Beef Chile Colorado

Ingredients

• 2 pieces Ancho Dried Chilies (stems and seeds removed, lightly toasted)
• 8 pieces Guajillo Dried Chilies (stems and seeds removed, lightly toasted)
• 5 cups Low Sodium Beef Broth (4 cups for soaking chilies, 1 cup for cooking)
• 1 teaspoon Whole Cumin Seeds (toasted until fragrant)
• 4 pieces Whole Cloves (toasted briefly)
• 1 teaspoon Mexican Dried Oregano (lightly toasted)
• 0.5 medium White Onion (diced)
• 6 pieces Garlic Cloves (peeled and finely minced)
• 3 lb Beef Chuck Roast, Boneless (well‑marbled, trimmed of excess fat, cut into bite‑size cubes)
• to taste Salt (season beef and sauce)
• to taste Freshly Ground Black Pepper (season beef and sauce)
• 3 tablespoons Beef Tallow or Vegetable Oil (for browning meat and sautéing aromatics)
• 3 pieces Bay Leaves (added to simmering stew)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)
• 1 tablespoon Lime Juice (freshly squeezed, for finishing)
• 0.5 cup Queso Fresco (crumbled, optional garnish)

Instructions

1. Toast Dried Chilies

   Heat a dry skillet over medium‑low heat. Add the 2 ancho and 8 guajillo chilies, flipping constantly for about 10 seconds until fragrant, then remove from heat.

   Time: PT1M

   Temperature: medium‑low

2. Soak Chilies

   Transfer the toasted chilies to a bowl, rinse quickly, then cover with 4 cups of low‑sodium beef broth. Let soak 5‑10 minutes until very soft.

   Time: PT8M

3. Toast Spices

   In a small skillet over medium‑low heat, toast 1 tsp whole cumin seeds and 4 whole cloves for 10‑20 seconds until aromatic. Add 1 tsp dried oregano and toast another 5 seconds. Remove from heat.

   Time: PT1M

   Temperature: medium‑low

4. Prep Aromatics

   Dice half of a medium white onion and finely mince 6 garlic cloves. Set aside.

   Time: PT5M

5. Blend Chile Sauce

   Combine the soaked chilies (with their soaking broth), toasted cumin, cloves, oregano, and the remaining 1 cup beef broth in a blender. Blend until completely smooth. Strain through a fine mesh if desired.

   Time: PT2M

6. Prepare Beef

   Trim excess fat from the 3 lb beef chuck roast, cut into bite‑size cubes, pat dry with paper towels, and season generously with salt and freshly ground black pepper.

   Time: PT5M

7. Brown Beef

   Heat 2‑3 tbsp beef tallow (or oil) in the large pot over medium‑high heat. Working in batches, brown the beef cubes until a deep brown crust forms, about 3‑4 minutes per batch. Transfer browned meat to a plate.

   Time: PT10M

   Temperature: medium‑high

8. Sauté Onion & Garlic

   Reduce heat to medium‑low, add a little more tallow if needed, then sauté the diced onion until softened (≈3‑4 min). Add the minced garlic and cook 1 min more, stirring constantly.

   Time: PT5M

   Temperature: medium‑low

9. Combine & Simmer (Covered)

   Return all browned beef to the pot. Add the remaining 1 cup beef broth, the blended chile sauce, and 3 bay leaves. Bring to a gentle simmer over medium heat, then lower to medium‑low. Cover and cook 45 minutes.

   Time: PT45M

   Temperature: medium‑low

10. Simmer Uncovered & Finish

    Uncover the pot and continue to simmer for another 45 minutes, or until the sauce has thickened and the beef is fork‑tender. Adjust salt to taste.

    Time: PT45M

    Temperature: medium‑low

11. Garnish & Serve

    Stir in chopped cilantro and drizzle lime juice. Serve hot, topped with crumbled queso fresco and accompanied by warm corn tortillas, Mexican rice, or pickled red onions.

    Time: PT1M

Nutrition Facts

Calories

442

Protein

58 g

Carbohydrates

4 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ancho Dried Chilies: Pasilla chilies, New Mexico chilies
• Instead of Guajillo Dried Chilies: Arbol chilies, Ancho chilies
• Instead of Low Sodium Beef Broth: Chicken broth, Vegetable broth
• Instead of Whole Cumin Seeds: Ground cumin (½ tsp)
• Instead of Whole Cloves: Ground cloves (pinch)
• Instead of Mexican Dried Oregano: Regular oregano
• Instead of White Onion: Yellow onion
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Beef Chuck Roast, Boneless: Beef stew meat, Short ribs
• Instead of Beef Tallow or Vegetable Oil: Canola oil, Olive oil
• Instead of Bay Leaves: Thyme
• Instead of Lime Juice: Lime zest
• Instead of Queso Fresco: Feta cheese

Equipment Needed

• Large Pot or Dutch Oven
• Small Skillet
• Blender
• Cutting Board
• Chef’s Knife
• Paper Towels
• Measuring Spoons
• Measuring Cups
• Tongs or Slotted Spoon
• Wooden Spoon
• Plate or Bowl for Resting Meat
• Fine Mesh Strainer (optional) (optional)

Critical Steps — Do Not Skip

• Toast dried chilies without burning
• Soak chilies until fully softened
• Brown beef cubes in batches for deep flavor
• Simmer covered then uncovered to develop thick sauce
• Season the stew at the end and add fresh cilantro and lime juice

Chef Tips from the Video

• Toast the chilies just until fragrant to unlock deep smoky flavor without burning.
• Using beef tallow adds authentic richness; if unavailable, use a neutral oil with a splash of butter.
• Deglaze the pot with a splash of broth after browning meat to capture all caramelized bits.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly after cooling.

Make-Ahead Tips

• Blend the chile sauce up to 2 days ahead and refrigerate; reheat before adding to the stew.
• Brown the beef and store in the fridge; add to the pot when ready to simmer.

Frequently Asked Questions