A popular Mexican stew, Chile Colorado includes tender pieces of beef simmered in a bold, flavorful red chile sauce made from dried Mexican chiles, broth and spices. 

If you love amazing, authentic Mexican recipes as much as I do, try our favorite Mole Enchiladas, Carne Asada Tacos, or Empanadas.

Chile Colorado served on a plate with Mexican rice and corn tortillas.

You may hear the name “Chile Colorado” and think this is some sort of chili based out of the state of Colorado.  Not quite!  Try reading the name of the dish again with your best Spanish accent; “Chile color-ado”…it takes on a different meaning!  Colorado in Spanish translates to “colored red,” so essentially Chile Colorado is a Mexican style stew made with a red chile sauce.

I think of it as similar to Chile Verde, but with a red sauce instead of green.

About the chiles:

Dried chile peppers are the star of this dish and they are essential to this recipe to achieve the authentic taste and color of Chile Colorado. Depending on your location, you may find very inexpensive dried Mexican chiles in the Mexican isle at your local grocery store, or try a local Latin/Mexican market. Amazon sells all types of Mexican dried chiles as well (including dried ancho and guajillo peppers for this recipe), but I’ve found they’re more expensive than at my local stores.

How to Make Chile Colorado:

1. Cook the chiles: Remove the stems (and seeds if you want, for milder heat) from the dried chiles, rinse them under cold water, place them in a saucepan, and cover them with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.

2. Prep the meat: Cut the meat into ½ inch cubes and season it on all sides with salt and pepper and sprinkle with flour. Brown the meat in hot oil until browned on both sides.

Dried Mexican chiles simmering in a saucepan next to a skillet with browned stew meat.3. Blend peppers and onion: sauté the onion and jalapeño and add them and the cooked chiles to a blender (along with the broth).  Blend until smooth and set aside.

4. Add to pot: Return browned beef back to the pot, strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.

5. Simmer: Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is tender. Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.

Chile Colorado simmering in a pot, with a wooden spoon to stir.

How to serve Chile Colorado:

  • As a stew, with tortillas for dipping and a side of Mexican rice and Refried Beans.
  • Inside enchiladas or burritos.
  • As a “bowl” with rice, beans, lettuce and toppings.
  • For breakfast on a corn tortilla, topped with a fried egg.

Make Ahead And Freezing Instructions:

To make ahead: Make Chile Colorado first thing in the morning or prep it a day or two ahead of time. Store leftover stew in the fridge for about 2-3 days depending on the freshness of the beef. Reheat on the stove.

To freeze: Make the dish as instructed and allow it to cool completely. Add to a freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and rewarm slowly on the stove. For best results, make and freeze the sauce only and brown the beef, simmering it in the sauce, the day of.

Variations:

  • Different Meat: feel free to substitute pork shoulder/butt.
  • Add beans: for a more American chili feeling add 1-2 cans of black beans or your favorite chili beans.
  • Vegetarian Chile Colorado: omit the beef and add 4 yukon gold potatoes, cubed (and any other desired veggies, like carrots, mushrooms, onions). Simmer in sauce until tender.
  • Instant Pot Chile Colorado: Add prepared sauce and seared meat to the instant pot and cook on high pressure for 35 minutes, with a natural release.
  • Slow Cooker Chile Colorado: Add prepared sauce and seared meat to slow cooker and cook on low for 5-6 hours.

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Recipe

Chile Colorado served on a plate with Mexican rice and corn tortillas.
Prep 15 minutes
Cook 1 hour 30 minutes
Total 1 hour 45 minutes
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Ingredients
  

  • 4 dried ancho chiles , or pasilla or mulato
  • 5 dried guajillo chiles , or New Mexican chiles
  • 4 cups chicken broth
  • 1 small onion , chopped
  • ½ of a jalapeno , minced (optional, for more heat)
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked Paprika
  • 2 ½ lbs stew meat , or cubed beef shoulder/butt roast*
  • Salt and pepper
  • 3 Tablespoons flour
  • 2 Tablespoons oil
  • 1 bay leaf
  • Juice from 1 small lime
  • Cornstarch slurry (1 Tablespoon cornstarch mixed with 1 Tablespoon water)

