Beef Chile Colorado is a hearty dish made with tender chunks of beef simmered in a rich, spicy sauce. It’s perfect for those who enjoy a little kick in their meals!
You just can’t beat that warm, comforting feeling when you dig into a bowl of this dish. I love serving it with rice or tortillas for extra enjoyment. Yum! 🌶️
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for braising due to its rich flavor and tenderness. If you’re looking for a substitute, consider using beef brisket or round roast, both of which can also become tender when slow-cooked.
Guajillo and Ancho Chiles: These dried chiles provide a deep, smoky flavor. If you can’t find them, a combination of chipotle in adobo and paprika can create a similar flavor profile, although it will change the spice level. Remember, chipotle brings heat!
Oregano: I recommend Mexican oregano for its distinct flavor that complements the dish well. If you can’t find it, regular oregano works, but it may change the taste slightly. It’s best to use what you have on hand.
Mexican Crema: A smooth and tangy topping! If unavailable, sour cream is a great substitute or you could drizzle a little plain yogurt for a lighter option.
How Do I Achieve Tender Beef in Chile Colorado?
Getting tender beef is key in making Chile Colorado stand out. Here’s how you do it:
- Choose the right cut: Beef chuck roast is ideal because it has enough fat that breaks down while cooking.
- Browning the meat is important; it enhances flavor and color. Sear in batches to prevent overcrowding in the pot.
- Low and slow is the name of the game! Simmer on low heat for 2-3 hours. This helps the beef fibers break down, making it tender.
- Keep the pot covered to retain moisture, and check occasionally. Add more broth or water if necessary to maintain a nice sauce consistency.
Follow these tips, and you’ll have melt-in-your-mouth beef chucks in no time!
Beef Chile Colorado
Ingredients You’ll Need:
For The Chile Colorado:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 medium onion, quartered
- 4 cloves garlic
- 1 tsp dried oregano (preferably Mexican oregano)
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 2 cups beef broth
- 1 tbsp vegetable oil
- Salt to taste
For Serving:
- Fresh cilantro, chopped (for garnish)
- Mexican red rice, cooked (to serve)
- Mexican crema or sour cream (to serve)
- Diced red onion (for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This delicious Beef Chile Colorado will take about 20 minutes to prepare, plus 2 to 3 hours of cooking time to make the beef nice and tender. So, set aside about 3 to 3.5 hours total — perfect for a cozy weekend dinner!
Step-by-Step Instructions:
1. Toast the Chiles:
Start by toasting the dried guajillo and ancho chiles in a hot skillet over medium heat. Keep them on the heat for about 1-2 minutes, turning frequently, until they are fragrant but not burnt. This helps bring out their flavors!
2. Soak the Chiles:
Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they’re softened. This makes them easier to blend into a smooth sauce.
3. Make the Chile Sauce:
In a blender, combine the soaked chiles (after draining), quartered onion, garlic cloves, oregano, cumin, black pepper, and 1 cup of beef broth. Blend it all together until the mixture is smooth and creamy. This is your flavorful chile sauce!
4. Prepare the Beef:
While the sauce is coming together, season your beef chunks generously with salt. This step enhances the flavor of the meat.
5. Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. When hot, brow the beef cubes in batches until they are well seared on all sides. Once browned, remove the beef from the pot and set it aside on a plate.
6. Cook the Chile Sauce:
In the same pot, pour in the chile sauce you made earlier. Cook it for about 5 minutes, stirring occasionally. This brings out the flavors and thickens the sauce a bit.
7. Simmer the Beef:
Return the browned beef to the pot, add the remaining beef broth, and give it a good stir. Bring it all to a simmer. Ah, the aroma is heavenly!
8. Slow Cook:
Now, reduce the heat to low, cover the pot, and let it cook gently for 2 to 3 hours. This slow cooking process makes the beef super tender and allows the flavors to deepen. Stir occasionally and if you notice it getting too thick, add a bit more broth or water.
9. Final Touches:
After cooking, taste the Chile Colorado and adjust the salt if needed. You want it just right!
10. Serve and Enjoy:
Serve your Beef Chile Colorado hot in bowls, topped with fresh chopped cilantro, a dollop of Mexican crema or sour cream, and diced red onion. Pair it with cooked Mexican red rice and lime wedges to squeeze over the top for an extra burst of flavor!
Enjoy your hearty and flavorful Beef Chile Colorado! It’s sure to be a hit at the dinner table! 🌶️✨
Can I Use Different Cuts of Beef for Chile Colorado?
Absolutely! While beef chuck roast is preferred for its tenderness, you can also use brisket or beef round. Just keep in mind that cooking times may vary slightly depending on the cut.
How Can I Adjust the Heat Level in This Recipe?
If you prefer a milder flavor, consider using fewer chiles or removing the seeds from the chiles before blending. For a spicier kick, add a pinch of cayenne pepper or some chopped fresh jalapeños to the sauce.
Can I Make This Recipe in a Slow Cooker?
Yes, you can! Follow the instructions to prepare the chile sauce, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender. It’s very convenient!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a little beef broth if you want to maintain the sauce’s consistency.
