Last updated on September 4th, 2018 at 09:48 pm
This rich and hearty Chile Colorado recipe is lip-smacking good! Beef chunks are simmered in a Mexican style red chile sauce until fall-apart tender. A delicious meal in itself and perfect for tacos or smothered burritos!
This easy homemade beef stew recipe starts with whole dried chiles and spices that are blended into a flavor-packed red chile sauce. Yes, this is the real deal! No canned sauce here! But don’t let that stop you, this delicious beef stew is the ultimate mouthwatering comfort meal!
TAKE A LOOK AT THE VIDEO FOR THIS RECIPE BELOW!!
My oldest son and I used to go to a Mexican restaurant in Moorpark, California that in our opinion makes the best ever Chile Colorado! The chunks of beef were tender, tasty and the sauce was thick and bold. Not really spicy, just full-bloom flavorful with a little kick at the end from all the chiles.
We’ve been looking for a place that makes a similar Mexican stew in our new home state without any luck. So what else can we do? Make it at home! After a few trials and some errors we think this is the best beef stew!
TAKE A LOOK AT THE VIDEO FOR THIS RECIPE BELOW!!
How To Make Beef Stew
In this particular stew recipe is all about the chile colorado sauce. If you never made red chile sauce from scratch and are used to using ground chile powder, don’t worry! It’s actually as easy as toasting, soaking and blending!
Preparing the Red Chile Sauce:
- Use gloves if you have very sensitive skin.
- 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 the chile.
- 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 30 seconds total (do it in two 15 second intervals). They should be toasty and pliable.
- Microwave water (or broth) until warm. Submerge the chiles into the liquid, cover and microwave again for about 2 minutes.
- 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!
Please note that this chile colorado sauce also includes a fire roasted tomato. Check “How To Roast a Tomato” on the recipe notes. If pressed for time, you can use canned roasted tomatoes.
I am providing instructions on how to make this delicious chili colorado on the stove top, in the slow cooker and also in the oven. Choose whatever method works best for you!
Kathy’s Notes:
- Dried chiles are available at most supermarkets and super stores. You can also get them on Amazon.
- You can mix and match different chiles. Good options are Guajillo Chile , New Mexico Chile, Ancho Chile, Pasilla Chile and Chile de Arbol
- I am not a big fan of canned beef broth. I don’t think it has any beefy flavor. I use canned chicken broth in this recipe instead. If you have homemade Beef Stock or Chicken Stock, those are your best options.
- When blending hot liquids, make sure you to 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.
- Do you love all things beef? Check out my recipe for Spicy Chipotle Shredded Beef Barbacoa (my copycat version of Chipotle) and this classic and delicious Beef Stew in Red Wine.
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- 3 dried Guajillo chiles
- 4 dried New Mexico Chiles
- 2 dried Chile de Arbol chiles
- 4 cups chicken broth or beef stock, divided
- 1 tomato roasted
- 4 pounds beef chuck, cut into 1-inch chunks
- Salt and ground black pepper to taste
- 2 tablespoons olive oil or vegetable 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
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Remove the stems and seeds from the chiles.
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Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total (2 intervals of 15 seconds each).
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Heat 2 cups of chicken broth until warm - you can do this in the microwave by using a microwave safe 2-quart liquid measuring cup or bowl. Submerge the chiles into the broth, cover and microwave for about 2 minutes.
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Place the chiles and liquid into a blender and process until smooth. About 1 minute.
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Add the roasted tomato (roasting instructions on the notes area of this recipe), and blend for about 2 minutes or until smooth.
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Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Add the beef to the hot pan in batches and in a single layer making sure you do not over crowd the pot. Sear on all sides until the beef turns golden brown. Remove the seared beef to a plate and continue searing until all the beef is browned.
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Add the onions to the pot (add a bit more oil if needed), and sautè for about 3 - 4 minutes or until soft and translucent. Add the garlic and cook for 2 minutes. Add the spices and cook for 1 minute stirring constantly.
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Add the beef (and any collected meat juices) back to the pot. Add the chile paste and the remaining broth. Stir to combine.
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Bring to a boil over high heat. Reduce to simmer, cover and cook stirring occasionally until the meat is tender, about 2 hours.
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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 and vegetables, chile paste and broth into the slow cooker. Cook on low for 6 - 7 hours, or on high for 4 hours or until the meat is tender.
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In a small bowl mix the masa harina with 1/4 cup of the cooking liquid (beef juices or use water or broth) Mix well until smooth.
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Stir the masa harina mix 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). Season to taste with salt and pepper. You can season with bouillon as well (optional). Serve!
Recipe Video
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 charred the tomato in the oven under the broil, turning it often.
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
I know what I’m having for dinner!
Thank you! You will love it!
This looks SO GOOD! I have been craving Mexican foods lately and can’t wait to try it out, yum!
Thank you!!! It is one of our favorite Mexican meals!
This is comfort food with a capital C! Love this for fall!
Thank you so much!! It’s so good!
We made this recipe on the weekend. It was absolutely perfect! The stew was delicious and the meat was very tender. I never prepared the chiles in the microwave before so I was a bit skeptical. It worked. No more soaking chiles for hours. This is quick and easy. Thank you for the recipe. I will be making it again.
So glad to hear!! Thank you
Hi Kathy,
I grew up in the Moorpark area and also loved the Chile Colorado I ate in local Mexican restaurants. How clean se do you think your recipes matches what you ate there?
