This beef chile colorado is one of those slow, soulful dishes we love to make as a team for a gathering. Tender beef simmered in a deep red chile sauce until it falls apart, scooped into warm tortillas, which for us is exactly what real food for real life is all about.
This beef chile colorado is a hearty, flavorful dish, perfect for sharing with family and friends. Tender chunks of beef simmer slowly in a rich red sauce made from toasted dried chiles and aromatic spices, building a deep, smoky flavor. Especially delicious served with warm tortillas and fresh toppings, this beef chile colorado is comfort food that brings everyone to the table.
What makes this beef chile colorado so good is the red chile sauce. Toasted guajillo and ancho chiles are blended into a smooth, smoky base for the beef.
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Watch how this beef chile colorado comes together, step by step.
Why You Will Love This Beef Chile Colorado
- Rich and smoky. A deep red sauce from toasted chiles.
- Fall apart tender. Beef simmered low and slow.
- Packed with flavor. Aromatic spices and dried chiles.
- Great for gatherings. A hearty dish to share.
- Perfect with tortillas. Made for warm tortillas and toppings.
What Makes This Beef Chile Colorado So Good
The sauce starts with guajillo chiles, the mild, fruity dried chile that gives the dish its signature red color and smoky depth.
Toasting the chiles builds the flavor. A quick toast before soaking brings out a richer, deeper taste in the sauce.
Slow simmering makes the beef tender. Two hours of gentle cooking turns the chuck meltingly soft in the chile sauce.
Cubes of beef chuck, the well marbled cut prized for braising, become meltingly tender as they simmer in the rich sauce.
Optional Pro Tip: Toast and Sear
Toast the chiles. A couple minutes in a dry pan deepens their flavor.
Brown the beef well. A good sear adds rich, savory depth to the stew.
Tips for the Best Beef Chile Colorado
- Toast the chiles. A quick toast deepens their flavor.
- Remove stems and seeds. For a smooth, balanced sauce.
- Blend until smooth. A high speed blend makes a silky sauce.
- Coat the beef in flour. It helps thicken the stew.
- Brown the beef well. A good sear builds rich flavor.
- Do not crowd the pot. Sear the beef in batches if needed.
- Simmer low and slow. Two hours for fall apart tender beef.
- Skim the oil. Skim any oil from the top before serving.
Variations and Add Ins
This beef chile colorado is easy to customize.
- Adjust the heat. Skip the chile de arbol for a milder dish.
- Add New Mexico chiles. For a classic flavor variation.
- Use it as a filling. For burritos, tacos, or tamales.
- Add potatoes. Cubed potatoes make it heartier.
- Make it in a slow cooker. Sear, then simmer on low for hours.
- Thicken with masa. A masa slurry deepens the sauce.
- Use beef stew meat. In place of cubing your own chuck.
- Brighten it. A squeeze of lime at serving lifts the flavor.
How to Store and Reheat
Store the beef chile colorado in an airtight container in the refrigerator for up to four days. The flavor deepens overnight, making it even better as leftovers.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. It also freezes well for up to three months.
Serving Suggestions for Beef Chile Colorado
This beef chile colorado is traditionally served with warm tortillas for scooping up the tender beef and rich sauce. Mexican rice and refried beans round it out into a full meal.
It is wonderful spooned into burritos or tacos, or served over rice. Set out toppings so everyone can customize their bowl.
For a fresh finish, top each serving with diced white onion, chopped cilantro, sliced radishes, and a squeeze of lime, with warm tortillas on the side.
- With warm tortillas. For scooping up the beef.
- With rice and beans. A classic, filling pairing.
- As a filling. For burritos and tacos.
- With fresh toppings. Onion, cilantro, radish, and lime.
For another hearty, protein packed favorite, our high protein creamy beef pasta is a great one to try.
Frequently Asked Questions
What is beef chile colorado?
Chile colorado means colored red. It is a traditional Mexican dish of beef simmered in a rich red sauce made from toasted, blended dried chiles, until the beef is fall apart tender.
What chiles are used?
Guajillo and ancho chiles form the mild, fruity, smoky base, with chile de arbol for optional heat. New Mexico chiles are another popular choice.
Why toast the chiles?
Toasting the dried chiles for a couple of minutes before soaking wakes up and deepens their flavor, giving the sauce a richer, fuller taste.
What cut of beef is best?
Beef chuck is ideal. Its marbling becomes meltingly tender during the long, slow simmer, making it perfect for this stew.
How spicy is it?
It is rich and smoky rather than fiery. The heat depends on the chiles, so skip the chile de arbol for a milder dish or add more for heat.
Can I make it in a slow cooker?
Yes. Make the sauce and sear the beef, then combine in a slow cooker and cook on low for several hours until the beef is very tender.
Can I make it ahead of time?
Absolutely. The flavor deepens overnight, so it is even better the next day. It keeps for up to four days and freezes well.
What can I do with leftovers?
The tender beef and sauce are delicious in burritos, tacos, and tamales, or spooned over rice for an easy second meal.
How do I thicken the sauce?
Coating the beef in flour helps thicken it as it simmers. For a thicker sauce, stir in a masa harina slurry near the end.
What should I serve with it?
Warm tortillas, Mexican rice, and refried beans are classic, with toppings like onion, cilantro, radish, and lime.
Authentic, Slow Simmered Comfort
This beef chile colorado simmers tender chunks of beef chuck in a rich, smoky red sauce made from toasted guajillo, ancho, and chile de arbol, seasoned with cumin, coriander, and oregano. It is deeply flavorful, comforting Mexican food.
Perfect for sharing and even better the next day, it is wonderful with warm tortillas, rice, and fresh toppings. Once you try it, this beef chile colorado will become a treasured favorite.
Craving more bold, satisfying dishes? Our creamy Cajun chicken pasta is another flavorful favorite to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Beef Chile Colorado
Ingredients
Equipment
Method
- In a dry skillet, toast the dried chiles for 2 to 3 minutes, stirring often.
- Once the chiles are fragrant, transfer them to a saucepan with the chopped onion and garlic cloves, then cover with water.
- Bring to a simmer for 10 minutes, until the chiles are soft.
- Using a slotted spoon, transfer the softened chiles, onion, and garlic to a blender with 1 cup of the soaking liquid.
- Add the cumin, coriander, oregano, and beef broth, then blend on high until very smooth, and season the sauce to taste with salt and pepper.
- Cut the beef into 2 inch cubes, season with salt and pepper, then toss with the flour.
- Heat a Dutch oven over medium high heat, add the oil, and once hot, place the beef in a single layer and brown on all sides, then remove the excess oil.
- Return all the beef to the pot and pour in just enough sauce to cover the beef.
- Add the bay leaves, cover with a lid, and simmer on low for 2 hours, until the beef is very tender.
- Skim any oil from the top and serve with warm tortillas and any other desired toppings.
Nutrition
Notes
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