Beef Chile Colorado is a warm and hearty dish featuring tender chunks of beef simmered in a rich, spicy red sauce made from dried chiles. It’s packed with bold flavors that hug your taste buds!
This dish is perfect for cozy nights and always gets rave reviews. I like to serve it with warm tortillas or rice to soak up that amazing sauce. Trust me, you’ll want seconds! 😄
Key Ingredients & Substitutions
Beef Chuck Roast: This is the best cut for tenderness and flavor. You can also use brisket or round, but chuck offers more fat, making for a richer sauce.
Dried Guajillo and Ancho Chiles: These chiles give the dish its signature flavor. If you can’t find them, try using new Mexico chiles or California chiles, but keep in mind the flavor will differ. Fresh bell peppers can also work in a pinch for less heat.
Beef Broth: Homemade broth is great if you have it, but store-bought works well too. For a lighter option, chicken broth can be substituted. It changes the flavor slightly but keeps the dish delicious.
Cumin and Oregano: These spices are essential for a robust flavor. If you don’t have Mexican oregano, regular oregano is fine, just use a bit less as its flavor is stronger.
How Do You Get the Beef Just Right?
Browning the beef properly is crucial for deep flavor. Start by patting the beef cubes dry; this helps achieve a nice sear. Remember not to overcrowd the pot, as it can steam instead of browning.
- Heat the oil until shimmering before adding beef.
- Brown each batch for about 3-4 minutes on each side, letting it sit to develop a crust.
- Don’t rush this step; it really adds layers to the flavor!
Why Is It Important to Toast the Chiles?
Toasting the chiles enhances their flavor profile. It releases essential oils and deepens the color of the sauce. Just heat them until fragrant, being careful not to burn them!
- Use medium heat and flip them after 1-2 minutes. You want them fragrant, not blackened.
- Soak them immediately after toasting to make them easier to blend.
How Do You Know When It’s Done Cooking?
Simmering until the beef is fork-tender is key. After 2-2.5 hours, check the beef. It should break apart easily when prodded with a fork.
- If it’s still tough, give it another 30 minutes and check again!
- Adjust sauce thickness with broth if necessary, for the perfect final texture.
Enjoy preparing and savoring your Beef Chile Colorado! It’s sure to impress friends and family alike!
Beef Chile Colorado Recipe
Ingredients You’ll Need:
For the Beef and Sauce:
- 2 lbs beef chuck roast, cut into 1 to 1.5 inch cubes
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 cups beef broth
- 1 medium white onion, quartered
- 4 cloves garlic
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican oregano)
- 1/2 tsp ground cinnamon
- 1 tbsp apple cider vinegar or white vinegar
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil or lard
For Garnish:
- Fresh cilantro leaves, for garnish
- Sliced radishes, for garnish
- Sliced red chili, for garnish
For Serving:
- Cooked white rice or warm tortillas
How Much Time Will You Need?
This delicious Beef Chile Colorado recipe takes about 15 minutes to prep and around 2 to 2.5 hours to simmer for that perfect tender beef. So, you’ll be looking at approximately 3 hours total time to make this tasty meal from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Prepare the Chiles:
Start by lightly toasting the dried guajillo and ancho chiles in a dry skillet over medium heat for about 1-2 minutes per side. Just wait until they smell really good, but be careful not to burn them! Once toasted, transfer the chiles to a bowl and cover them with hot water. Let them soak for 15-20 minutes until softened.
2. Make the Chile Sauce:
Drain the softened chiles and place them in a blender. Add in the beef broth, quartered onion, garlic cloves, tomato paste, cumin, oregano, cinnamon, and vinegar. Blend until you have a smooth sauce. Taste it, then season with salt and pepper as needed.
3. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Pat the beef cubes dry with paper towels and season them with salt and pepper. Brown the beef in batches (don’t crowd the pot!), cooking for about 3-5 minutes until they have a nice golden color. Remove the browned beef and set it aside.
4. Cook the Stew:
Pour the blended chile sauce into the pot and bring it to a simmer over medium heat. Make sure to scrape up any browned bits stuck to the bottom—this adds flavor! Now, return the browned beef to the pot and stir to combine everything.
5. Simmer Until Tender:
Reduce the heat to low, cover the pot, and let the beef simmer gently for about 2 to 2.5 hours, or until the beef is very tender. Stir occasionally! If the sauce reduces too much, you can add a bit of extra water or beef broth to maintain the thickness.
6. Final Seasoning and Garnish:
Before serving, taste the dish again. Adjust the seasoning with more salt, pepper, or a splash of vinegar if you’d like a little more brightness!
7. Serve:
Dish up the Beef Chile Colorado over warm cooked white rice or alongside fresh tortillas. Don’t forget to garnish with fresh cilantro, sliced radishes, and thinly sliced red chili for a beautiful final touch!
Enjoy this vibrant, flavorful Beef Chile Colorado, perfect for cozy evenings and sharing with friends and family!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck roast is ideal for its tenderness and flavor, you can use brisket or round steak as alternatives. Each might yield a slightly different texture, but they’ll still be delicious!
What Can I Substitute for Dried Chiles?
If you can’t find dried guajillo or ancho chiles, you could use New Mexico chiles or California chiles, though the flavor will vary a bit. For a quick alternative, use 1-2 tablespoons of chili powder. Just adjust the spice level to your taste.
Can I Make This Dish Ahead of Time?
Yes, definitely! You can prepare the stew a day in advance and store it in the fridge. Just reheat it gently on the stove, adding a little beef broth if needed. It often tastes even better the next day as the flavors meld!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing the beef chile colorado in individual portions for up to 3 months. Thaw overnight in the fridge before reheating!
