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–+ servings
Beef Chile Colorado

Savor Comfort with Hearty Beef Chile Colorado at Home

Experience the rich flavors of Beef Chile Colorado, a comforting Mexican stew that's perfect for family gatherings and leftovers.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 lbs Beef Chuck Substitute with pork shoulder if desired.
  • 1 tbsp Kosher Salt Use half if substituting with table salt.
  • 1 tsp Black Pepper White pepper can be used for a milder taste.
  • 1/4 cup Flour Gluten-free flour can be used if needed.
  • 2 tbsp Neutral Oil Can substitute with olive oil or any light vegetable oil.
  • 1 large Yellow Onion Shallots can be used as an alternative.
  • 4 cloves Garlic Garlic powder can be used as a quick alternative.
  • 3 whole Guajillo Chilies Dried pasilla is a good substitute.
  • 2 whole Ancho Chilies Mulato chilies can be swapped if needed.
  • 2 whole Chile de Arbol Red pepper flakes can be used for spiciness.
  • 1 tbsp Ground Cumin Mustard seeds are an excellent alternative if unavailable.
  • 1 tbsp Ground Coriander Mustard seeds are an excellent alternative if unavailable.
  • 1 tbsp Mexican Oregano Regular oregano can work as a substitute.
  • 4 cups Beef Broth Use vegetable broth for a lighter alternative.
  • 2 leaves Bay Leaves Substitute with thyme for a different flavor.
For Serving
  • 12 pieces Corn Tortillas Flour tortillas can also be used.
  • 1 cup Fresh Toppings Diced onion, cilantro, radishes, and lime wedges.

Equipment

  • Skillet
  • saucepan
  • Blender
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Toast the chilies in a dry skillet over medium heat for 2–3 minutes until fragrant. Transfer to a saucepan with chopped onion and garlic, cover with water, and simmer for 10 minutes.
  2. Blend the softened chilies, onion, and garlic with 1 cup of soaking liquid until smooth. Add ground cumin, ground coriander, and beef broth, blending until silky.
  3. Cut beef chuck into 2-inch cubes. Season with kosher salt and black pepper, then toss in flour to coat.
  4. In a Dutch oven, heat neutral oil over medium-high heat. Sear the beef in batches for about 3–4 minutes per side until golden brown. Remove and drain excess oil.
  5. Return the browned beef to the pot, covering with the blended sauce. Add bay leaves, stir, cover, and simmer for 2 hours until fork-tender.
  6. Skim excess oil from the sauce before serving hot with corn tortillas and fresh toppings.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 5mg

Notes

The stew tastes even better the next day, making it perfect for meal prep or future dinners!

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