Beef Chile Colorado Recipe | Rich, Authentic Mexican Stew

I remember the first time I made Beef Chile Colorado—it was chilly out, and I needed something warm, bold, and satisfying.

I chopped beef, soaked red chiles, and let the aroma fill the kitchen. When I finally sat down with a bowl, the sauce was deep red, silky, and full of flavor, and the beef melted in my mouth. Ever since, this dish has become one of my go-to comfort foods.

If you’re a fan of hearty stews like a classic ground beef chili recipe, you’ll love how this one warms you up too. I want to walk you through everything—from choosing chilies to serving—so your version turns out just as amazing.

Ingredients Section

Here are the things I use to make this Beef Chile Colorado, how much of each, and why they matter (or my pro tips so you get the best result):

4 pounds beef chuck, cut into 1-inch cubes — beef chuck has enough connective tissue to become tender without getting dry.
3 dried guajillo chilies — they provide a fruity, mildly tangy flavor and beautiful red color.
4 dried New Mexico chilies — add sweetness and a mellow earthiness.
2 dried chile de árbol — for kick; adjust the amount if you like more or less heat.
4 cups chicken broth or beef stock, divided — using broth instead of water gives a richer sauce.
1 roasted tomato — roasting enhances smokiness and depth.
1 medium onion, diced — adds sweetness and aromatic body.
6 garlic cloves, minced — garlic elevates flavor; don’t skip.
2 tablespoons of oil (olive, vegetable, or canola) — for searing beef well.
1 tablespoon ground cumin — warm, earthy notes that pair well with red chile.
2 teaspoons dried oregano — herbal balance.
¼ teaspoon ground allspice — subtle warmth, gives complexity.
2 tablespoons apple cider vinegar — brightens and balances the deep flavors.
2 tablespoons masa harina — helps thicken the stew and adds a corn-y note.
1 teaspoon chicken bouillon (optional) — for boosting savory depth without buying extra meat.
Salt and black pepper — essential; seasoned well makes the difference.

Note: servings: 8 people

Variations

If you want to tweak or adapt the recipe, here are some options I often try:

Lower-heat / heat-free version: omit or reduce chile de árbol; or substitute milder chilies like pasilla or New Mexico only.
Gluten-free: use masa harina already called for; avoid thickeners with wheat.
Dairy-free: this recipe already doesn’t use dairy—perfect as is.
Alternate proteins: swap beef chuck with pork shoulder, or chicken thighs/legs (reduce cooking time).
Extra vegetables: add potatoes (chunked), or frozen peas & carrots toward the end to bulk up and add texture. If you like more one-pot meals, you can also enjoy a cozy ground beef vegetable soup recipe for another hearty dinner idea.

Cooking Time

Here’s how long it takes:

Prep Time: about 15 minutes
Cooking Time: about 2 hours 24 minutes (for stove-top or oven method)
Total Time: about 2 hours 39 minutes

Equipment you need

Here are the tools I find essential, and how I use each:

Heavy pot or Dutch oven — to brown beef and simmer without burning the sauce.
Blender — for pureeing the chilies + roasted tomato + liquid smoothly.
Measuring cups & spoons — so flavouring (spices, broth) is balanced.
Mixing bowls — for creating slurries (like masa harina) or holding prepped ingredients.
Stove / oven / Instant Pot / slow cooker — different methods, each needs proper heat control.

How to Make Beef Chile Colorado

Below I’ve broken the recipe into clear, staged steps. Each stage is crucial to get the flavors right.

Make the Red Chile Sauce

First, remove stems and seeds from guajillo, New Mexico, and chile de árbol. Toast or microwave them briefly so they release aroma.

Warm some broth, soak the chilies until softened, add a roasted tomato, and blend everything together until smooth. This sauce is the soul of the dish.

Brown the Beef and Build the Base

Season the beef cubes with salt and pepper and sear them in hot oil in batches so they brown rather than steam. After removing beef, sauté diced onion until translucent, then add garlic, cumin, oregano, and allspice. Return the beef with any drippings to build a rich base.

Simmer with Sauce and Thicken

Pour in the chile sauce and remaining broth, bring to a boil, then reduce to low heat. Cover and simmer until beef is super tender (about 1½ hours or more).

Near the end stir in a masa harina slurry (masa mixed with some cooking liquid) and apple cider vinegar, letting it simmer a few minutes more so the sauce thickens and flavors balance.

Additional Tips for Making this Recipe Better

Here are things I’ve learned by doing this multiple times—little adjustments that really improve the dish:

I always brown beef in batches so there’s space in the pot—the crust is so much better that way.
I let the sauce cool a little after blending, then taste before simmering.
I adjust salt near the end—sauce reduction intensifies flavor, so too much salt early makes it overly salty.
I test thickness towards the end. If too thin, extra masa or corn tortillas cut into small pieces help thicken naturally.

For even more inspiration with similar ingredients, browse these comforting ground beef recipes that work beautifully for weeknight meals.

How to Serve Beef Chile Colorado

I like to serve this dish in a way that looks beautiful and tastes complete:

Spoon stew into deep bowls so you can see beef swimming in rich sauce.
Serve alongside warm corn or flour tortillas so people can scoop or make tacos/burritos.
Add sides like Mexican-rice, beans, or even mashed potatoes for creaminess contrast.
Garnish with fresh cilantro leaves, chopped white onion, lime wedges. Maybe a sprinkle of queso fresco if using dairy or a bit of cotija for texture.

Nutritional Information

These are approximate values per serving, based on my adaptation of the recipe.

Calories: about 470 kcal
Protein: around 44 grams
Carbohydrates: about 6 grams
Fat: roughly 30 grams

Make Ahead and Storage

Storage

After cooking, let the stew cool to room temperature. Store it in an airtight container in the fridge; it keeps well for 2-3 days. Flavors actually improve after resting.

Freezing

Cool fully, then portion into freezer-safe containers or bags. Push out extra air so nothing gets freezer burn. It lasts 2-3 months in the freezer and still tastes great when thawed.

Reheating

If refrigerated, gently reheat on the stove over moderate heat, stirring occasionally; adding a splash of broth helps loosen the sauce. If frozen, thaw overnight in the fridge first. Microwave works in a pinch, but stove reheating gives better texture and flavor.

Why You’ll Love This Recipe

Here are some reasons I keep making Beef Chile Colorado again and again:

It’s deeply flavorful—the combination of various dried chilies, roasted tomato, and spices gives a rich, complex sauce.
It delivers comfort and warmth—perfect when you want something hearty, filling, and soothing.
It’s flexible—you can tweak heat, protein, vegetables, cooking method (stove-top, oven, slow cooker, Instant Pot) according to what you have or prefer.
It makes excellent leftovers—overnight or even next day, the flavors meld and often taste even better.
It’s a great crowd-pleaser—serves many, pairs with simple sides, and looks vibrant when garnished nicely.

Ash Tyrrell