Sizzling Beef Chile Colorado Recipe: A Fiery Flavor Fiesta

Spicy beef chile colorado bursts with rich, hearty flavors that capture authentic mexican culinary traditions.

Aromas of tender, slow-cooked meat instantly transport you to vibrant kitchen gatherings.

Mountain regions inspire this classic dish with deep, complex seasonings.

Robust chiles create a warming sauce that blankets succulent beef in layers of taste.

Comfort meets excitement when each bite reveals intricate spice profiles.

Regional techniques bring depth to every mouthwatering serving.

Beef Chile Colorado Reasons To Love

• Unleash Authentic Flavor: Dive into a traditional Mexican dish bursting with rich, deep chili-infused taste that transports your taste buds south of the border.
• Master Complex Cooking Techniques: Learn professional-level skills like toasting dried chilies, creating smooth sauces, and slow-braising meat to tender perfection.
• Batch and Freeze Friendly: Prepare a large quantity of sauce that can be stored and used later, making meal planning and preparation super convenient for busy households.
• Versatile Comfort Meal: Perfect for family dinners, weekend gatherings, or when craving a hearty, warming protein-packed dish that everyone will love and appreciate.

Ingredients For Beef Chile Colorado

• Dried Chilies: These aromatic peppers provide the rich, deep flavor foundation for the sauce and give the dish its distinctive chile colorado character.

• Beef: A hearty protein that becomes tender and flavorful when slow-cooked in the spicy sauce.
• Flour: Helps to lightly coat the beef and thicken the sauce during cooking.

• Onion, Garlic: These classic flavor base ingredients add depth and complexity to the sauce.
• Cumin, Coriander, Oregano: Warm, earthy spices that enhance the overall flavor profile of the dish.
• Salt, Pepper: Essential seasonings that balance and highlight the other ingredients.

• Beef Stock: Provides additional liquid and rich meaty flavor to the sauce.
• Bay Leaves: Add a subtle herbal note during the slow cooking process.
• Cooking Oil: Used for browning the beef and creating a flavorful base.

Step-By-Step Beef Chile Colorado Instructions

Step 1: Toast Dried Chilies

Grab a dry skillet and toast the dried chilies for 2-3 minutes, moving them around constantly.

• Chopped onion
• Garlic cloves

Cover everything with water and let it simmer for 20 minutes until the chilies turn soft and pliable.

Step 2: Blend Flavorful Sauce

Using a slotted spoon, move the softened chilies, onion, and garlic into a blender.

• 1 cup of soaking liquid
• Cumin
• Coriander
• Oregano
• Beef stock

Blend on high until the sauce becomes incredibly smooth.

Taste and season with salt and pepper.

Step 3: Brown the Beef

Season the beef cubes with salt and pepper, then coat with flour.

Heat a Dutch oven over medium-high heat and add oil.

Brown the beef in a single layer, working in batches if needed.

Drain excess oil from the pot.

Step 4: Slow Cook the Stew

Return all beef to the pot and pour in enough sauce to cover the meat completely.

Save any extra sauce for later use.

Add bay leaves and cover with a lid.

Simmer on low heat for 2 hours until the beef becomes incredibly tender.

Step 5: Serve and Enjoy

Skim off any excess oil from the top.

Serve hot with warm tortillas and your favorite toppings.

Tips For Beef Chile Colorado Success

• Avoid burning dried chilies by watching carefully and stirring frequently during toasting, removing them from heat when they become fragrant and slightly darker.
• Use high-powered blender and strain sauce through fine-mesh sieve for ultra-smooth, silky texture without any chile skin or seed chunks.
• Pat beef dry before seasoning and use high heat to create deep caramelization, ensuring each piece develops rich golden-brown crust without overcrowding the pan.
• Reserve extra sauce for future meals or adjust thickness by adding more stock if sauce becomes too thick during long simmering process.
• Maintain low, steady simmer to break down beef fibers slowly, creating melt-in-your-mouth texture without toughening the meat.

Flavor Variations For Beef Chile Colorado

• Slow Cooker Beef Chile Colorado: Transform the recipe by using a slow cooker instead of a Dutch oven. Brown the beef first, then transfer to the slow cooker with the sauce. Cook on low for 6-8 hours until meat becomes incredibly tender.
• Vegetarian Chile Colorado: Replace beef with hearty jackfruit or firm tofu cubes. Maintain the same chile sauce and cooking method. Adjust cooking time to prevent overcooking the plant-based protein.
• Chicken Chile Colorado: Swap beef for boneless, skinless chicken thighs. The darker meat provides better flavor and remains more moist during the long cooking process. Follow the original recipe steps with chicken instead.

