Chile Colorado is a flavorful and hearty stew recipe made with stew meat simmered in a Mexican style red chile sauce until fall-apart tender. This Chile Colorado recipe can be made in the oven, stove top, Instant Pot or slow cooker.
My oldest son and I used to go to a Mexican restaurant in Moorpark, California that in our opinion makes the absolute best Chile Colorado recipe! The beef stew meat was melt in your mouth tender and incredibly tasty. The red chile sauce was thick and flavorful without being too spicy!
Chile Colorado is all about hearty and bold flavors which makes this tasty Mexican stew the perfect filling for burritos or shredded beef tacos. I like serving it with a simple side of Mexican rice, beans and tortillas.
Chile Colorado
This easy beef stew recipe starts with a red chili sauce made with dried chiles, tomato and spices that are blended into a flavor-packed simmering sauce. Yes, this Chile Colorado is the real deal! No canned chili sauce here! But, don’t worry! I have a few shortcuts and simple instructions that will make this Mexican recipe a breeze to make!
What Is Chile Colorado?
Chile Colorado, sometimes spelled Chili Colorado is a Mexican stew made by simmering meat in a sauce made with dried chiles and spices. Colorado (red) is a reference to the beautiful deep Mexican red sauce used to make this tasty stew.
To make Chili Colorado, meats like beef, pork, lamb and even chicken can be used.
Chile Colorado Ingredients
- Dried Chiles: You can use a combination of dried chiles (see recipe below) or simply use one or two types of chiles. Chiles like New Mexico chiles, Guajillo Chiles or Dried Ancho Chiles are always good options.
- Broth: I use beef broth or chicken broth. Water can also be used instead of broth.
- Tomato: I provide instructions for roasting tomatoes in the recipe card below,. However, in a pinch you can use canned roasted tomatoes.
- Beef: Stew meat like beef chuck are what I always get. Cut the meat into 1-inch pieces or buy pre-cut stew meat.
- Masa Harina: This gluten free product is used as a thickening agent. It has a distinct Mexican corn flavor
- Other Ingredients: Onions, garlic, ground cumin, oregano, allspice, apple cider vinegar and chicken or beef bouillon (optional).
How To Make Chile Colorado
Authentic Mexican Chile Colorado is all about the red chili sauce. The depths of flavors of homemade chili sauce cannot compare to anything you buy in a can.
How To Make Chile Colorado Sauce
- Get Ready: If you have very sensitive skin, please wear disposable gloves.
- Prep the Chiles: Grab a dry chile and remove the stem by pulling it.
- Open up the chile (use kitchen shears, if needed) and scrape off the seeds and any ribs. If the chile is small (like chile de arbol), after pulling the stem, turn the opening down and squeeze the seeds out by gently massaging it.
- Microwave: Toast the chiles in the microwave. Yes! You heard me right! I learned this method from serious eats. Place the chiles on a microwave-safe plate and microwave on high for two 15-seconds intervals. The chiles should be warm and pliable.
- Microwave some water (or broth) until warm. Submerge the chiles into the liquid, cover and microwave again for about 2 minutes.
- Blend:Add the chiles and liquid into the blender and process until smooth.
- If you do not like using the microwave, you can toast the chiles on a dry cast iron skillet over medium heat, turning the chiles as needed. Also, you can boil water (or broth) and soak the chiles in the liquid for 30 minutes. At this point, you are ready for blending!
Make The Chile Colorado Beef Stew
- Next, brown the beef over medium high heat. Remove the meat from the pot and set aside.
- Saute the onions, garlic and add the spices.
- Return the beef and any collected juices to the pot. Add the red chili sauce, remaining broth and simmer until the beef is tender.
- Make a masa harina slurry by using some of the cooking liquid (beef juices) and mixing it with the masa harina.
- Stir the masa harina slurry and the apple cider vinegar into the stew and simmer for 5 minutes.
Did You Know?
- Ancho Chiles are whole Poblano Peppers that have been dried. They are also referred as Pasilla Chiles. They are mild in flavor and have very little heat (if any).
- Masa Harina is the main ingredient for tamales. It is also a great addition to Homemade Chili!
What’s The Difference Between Chile Verde and Chile Colorado?
Chile verde is a stew made by simmering meat (mostly pork) in a green Chile sauce. Unlike chile colorado, the chile verde sauce is made mostly with green tomatillos instead of dried red chiles.
Are New Mexico Chiles and Guajillo Chiles The Same?
No, they are not the same. However, they are very similar in flavor and heat level so you can substitute one with the other.
Can Chile Colorado Be Made Ahead?
Absolutely! Both the Mexican red sauce and the stew can be made in advance. Chile Colorado sauce can be store in the refrigerator in an airtight container up to 3 days. The stew can be stored in the refrigerator in an airtight container for 2-3 days.
