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Home » Dinner » Chile Colorado Recipe

Published: January 15, 2018 Last Modified: January 30, 2021 By Sara 36 Comments

Chile Colorado Recipe

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This recipe for chile colorado is a traditional Mexican dish made with tender beef that's been slow cooked in a flavorful tomato sauce. It's the perfect filling for burritos, enchiladas and tacos! #YesYouCAN ad

This recipe for chile colorado is a traditional Mexican dish made with tender beef that’s been slow cooked in a flavorful tomato sauce. It’s the perfect filling for burritos, enchiladas and tacos!

Mexican beef in red sauce is one of my favorite things to order at restaurants, but it’s actually quite easy to make at home! Serve it with pinto beans and pico de gallo for the ultimate meal.

Chile Colorado Recipe | Mexican Beef | Chili Colorado #beef #chilies #mexicanfood #dinner #dinneratthezoo

Chile colorado on a plate served with rice and beans.

I love Mexican food. In fact, before we had kids, my husband and I used to eat at our neighborhood Mexican restaurant every week! These days, with three kids under 7, we don’t go out to eat that much. I decided it was time to learn how to make our favorite Mexican food at home. This recipe for chile colorado is my interpretation of the version at our local restaurant. It’s the perfect versatile and flavorful meat for including in any number of culinary creations.

Our restaurant makes amazing chile colorado burritos, but at home I tend to serve the meat along with plenty of tortillas and fun toppings so that everyone can easily customize their own meal.

How do you make chile colorado?

This recipe consists of two components: the beef and the sauce. The sauce is made in the blender and primarily consists of ingredients that you likely already have in the house. I use a combination of  fire roasted tomatoes and RO*TEL Tomatoes in my colorado sauce, they add so much depth of flavor and I love the bit of heat that the tomatoes add. If your family doesn’t like a lot of spice, you can use a second can of the fire roasted tomatoes in lieu of the RO*TEL.

A bowl of chile colorado served with tortillas, beans and avocado.

The sauce does contain one ingredient that you probably don’t have in your pantry – dried ancho chiles. These chiles come in bags in either the spice or ethnic aisle of most stores and are not spicy at all. The chiles and tomatoes create a smooth and bold sauce that pairs perfectly with the beef.

Cans of tomatoes and dried chiles on a plate.

The other components of the sauce are garlic, onions, spices and chicken broth. Cutting onions has always been my nemesis, the tears just flow like crazy! That’s all changed now that I’ve discovered an awesome kitchen hack. If you put an onion in the freezer for 15 minutes before cutting it, the cold inhibits the release of the onion’s eye irritating chemicals which means no more tears!

The beef needs to cook for a few hours to become meltingly tender. You can either make it in the oven or put your chile colorado in the slow cooker; I’ve provided directions for both methods. While the meat does take some time to cook, this recipe makes a double batch. This means you can eat half for dinner the night you make it and put the rest in the freezer for another night.

Seared beef cubes in a pan.

Once your chile colorado is done, it’s time to assemble a fixings bar for everyone to create their own meal. I serve a variety of tortillas, rice and beans, sliced radishes, crumbled cotija cheese, lime wedges, chopped cilantro and avocado.

Mexican stewed beef served with bowls of rice and beans.

Mexican night is made easier with the help of some ingredients like canned tomatoes and by making a double batch so that you can cook once and eat twice!

A plate of Mexican beef with rice and beans.

More Mexican recipes you’ll love

  • Carne Asada Tacos
  • Pork Carnitas
  • Chicken Taquitos
  • Chicken Burrito Bowls
  • Baked Beef Tacos
This recipe for chile colorado is a traditional Mexican dish made with tender beef that's been slow cooked in a flavorful tomato sauce. It's the perfect filling for burritos, enchiladas and tacos! #YesYouCAN ad
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4.86 from 14 votes

Chile Colorado

This recipe for chile colorado is a traditional Mexican dish made with tender beef that's been slow cooked in a flavorful tomato sauce. It's the perfect filling for burritos and tacos!
Course Main
Cuisine Mexican
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8 servings
Calories 376kcal
Author Sara Welch

Ingredients

  • For the sauce:
  • 1 teaspoon of olive or vegetable oil
  • 1 small white onion finely chopped
  • 2 cloves of garlic minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 3 whole dried ancho chiles
  • 1 14.5-ounce can of Hunt's Fire Roasted Tomatoes undrained
  • 1 10-ounce can of RO*TEL Tomatoes undrained if you don't like spice, you can use a second can of the Hunt's Fire Roasted Tomatoes instead
  • 1 cup of chicken or beef broth
  • salt and pepper to taste
  • For the meat:
  • 2 teaspoons of olive or vegetable oil
  • 3 1/2 pounds beef chuck roast or stew meat cut into 1 and 1/2 inch cubes
  • salt and pepper to taste
  • For serving:
  • Corn or flour tortillas, Sliced avocado, chopped cilantro, lime wedges, cotija cheese, sliced radishes, sour cream

Instructions

  • For the sauce:
  • Place the chiles in a bowl and pour boiling water over them to cover. Let sit for 10 minutes.
  • While the chiles are soaking, heat the oil in a large pot. Add the onion and cook 4-6 minutes or until softened. Add the garlic and cook for 1 minute more, stirring constantly. Add the cumin, oregano, Hunt's Fire Roasted Tomatoes, RO*TEL tomatoes and chicken broth to the pot. Turn up the heat to a simmer and cook for 10 minutes.
  • Take the chiles out of the hot water and cut in half; remove the seeds and stems.
  • Place the chiles in a blender along with the tomato mixture and blend until completely smooth. Season to taste with salt and pepper.
  • For the meat: Preheat the oven to 325 degrees. Heat the oil in a large pot. Season the beef with salt and pepper to taste. Place the meat in the pot in a single layer and cook for 4-6 minutes or until browned. You may need to do this step in batches.Place all of the browned meat into the pot and pour the sauce over the top. Cover the pot and bake for 3 hours or until meat is very tender. Serve the meat with tortillas, Mexican rice, pinto beans, chopped cilantro, cheese, lime wedges, radishes and sour cream.
  • SLOW COOKER INSTRUCTIONS: Prepare the sauce as directed. Season the meat with salt and pepper and place in the slow cooker. Pour the sauce over the meat. Cook on high for 3-4 hours or low for 6-8 hours.

Notes

Freeze It: The beef and sauce can be frozen for up to 3 months in a resealable container or freezer bag. To thaw, place in the fridge for 6-8 hours then pour the beef and sauce into a pan and warm over low heat until hot.

Nutrition

Calories: 376kcal | Carbohydrates: 8g | Protein: 32g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 279mg | Fiber: 2g | Sugar: 3g
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This post was sponsored by ConAgra foods. This post was originally published on May 3, 2016 and was updated on January 15, 2018 with new content.

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Filed Under: Comfort Food, Dinner, Everyday Meals, Gluten Free

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    Comments

    1. Soniya says

      January 25, 2018 at 1:02 pm

      This chili Colorado looks and sound very delicious! Pinning for later 🙂 Thanks!

      Reply
      • ed san says

        March 1, 2018 at 11:37 am

        4 stars
        I used 4 chile anchos stemmed & seeded, 2 table spoon scoops of San Marcos brand Chipotle sauce not chipotle canned peppers, for the extra fire, S&P to taste & it was great. Family loves the fire going In, not so much coming out : D

        Reply
    2. Emily says

      January 25, 2018 at 11:53 am

      This looks to die for, definitely on my list of things to try!

      Reply
    3. Karen @ Seasonal Cravings says

      January 25, 2018 at 10:04 am

      5 stars
      I think my kids would love this and can’t wait to give it a try!

      Reply
    4. Jacque Hastert says

      January 25, 2018 at 9:42 am

      5 stars
      This sounds amazing.

      Reply
    5. jovie says

      October 7, 2016 at 11:44 pm

      OMG i made this dish for lunch yesterday but instead of serving it with rice i served it with our African “matooke” (smashed plantain) just know my family adored their lunch thanks to you,,,,,,,,

      Reply
    6. Lizzard in the Kitchen says

      July 8, 2016 at 3:47 pm

      5 stars
      I just made this for dinner and it was fabulous! The only thing I did differently was to cook it in my pressure cooker. The meat came out wonderfully tender and the sauce is absolutely delicious. Hubby even loved it! I will be making this recipe again. Thanks so much for sharing.

      Reply
    7. Eric says

      May 26, 2016 at 3:52 pm

      5 stars
      Just made this today-fantastic. Highly recommend

      Reply
    8. Aurora Delgado says

      May 11, 2016 at 2:38 pm

      5 stars
      This recipe for this dish was very delicious. Because it was not very spicy my kids were able to eat it. My family loved it and left no leftovers! They requested that I make it again next week.

      Reply
      • Sara says

        May 11, 2016 at 6:09 pm

        I’m so glad to hear everyone liked it! Thanks for reporting back 🙂

        Reply
    9. Robyn @ Simply Fresh Dinners says

      May 5, 2016 at 1:50 pm

      5 stars
      Such a flavorful dish, Sara! I love fire-roasted tomatoes and tend to add them whenever I can. This is a great meal to make on Sunday and have leftovers Monday. Yay for Mexican food – fabulous!

      Reply
    10. cheri says

      May 5, 2016 at 10:41 am

      5 stars
      Hi Sara, I love Mexican food and this recipe looks delicious, thanks for the great tips too!

      Reply
    11. Rahul @samosastreet.com says

      May 4, 2016 at 12:39 pm

      I am a big fan of real Mexican food, chile colorado is always one of my favorite. This looks fantastic. The recipe is definitely going on my must make list

      Reply
    12. Greg says

      May 4, 2016 at 8:19 am

      5 stars
      That chile colorado looks like a real crowd pleaser. I bet it would be great for a party.

      Reply
    13. Debbie says

      May 3, 2016 at 8:28 pm

      5 stars
      Can’t wait to try this and the frozen onion tip!

      Reply
    14. Jennifer @ Seasons and Suppers says

      May 3, 2016 at 5:14 pm

      Great dish! Love all the great flavours. My husband would especially love this 🙂

      Reply
    15. Tricia @ Saving room for dessert says

      May 3, 2016 at 2:38 pm

      This beef looks so tender and the sauce so rich and tasty – this is going on my list of must-make recipes! Love it – sharing.

      Reply
    16. sue|theviewfromgreatisland says

      May 3, 2016 at 1:42 pm

      I think the idea of a chunky chile sounds sooooo good, what a luxurious version, my husband would love it…and so would I 🙂

      Reply
    17. Lucy @ Globe Scoffers says

      May 3, 2016 at 1:31 pm

      5 stars
      This looks delicious!

      Reply
    18. Keith @ How's it Lookin? says

      May 3, 2016 at 1:31 pm

      Looks great. It’s amazing for tacos, thanks for sharing

      Reply
    19. Chris Scheuer says

      May 3, 2016 at 11:04 am

      Yum, sounds amazing Sara! I bet those kids gobbled this up so happily. Love all of the flavorful sauce ingredients!

      Reply
    20. Penny says

      May 3, 2016 at 9:20 am

      Could the sauce be cooked ahead of time and then added to the meat? I am thinking like a day or two and stored in the fridge. This sounds amazing!

      Reply
      • Sara says

        May 3, 2016 at 9:28 am

        You can definitely make the sauce ahead of time, you can store it in the fridge for up to 5 days or in the freezer for 3 months!

        Reply
        • Penny says

          May 3, 2016 at 10:19 am

          Thanks for replying! I have the needed items on my grocery list. Hope to make this sometime this weekend!

          Reply
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