I love how Chili Colorado turns simple beef into a rich, smoky stew with deep chile flavor and a glossy red sauce. One spoonful and it’s clear why this classic deserves a permanent spot in my dinner rotation.

Jump to Recipe

I’m obsessed with Chili Colorado because it hits hard in the best way. I love how beef chuck turns rich and tender under that deep red chile sauce, with dried guajillo chiles bringing the smoky, earthy punch I crave.

This is the kind of stew I keep sneaking back to the pot for, pretending I’m “just checking it.” But really, I want another bite. The flavor is bold, messy, intense, and totally unapologetic.

No bland beef situation here. Just saucy, chile-loaded comfort with serious attitude.

And yes, I absolutely want the leftovers before anyone else gets to them.

Ingredients

Print Recipe (No Advertisments)

Beef chuck gets tender and juicy, basically the cozy heart of the bowl.
Vegetable oil helps brown the beef, giving you that deep, savory start.
Guajillo chiles bring mild heat, fruity flavor, and that gorgeous red color.
Ancho chiles add smoky sweetness, like raisins and spice had a little party.
Onion softens into the sauce and makes everything taste more homemade.
Garlic gives the dish backbone, because bland chili just isn’t it.
Tomatoes add body, tang, and a little brightness to the rich sauce.
Beef broth keeps things meaty, saucy, and perfect for dunking tortillas.
Apple cider vinegar wakes it up, so it doesn’t taste too heavy.
Cumin and Mexican oregano make it warm, earthy, and very chili-friendly.
Smoked paprika adds extra campfire vibes without making it too spicy.
Bay leaves quietly build flavor, even if they’re not the main character.
Plus, a little sugar can smooth out sharp tomato or chile edges.
Cilantro and lime keep each bite fresh, bright, and not too rich.
Warm tortillas turn it into dinner you’ll actually crave again tomorrow.

Ingredient Quantities

3 pounds beef chuck, cut into 1 1/2 inch cubes

2 tablespoons vegetable oil

6 to 8 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

2 cups hot water for soaking chiles, plus extra as needed

1 large white or yellow onion, roughly chopped

4 to 6 garlic cloves, peeled

1 cup crushed tomatoes or canned tomato sauce

2 tablespoons tomato paste

4 cups beef broth

1 tablespoon apple cider vinegar

2 teaspoons kosher salt, adjust to taste

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano

1 teaspoon smoked paprika

2 bay leaves

1 to 2 teaspoons granulated sugar, optional to balance acidity

Fresh cilantro, chopped, for garnish

Fresh lime wedges, for serving

Warm corn or flour tortillas, for serving

How to Make this

Print Recipe (No Advertisments)

1. Remove stems and seeds from guajillo and ancho chiles, place them in a bowl, pour 2 cups of hot water over, and soak 15 to 20 minutes until softened; reserve soaking liquid.

2. While chiles soak, pat beef chuck cubes dry, season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, and heat 2 tablespoons vegetable oil in a heavy Dutch oven over medium-high heat; brown the beef in batches until well seared on all sides, transferring browned pieces to a plate.

3. Drain most of the oil from the pot, leaving any fond, then add the chopped onion and sauté over medium heat until softened and beginning to brown, about 6 to 8 minutes; add the garlic and cook 30 seconds until fragrant.

4. Transfer softened chiles, sautéed onion and garlic, 1 cup crushed tomatoes or tomato sauce, 2 tablespoons tomato paste, and about 1 cup of the reserved chile soaking liquid to a blender; add 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 1 teaspoon smoked paprika, and blend to a smooth puree, adding more soaking liquid if necessary to reach a saucy consistency.

5. Return the beef and any accumulated juices to the pot, pour in the chile-tomato puree, add 4 cups beef broth, 2 bay leaves, 1 tablespoon apple cider vinegar, and the remaining 1 teaspoon kosher salt; bring to a simmer.

6. Reduce heat to low, cover partially, and simmer gently for 1 1/2 to 2 hours until beef is fork tender, stirring occasionally and adding extra water or broth if the stew becomes too thick.

7. Taste and adjust seasoning with additional salt, 1 to 2 teaspoons granulated sugar if needed to balance acidity, and more vinegar or pepper to brighten flavors; remove and discard bay leaves.

8. If a smoother sauce is desired, carefully strain or blend the stew briefly to incorporate and thicken the sauce; otherwise leave as is for a chunkier texture.

9. Garnish with chopped fresh cilantro, serve with fresh lime wedges and warm corn or flour tortillas for dipping and piling, and enjoy.

Equipment Needed

1. Heavy Dutch oven or large, heavy-bottomed pot
2. High-speed blender or immersion blender with a jar
3. Cutting board
4. Chef knife
5. Large bowl for soaking chiles
6. Slotted spoon or tongs (for transferring chiles and browned beef)
7. Wooden spoon or heatproof spatula (for sautéing and stirring)
8. Measuring cups and measuring spoons
9. Fine-mesh strainer or chinois (optional, for smoothing the sauce)

FAQ

Can I substitute a different cut of beef? Yes. Chuck is ideal for braising because it becomes tender and flavorful, but you can use beef short ribs or brisket; adjust cooking time until the meat is fork tender.

How do I rehydrate the dried chiles without making the sauce bitter? Remove stems and seeds, toast briefly in a dry skillet until fragrant, then soak in hot but not boiling water for 15 to 20 minutes. Drain and reserve some soaking liquid to adjust sauce consistency.

Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, brown the meat, transfer everything to the slow cooker, and cook on low 6 to 8 hours. For an Instant Pot, brown on Sauté, then pressure cook on high for about 45 minutes with a natural release.

How do I prevent the sauce from tasting too acidic? Use the tomato paste and crushed tomatoes sparingly, add 1 teaspoon sugar if needed, and finish with apple cider vinegar sparingly; taste and adjust salt and sugar to balance acidity.

How thick should the finished sauce be and how do I adjust it? The sauce should be rich and slightly thick but spoonable. Simmer uncovered to reduce and thicken, or add reserved chile soaking liquid or beef broth to thin. Blend the sauce for a silkier texture if desired.

What are the best ways to serve Chili Colorado? Serve with warm corn or flour tortillas, chopped cilantro and lime wedges. It also goes well over rice, with refried beans, or topped with diced onion, queso fresco, or avocado.

Chili Colorado Recipe Substitutions and Variations

Beef chuck: use beef short ribs, beef brisket, or boneless pork shoulder for a slightly sweeter, tender result.
Dried guajillo and ancho chiles: substitute with New Mexico chiles, pasilla chiles, or a mix of dried ancho plus a touch of chipotle powder for smokiness.
Crushed tomatoes or canned tomato sauce: use canned diced tomatoes blitzed in a blender, or 1 1/2 cups tomato passata plus 1/2 cup water.
Beef broth: swap for low sodium chicken broth, vegetable broth for a lighter flavor, or a 1 to 1 mix of water and a beef bouillon concentrate for deeper taste.

Pro Tips

1. Toast the dried chiles briefly in a hot, dry skillet for 20 to 30 seconds per side before soaking. It wakes up their aroma and adds a bit of smoky depth without making the sauce bitter.

2. Reserve and taste the soaking liquid. It carries a lot of chile flavor. Add it back gradually when blending so you control heat and thickness, and save extra to thin the stew later if it reduces too much.

3. Brown the beef in small batches so you get a deep, caramelized crust. Those browned bits on the bottom of the pot are flavor gold; deglaze them with a splash of broth before adding the sauce.

4. Cook low and slow for the most tender meat and rounded flavors. If the sauce tastes too sharp at the end, a teaspoon of sugar and a squeeze of lime will balance it beautifully without masking the chiles.

5. Let the finished stew rest off the heat for 10 to 15 minutes before serving. Flavors settle and meld, and the sauce thickens slightly, making it easier to pile into tortillas.

Chili Colorado Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

640

kcal

Equipment: 1. Heavy Dutch oven or large, heavy-bottomed pot
2. High-speed blender or immersion blender with a jar
3. Cutting board
4. Chef knife
5. Large bowl for soaking chiles
6. Slotted spoon or tongs (for transferring chiles and browned beef)
7. Wooden spoon or heatproof spatula (for sautéing and stirring)
8. Measuring cups and measuring spoons
9. Fine-mesh strainer or chinois (optional, for smoothing the sauce)

Ingredients

3 pounds beef chuck, cut into 1 1/2 inch cubes
2 tablespoons vegetable oil
6 to 8 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 cups hot water for soaking chiles, plus extra as needed
1 large white or yellow onion, roughly chopped
4 to 6 garlic cloves, peeled
1 cup crushed tomatoes or canned tomato sauce
2 tablespoons tomato paste
4 cups beef broth
1 tablespoon apple cider vinegar
2 teaspoons kosher salt, adjust to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon smoked paprika
2 bay leaves
1 to 2 teaspoons granulated sugar, optional to balance acidity
Fresh cilantro, chopped, for garnish
Fresh lime wedges, for serving
Warm corn or flour tortillas, for serving

Directions

Remove stems and seeds from guajillo and ancho chiles, place them in a bowl, pour 2 cups of hot water over, and soak 15 to 20 minutes until softened; reserve soaking liquid.
While chiles soak, pat beef chuck cubes dry, season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, and heat 2 tablespoons vegetable oil in a heavy Dutch oven over medium-high heat; brown the beef in batches until well seared on all sides, transferring browned pieces to a plate.
Drain most of the oil from the pot, leaving any fond, then add the chopped onion and sauté over medium heat until softened and beginning to brown, about 6 to 8 minutes; add the garlic and cook 30 seconds until fragrant.
Transfer softened chiles, sautéed onion and garlic, 1 cup crushed tomatoes or tomato sauce, 2 tablespoons tomato paste, and about 1 cup of the reserved chile soaking liquid to a blender; add 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 1 teaspoon smoked paprika, and blend to a smooth puree, adding more soaking liquid if necessary to reach a saucy consistency.
Return the beef and any accumulated juices to the pot, pour in the chile-tomato puree, add 4 cups beef broth, 2 bay leaves, 1 tablespoon apple cider vinegar, and the remaining 1 teaspoon kosher salt; bring to a simmer.
Reduce heat to low, cover partially, and simmer gently for 1 1/2 to 2 hours until beef is fork tender, stirring occasionally and adding extra water or broth if the stew becomes too thick.
Taste and adjust seasoning with additional salt, 1 to 2 teaspoons granulated sugar if needed to balance acidity, and more vinegar or pepper to brighten flavors; remove and discard bay leaves.
If a smoother sauce is desired, carefully strain or blend the stew briefly to incorporate and thicken the sauce; otherwise leave as is for a chunkier texture.
Garnish with chopped fresh cilantro, serve with fresh lime wedges and warm corn or flour tortillas for dipping and piling, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.