Description

Chili Colorado is a classic Mexican dish made from tender pieces of beef simmered in a rich, vibrant red chile sauce. The word Colorado refers to “colored red,” not the U.S. state—highlighting the signature deep-red chile gravy. This dish is bold, earthy, comforting, and perfect served with rice, beans, or warm tortillas.

Servings

Serves: 6
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: About 2 hours

Ingredients

For the Red Chile Sauce

4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
2 dried pasilla chiles (optional, for depth)
3 cups beef broth (more as needed)
1 medium white onion, roughly chopped
4 garlic cloves
1 tsp ground cumin
1 tsp dried oregano
1–2 chipotle peppers in adobo (optional for smoky heat)
Salt to taste

For the Beef

2–2.5 lbs beef chuck, cut into 1-inch cubes
2 tbsp vegetable oil
Salt & pepper
1 tbsp flour (optional, helps thicken)

Instructions

1. Prepare the Chile Sauce

Heat a skillet over medium heat. Lightly toast the dried chiles for 10–20 seconds per side until fragrant (don’t burn!).
Place toasted chiles in a bowl and cover with hot water. Soak for 20 minutes until soft.
Drain chiles and transfer to a blender.
Add onion, garlic, cumin, oregano, chipotle (if using), and 2–3 cups beef broth.
Blend until completely smooth. (Strain through a fine sieve for a silky sauce.)
Taste and season with salt.

2. Brown the Beef

Heat oil in a large pot or Dutch oven over medium-high.
Season beef generously with salt and pepper.
Add beef in batches and brown on all sides (don’t overcrowd).
Sprinkle flour over beef and stir for 1 minute.

3. Simmer

Pour the chile sauce over the beef.
Add 1–2 cups additional broth so the meat is mostly submerged.
Bring to a boil, then reduce heat to low.
Cover and simmer 1.5–2 hours, stirring occasionally, until beef is very tender.
Adjust salt and thickness (add broth if needed).

4. Serve

Serve warm with:

Mexican rice
Refried or whole beans
Flour or corn tortillas
Fresh cilantro & lime (optional)

Tips & Notes

Beef chuck works best because it becomes tender and flavorful with slow cooking.
Straining the sauce yields a smoother and more authentic texture.
For extra richness, add ½ tsp cinnamon or a small piece of Mexican chocolate (Ibarra).
If you want it spicier, swap in New Mexico chiles or add an extra chipotle.
If the sauce gets too thick, simply add more broth.

Variations

Pork Colorado: Substitute pork shoulder for the beef.
Chicken Colorado: Use boneless chickens thighs, simmer for 45–60 minutes.
Colorado Burritos: Serve beef wrapped in a flour tortilla and smothered in sauce.
Colorado Stew: Add potatoes and carrots during the last 30 minutes of simmering.

Storage & Reheating

Refrigerate: Up to 4 days
Freeze: Up to 3 months
Reheat: Warm on stove; add broth to loosen sauce if necessary.

Nutritional Information (per serving — approx.)

Calories: 370
Protein: 32 g
Fat: 22 g
Carbohydrates: 10 g
Fiber: 3 g
Sodium: 580 mg

(May vary depending on ingredients.)

Health Benefits

High in protein, supporting muscle repair and energy.
Dried chiles are rich in antioxidants and vitamin A.
Slow-cooked beef provides iron and B vitamins.
The dish is naturally gluten-free unless flour is added (can omit).

Q & A

Q: How spicy is Chili Colorado?

A: Mild to medium depending on the chiles used. Guajillos and anchos are mild; add chipotle or New Mexico chiles for more heat.

Q: Can I make this in a slow cooker?

A: Yes! Brown the meat and prepare the chile sauce as written, then cook on LOW 6–8 hours or HIGH 4–5 hours.

Q: Do I need all the chile varieties?

A: No. You can use only guajillo and ancho, but using all three adds depth.

Q: Can I use store-bought red enchilada sauce?

A: In a pinch, yes—but the flavor won’t be as rich or authentic.

Q: Why strain the sauce?

A: It removes any small bits of chile skin, giving a smooth restaurant-style texture.

Chili Colorado Recipe