Authentic Beef Chile Colorado Dish

This Authentic Beef Chile Colorado is a rich, flavorful stew perfect for those who love hearty meals with a touch of smoky heat. It makes a great weekend project or a special weeknight dinner when you want something comforting but full of authentic Mexican flair.

I first made this after finding guajillo and ancho chilies at the market. The combination of spices toasted carefully gave me such a satisfying sauce that I keep coming back to it on chilly nights.

Ingredients

• Beef chuck: three pounds cut into two-inch cubes this cut becomes tender and juicy when slow-cooked
• Kosher salt and freshly ground black pepper: essential for seasoning every layer of the dish
• Flour: lightly coats the beef to help thicken the sauce and create a nice crust on browning
• Neutral oil: choose one with a high smoke point like vegetable or canola for proper searing
• Yellow onion: chopped adds sweetness and depth to the base
• Garlic cloves: whole to soften and mellow while simmering
• Guajillo chilies: remove stems and seeds these provide a fruity smoky heat and vibrant color choose fresh and pliable dried chilies
• Ancho chilies: remove stems and seeds mild and sweet with a raisin-like flavor great balance to the guajillo
• Chile de arbol: remove stems and seeds adds sharp spiciness to lift the sauce
• Ground cumin: earthy and warm key in Mexican cooking
• Ground coriander: citrusy notes complement the chilies
• Dried Mexican oregano: aromatic and slightly bitter brings herbal balance
• Beef broth: full-bodied liquid that enhances the meat’s flavor while simmering
• Fresh bay leaves: add aromatic floral undertones
• Corn tortillas: warmed ideal for serving and traditional pairing
• White onion: diced for freshness on top
• Cilantro: chopped bright herbaceous garnish
• Radishes: sliced crunchy contrast
• Lime wedges: to squeeze for brightness and acidity

Instructions

Build The Chili Base:

Toast the dried guajillo ancho and chile de arbol chilies in a dry skillet for two to three minutes stirring often until fragrant but not burnt this releases their oils and heightens flavor

Build The Chili Base:

Transfer the toasted chilies to a saucepan with chopped yellow onion and whole garlic cloves cover with water and bring to a simmer for ten minutes until chilies soften this softening is crucial for blending smooth rich sauce

Blend The Sauce:

Carefully move the softened chilies onion and garlic into a blender with one cup of the soaking liquid add ground cumin coriander dried oregano and beef broth blend on high until very smooth Season with salt and pepper to taste this creates the complex sauce that defines chile colorado

Prepare The Beef:

Cut beef chuck into two-inch cubes season generously with kosher salt and black pepper then toss with flour this coating helps seal in juices and thickens sauce during cooking

Sear The Meat:

Heat neutral oil in a heavy bottom pot or dutch oven over medium high heat Place the beef cubes in a single layer without overcrowding and brown thoroughly on all sides for a rich crust It may be necessary to do this in batches to maintain heat and color Remove excess oil after searing

Simmer The Stew:

Return all beef to the pot pour in enough blended chili sauce to just cover the meat Add fresh bay leaves cover with a lid and reduce heat to low Simmer gently for two hours until beef is fall apart tender Skim off any excess oil from the surface before serving

Assemble And Serve:

Serve hot with warmed corn tortillas and toppings like diced white onions chopped cilantro sliced radishes and lime wedges for squeezing this balances richness with brightness and texture

My favorite part is the layered chili sauce It reminds me of cooking with my abuela who always insisted on toasting every spice until fragrant I learned the hard way not to rush this step as it makes all the difference in flavor

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days Reheat gently on the stovetop adding a splash of beef broth if the sauce thickens too much

Ingredient Swaps

If you cannot find guajillo chilies, pasilla or New Mexico dried chilies work well as substitutes Adjust the amount of chile de arbol to control heat For beef broth substitute with vegetable broth or water plus a beef bouillon cube in a pinch though broth enriches flavor

Serving Ideas

Serve with a side of refried beans and Mexican rice for a complete meal Top with crumbled queso fresco or pickled jalapenos for added texture and flavor contrast Use leftovers in warm tortillas as tacos or shredded over nachos for a casual twist

This stew embodies hearty Mexican comfort Its depth of flavor improves with time making it a perfect make-ahead meal

Frequently Asked Recipe Questions

→ What type of beef is best for this dish?

Beef chuck is ideal due to its marbling and connective tissue, which break down during slow cooking to provide tender, flavorful meat.

→ How do you prepare dried chilies for the sauce?

Toast the dried guajillo, ancho, and chile de arbol chilies briefly in a dry skillet until fragrant, then soak them with onions and garlic to soften before blending.

→ Can I make the sauce ahead of time?

Yes, the chili sauce can be prepared in advance and stored. It freezes well and can be added to the beef just before simmering.

→ What spices enhance the flavor in this dish?

Cumin, coriander, and dried Mexican oregano add warmth and earthiness that complement the smoky chilies and beef.

→ What are some common serving suggestions?

Serve with warm corn tortillas, diced white onion, chopped cilantro, sliced radishes, and lime wedges for a fresh contrast.