Beef Chile Colorado is a hearty dish filled with tender beef simmered in a rich, spicy red sauce made from dried chilies. It’s great served with rice or tortillas!
Honestly, the aroma while it’s cooking makes me so hungry! I love to pair it with some warm tortillas to scoop up every last bit—it’s a cozy meal that always hits the spot!
Key Ingredients & Substitutions
Beef Chuck: This cut of meat is perfect for slow cooking as it becomes tender and flavorful. If you want a leaner option, try using sirloin or brisket instead.
Dried Guajillo and Ancho Chilies: These chilies give the dish its deep color and richness. If you can’t find them, try using a combination of chili powder or chipotle peppers for a different flavor, but reduce the amount as they can be spicier.
Beef Broth: For a richer flavor, homemade beef broth is best, but store-bought works well too. You can also substitute with vegetable broth for a lighter version.
Onion & Garlic: These are base flavors in many dishes. If you have shallots, they could be a great substitute for a slightly sweeter taste!
Cilantro: Fresh cilantro adds brightness. If you aren’t a fan, parsley or even green onions can work instead.
What’s the Best Way to Toast and Prepare Dried Chilies?
Toasting dried chilies enhances their flavor, making your sauce more delicious. Here’s how to do it:
- Heat a dry skillet over medium heat.
- Add the chilies and toast them for 1-2 minutes, turning frequently. They should become fragrant but not burnt.
- Remove them from heat and soak them in hot water for 15 minutes. This step softens them and makes blending easier.
Remember to wear gloves when handling dried chilies, especially if you’re sensitive to spice. Enjoy making this tasty dish!
Beef Chile Colorado
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1-inch cubes
- 4-5 dried guajillo chilies, stems removed
- 2 dried ancho chilies, stems removed
- 4 cups beef broth
- 1 medium white onion, halved
- 4 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Cooked white rice (for serving)
- Pickled red onions (optional, for serving)
How Much Time Will You Need?
This dish takes approximately 30 minutes for prep and around 1.5 to 2 hours for cooking. The nice part is that while it simmers, you can relax or prepare your side dishes!
Step-by-Step Instructions:
1. Prepare the Chilies:
Start by removing the seeds from your dried guajillo and ancho chilies. Next, toast them lightly in a dry skillet on medium heat for about 1-2 minutes until they become fragrant. Just keep an eye on them to make sure they don’t burn!
2. Soak the Chilies:
After toasting, place the chilies in a bowl of hot water and let them soak for about 15 minutes until they soften. This step is key for blending!
3. Make the Sauce:
In a blender, combine the softened chilies along with their soaking water, beef broth, onion halves, garlic cloves, ground cumin, and dried oregano. Blend everything together until you have a nice, smooth sauce. Set this glorious mix aside.
4. Season the Beef:
Take your beef cubes and sprinkle them with salt and pepper to taste. This will help to flavor the meat as it cooks!
5. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches to brown them on all sides. This should take about 5-7 minutes. Once they’re browned, take them out and set them aside.
6. Simmer the Sauce:
Now, pour the chili sauce from the blender back into the pot. Bring it to a simmer and let it cook for about 10 minutes. This helps the flavors meld beautifully.
7. Combine and Cook:
Return the browned beef to the pot, cover it, and let it simmer on low heat for about 1.5 to 2 hours. You’ll want the beef to become tender and the sauce to thicken nicely—stir occasionally if you can!
8. Final Touches:
After the beef is tender, taste and adjust the seasoning with more salt and pepper if needed. You want every bite to be flavorful!
9. Serve Up:
To serve, ladle the Beef Chile Colorado over a bed of white rice. Garnish with fresh chopped cilantro, lime wedges, and pickled red onions for a wonderful pop of flavor. Enjoy every bite!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is great for its tenderness after slow cooking, you can also use brisket or sirloin. Just remember that leaner cuts may not become as tender, so adjust your cooking time accordingly.
How Can I Make This Dish Spicier?
If you’re looking to add some heat, consider adding a few dried arbol chilies to the blender with the other chilies. Alternatively, you can sprinkle some cayenne pepper or chili powder into the sauce to amp up the spice level!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. The flavors often get even better after a day!
Can I Make This Recipe Ahead of Time?
Yes, you can! This dish is perfect for meal prep. You can cook it a day in advance, as the flavors continue to develop and deepen when left overnight. Just reheat gently before serving!
