The Heart of the Dish
This Chile Colorado is like a warm hug from the inside. It is my go-to meal for a chilly evening. The smell fills the whole house with comfort.
It all starts with those dried chiles. They look a little wrinkly and plain. But just wait. When you simmer them, they wake up. They turn into something rich and wonderful. It reminds me that simple things often hold the most flavor.
A Little Story About Chiles
My grandson once called these chiles “red prunes.” I still laugh at that. He learned that day they are not for eating plain! We made the sauce together.
His eyes got so wide when the blender turned everything a bright red. He said it looked like magic. And you know, cooking a good meal does feel a bit like magic. It turns separate things into one beautiful dish.
Why Browning the Meat Matters
Do not rush the step where you brown the meat. I know it is tempting to put it all in at once. But patience is your friend here.
Browning in small batches creates little crispy, tasty bits in the pan. That is where so much flavor lives. This step matters because it gives your stew a deeper, richer taste. It is the difference between good and great.
Bringing It All Together
When you pour that smooth red sauce over the meat, take a moment. Doesn’t that smell amazing? The colors are so vibrant and happy. Then you just let it all get to know each other in the pot.
The long, slow simmer is the secret. It makes the beef so tender it falls apart. This is when the flavors become a family. What is your favorite smell that comes from your kitchen? Mine is definitely this sauce cooking.
The Final Touch
That little squeeze of lime juice at the end is important. It is not just for show. It brightens everything up. It makes the rich sauce taste even richer.
*Fun fact: The lime juice also helps balance all the flavors on your tongue. It makes each bite perfect. Do you like a little sour kick in your savory foods? I always say yes!
Your Turn in the Kitchen
This recipe is a wonderful one to share. It feels like a special occasion, but it is simple to make. I love serving it with warm tortillas for dipping.
Everyone has their own way. Some like it with rice, others with beans. What is your favorite side dish for a hearty stew? Tell me, do you have a family recipe that makes you feel cozy? I would love to hear about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Dried ancho chiles | 4 | or pasilla or mulato |
| Dried guajillo chiles | 5 | or New Mexican chiles |
| Chicken broth | 4 cups | |
| Onion | 1 small, chopped | |
| Jalapeno | 1/2, minced | optional, for more heat |
| Dried oregano | 2 teaspoons | |
| Ground cumin | 1 1/2 teaspoon | |
| Garlic powder | 1 teaspoon | |
| Smoked Paprika | 1 teaspoon | |
| Stew meat, or cubed beef shoulder/butt roast | 2 1/2 lbs | |
| Salt and pepper | to taste | |
| Flour | 3 Tablespoons | |
| Oil | 2 Tablespoons | |
| Bay leaf | 1 | |
| Lime juice | from 1 small lime | |
| Cornstarch slurry | 1 Tablespoon cornstarch mixed with 1 Tablespoon water |
A Bowl of Warmth from My Kitchen
This recipe for Chile Colorado is one of my favorites. It fills the whole house with the most wonderful smell. It reminds me of big family dinners when my own children were small. We would all gather around the table with warm tortillas. The rich, red sauce makes the beef so tender it falls apart. It is pure comfort in a bowl.
Let’s start with the dried chiles. They look a little funny, all wrinkly and dark. But trust me, they hold so much flavor. We will wake them up in some broth. The kitchen will start to smell earthy and sweet. I still laugh at how my grandson thought they were prune peppers.
- Step 1: First, take your beef out of the fridge. Cut it into little cubes, about the size of a postage stamp. This helps it cook evenly and get super tender. Let the meat sit on the counter for a bit. Cold meat in a hot pan can get tough. (A hard-learned tip from my mother!).
- Step 2: Now for our chiles. Pull the stems off and rinse them. You can shake out the seeds if you don’t want it too spicy. Put them in a pot with the chicken broth. Let them simmer for about 20 minutes until they are soft. Doesn’t that smell amazing already?
- Step 3: Time for the meat. Sprinkle it with salt, pepper, and a little flour. The flour helps make the sauce nice and thick later. Heat some oil in a big pan. Brown the meat in batches so it gets a good color, don’t crowd the pan. This part is important for flavor.
- Step 4: Take the meat out and put it on a plate. Now, toss your chopped onion and that little bit of jalapeño into the same pan. We cook them until they are soft and smell good. This uses all the tasty bits left from the meat. It makes the sauce even better.
