Chile Colorado is a classic Mexican stew of beef simmered in a vibrant red chile sauce. This version of Beef Chile Colorado (Carne con Chile Rojo) is one of the best we’ve tried — and easy to make at home.
I used to order Chile Colorado at restaurants, but now I make it myself. Cooking it at home lets you control the fat content and choose high-quality meat and ingredients for a healthier, fresher result.
Types of chiles for Chile Colorado
Dried New Mexico chiles and Guajillo chiles are my top choices — sometimes I blend both for balanced flavor. Add a couple of Chiles de Arbol if you want extra heat. Both New Mexico and Guajillo chiles are widely available in grocery stores’ Hispanic food sections or from specialty markets.
Before using dried chiles, remove stems and seeds and rinse the pods. Wear kitchen gloves if you want to avoid contact with chile oils.
Omitting the Chile de Arbol keeps the stew milder; include them for more pronounced heat.
How to cook Chile Colorado with beef
The process breaks down into two main parts: preparing the red chile sauce and preparing the beef. After those steps, combine everything in a large pot and simmer until the meat is tender — typically a couple of hours.
Tips for making the red chile sauce
Lightly toasting dried chiles before soaking deepens their flavor. Toast them on medium heat until fragrant and slightly browned, stirring often to avoid burning. Then soak the toasted chiles in hot broth to rehydrate them.
Do you need to sieve the sauce?
A high-powered blender yields a very smooth sauce that may not require straining. If your blender or food processor leaves bits or seeds, pass the sauce through a fine-mesh sieve for a silkier texture.
Tips for beef preparation
- Season beef cubes with salt and pepper, then sear in a hot pan with a small amount of oil. Work in batches on medium-high heat for about 5 minutes per batch — the goal is a good brown crust, not to cook through.
- Seared meat develops extra texture and rich caramelized flavor. Avoid overcrowding the pan or the cubes will steam instead of browning.
A cast-iron skillet is ideal for searing. If you’re short on time, you can skip searing; the final stew will still be tasty but with less surface caramelization.
Types of beef for Chile Colorado
I used chuck steak cut into 1″ cubes for this recipe, trimmed of excess fat. Other good options include stew meat, London broil, or sirloin. Because the beef slow-cooks, less expensive cuts become tender and flavorful.
- Chuck roast or steak (recommended)
- Stew meat
- London broil
- Sirloin
Cooking methods
This recipe was slow-simmered on the stovetop in a large pot for 2–2.5 hours. You can also finish it in a slow cooker or Instant Pot. Note that alternative methods may produce a thinner sauce because they don’t allow as much reduction.
If using a slow cooker or Instant Pot, reduce the added broth by ½ cup (use 1.5 cups instead of 2 cups) and, if desired, thicken at the end with Masa Harina or flour.
How to use leftover sauce
If you have extra sauce after serving the beef, don’t discard it — it’s a versatile base:
Enchilada sauce: Use it to make enchiladas.
Chili: Brown ground beef with taco seasoning, add the sauce and simmer for a hearty chili.
Chili sauce: Use it inside burritos, for wet burritos, or as a flavorful drizzle.
Slow-cooker method
- Reduce broth by ½ cup.
- Prepare the sauce and sear the meat as directed.
- Combine all ingredients in a slow cooker and cook on Low 6–8 hours or High 3–4 hours.
Instant Pot method
- Reduce broth by ½ cup.
- Use the Sauté setting to cook onions, garlic, and to sear beef in batches.
- Add the blended sauce, seared beef, broth, and spices. Seal and cook on Manual/High for 30 minutes, then allow a natural release (10–15 minutes).
How to serve
Serve Chile Colorado with rice, warm corn tortillas, and beans or vegetables. For a Mexican-themed meal, offer chips and guacamole on the side. Garnish the stew with chopped cilantro and lime if desired.
Enjoy!
If you try this recipe, please leave a review and star rating in the comments — I’d love to know how it turned out.
Chile Colorado {Beef Stewed in a Red Chile Sauce}
Equipment
-
12″ cast iron skillet
-
Large stockpot
-
High-powered blender
Ingredients
For the sauce:
- 12 dried New Mexico or Guajillo chiles
- 1–4 Chiles de Arbol (optional, for added heat)
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 6 garlic cloves, whole
- 2 cups chicken or beef broth
For the beef & stew:
- 3 lbs beef chuck roast or steak, cut into 1″ cubes, trimmed of excess fat, seasoned with salt & pepper
- 1 tablespoon olive oil
- 2 cups chicken or beef broth (reduce by ½ cup for slow-cooker/Instant Pot)
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
Optional:
- 1–2 tablespoons Masa Harina or all-purpose flour (to thicken if needed)
Instructions
For the sauce:
- Remove stems and seeds from dried chiles, rinse, and pat dry.
- Preheat a large skillet over medium heat and toast the chiles until lightly browned and fragrant (about 1–2 minutes).
- Bring 2 cups of broth to a boil in a saucepan large enough to submerge the chiles, then turn off the heat.
- Submerge the toasted chiles in the hot broth, cover, and let soak 15–20 minutes until softened.
- Meanwhile, heat 1 tablespoon oil in the skillet and cook garlic and onions over medium heat until onions are translucent, about 5 minutes.
- Place the garlic, onions, softened chiles with their soaking broth, and Chiles de Arbol (if using) into a blender and blend until smooth (about 1–2 minutes). Set aside. Strain if necessary.
For the beef & stew:
- In the skillet, sear the seasoned beef cubes in 1 tablespoon oil over medium-high heat until well browned, working in 2–3 batches to avoid overcrowding (about 5 minutes per batch).
- Transfer the seared beef to a large stockpot. Add the blended sauce, 2 cups broth, and all spices.
- Bring to a boil, then reduce heat to low, partially cover, and simmer for 2–2.5 hours, or until meat is very tender. If the sauce is too thin, thicken with a Masa Harina or flour slurry during the last 15 minutes of cooking.
- Adjust salt and pepper to taste. Serve with rice, tortillas, beans or vegetables, and garnish with cilantro.
Notes
Short on time? Skip searing
Searing adds texture and caramelized flavor, but the stew will still be tasty without it.
Straining the sauce
A high-powered blender usually renders the sauce smooth enough that straining isn’t necessary. If using a regular blender or food processor, strain through a fine mesh sieve to remove seeds and bits.
Thickening
If the stew is too thin, whisk 1–2 tablespoons Masa Harina or flour into 1 cup of sauce, then stir back into the pot during the final 15 minutes to thicken. One tablespoon of Masa Harina is usually enough.
Alternative methods
For slow-cooker or Instant Pot, reduce broth by ½ cup and follow the method notes above. Use slow-cooker on Low 6–8 hours or High 3–4 hours; Instant Pot on Manual/High for 30 minutes with natural release.
Using leftover sauce
Extra sauce is great for enchiladas, chili, wet burritos, or as a flavorful topping.
Nutrition Facts
Watch the video for a step-by-step guide on making the best Chile Colorado and subscribe to related cooking channels if you want more recipe videos and tips.
