Chile Colorado (Mexican Red Chile Beef)

Chile Colorado is one of those deeply comforting dishes that instantly fills the kitchen with warmth and aroma. Rooted in traditional Mexican cooking, this dish celebrates dried red chiles and slow-simmered beef, resulting in a sauce that is bold, earthy, and incredibly rich. It’s a recipe that proves simple ingredients, when treated with care, can produce extraordinary flavor.

What makes Chile Colorado truly special is the chile sauce itself. Guajillo and ancho chiles bring a mild heat with smoky, slightly sweet undertones, while a touch of spices adds complexity without overpowering the beef. The sauce gently clings to each piece of meat, creating a stew that feels luxurious yet rustic at the same time.

This is the kind of meal meant to be cooked low and slow. As the beef simmers, it becomes meltingly tender, absorbing the flavors of the chile sauce. The long cooking time allows everything to come together into a cohesive, deeply savory dish that tastes even better the next day.

Chile Colorado is incredibly versatile when it comes to serving. Spoon it over rice, tuck it into warm tortillas, or serve it with beans and simple sides for a complete and satisfying meal. Whether for a family dinner or a special gathering, this dish always delivers comfort and bold flavor.

Servings and Timing

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Ingredients

2½ lb beef chuck or stew meat, cut into chunks
3 tablespoons vegetable oil
6 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 small dried árbol chile (optional, for heat)
3 cloves garlic
¼ small white onion
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon ground cloves
1½ teaspoons salt, adjust to taste
½ teaspoon black pepper
3 cups beef broth, divided
1 bay leaf

Instructions

Heat a dry skillet over medium heat. Lightly toast the dried chiles for about 10–15 seconds per side, just until fragrant. Do not let them burn.
Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 15 minutes, or until softened.
Add the softened chiles to a blender along with garlic, onion, cumin, oregano, cloves, salt, pepper, and 1 cup of beef broth. Blend until very smooth. Strain the sauce if desired for an extra-smooth texture.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the beef in batches and brown on all sides. Do not overcrowd the pot.
Pour the red chile sauce over the browned beef and stir to coat evenly.
Add the remaining beef broth and the bay leaf. Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce is thick and glossy.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.

Variations

Use pork shoulder instead of beef for a slightly richer, traditional variation.
Add a small piece of Mexican chocolate at the end of cooking for a subtle depth and richness.
For extra heat, include an additional árbol chile or a pinch of cayenne.
Shred the beef and use it as a filling for tacos, burritos, or enchiladas.

Tips

Always toast the dried chiles lightly to enhance their flavor, but avoid burning them as this can make the sauce bitter.
Straining the chile sauce is optional, but it creates a smoother, more refined texture.
Letting the Chile Colorado rest overnight allows the sauce to thicken and the flavors to deepen significantly.
Serve with warm tortillas, rice, or beans to soak up every bit of the rich red sauce.