When it comes to bold and comforting Mexican cuisine, few dishes stand out quite like Chile Colorado—a savory, soul-warming beef stew made with tender chunks of beef slowly simmered in a flavorful red chili sauce crafted from dried Mexican chiles and aromatic spices. This traditional Mexican classic, often served with warm tortillas, fluffy Mexican rice, and fresh cilantro, is a favorite for family dinners, gatherings, or any occasion that calls for something deeply satisfying.
In this guide, you’ll learn how to make authentic Chile Colorado at home with an easy-to-follow recipe, expert tips for the best results, and variations to suit every preference.
🥘 What is Chile Colorado?
Despite its name, Chile Colorado doesn’t refer to the state of Colorado. In Spanish, “colorado” means “colored red,” and that vibrant hue comes from the bold red chile sauce. Originating from northern Mexico and popular throughout the Southwest U.S., especially in New Mexico and Texas, this stew is all about depth of flavor. The base of this dish is a combination of dried red chiles like ancho and guajillo, which are rehydrated and blended into a velvety sauce enriched with broth, herbs, and spices.
The key to a great Chile Colorado lies in two things:
- Perfectly seared beef – well-browned cubes of stew meat build flavor at the base.
- Authentic red chile sauce – a blend of smoky, earthy, and slightly sweet dried chiles that creates a deeply satisfying gravy.
🔍 Key Ingredients for the Best Chile Colorado
To keep the recipe true to its roots while maximizing flavor and nutrition, we’re sticking with traditional ingredients but using high-quality alternatives where needed:
✅ Dried Mexican Chiles:
- Ancho chiles – Mild with sweet, smoky flavor.
- Guajillo chiles – Medium heat, slightly tangy.
- Optional substitutes: Pasilla, Mulato, or New Mexico red chiles.
These chiles are the heart of the sauce. Removing seeds and stems helps manage the heat level, while soaking them in broth softens them for blending.
✅ Beef:
- Stew meat or cubed beef shoulder/butt roast is ideal. Choose well-marbled cuts for tenderness after simmering.
✅ Aromatics and Spices:
- Chopped onion
- Minced jalapeño (optional, for extra heat)
- Dried oregano
- Ground cumin
- Smoked paprika
- Garlic powder
- Bay leaf
- Lime juice – adds a pop of acidity to balance the richness.
✅ Broth and Thickening Agents:
- Chicken broth – you can also use beef broth for a deeper flavor.
- Flour – to help brown and lightly crust the beef.
- Cornstarch slurry – thickens the final sauce for that stew-like consistency.
✅ Garnishes and Sides (Optional but Recommended):
- Corn or flour tortillas
- Sliced radishes
- Chopped fresh cilantro
- Mexican rice or refried beans
👨🍳 How to Make Chile Colorado – Step-by-Step Guide
🔪 Step 1: Prep the Chiles
Start by rinsing the dried chiles under cold water. Remove the stems (and seeds if you prefer less heat). Place them in a saucepan and cover with chicken broth. Simmer uncovered for about 20 minutes to soften and infuse the broth with chile flavor.
🥩 Step 2: Sear the Beef
Cut beef into ½-inch cubes. Season generously with salt and pepper, then toss with flour. Heat oil in a skillet over medium-high and brown the meat on all sides. Do this in batches to avoid crowding. Set the seared beef aside.
🧅 Step 3: Sauté Aromatics
In the same skillet, sauté chopped onion and jalapeño (if using) until softened and fragrant. This base adds sweetness and heat to the final sauce.
🍲 Step 4: Make the Red Chile Sauce
Transfer the softened chiles and broth to a blender. Add the sautéed onions and jalapeño. Blend until smooth and velvety. Strain the sauce through a fine mesh strainer to ensure a silky texture.
🔥 Step 5: Simmer It All Together
Place the seared beef and its juices back into a large pot. Pour in the chile sauce. Stir in oregano, cumin, paprika, garlic powder, and a bay leaf. Bring to a gentle boil, then cover and simmer on low for about 1 hour or until the beef is fork-tender.
🍋 Step 6: Final Touches
Once the meat is tender, stir in lime juice and a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water). Cook for a few more minutes until the sauce thickens slightly.
🍛 Serving Suggestions for Chile Colorado
Chile Colorado is incredibly versatile and makes an impressive meal any day of the week. Here are a few ways to enjoy it:
- Taco Night: Spoon Chile Colorado into warm tortillas and top with onions, cilantro, and avocado.
- Rice Bowl: Serve over a bed of Mexican rice with a side of beans.
- Chile Colorado Nachos: Use it as a topping for homemade nachos with cheese, jalapeños, and sour cream.
- Burritos or Enchiladas: Wrap it into flour tortillas or use it as a filling for enchiladas with extra cheese.
🔄 Recipe Variations & Cooking Methods
🐷 Pork Chile Colorado:
Swap beef for pork shoulder or pork butt for a different twist. The rich red chile sauce pairs beautifully with pork.
🥔 Vegetarian Version:
Omit the beef and use Yukon gold potatoes along with mushrooms, carrots, and more onions. Simmer the veggies in the chile sauce until tender.
⚡ Pressure Cooker / Instant Pot Method:
After browning the beef and blending the sauce, combine everything in the Instant Pot and cook on high pressure for 35 minutes. Let it naturally release.
🕒 Slow Cooker Method:
Add seared meat and sauce to the slow cooker. Set to low and cook for 5–6 hours until tender.
🧊 Storage, Meal Prep, and Freezing Tips
🥶 Make-Ahead Instructions:
Chile Colorado actually tastes better the next day as the flavors continue to meld. You can make it a day or two ahead, refrigerate, and reheat gently on the stove.
❄️ Freezing Instructions:
Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove. For optimal texture, freeze only the sauce and cook fresh meat the day you plan to serve it.
