Name: Beef Chile Colorado Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 6 guajillo chilies, stems and seeds removed; 4 ancho chilies, stems and seeds removed; 3 chile de arbol, stems and seeds removed; 1 yellow onion, chopped; 3 garlic cloves; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon dried Mexican oregano; 2 1/2 cups beef broth; 2 fresh bay leaves; 2 teaspoons kosher salt (plus more to taste); 1 teaspoon freshly ground black pepper (plus more to taste); 1 cup water (for soaking chilies); 3 lbs beef chuck, cut into 2-inch cubes; 2 tablespoons all-purpose flour; 1 tablespoon neutral oil (such as vegetable or canola oil); Corn tortillas, warmed; White onion, diced; Cilantro, chopped; Radishes, sliced; Lime wedges

Jump to Recipe· 3.8 from 149 reviews

If you are craving a rich, deeply flavorful Mexican stew that comforts from the inside out, you’ll absolutely fall in love with this Beef Chile Colorado Recipe. Tender beef chuck slow-cooked in a luscious, smoky, and slightly spicy red chili sauce that bursts with traditional flavors will transport your taste buds straight to a vibrant Tex-Mex dinner table. This dish balances the earthiness of guajillo and ancho chilies with the warmth of cumin and oregano, creating a stew that’s hearty yet refined. Every bite feels like a warm hug, perfect for sharing with friends and family.

Ingredients You’ll Need

The image shows an overhead view of several white plates and small bowls arranged on a white marbled surface, each holding different ingredients. One large white plate in the center holds many bright red chunks of raw beef with white marbling. Above it, a white plate displays various dried chili peppers in different shades of red and black. To the left, a white bowl filled with large white chunks of onion sits beside a small glass bowl of white flour and a small bowl with three peeled garlic cloves. Above these, there are three small white bowls containing spices, salt, and a yellow liquid, along with a clear glass pitcher filled with a dark brown liquid. The ingredients are neatly arranged in a colorful, textured layout. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right for this Beef Chile Colorado Recipe is key to unlocking authentic flavor. Each component plays an essential role, from the tender beef chuck to the unique blend of dried chilies, ensuring a perfect harmony of taste, texture, and color that defines this dish.

3 lbs. beef chuck: Provides the tender, juicy meat base that soaks up the robust chili sauce beautifully.
2 teaspoons kosher salt: Helps season the beef and bring out depth in the sauce.
1 teaspoon freshly ground black pepper: Adds a subtle, sharp kick to balance flavors.
2 tablespoons flour: Helps to lightly coat the beef cubes for a nice sear and to thicken the sauce slightly.
1 tablespoon neutral oil: For browning the beef without overpowering the flavors.
1 yellow onion, chopped: Adds natural sweetness and body to the sauce.
3 garlic cloves: Infuses the stew with a deep, savory aroma.
6 guajillo chilies, stems and seeds removed: Bring a mild smoky flavor and vibrant red color.
4 ancho chilies, stems and seeds removed: Complement guajillo with a sweet, fruity undertone.
3 chile de arbol, stems and seeds removed: Pack a bit more heat, giving the sauce its signature kick.
2 teaspoons ground cumin: Introduces warm earthiness and complexity.
2 teaspoons ground coriander: Adds a floral, citrusy note that brightens the sauce.
1 teaspoon dried Mexican oregano: Strengthens the herbal backbone of the stew.
2 1/2 cups beef broth: Creates the rich, savory liquid base for slow-cooking the meat.
2 fresh bay leaves: Infuse gentle, aromatic notes during simmering.
Corn tortillas, warmed: For serving and scooping up every delicious bite.
White onion, diced: Adds crunch and sharpness as a fresh garnish.
Cilantro, chopped: Brightens the dish with fresh herbal flavor.
Radishes, sliced: Provide a crisp, peppery contrast.
Lime wedges: Perfect for squeezing over to add a zesty finish.

How to Make Beef Chile Colorado Recipe

Step 1: Toast and Soften the Chilies

Begin by toasting the dried guajillo, ancho, and chile de arbol chilies in a dry skillet for a few minutes until aromatic. This step awakens their flavors and brings out a smoky aroma that is key to the dish. Then transfer them to a saucepan with chopped onion and whole garlic cloves, cover with water, and simmer gently until the chilies are soft enough to blend smoothly.