Chile Colorado Recipe Tips
- You may need to brown the beef in batches to prevent over crowding the pot. You want to get a nice sear on the beef instead of steaming the meat.
- If making this beef stew recipe in the slow cooker, you should brown the beef first in a separate pan (unless your crock pot has a saute function).
- I am not a big fan of canned beef broth. I don’t think it has any beefy flavor. I use canned chicken broth instead.
- When blending hot liquids, make sure you hold the blender’s lid down with a kitchen towel to prevent a big messy blow out! Also, always start blending in the lowest setting.
- I love making stews like Chile Colorado in an Enamel Cast Iron Dutch oven. Although I love my Le Creuset, this budget friendly Dutch Oven is the one I use most often.
Take A Look At These Other Delicious Recipes:
- Ropa Vieja Recipe
- Chipotle Barbacoa Recipe
- Beef Stew in Red Wine.
- Instant Pot Carnitas
- Pork Chile Verde
- Charro Beans
- White Chicken Chili
- Charro Beans
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Chile Colorado Beef Stew
Chile Colorado is a flavorful and hearty stew recipe made with stew meat simmered in a Mexican style red chile sauce until fall-apart tender. This Chile Colorado recipe can be made in the oven, stove top, Instant Pot or slow cooker.
Prep: 15 minutes
Cook: 2 hours 24 minutes
Total Time 2 hours 39 minutes
Servings 8 people
Ingredients
For The Chile Paste
- 3 dried Guajillo chiles *see notes about chiles
- 4 dried New Mexico Chiles
- 2 dried Chile de Arbol chiles
- 4 cups chicken broth or beef stock, divided
- 1 tomato roasted *see notes
For the Chile Colorado Beef Stew
- 4 pounds beef chuck, cut into 1-inch chunks *see notes
- Salt and ground black pepper to taste
- 2 tablespoons olive oil, vegetable oil or canola oil
- 1 medium onion, diced
- 6 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1/4 teaspoon ground all spice
- 2 tablespoons apple cider vinegar
- 2 tablespoons masa harina
- 1 teaspoon chicken bouillon (optional)
- Salt and pepper to taste
Instructions
To Make the Red Chile Sauce
- Remove the stems and seeds from the chiles.
- Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total – in 2 intervals of 15 seconds each.
- Heat 2 cups of chicken broth until warm – you can do this in the microwave. Submerge the chiles into the broth, cover and microwave for about 2 minutes.
To Make the Chile Colorado Beef Stew
- Season the beef with salt and ground black pepper to taste.
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef to the pot in a single layer and sear on all sides until the beef turns golden brown. You may need to do this in batches to prevent over crowding the pot. Remove the seared beef to a plate and set aside.
- When you are done searing all the beef, add the onions to the pot (add more oil if needed), and saute for about 3 to 4 minutes or until the onions become soft and translucent. Add the garlic and cook for 1 additional minute. Add the spices and cook for 1 minute stirring constantly.
- Return the beef and any collected juices back to the pot. Add the red chile sauce and the remaining broth and stir to combine. Bring to a boil. (If cooking in the oven or in the slow cooker, you can follow the instructions below).
- Once boiling, reduce the heat to low, cover the pot and cook stirring occasionally for about 1.5 hours or until the beef is tender.
If Cooking In the Oven
- Preheat the oven to 320 degrees Fahrenheit. Place the covered pot in the oven and cook for 1.5 hours or until the beef is tender.
If Cooking In the Slow Cooker:
- Place the seared beef, saute onions, garlic and spices into the slow cooker. Add the chile paste and broth. Cook on low for 7 to 8 hours or on high for 4 to 5 hours or until the beef is tender.
If Cooking In A Pressure Cooker (Instant Pot)
- Use the saute function to brown the beef Do it in batches not to overcrowd the pot. Remove from the Instant Pot.
- When you are done searing all the beef, (see NOTE 1) add the onions to the pot (add more oil if needed), and saute for about 3 to 4 minutes or until the onions become soft and translucent. Add the garlic and the spices and cook for 30 seconds stirring constantly. Turn the Instant Pot Off.
- Pour the remaining broth into the Instant Pot and with a wooden spoon scrape any browned bits stuck at the bottom. Return the beef and any collected juices back to the pot. Add the red chile sauce and stir to combine.
- Lock the lid on and check that the valve is set to seal. Cook on HIGH pressure for 30 minutes.
- When the cook time is up, let the pressure naturally release for 10 minutes. Release the remaining pressure and carefully open the lid. Continue with the rest of the recipe below. You will use the saute function to simmer the sauce (with the cornstarch slurry) for 5-6 minutes.
After The Beef Is Tender (for all methods)
- Make a Masa Harina Slurry: In a small bowl, mix the masa harina with 1/4 cup of the cooking liquid (beef juices) until the mixture is smooth. You can also use broth or water, if preferred.