For serving (optional):

  • Tortillas , corn or flour
  • chopped fresh Cilantro , for garnish
  • Sliced radishes
  • Mexican rice

Instructions
 

  • Remove meat from fridge and cut into ½ inch cubes. Set aside.
  • Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
  • Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
  • Remove meat to a plate and set aside. Add onion and jalapeno to the pan and saute for several minutes.
  • As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.
  • Return browned beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.
  • Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
  • Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.
  • Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.

Notes

Spice level: without the jalapeño, Chile Colorado is Medium spicy. 
Meat: could substitute pork shoulder/butt.
Vegetarian Chile Colorado: omit the beef and add 4 Yukon gold potatoes, cubed (and any other desired veggies, like carrots, mushrooms, onions). Simmer in sauce until tender.
Instant Pot: Add prepared sauce and seared meat to the instant pot and cook on high pressure for 35 minutes, with a natural release.
Slow Cooker: Add prepared sauce and seared meat to slow cooker and cook on low for 5-6 hours.
Make ahead Instructions: Make Chile Colorado first thing in the morning or prep it a day or two ahead of time.  Store leftover stew in the fridge for about 2-3 days depending on the freshness of the beef. Reheat on the stove.
Freezing Instructions: Make the dish as instructed and allow it to cool completely. Add to a freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and rewarm slowly on the stove. For best results, make and freeze the sauce only and brown the beef, simmering it in the sauce, the day of.

Nutrition

Calories: 318kcalCarbohydrates: 18gProtein: 35gFat: 12gSaturated Fat: 3gCholesterol: 88mgSodium: 529mgPotassium: 998mgFiber: 7gSugar: 9gVitamin A: 5356IUVitamin C: 16mgCalcium: 56mgIron: 5mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Delicious recipe, but not spicy enough, I even added the optional jalapeno. Maybe I just have a tolerance. Next time I make it, I’ll use a serrano or maybe even a habanero. Also, you really need a large mesh strainer, like a 9″, I only had a little one and it took a long time to strain the blended peppers. I can’t wait to make it again!

  2. 5 stars
    I made this as my entry in a “Chili Cookoff” at church. A couple of people stopped by my booth to say it was the best chili there. I think it was the best chili id ever eaten–let alone made
    The only thing I did different was that I added two cans of Ranch Style beans during the last 20 minutes of simmering. Incredibly delicious! Thank you so much!

  3. 5 stars
    Really great recipe. Tastes amazing. Can seem like a lot of touch points if you’re new to Mexican cooking. But still very easy to follow and fish that comes out at the end is fantastic.
    I subbed the stew meat for a couple of minute steaks and some left over chuck roast. And did the simmering in a Dutch oven on top of the stove. Also doubled the lime juice and it brightened up.
    Definitely will try this in the crock pot in the future and want to smoke a pork butt for the meat.
    Great work on the recipe. Thanks

  4. 5 stars
    Absolutely fantastic. Not the best Mexican food in my area, most places don’t even have Chile Colorado on the menu! This was amazing, just what I’ve been craving for four years. I tried not to get my hopes up in case it didn’t turn out just like I wanted – but it’s perfect. The entire family gave it raving reviews. Even the pickiest little 7 year old! He said it was the best burrito he’d ever had! Thank you so much for sharing. I will be making again and again 🙂

  5. 5 stars
    This was so delicious! Except I cooked it an hour and a half and the meat was still tough. Simmering for a few hours would be perfect.

  6. 5 stars
    I did this but with potatoes it’s so good I’m making it again we love it on point thank you for shareing

  7. 5 stars
    Lauren must be part Hispanic. This was absolutely delicious. It reminded me of a dish my grandma would make me as a child. Has all the authentic flavors and is going to be a staple in my home. Thank you!

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