This Chile Colorado recipe has a velvety texture and a complex flavor profile. The smokey notes from the chiles and the tender chunks of beef pair beautifully with plain white rice or even vermicelli rice. Included in this recipe are oven, stovetop, and Instant Pot instructions!
This Chile Colorado recipe took a few times to perfect but I'm convinced it can't be improved any further. Roasting the chiles really brings out their sweet and smokey flavor and gives this recipe a delicious depth of flavor.
I tried this Chile Colorado recipe with both a chuck roast and a cross rib roast. I also prepared it in an Instant Pot and in the oven. The braised chunks of beef were tender and succulent both ways.
Whatever method you use to cook this Chile Colorado recipe, the result will be an incredibly flavorful beef stew with tender meat morsels!
😍 Why You'll Love This Recipe
- This recipe tastes absolutely amazing! It can be cooked low and slow in the oven or on the stovetop. If you don't like to wait, just use an Instant Pot or Ninja Foodi.
- It would also be excellent in a slow cooker!
- Serve with corn tortillas, creamy coconut rice, or with tortilla chips. I also recommend these sourdough discard tortillas.
- Like many stews, the leftovers taste even better the next day and it freezes well!
🛒 What You Need For This Recipe
- Meat: 4 lbs beef chuck roast or cross rib roast, or substitute pork shoulder.
- Chiles: You'll need the following dried chiles: New Mexico chiles, Guajillo chiles, Pasilla chiles, and optionally Arbol chiles if you want to make your chile Colorado recipe spicier. Ancho chiles would also be great. The best place I've found for purchasing chiles is at spicesinc.com. There are so many chile options to choose from and they are packed fresh, not like the dried-out chiles you can find in most grocery stores.
- Spices: Salt, black pepper, chipotle powder, and cumin powder.
- Herbs: Bay leaves and Dried Mexican oregano.
- Onion & Garlic: One large yellow onion and 6 garlic cloves.
- Flour: ¼ cup all-purpose flour.
- Lime: The juice of one lime
- Oil: I used olive oil but you can also use vegetable oil, avocado oil, rendered pork fat, or beef tallow.
*A full list of ingredients can be found in the recipe card.
🥣 How To Make Chile Colorado
Step 1: Begin by removing the stems and seeds from your chili peppers, then tearing them into chunks, except for the arbol chiles, which can remain whole. Heat a cast iron skillet over medium heat and lightly toast the chiles to bring out their oils and intensify their flavor.
Pro Tip: Be careful not to burn them, as burnt chiles taste bitter.
Step 2: Add chiles to a large bowl and cover with 3 cups boiling water. Cover with saran wrap or lid and allow to peppers to steam while you move on to the next step.
Step 3: Chop beef into 1-½ to 2" chunks, trim excess fat, then dry with paper towels, if needed. Season with salt, black pepper, and all-purpose flour. Heat 2 tablespoons of oil in a 6-quart Dutch oven, then sear meat in batches until browned. Add more oil as needed.
Step 4: Remove meat from the Dutch oven and add diced onion. Add ½ cup of water to deglaze the pot, then saute onion over low heat for approximately 5 minutes. Add minced garlic and cook for an additional minute.
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Step 5: Return the meat back to the pot and turn off the stove. Add bay leaves, bouillon powder, oregano, chipotle powder, and cumin.
Step 6: Add softened chiles to a blender. Strain the liquid and add enough to cover the chiles. Blend until smooth, then pour chile puree over the meat. Stir in the remaining chile liquid and the juice of one lime. Bring to a boil, then cover and transfer to a preheated 300F oven. Bake for 2-½ to 3 hours.
Pro Tip: If you prefer to cook this recipe on the stovetop, just simmer over low heat, using a diffuser, for 2 hours or until the chili is thick and the meat is tender.
🌶 Picking the Right Chiles
Here is a list of chiles that can be used to make Chile Colorado, based on their heat index.
| Chile Name | Flavor Profile | Scoville Heat Unit |
|---|---|---|
| Ancho Chiles | Fruity, undertones of chocolate, raisins, and plums | 500 – 1,500 SHU (mild) |
| New Mexico Chiles | Smoky, earthy, and slightly fruity | 800 – 1,400 SHU (mild) |
| Pasilla Negro Chiles | Fruity, chocolatey, with hints of raisins | 800 – 2,400 SHU (mild-medium) |
| Guajillo Chiles | Bright, tangy, sweet heat, slightly bitter | 2,500 – 5,000 SHU (medium) |
| Puya Chiles | Slightly smoky, with licorice and cherry undertones | 5,000 – 8,000 SHU (medium) |
| Chipotle Chiles | Smoky, fruity, notes of chocolate and berries | 15,000 – 35,000 SHU (hot) |
| Chile de Árbol | Nutty & smoky (use to accent flavor) | 15,000 – 30,000 SHU (hot) |
Pro Tip: If your chiles are dry and brittle, it's an indication that they are old. One way to make them pliable again is to microwave them, 5 seconds at a time until they soften.
