Chile Colorado Recipe

Chile Colorado Recipe

This Chile Colorado Recipe is rich and flavorful with a deep red sauce

Easy to make in an Instant Pot, slow cooker, or on the stovetop

Tender pieces of beef cooked in a mildly spicy red chile sauce make this authentic Chile Colorado recipe one you will use over and over. The process is surprisingly simple but big on flavor!

What is Chile Colorado?

Chile Colorado is a rich, red, chile sauce with tender pieces of slowly stewed beef. It’s a traditional Mexican dish normally served with rice and flour tortillas. The sauce is slightly spicy and very flavorful. The word colorado means “red” in Spanish and that is where this recipe gets its name.

Chile Colorado in white bowl with parsley garnish

How to make Chile Colorado from scratch:

There are 3 basic steps involved: sautéing the meat, making the chile sauce and stewing the meat and sauce together. The fresh chile sauce is the most important part of the amazing taste of this dish!

  • PREPARING THE BEEF:
  • Cut beef into 2″ chunks and sauté in hot oil in batches. Don’t overcrowd the meat when sauteeing or you will end up steaming the meat instead of browning it. Drain excess oil and reserve meat.

Beef in Slow Cooker and in Dutch Oven on stove top

  • MAKING THE FRESH CHILE SAUCE:
  • In a large dry sauté pan warm the dried chile pods over medium heat until they start to smell fragrant and are lightly browned (about 3-5 minutes). Turn occasionally to prevent burning.
  • Remove and let cool a few minutes. Then cut off and discard the stem, cut in half, and remove and discard the seeds.
  • Bring 24-ounces of water to a boil in a saucepan. Add dried chile pieces, remove from heat, cover and let steep for 20 minutes to soften.
  • Strain water but reserve about 10 ounces of the chile water.
  • In a large blender add the chiles, broth, garlic, cumin, and allspice.
  • Blend until completely smooth and then add 8 ounces of the chile water. Add more if the sauce is too thick.

Cooking the Chile Colorado

Depending on the cooking method you choose, you will cook the meat and sauce into a tender flavorful stew.

  • Stovetop Method:
  • Sauté the meat in a large Pan or Dutch oven, drain excess oil, cover in fresh chile sauce, and add bay leaves. Bring to a boil, reduce heat and simmer for 90-minutes to 2 hours or until beef is very tender.
  • Slow Cooker Method:
  • Add the sautéed meat to the bowl of your slow cooker, add fresh chile sauce and bay leaves. Cover and cook for 7-8 hours on low heat or 3-4 hours on high heat, or until meat is tender.
  • Instant Pot Method:
  • Sauté meat in batches in the Instant Pot on the sauté setting, drain excess oil and turn off sauté mode. Cover meat with fresh chile sauce and add bay leaves.
  • Secure the lid and seal the vent. Turn IP to the stew/meat setting to cook. Let the pressure release naturally. When done carefully remove the lid. Stir and remove bay leaves.

Finishing the Stew:

When the stew is finished taste it to see if you need to add any salt and pepper.

The best meat to use:

Like most stews this Chile Colorado Recipe doesn’t require an expensive cut of meat. My favorite is chuck roast because it has more marbling and flavor. Round roast is a great option and is a bit leaner and easier to shred after it’s cooked. You can also use eye of round or even a London broil.

Making a Chile Colorado Burrito:

One of the tastiest ways to use this Chile Colorado Recipe is to shred it and fold it up in a flour tortilla to make a burrito. I like to add rice and some cilantro, but you can also add a little cheese and chopped onion. Be sure to use a slotted spoon to add the meat to the burrito otherwise, it can be a bit saucy and hard to eat! It’s also delicious on a plate of nachos.