Suggested Pairings For Beef Chile Colorado

• Fiesta of Flavors: Garnish the beef chile colorado with fresh chopped cilantro for a bright, herbal punch that cuts through the rich meat.
• Tex-Mex Meal Companion: Serve alongside Mexican rice, black beans, and warm corn tortillas to create a complete and satisfying dinner plate that highlights the dish's authentic southwestern roots.
• Creamy Cool Contrast: Top with a dollop of sour cream or Mexican crema to add a cool, tangy element that balances the deep, spicy sauce and tender beef.
• Texture Boost: Sprinkle crushed tortilla chips or crispy fried onions on top for an unexpected crunch that adds interesting texture to the tender chile colorado.

Storage Tips For Beef Chile Colorado

• Transfer cooled Beef Chile Colorado to an airtight container and store in the refrigerator for up to 4 days. Seal tightly to prevent moisture loss and maintain flavor.
• Pack the beef in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 3 months, ensuring the sauce covers the meat completely to prevent freezer burn.
• Place a portion in a microwave-safe dish, cover with a damp paper towel to retain moisture. Heat in 30-second intervals, stirring between each interval until the beef reaches 165°F throughout.

FAQs

• What are the key spices in Beef Chile Colorado?

The key spices are cumin, coriander, and oregano, which provide depth and authentic Mexican flavor to the sauce.

• Why do I need to toast the dried chilies?

Toasting dried chilies releases their essential oils, intensifying their flavor and aroma before creating the sauce base.

• Can I use different cuts of beef for this recipe?

Chuck roast or beef shoulder work best because they’re tough cuts that become incredibly tender after slow cooking for two hours.

• How spicy is this dish?

The spice level depends on the dried chilies used, but typically it’s a mild to medium heat that’s flavorful rather than overwhelmingly hot.

Beef Chile Colorado Recipe

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4.6 from 27 reviews

• Total Time: 2 hours 30 minutes
• Yield: 8 1x

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Description

Sizzling Beef Chile Colorado promises a journey through Mexican culinary landscapes, blending tender meat with rich, smoky chile sauce. Passionate cooks discover bold flavors that dance on their palate, inviting warm comfort with each delectable bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 3 pounds (1.36 kilograms) beef chuck, cubed

Dried Chilies and Spices:

• 6 guajillo chilies, stems and seeds removed
• 4 ancho chilies, stems and seeds removed
• 3 chile de arbol, stems and seeds removed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon dried Mexican oregano
• 2 tablespoons flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Supporting Ingredients:

• 1 tablespoon neutral oil
• 1 yellow onion, chopped
• 3 garlic cloves
• 2 1/2 cups (591 milliliters) beef broth

Garnishes:

• Corn tortillas, warmed
• White onion, diced
• Cilantro, chopped
• Radishes, sliced
• Lime wedges

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Instructions

1. Toast dried chilies in a dry skillet for 2-3 minutes until fragrant, releasing their deep, rich aroma. Stir continuously to prevent burning.
2. Transfer toasted chilies, chopped onion, and garlic to a saucepan. Cover with water and simmer for 20 minutes until chilies become soft and pliable.
3. Remove chilies, onion, and garlic with a slotted spoon and place in a blender. Add 1 cup of soaking liquid, cumin, coriander, oregano, and beef stock. Blend on high until the mixture becomes a silky, smooth sauce. Adjust seasoning with salt and pepper.
4. Coat cubed beef with salt, pepper, and flour, ensuring even coverage. Heat Dutch oven over medium-high heat and add oil. Brown beef in single-layer batches, creating a rich caramelized exterior. Drain excess oil between batches.
5. Return all browned beef to the pot. Pour sauce to completely cover the meat, reserving extra for future use. Add bay leaves and cover with lid.
6. Reduce heat and simmer for 2 hours at low temperature, allowing beef to become incredibly tender and absorb the complex chili sauce flavors.
7. Remove bay leaves, skim any surface oil, and serve with warm tortillas, garnishing with preferred toppings.

Notes

• Toasting chilies intensifies their flavor and removes any bitter notes, creating a more complex sauce base.
• Blending sauce ingredients thoroughly ensures a smooth, consistent texture without chunky bits that might disrupt the dish’s silky consistency.
• Browning beef in batches prevents overcrowding, which can steam the meat instead of developing a rich, caramelized exterior that adds depth to the final flavor.
• Cooking low and slow allows tough beef cuts to break down, becoming incredibly tender and absorbing the rich chile sauce completely.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 350 kcal
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 110 mg