Beef Chile Colorado Recipe

Ash Tyrrell

Beef Chile Colorado Recipe

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.

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Prep Time 15

Cook Time 2 24

Servings: 8

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.