Chile Colorado burrito cut in half on a white plate
Chile Colorado Burrito

A few tips:

  • A variety of dried chile pods can be used. I like to use at least 2 different types to give my sauce a more complex flavor. Dried chiles are sold in bags or loose at specialty Hispanic markets.
  • Use caution when blending the warm chile sauce. Be sure to keep your hand on the lid and don’t overfill the blender.
  • I like my Chile Colorado in chunks, but shredded is great, as well.
  • This stew freezes beautifully or make just the chile sauce and freeze for up to 6-months.
Chile Colorado in white bowl with parsley garnish

What to serve on the side:

Spanish Rice
Homemade Spanish Rice
Chile Colorado with cilantro and radishes in a white bowl
Print Recipe
5 from 4 votes

Chile Colorado Recipe

Chile Colorado is chunks of tender beef cooked in a mildly spicy flavorful chile sauce. We show you how to do it on the stovetop, in the slow cooker, and in the Instant Pot. Gluten-Free
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Dinner, lunch
Cuisine: Mexican
Servings: 6 servings
Calories: 397kcal
Author: Cyndy Ufkes – The Art of Food and Wine

Ingredients

Beef:

  • 3 lbs Beef – eye of round, chuck roast, beef roast (visible fat trimmed)
  • 3 Tbsp Canola Oil

Fresh Chile Sauce:

  • 4 each Dried Anaheim/California Red chile peppers
  • 4 each Dried Pasilla or Ancho chile peppers
  • 16 oz beef or chicken broth
  • 5-6 cloves fresh garlic
  • 1 Tbsp ground cumin
  • ½ tsp allspice
  • 2 bay leaves
  • ½ tsp salt
  • ½ tsp pepper

Instructions

Preparing Beef:

  • Cut beef into 2" x 2" pieces
  • Add oil to a large sauté pan set to medium-high heat, or the Instant Pot set on Sauté mode.
  • Once the oil is hot, sauté the meat on all sides. If needed, cook in batches. (If you overcrowd the pan you will steam rather than sauté)
  • Drain and discard excess oil from pan

Making the Fresh Chile Sauce:

  • In a dry skillet, over medium heat, lightly heat the dried chile pepper pods until they are slightly brown and fragrant. About 3-5 minutes, turning occasionally.
  • Remove from heat and let cool to room temperature. Once cool cut in half to remove the stem and the seeds inside. Discard stem and seeds
  • Heat 24 ounces of water in a saucepan, bring to a boil, add the chile pieces, remove from heat, cover and let steep for 20 minutes.
  • Strain the chile but reserve about 10 ounces of the chile water.
  • In a blender add the broth, garlic cloves, cumin, allspice and softened chiles. Blend on high until you have a smooth sauce. Add 8 ounces of the reserved chile water and test for thickness. Add more chile water as needed.

Slow Cooker Instructions:

  • Add sautéed meat to the slow cooker bowl
  • Pour freshly blended chile sauce over the meat and mix to coat. Add bay leaves
  • Cover and cook for 3-4 hours on High or 7-8 hours on low. Check meat for tenderness.
  • Remove bay leaves. Check seasonings and add salt and pepper as needed

Stovetop Instructions:

  • Sauté meat as directed above in a dutch oven, drain excess oil.
  • Pour freshly blended chile sauce over meat and mix to coat. Add bay leaves.
  • Bring mixture to a boil over medium-high heat. Reduce heat to simmer and cover.
  • Simmer for about 90 minutes – 2 hours. Check meat for tenderness
  • Remove bay leaves. Check seasonings and add salt and pepper as needed.

Instant Pot Instructions:

  • Sauté meat as directed above on the Sauté setting, drain excess oil, turn off Sauté mode. (You will need to sauté in batches)
  • Pour freshly blended chile sauce over meat and mix to coat. Add bay leaves.
  • Secure the lid of Instant Pot and seal the vent
  • Turn IP onto the Stew /Meat setting to cook. Let the pressure release naturally.
  • When done carefully remove the lid. Stir, remove bay leaves, and check seasonings. If needed, add salt and pepper.

Related Posts

Classic Bolognese Sauce in an Instant Pot or Stove Top

Classic Bolognese Sauce in an Instant Pot or Stove Top

This classic rich meaty Bolognese Sauce is made quicker in an Instant Pot, but can also be made in your slow cooker or in a dutch oven on the stovetop.

White Bean Dip with Rosemary

White Bean Dip with Rosemary

Quick and flavorful White Bean Dip with Rosemary is a nice alternative to hummus. The beans are quickly made in an Instant Pot and blended as a dip.



5 thoughts on “Chile Colorado Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating