Chile Colorado – this rich and hearty stew recipe is lip-smacking good. Beef stew meat simmered in a Mexican style red chile sauce until fall-apart tender. Ingredients that make this Colorado beef stew amazing are; Dried Chiles which you can use a combination of dried chiles or simply use one or two types of chiles. Dried chiles are found in bags either in the Ethnic or spice aisle of most supermarkets.

For the broth, I prefer using chicken broth. Beef broth or water can be used. Cut the beef chunks into 1-inch pieces or buy stew meat. Other Ingredients: Onions, garlic, ground cumin, oregano, allspice, apple cider vinegar, chicken or beef bouillon. To make the red chili sauce, use gloves if you have very sensitive skin then grab a dry chile and remove the stem by pulling it. Open up the chile and scrape off the seeds and any ribs.

After pulling the stem of the chili, turn the opening down and squeeze the seeds out by gently massaging the chile. Toast the chiles in the microwave for 30 seconds total. Microwave water (or broth) until warm. Submerge the chiles into the liquid, cover, and microwave again for about 2 minutes. Add the chiles and liquid into the blender and process until smooth. If you do not like using the microwave, you can toast the chiles on a dry cast-iron skillet over medium heat, turning the chiles as needed. Also, you can boil water or broth and soak the chiles in the liquid for 30 minutes.

Preheat your pan then add your beef that is cut into cubes and start browning the meat while also adding the seasonings and salt. Add one teaspoon of ground cumin and some chili powder and once your meat is browned and has rendered some fat, add two and a half spoon of all-purpose flour then cook that out.

This is going to help thicken everything, next you are going to add the red sauce to the sauce and cook that for a couple of minutes. The next thing to do is add some chicken broth, stir and wait for it to come to a simmer. Once the beef has come to a simmer, lower the heat then cover and let it cook for 45 minutes.


The Chile Paste;

  • 3 dried Guajillo chiles
  • 4 dried New Mexico Chiles
  • 2 dried Chile de Arbol chiles
  • 4 cups chicken broth or beef stock, divided
  • 1 tomato roasted
  • For the Chile Colorado Beef Stew
  • 4 pounds beef chuck, cut into 1-inch chunks
  • Salt and ground black pepper to taste
  • 2 tablespoons olive oil, vegetable oil or canola oil
  • 1 medium onion, diced
  • 6 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1/4 teaspoon ground allspice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chicken bouillon (optional)
  • Salt and pepper to taste


To Make the Red Chile Sauce;

  1. Remove the stems and seeds from the chiles.
  2. Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total – in 2 intervals of 15 seconds each.
  3. Heat 2 cups of chicken broth until warm – you can do this in the microwave. Submerge the chiles into the broth, cover, and microwave for about 2 minutes.
  4. Place the chiles, the roasted tomato, and the liquid into a blender and process until smooth.
  5. About 2 minutes. Set aside. When blending hot liquids, you must hold the blender lid down with a kitchen towel to prevent the lid from popping up violently.

To Make the Chile Colorado Beef Stew;

  1. Season the beef with salt and ground black pepper to taste.
  2. In a large pot or Dutch oven, heat the oil over medium-high heat.
  3. Add the beef to the pot in a single layer and sear on all sides until the beef turns golden brown.
  4. You may need to do this in batches to prevent overcrowding the pot. Remove the seared beef to a plate and set aside.
  5. When you are done searing all the beef, add the onions to the pot and saute for about 3 to 4 minutes or until the onions become soft and translucent.
  6. Add the garlic and cook for 1 additional minute. Add the spices and cook for 1 minute stirring constantly.
  7. Return the beef and any collected juices back to the pot.
  8. Add the red chile sauce and the remaining broth and stir to combine. Bring to a boil.
  9. Once boiling, reduce the heat to low, cover the pot and cook stirring occasionally for about 1.5 hours or until the beef is tender.

If Cooking In the Oven;

  1. Preheat the oven to 320 degrees Fahrenheit. Place the covered pot in the oven and cook for 1.5 hours or until the beef is tender.

If Cooking In the Slow Cooker:

  1. Place the seared beef, saute onions, garlic, and spices into the slow cooker.
  2. Add the chili paste and broth. Cook on low for 7 to 8 hours or on high for 4 to 5 hours or until the beef is tender.