♨️ Instant Pot Instructions
To make this recipe in an Instant Pot, simply follow the same steps in this recipe, then use the "sauté" option to sauté the meat, onions, and garlic. Once you add the seasoning and the chile sauce, fasten the lid and set the valve to sealing. Select "pressure cook" and set the time to 30 minutes. Once the time is up, do a natural release of pressure & enjoy!
🍽 Serving Suggestions
Serve this Chile Colorado recipe with white rice, Instant Pot Mexican rice, and plenty of corn tortillas.
Other great sides include fresh cilantro, lime wedges, avocado slices, sour cream, queso fresco or cotija cheese, and Mexican pickled carrots!
🤷🏻♀️ Recipe FAQs
Chile Colorado can be thickened by dredging the cubed meat in flour before searing it. The flour does a great job of thickening the stew. However, if after cooking the stew you find it still needs thickening, you can simmer it, uncovered, until reduced and thickened.
There are approximately 725 calories in one serving of Chile Colorado. However, the calories can vary greatly based on the recipe.
👩🏼🍳 Pro Tips
- The foundation of Chile Colorado is the red chile sauce. Use good quality dried chiles like guajillo, ancho, and New Mexico chiles. These chiles provide a deep, smoky, and slightly sweet flavor.
- Taste the chile liquid before adding it to the blender. If it's bitter, you can substitute an equal amount of water or chicken broth.
- If necessary, strain the chile sauce through a fine mesh strainer to achieve a smoother consistency.
- Taste the sauce as it cooks and adjust the seasoning. Sometimes a pinch of sugar is needed if the sauce is too acidic.
- Store Chile Colorado leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
🥑 More Mexican Recipes
If you enjoy this Chile Colorado recipe, be sure to try these other Mexican dishes!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Chile Colorado Recipe
Equipment
- 1 Blender
Ingredients
Sauce Ingredients
- 4 New Mexico chiles (or Hatch chiles)
- 4 Guajillo chiles
- 4 Pasilla chili pods
- 4 Arbol chiles
- 3 cups boiling water
Other Ingredients
- 4 lbs beef roast (cross rib roast) 3 ¾ trimmed
- 1 tablespoon sea salt
- 2 teaspoon black pepper
- ¼ cup all-purpose flour
- ¼ cup avocado oil
- 1 large onion
- 6 large garlic cloves
- 2 bay leaves
- 1 tablespoon beef bouillon
- 1 tablespoon Mexican oregano
- 2 teaspoon chipotle powder
- 1 teaspoon cumin powder
- 1 small lime (juiced)
Instructions
- Begin by removing the stems and seeds from your chili peppers, then tearing them into chunks, except for the arbol chiles, which can remain whole. Heat a cast iron skillet over medium heat and lightly toast the chiles to bring out their oils and intensify their flavor.
- Add chiles to a large bowl and cover with 3 cups boiling water. Cover with saran wrap or lid and allow to peppers to steam while you move on to the next step.
- Chop beef into 1-½ to 2" chunks, trim excess fat, then dry with paper towels, if needed. Season with salt, black pepper, and all-purpose flour. Heat 2 tablespoons of oil in a 6-quart Dutch oven, then sear meat in batches until browned. Add more oil as needed.
- Remove meat from the Dutch oven and add diced onion. Add ½ cup of water to deglaze the pot, then saute onion over low heat for approximately 5 minutes. Add minced garlic and cook for an additional minute.
- Return the meat back to the pot and turn off the stove. Add bay leaves, bouillon powder, oregano, chipotle powder, and cumin.
- Add softened chiles to a blender. Strain the liquid and add enough to cover the chiles. Blend until smooth, then pour chile puree over the meat. Stir in the remaining chile liquid and the juice of one lime. Bring to a boil, then cover and transfer to a preheated 300F oven. Bake for 2-½ to 3 hours.
- (optional) If you prefer to cook this chile Colorado recipe on the stovetop, just simmer over low heat, using a diffuser, for 2 hours or until the chili is thick and the meat is tender.
Notes
-
- See post for Instant Pot instructions.
- Be careful not to burn them, as burnt chiles taste bitter.
- If you prefer to cook this Chile Colorado recipe on the stovetop, just simmer over low heat, using a diffuser, for 2 hours or until the chili is thick and the meat is tender.
- The foundation of Chile Colorado is the red chile sauce. Use good quality dried chiles like guajillo, ancho, and New Mexico chiles. These chiles provide a deep, smoky, and slightly sweet flavor.
- Taste the chile liquid before adding it to the blender. If it's bitter, you can substitute an equal amount of water or chicken broth.
- If necessary, strain the chile sauce through a fine mesh strainer to achieve a smoother consistency.
- Taste the sauce as it cooks and adjust the seasoning. Sometimes a pinch of sugar is needed if the sauce is too acidic.
- Store Chile Colorado leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
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