Step 2: Prepare the Chili Sauce

Using a slotted spoon, move the softened chilies, onion, and garlic to your blender. Add a cup of the soaking liquid, ground cumin, coriander, Mexican oregano, and beef broth. Blend everything on high until the sauce is velvety smooth. Taste and season with salt and black pepper to get the chili sauce perfectly balanced, rich, and deeply flavorful.

Step 3: Brown the Beef

Cut the beef chuck into 2-inch cubes and season with kosher salt and freshly ground black pepper. Toss the meat with flour to lightly coat, which will help build a nice crust and slightly thicken the final sauce. Heat your oil in a Dutch oven over medium-high heat, then brown the beef in batches, making sure every side is beautifully seared. Don’t overcrowd the pot to keep a good crust forming. Remove excess oil once all the beef is browned.

Step 4: Simmer the Beef in Chili Sauce

Return all the browned beef pieces to the pot and pour in enough chili sauce to cover them. You might have some sauce left over—save it for another time or freeze it for future use. Add the fresh bay leaves, cover the pot, and turn the heat down low. Let everything simmer gently for about two hours until the beef becomes melt-in-your-mouth tender and infused with those incredible chili flavors.

Step 5: Final Touches Before Serving

Before serving, skim away any excess oil floating on top to keep your stew rich but not greasy. Your Beef Chile Colorado Recipe is now ready to enjoy!

How to Serve Beef Chile Colorado Recipe

A white pot with a dark rim is filled with dark brown, cooked meat pieces arranged in a ring shape around a pool of reddish-brown sauce in the center. The inside of the pot shows light brown stains from cooking. In the foreground, a woman's hand holds a glass container pouring more of the thick, reddish sauce into the pot. The background surface has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh garnishes like diced white onion, chopped cilantro, and crisp radish slices makes a dramatic difference in texture and freshness. These toppings add vibrant crunch and brightness to each bite that perfectly complement the warm, spicy stew.

Side Dishes

Warm corn tortillas are an absolute must for scooping up the hearty chunks of beef and soaking up the flavorful sauce. Serve alongside simple sides like Mexican rice or refried beans for a complete and satisfying meal that pays tribute to authentic Mexican flavors.

Creative Ways to Present

For a fun twist, turn your Beef Chile Colorado Recipe into tacos or burritos by wrapping the meat and sauce in tortillas and topping with your favorite garnishes. You can also serve it over creamy mashed potatoes or roasted vegetables for a modern comfort food vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Chile Colorado keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain its rich flavors and tender texture, perfect for a quick reheat whenever you crave a comforting meal.

Freezing

This recipe freezes exceptionally well. Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to enjoy the full depth of flavors without losing any tenderness.

Reheating

Reheat on the stove over low heat, stirring occasionally, so the sauce thickens nicely and the beef warms evenly. Adding a splash of beef broth if needed will help keep the stew luscious and prevent drying out.

FAQs

Can I use other types of beef for this recipe?

Absolutely! Beef chuck is preferred for its marbling and tenderness when slow-cooked, but you can also use brisket or short ribs. Just adjust the cooking time accordingly until the meat is tender.

Where can I find dried guajillo and ancho chilies?

Dried guajillo and ancho chilies are typically available at Latin grocery stores or in the international aisle of well-stocked supermarkets. You can also order them online if they are not locally available.

Is this dish very spicy?

The heat level in Beef Chile Colorado is moderate, thanks to the balance of milder guajillo and ancho chilies with the spicier chile de arbol. You can reduce or increase the number of chile de arbol based on your heat preference.

Can I make this recipe in a slow cooker?

Yes! After searing the beef, transfer it with the chili sauce to your slow cooker and cook on low for 6 to 8 hours or until the beef is tender. This is a great hands-off option that yields equally delicious results.

What can I do with leftover chili sauce?

Leftover sauce freezes well and can be used to flavor other meats, beans, or even rice dishes. It also works wonderfully as a base for enchiladas or chili verde-inspired dishes.

Final Thoughts

There is something truly special about a homemade Beef Chile Colorado Recipe that turns a simple meal into a memorable occasion. Its rich, smoky sauce and melt-in-your-mouth beef bring comfort and a splash of authentic Mexican flavor to your table. I hope you give this recipe a try and find as much joy in making and sharing it as I do. Happy cooking and buen provecho!