- Stir the masa harina slurry mixture and the vinegar into the beef stew and simmer on the stove top for 5 minutes. (If using a slow cooker, set the crockpot to high and simmer for 10 – 15 minutes).
- Check for seasoning and add the chicken bouillon (optional) or salt and pepper, if needed. Serve.
Video
Chef’s Tips
- Note 1:Â If the IP is getting too hot after browning the beef (you will notice the bottom of the pot looks burnt – simply turn the pressure cooker off for about 3-4 minutes, after turn the IP to saute again.
- You can use a combination of dried chiles or just one or two types. If using only one type of chile, I suggest using New Mexico chiles or dried ancho chiles (not in the recipe but it makes a great sauce!)
- You can use stew meat.
- You can use about a cup of canned roasted tomatoes instead. Seriously don’t stress over the exact amount, I usually use 3/4 of a 15-ounce can. If I’m feeling particularly lazy I skip the measurements and dump the whole can!Â
- How To Roast a Tomato: Heat a small cast iron skillet over high heat. Add the tomato and cook, turning often until lightly charred. You can also char the tomato in the oven under the broil, turning it often.Â
Nutrition
Calories: 474kcal (24%)Carbohydrates: 6g (2%)Protein: 44g (88%)Fat: 30g (46%)Saturated Fat: 12g (75%)Cholesterol: 156mg (52%)Sodium: 618mg (27%)Potassium: 959mg (27%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 475IU (10%)Vitamin C: 12.3mg (15%)Calcium: 73mg (7%)Iron: 6mg (33%)
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
jeannie says
Looks so delicious but I cant handle spicy hot, for example jalepeno is too spicy for me. Is there anything you can suggest that is very mild in heat?
Kathy says
Hi Jeannie,
You can try using dried New Mexico chiles only (scoville 500-1000). New Mexico chiles are hatch chiles that have been dried. Another option is to use fewer chiles for the sauce + only 1 type of chile. It may alter the flavor a bit but this dish has so much flavor that I think it could work.
Another option is to use Peruvian aji panca (affiliate link) https://amzn.to/363kvW5
This is the mildest dried chile (scoville heat unit 500). Although I have not tried this recipe with dried panca peppers, I am very familiar with their taste as I grew up eating them in stews and sauces. I hope this help!
John says
Hi there! I’m dying to make this. I just bought a lot of chimayo powder from New Mexico and would like to substitute this for the dried chilies in your recipe. Can you give me an idea how much I should use? Thank you!
Kathy says
Hi John, Like you I get so excited about good quality spices. Unfortunately, I have never made this recipe with chili powder. The red chile sauce is made with chiles, the liquid from soaking the chiles and a roasted tomato. The result is a sauce that gives the stew more than just flavor, it also provides the stewy consistency. I would hate to give you the wrong advice here as this chile colorado is really one of my favorite recipes in this entire site (very close to my heart). Now, if we were friends or neighbors, I will say, roast a tomato (in a dry pan) and blend it with some broth (not water), chicken broth is fine. Add 1 tablespoon of chili powder and go from there. You most likely will need extra chile but without tasting or smelling what you have, it’s impossible for me to know.
This is my advice, however I have not try it so I cannot tell for sure if the result would be as good as the original recipe. I hope that helps!
Anna W says
OMG! The flavor of this stew is amazing! Very authentic. I have to confess I have not tasted the meat, but the sauce is absolutely delicious. Thank you!
Kathy says
Thank you Anna!
Stella says
This is better than my mom’s Chile Colorado and she is a great cook. I will be using your recipe from now on.
Betsy Brandel says
Excellent. Just didn’t understand how one fresh tomato equalled 15 1/2 ounces canned. I used two fresh tomatoes.
Thank you for sharing.
Anna M says
Delicious and fairly easy to make in the crockpot! Loved, loved your suggestion to microwave the dry chiles. I used California, Guajillo and two de Arbol to spice it up a bit! I’m looking forward to trying more of your recipes!
Kathy says
Thank you Anna! So happy to hear that you loved it. Thank you for the feedback!
Lise Valenzuela says
It’s not a fast prep by any means, but I’m making it again today for the 5th time. Excellent flavor, do it in the crockpot. I have always made it with canned sauce, no comparison whatsoever.
Thank you for the instructions
Kathy says
You are welcome! I agree – this is not your quick and fast 20 minute meal when you are short on time. Totally worth it though!! Thank you!
Sarah Coulson says
This recipe is fantastic and I love the step by step instruction for prepping the dried chilies (first timer). Thank you
Kathy says
Thank you Sarah! I really appreciate your feedback!
John says
Great recipe! I actually did this is my instant pot and it came out perfect. Sauteed everything in the instant pot similar to your directions. Put it on the stew setting for 30 minutes and let it natural release for 5 minutes before doing the quick release.
Kathy says
That is great John! Thanks for the feedback!