Beef Chile Colorado is a rich and comforting Mexican stew made with tender beef chuck simmered in a deeply flavorful red chile sauce. The name “Chile Colorado” means “colored red” in Spanish and refers to the vibrant hue of the sauce made from a trio of dried Mexican chiles: guajillo, ancho, and chile de arbol. This dish is perfect served with warm tortillas, Mexican rice, and your favorite toppings. It’s an excellent make-ahead meal, as the flavors deepen beautifully with time, and it freezes well too!

Full Recipe:

Ingredients

3 lbs beef chuck, cubed

2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp flour

1 tbsp neutral oil (e.g., vegetable or avocado)
1 yellow onion, chopped
3 garlic cloves

6 guajillo chilies, stems and seeds removed
4 ancho chilies, stems and seeds removed
3 chile de arbol, stems and seeds removed

2 tsp ground cumin
2 tsp ground coriander
1 tsp dried Mexican oregano

2½ cups beef broth
2 bay leaves
Warm corn tortillas (for serving)

Diced white onion, chopped cilantro, sliced radishes, lime wedges (optional toppings)

Directions

Toast Chiles: In a dry skillet, toast guajillo, ancho, and arbol chilies for 2–3 minutes until fragrant. Transfer to a saucepan with chopped onion and garlic. Cover with water and simmer for 20 minutes until softened.
Make Sauce: Use a slotted spoon to transfer chiles, onion, and garlic to a blender. Add 1 cup of soaking liquid, cumin, coriander, oregano, and beef broth. Blend on high until very smooth. Season with salt and pepper to taste.

Prepare Beef: Season cubed beef with salt and pepper, then toss with flour.
Sear Beef: Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove excess oil if needed.
Simmer: Return all beef to the pot. Pour in enough red chile sauce to cover the beef (leftover sauce can be frozen). Add bay leaves. Cover and simmer on low for 2 hours or until beef is tender.

Serve: Skim any excess oil. Serve warm with tortillas, rice, and desired toppings like onion, cilantro, radish, and lime.

Nutrients (per 2-cup serving)

Calories: 600
Protein: 60g

Carbohydrates: 17g
Fat: 22g
Saturated Fat: 11g

Cholesterol: 150mg
Sodium: 800mg
Fiber: 4g

Why You’ll Love This Dish

Beef Chile Colorado is more than just a stew—it’s a flavor experience. Here are a few reasons why this recipe deserves a spot in your culinary repertoire:

Rich, authentic flavor from dried Mexican chiles and slow-cooked beef

Hearty and satisfying, making it a full meal on its own or a great pairing with sides
Perfect for meal prep—tastes even better the next day
Freezer-friendly for easy make-ahead storage

Customizable heat level based on your chile blend
Comforting and familiar, yet special enough to serve for guests

This recipe also encourages a deeper connection with traditional Mexican cooking, especially the art of working with dried chiles—a foundational element in many iconic dishes like mole, birria, and adobo.

Flavor and Texture Profile

The defining feature of Chile Colorado is its deep red chile sauce, which is rich in color and flavor. Guajillo chiles bring a mild heat and fruity undertone, ancho chiles offer smoky, raisin-like sweetness, and chile de arbol adds a touch of sharp heat. Together, they create a sauce that is complex, balanced, and intensely flavorful without being overly spicy (though the heat can be dialed up or down).

The beef, once seared and simmered in the sauce, becomes incredibly tender, soaking up the chile-infused broth and falling apart with just a fork. The flour coating on the beef helps to slightly thicken the sauce during cooking, adding body and helping it cling to every bite.

The overall texture is rich and silky, with melt-in-your-mouth meat, velvety sauce, and a hint of background warmth from the chiles and spices.

Tips for Success

To get the most out of this dish, follow these tried-and-true tips:

Toast the chiles carefully—just until fragrant. Don’t let them burn or they’ll become bitter.
Simmer the chiles with garlic and onion to soften them and mellow their intensity before blending.
Use high-quality beef chuck, which becomes incredibly tender when simmered low and slow.

After blending the sauce, taste and adjust salt—the chiles can vary in intensity, so seasoning is key.
Don’t rush the simmer—two hours is ideal for the beef to fully tenderize and the flavors to develop.
If desired, strain the sauce after blending for a smoother, more refined texture.

Remove the bay leaves before serving—they impart flavor but aren’t meant to be eaten.

This dish is best cooked in a Dutch oven or heavy-bottomed pot that retains heat well and distributes it evenly, preventing scorching during the long simmer.

Serving Suggestions

Beef Chile Colorado is a versatile centerpiece that pairs well with a variety of sides and toppings. Try serving it with:

Warm corn or flour tortillas, perfect for scooping or wrapping the stew

Mexican rice or cilantro-lime rice for a hearty base
Refried beans or frijoles de la olla for added texture and nutrition
Pickled red onions or sliced jalapeños for brightness and contrast

Chopped cilantro, diced white onion, radish slices, and lime wedges for fresh, zesty toppings
Queso fresco or cotija cheese as a creamy, salty garnish
A side of avocado or guacamole to mellow the heat

You can also serve it in burritos, over nachos, in bowls, or over polenta for fusion-style comfort.

Make-Ahead and Storage Tips

Chile Colorado is an ideal make-ahead meal, as the flavors improve with time.

To refrigerate: Cool completely, store in an airtight container for up to 4 days. Reheat gently on the stove over medium heat.
To freeze: Portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge and reheat gently.

Leftover idea: Shred the beef and use it in tacos, enchiladas, or over baked potatoes for a second-day meal.

Variations and Substitutions

Want to switch it up or adapt to what’s in your pantry? Here are some ideas:

Use pork shoulder or even lamb for a delicious variation.
Vegetarian version: Use roasted mushrooms, jackfruit, or sweet potatoes in place of beef.
Adjust the heat by reducing or increasing the chile de arbol (these are the hottest of the three).

Add cinnamon or cloves for a warm, subtly sweet undertone.
Use bone-in short ribs for a richer broth and more decadent texture.
Add roasted tomatoes or tomatillos to the sauce for a tangier, more salsa-like profile.

You can even make this in a slow cooker: just sear the meat and blend the sauce, then combine everything in the crockpot and cook on low for 6–8 hours.

Conclusion

Beef Chile Colorado is a celebration of deep Mexican flavors and traditional cooking techniques, wrapped up in a comforting, satisfying stew that’s as versatile as it is delicious. With its bold red chile sauce, fork-tender beef, and aroma of toasted spices and simmered broth, it’s the kind of dish that becomes a family favorite—and maybe even a weekend ritual.

Whether you’re making it to impress guests or to meal prep a week of flavorful dinners, this dish delivers warmth, heartiness, and authenticity in every bite. Pair it with your favorite sides and toppings, or enjoy it straight from the pot with a warm tortilla and a squeeze of lime. It’s the kind of comfort food that transcends seasons—and one you’ll crave again and again.