- Step 5: Your chiles should be soft now. Carefully pour them and the broth into a blender. Add the cooked onions and jalapeño from the pan. Put the lid on tight and blend until it is super smooth. Be careful, it might be hot! What’s your favorite kitchen tool? Share below!
- Step 6: Put the browned beef and all its juices back into the pot. Now, pour the smooth chili sauce through a strainer into the pot. This catches any little bits of skin. Add all those lovely spices and the bay leaf. Give it a good stir.
- Step 7: Bring your stew to a slow bubble. Then, put the lid on and turn the heat down low. Let it simmer gently for about an hour. The wait is the hardest part! You will know it is done when the meat is fork-tender.
- Step 8: Almost done! Take the lid off and stir in the fresh lime juice. That brightens everything up. Then, mix your cornstarch with water and stir that in too. Let it cook for a few more minutes. Watch the sauce turn glossy and thick. It is pure magic.
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Yield: 6 servings
Category: Dinner, Stew
Let’s Get Creative with Your Chile
This recipe is wonderful as it is. But sometimes, it is fun to play with your food. Here are a few little twists you could try. They are all delicious in their own way.
- The Veggie Lover: Swap the beef for big chunks of sweet potato and zucchini. They soak up the sauce so nicely. It becomes a hearty, meat-free meal.
- The Heat Seeker: Add a couple of dried arbol chiles with the others. Or stir in a pinch of cayenne pepper at the end. This will really wake up your taste buds!
- The Slow Cooker Fan: After browning the meat, put everything in your slow cooker. Let it cook on low for 6-8 hours. You will come home to a ready-made feast.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
A great meal is all about how you bring it together. For this stew, I love warm, soft flour tortillas for dipping. A side of Mexican rice is perfect for soaking up the extra sauce. For a fresh crunch, top your bowl with sliced radishes and a sprinkle of cilantro.
What to drink? A cold, fizzy ginger ale is lovely with the rich flavors. For the grown-ups, a cold Mexican lager beer is a classic pairing. It cleanses the palate between each delicious bite.
Which would you choose tonight?
Keeping Your Chile Colorado Cozy
This stew is even better the next day. Let it cool completely first. Then store it in the fridge for up to four days.
You can also freeze it for a future meal. I use old yogurt containers. They are the perfect size for a single serving. I once forgot I had some in the freezer. Finding it two weeks later felt like a treasure.
Reheat it gently on the stove. Add a splash of broth if it gets too thick. This makes a busy weeknight so much easier. A ready-made meal is a gift to your future self.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Stew Troubles
Is your sauce too thin? The cornstarch slurry is your best friend. Just mix a little more and stir it in. It will thicken up nicely.
Is the meat a little tough? That means it needs more time. Let it simmer for another twenty minutes. I remember when I was too impatient. The wait is always worth it for tender beef.
Is the stew too spicy for you? Serve it with a big spoonful of Mexican rice. The rice will help balance the heat. Fixing small problems builds your cooking confidence. It also makes the final flavor just right for you.
Which of these problems have you run into before?
Your Chile Colorado Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Just use cornstarch instead of flour on the meat.
Q: Can I make it ahead?
A: Absolutely. The flavors get richer overnight in the fridge.
Q: What if I can’t find those chiles?
A: Use what you can find. A mix of any mild dried chiles works.
Q: Can I make a smaller batch?
A: Of course. Just cut all the ingredients in half.
Q: Are the toppings important?
A: They add a fresh crunch. But your stew is still wonderful without them. Fun fact: The lime juice at the end makes all the other flavors pop!
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this recipe. It fills the whole house with a wonderful smell. It reminds me of big family dinners at my table.
I would be so happy to see your creation. It makes all the sharing worth it. Show me your beautiful bowls of red.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Authentic Chile Colorado Recipe from Scratch
Description
A rich and flavorful Mexican stew featuring tender beef simmered in a homemade red chile sauce.
Ingredients
Instructions
- Remove meat from fridge and cut into 1/2 inch cubes. Set aside.
- Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
- Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
- Remove meat to a plate and set aside. Add onion and jalapeno to the pan and saute for several minutes.
- As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.
- Return browned beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.
- Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
- Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.
- Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.
Notes
- For serving (optional): Tortillas, corn or flour; chopped fresh Cilantro, for garnish; Sliced radishes; Mexican rice.