Thanks for posting this recipe.
Bruce
Should have said.
How close do you think your recipe matches what you ate there?
Hi Bruce! Glad to find a friend from Ventura County. I would say my recipe is pretty close in taste, It definitely has an authentic vibe. Hope the recipe finds its way to your table soon! Let me know how you like it!
Best chile colorado beef stew I ever had. So tasty. Thank you!
Thank you! 🙂
This recipe is delicious! I am curious as to which recipe in Moorpark makes the best chili Colorado, I live near Moorpark, in Camarillo and would love to try that as well!
Hi Michael! Thank you. We loved Don Cucos in Moorpark. It MUST be the one in Moorpark.
Glad I found this recipe. It was excellent! I will be making this again.
Thank you Lauren.
This looks perfect for the COLD spring weather. Love the Mexican spices here. That beef looks SOOOO tender. Comfort food that fits into a bowl is the best kind.
Thank you Gloria! It’s so tender and delicious!
I have some dried chilis at home and this recipe is yelling at me to give it a go! I never put actual chilis into my beef stews before. This will definitely keep me warm on a cold day!
Go for it! You won’t regret it!!
This looks mouth watering! I have never made chile-colorado and only my grandma has made something like this. I love your tips on the chiles because I have never cooked with chiles before and I wouldn’t know where to start. I am definitely giving this a try. Do you think the stew would freeze well?
Dried chilis can be intimidating but the process is just so simple. Just make sure you blended all very well. Yes, it does freeze well.
I love recreating meals from my favorite restaurants! And I’m always so impressed with recipes with chiles like this. I need to tackle more dried chili recipes- thanks for the tips- they’re intimidating!
Your chile Colorado looks so good! Some of my favorite recipes have been inspired by restaurants and wanting to make it at home. And I’m completely with you on making sauces for Mexican/Southwestern food from dried chiles. The flavor is so much better. Thanks for the dinner idea!
Thank you!
Love those gorgeous chunks of beef! I can imagine how flavorful they must be cooked in that gorgeous sauce. Dried chilis really do make such a difference…I couldn’t believe the depth of flavor when I first made Texas Red with them. Once you cook with them, there’s no going back! It’s already 9:00 at night and I want to dive into this bowl of stew with my spoon! 🙂
Thank you! Yes, there’s no going back!! 🙂
Dang Kathy, you are killing it with this chili colorado. I super love and admire you for your from scratch approach because it makes a huge difference in the depth of flavor in something like this. I’m really looking forward to making this for my family!
Thank you Amy! It is so delicious! Definitely worth it.
I absolutely love the color of this stew! Growing up in my house, stew was always the usual beefy potato-y stew with the usual herbs and spices. I would have loved to have tried something like this in my beef-eating days. I am super inspired by the flavor profile in this sauce, though. I might just have to make something pescetarian-friendly with it! It looks and sounds SO good!
Thank you. It’s all about those chilis!
I love all of the rich red color of the dried peppers. This is just the type of stew that Hubby and I crave. Usually this time of year we are making light springy type foods. It’s so cold outside we’re still craving wintery comfort food and this Colorado beef Stew fits the bill.
Thank you. I can eat stews all year round. I used to live in California where we were able to grill in December… sunny and warm most of the time!
Can vegetables be added to this recipe
Absolutely! Vegetables that cook fast I would add at the end of the cooking. Diced potatoes are a common addition as well.
You mentioned the slow cooker but I couldn’t find the instructions. Please help?
Dear Jess, The instructions for the slow cooker is on the recipe card.
If Cooking In the Slow Cooker: Place the seared beef and vegetables, chile paste and broth into the slow cooker. Cook on low for 6 – 7 hours, or on high for 4 hours or until the meat is tender.
I make this all the time in our house. I always use guajillo, ancho, Pasilla and arbol peppers. I also use, fresh garlic, fresh cloves, fresh bay leaves, fresh anise, whole cumin, oregano, onion, and a little epazote… All of which are blended together with the broth of the beef and masa. I got this recipe from my husband which is from his mother and they are from Mexico so I know it is an authentic dish.
Thank you
This dish is a crowd pleaser – delicious truly – I added a 1 tbs Agave sweetener and needed 3 hours time to achieve the richness of the sauce in the photo. I.served with rice and roasted mini yukon potatoes as side selections. Thank you – looking forward to making this dish all winter long.
Thank you!!
Okay… this is so amazingly easy to make, compared to my Alton Brown recipe! I whipped this up last night making 2 substitutions.
I used Pork as my wife doesn’t eat beef and second I didn’t want to buy a huge bag of Masa Harina, I crushed up some corn tortilla chips.
Luved the fact you included microwaving the chilies, I’ve dry pan roasted them before and have burned them in a matter of seconds!!
Amazing flavors, might even try this in a pressure cooker next time so we can eat sooner!!
Many thanks!
I am so glad you like it! Love Alton Brown but I try to simplify things a bit for us busy people while getting amazing flavors 🙂
Using pork is a great idea and crushing tortilla is genius!
Thanks for the feedback. Pressure cooking works beautifully!
This looks amazing! Did you use hatch green chiles for the New Mexico variety?
Hi Dana I used dried New Mexico chiles. You can use any dried chile combination you have handy.
Lovely recipe and so easy to follow!! Thank you for sharing. I just made it in my Instant Pot…about one hour from chili prep to completion.
Can’t wait to enjoy it for tonight’s dinner!!!
Thank you!