Ever had one of those meals that instantly transports you back to your childhood? For me, that’s Chili Colorado. Imagine tender chunks of beef swimming in a rich, smoky red chile sauce, served alongside fluffy Mexican rice and warm corn tortillas. It’s the kind of dish that warms your soul and fills your kitchen with the most incredible aromas.
If you’ve been searching for the perfect Chili Colorado recipe, you’re in the right place. Whether you’re a seasoned cook or just starting out, this guide will walk you through everything you need to create this Mexican classic at home. And don’t worry—I’ve included tips to make it as easy as possible, so you can impress your family or guests without breaking a sweat.
What Is Chili Colorado?
Let’s start with the basics. Chili Colorado (which translates to “red chile”) is a traditional Mexican dish made with tender beef simmered in a flavorful red chile sauce. It’s hearty, comforting, and packed with layers of smoky, spicy, and slightly sweet flavors. Think of it as a cross between a stew and a braised dish—perfect for cozy dinners or special occasions.
The star of the show? The red chile sauce, made from dried chiles like guajillo, ancho, and árbol. These chiles bring depth, warmth, and just the right amount of heat. Trust me, once you try this sauce, you’ll want to put it on everything!
Why You’ll Love This Recipe
Here’s why this easy Chili Colorado recipe is a keeper:
- Comfort in a bowl: It’s the ultimate comfort food—warm, rich, and satisfying.
- Versatile: Swap the beef for pork, chicken, or even go vegetarian with nopales or potatoes.
- Make-ahead friendly: The sauce can be made ahead and frozen, making weeknight dinners a breeze.
- Crowd-pleaser: Perfect for family dinners, potlucks, or game-day gatherings.
Authentic Chile Colorado Recipe: A Flavorful Mexican Beef Stew
Ingredients
For the Red Chile Sauce:
- 8 guajillo chiles stemmed and seeded
- 2 ancho chiles stemmed and seeded
- 1 árbol chile stemmed
- ½ yellow onion
- 1 teaspoon dried oregano
- 1 ½ teaspoons kosher salt divided
- 1 clove garlic
- ½ teaspoon ground cumin
For the Beef:
- 2 pounds beef stew meat chuck roast works great
- 2 tablespoons all-purpose flour
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 ½ cups beef broth
- 1 bay leaf
Instructions
- Make the Red Chile Sauce: In a medium pot, add the guajillo, ancho, and árbol chiles along with the onion. Cover with water and bring to a boil. Once boiling, remove from heat, cover, and let it sit for 20 minutes to soften the chiles. Transfer the softened chiles and onion to a blender. Add 1 cup of the chile-soaked water, oregano, 1 teaspoon salt, garlic, and cumin. Blend until smooth. Set aside.
- Brown the Beef: Toss the beef with flour, the remaining ½ teaspoon salt, and black pepper in a large bowl. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add half the beef and brown on all sides (about 5 minutes). Transfer to a bowl and repeat with the remaining beef.
- Simmer to Perfection: Return all the beef to the pot. Add the blended red chile sauce, beef broth, and bay leaf. Stir to combine. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes, or until the beef is tender.
- Uncover, taste, and adjust seasoning if needed. Cook for another 15 minutes to thicken the sauce.
Notes
- Make Ahead: The red chile sauce can be prepared in advance and frozen for up to 6 months.
- Protein Swap: Substitute beef with pork shoulder or chicken thighs for a different twist.
- Vegetarian Option: Use nopales, potatoes, or chickpeas instead of beef for a vegetarian version.
- Slow Cooker/Instant Pot: This recipe can be adapted for slow cookers or Instant Pots for a hands-off approach.
Images Credit: Isabel Eats
Tips for the Best Chili Colorado
- Swap the protein: Use pork shoulder or chicken thighs for a different twist.
- Make it vegetarian: Replace the beef with nopales, potatoes, or chickpeas.
- Add richness: Stir in a small piece of Mexican chocolate for a hint of sweetness.
- Slow cooker option: Combine everything in a slow cooker and cook on low for 6-8 hours.
- Instant Pot hack: Use the sauté function to brown the beef, then pressure cook for 40 minutes.
Serving Suggestions
Chili Colorado is incredibly versatile. Here are a few ways to serve it:
- Classic style: With Mexican rice, refried beans, and warm tortillas.
- Burrito filling: Stuff it into a tortilla with cheese, beans, and guacamole.
- Over nachos: Top tortilla chips with Chili Colorado, cheese, and your favorite toppings.
Storing and Reheating
Got leftovers? No problem! Store your Chili Colorado in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. To reheat, simply thaw (if frozen) and warm it up on the stove or in the microwave.
Final Thoughts
There you have it—a foolproof Chili Colorado recipe that’s as easy as it is delicious. Whether you’re cooking for a crowd or just craving a taste of home, this dish is sure to hit the spot.
So, what are you waiting for? Grab those chiles, fire up the stove, and let’s get cooking! And don’t forget to let me know how it turns out in the comments below. I’d love to hear your stories and see your creations.
Happy cooking!
Looking for More Mexican Recipes?
Here are some must-try recipes that bring authentic Mexican vibes to your kitchen:
- Creamy Fish Taco Slaw
- Authentic Aguachile Recipe: Mexican Seafood
- Easy Grilled Fish Tacos – Ready in 30 Minutes
- Marranitos (Mexican Gingerbread Pigs)
- Authentic Chili Relleno Recipe
- Mexican Green Spaghetti
Give these recipes a try and bring the vibrant taste of Mexico to your table!
Tried This Recipe?
I’d love to hear how this Mexican beef stew recipe turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
