Beef Chile Colorado
A cozy stew of tender beef, earthy chilies, and rich spices, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 2 pounds Beef Chuck, cut into 2-inch cubes Choose high-quality beef for best results.
- 1 tablespoon Kosher Salt Adjustable to your taste.
- 1 teaspoon Freshly ground Black Pepper Adds warmth and depth.
- 1/4 cup Flour Can substitute with cornstarch for gluten-free.
- 2 tablespoons Neutral Oil (such as canola) For searing the beef.
- 1 large Yellow Onion, chopped Forms the stew's aromatic base.
- 4 cloves Garlic, minced Enhances flavor.
- 4 pieces Guajillo Chilies, seeded and stemmed Mild, smoky flavor.
- 2 pieces Ancho Chilies, seeded and stemmed Adds complexity.
- 2 pieces Chile de Arbol Optional for added heat.
- 1 teaspoon Ground Cumin Adds warm, earthy flavor.
- 1 teaspoon Ground Coriander For a touch of citrusy freshness.
- 1 teaspoon Dried Mexican Oregano Regular oregano is a substitute.
- 2 cups Beef Broth or Vegetable Broth Savory liquid for the stew.
- 2 pieces Fresh Bay Leaves Remove before serving.
For Serving
- 8 pieces Corn Tortillas, warmed Perfect for scooping.
- 1 small White Onion, chopped For topping.
- 1/2 cup Cilantro, chopped Adds freshness.
- 1 cup Radishes, sliced Provides a peppery bite.
- 2 pieces Lime Wedges For zesting.
Instructions
Preparation
- Trim excess fat from the beef chuck and cut into uniform 2-inch cubes.
- Season the beef cubes with kosher salt and black pepper.
Cooking
- In a spacious pot or Dutch oven, heat the neutral oil over medium-high heat.
- Sear the beef cubes in batches until browned on all sides, then set aside.
- In the same pot, sauté the chopped yellow onion until translucent, then add minced garlic and cook for an additional minute.
- Soak the dried chilies in hot water for 15-20 minutes until softened, then blend with 2 cups of broth to create a smooth puree.
- Return browned beef to the pot, pour in the chili broth, and stir in cumin, coriander, and oregano.
- Add fresh bay leaves and bring to a gentle simmer.
- Cover and reduce heat to low, simmer for at least 2 hours on the stovetop, or 6-8 hours in a slow cooker.
Finishing Touches
- Once beef is fork-tender, taste and adjust seasoning further.
- Remove bay leaves and prepare additional toppings before serving.
- Warm tortillas and serve with toppings for diners to customize their bowls.
Notes
For a lighter meal, substitute beef with leaner cuts or increase vegetables. This dish can be made ahead of time and tastes even better as the flavors meld overnight.