Chiles stemmed and seeded
4 Dried Ancho Chiles stemmed and seeded
1 Yellow Onion quartered
2 cups Beef Broth
3 cloves garlic minced (or 1 Tablespoon minced garlic)
2 teaspoons Dried Oregano
2 teaspoons Ground Cumin
1 teaspoon Salt

For the Chili:

2 pounds Stew Meat
2 Tablespoons All Purpose Flour
1 teaspoon Salt
½ teaspoon Black Pepper
2 Tablespoons Olive Oil
2 cups Beef Broth
2 Bay Leaves

Instructions

For the Red Chili Sauce:

Place 6 dried Guajillo chiles, 4 dried ancho chiles, and 1 quartered yellow onion into a saucepan.
Pour in 2 cups beef broth, adding a little extra broth if needed so the peppers and onion are covered.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes until the peppers and onions are softened.
Use a slotted spoon to transfer the softened peppers and onions to a blender. Add 1 cup of the cooking liquid, 3 minced garlic cloves, 2 teaspoons dried oregano, 2 teaspoons ground cumin, and 1 teaspoon salt.
Blend until the sauce is smooth and well combined.

For the Chile:

Dice 2 pounds stew meat into ½-inch cubes and place in a large mixing bowl.
Add 2 tablespoons all-purpose flour, 1 teaspoon salt, and ½ teaspoon black pepper to the meat. Toss until evenly coated.
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
Add the stew meat and brown on all sides for about 5 minutes. Cook in batches if needed.
Return all the browned meat to the pot. Stir in the prepared red chili sauce, 2 cups beef broth, and 2 bay leaves.
Bring the mixture to a low boil. Cover, reduce the heat to low, and simmer for about 2 hours until the beef is fork tender.
Remove the lid, increase the heat to medium, and cook for 15 to 20 minutes until the sauce thickens.
Remove the bay leaves before serving.
Serve warm with your favorite sides.

Video

Notes

If you have trouble finding the chiles, you can use Pasilla or mulato dried chilies instead of Ancho chilies and New Mexican chiles instead of Guajillo chiles in this recipe.

The red chili sauce can easily be made ahead of time and frozen until you are ready to use (for up to 6 months).

You can use a beef roast diced into bite size pieces instead of stew meat. If you do not have a high power blend, you may want to run the red chili sauce through a fine mesh strainer before adding to the pan with the meat. If the beef is not fork tender after cooking on low for 2 hours continue to cook until it’s tender. If the beef is tough, that means it just needs to cook longer.

This recipe can easily be made in the crock pot if you prefer. Make the red chili sauce as directed. Brown the beef and add the beef, red chili sauce, beef broth and bay leaves to a crock pot. Cook on low for 6-8 hours until the beef is tender. Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition