Why You’ll Love this Chile Colorado
Comfort food at its finest! This Chile Colorado delivers deep, rich flavor that warms you from the inside out.
I’ve made this countless times, and it never disappoints. The dried New Mexico chiles create a velvety sauce that coats each tender chunk of beef—no tough meat here, folks.
What I love most? The slow-cooking process transforms ordinary chuck roast into melt-in-your-mouth morsels while you go about your day.
Just prep, set, and forget. Plus, you can adjust the spice level to suit your taste. Who doesn’t appreciate customizable heat in a dish that practically cooks itself?
What Ingredients are in Chile Colorado?
The heart of this Chile Colorado recipe lies in its simple but robust ingredient list. What makes this dish special is how these everyday ingredients transform through slow cooking into something truly extraordinary. The dried New Mexico chiles create that distinctive deep red sauce that gives the dish its name (colorado means “red” in Spanish), while the slow-cooked beef absorbs all those complex flavors.
Think of it as a symphony where each ingredient plays its perfect part.
- 9 dried New Mexico chiles, washed, stems and seeds removed
- 3 cups water
- 5 pounds boneless beef chuck roast, trimmed of fat
- 1/2 cup all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cups beef stock (or water)
- Chili powder (optional, to taste)
When shopping for this recipe, the dried chiles are really worth seeking out—they’re the star of the show and not something you can easily substitute. Look for them in the international aisle of well-stocked supermarkets or at Hispanic grocery stores.
And while the recipe calls for chuck roast, you could use other tough cuts like brisket or round in a pinch. They all benefit from the long, slow cooking process that breaks down tough connective tissues.
How to Make this Chile Colorado
Making Chile Colorado starts with preparing those essential dried New Mexico chiles, which create the dish’s signature red sauce. Begin by washing 9 dried chiles and removing their stems and seeds before placing them in a medium stockpot with 3 cups of water. Bring this to a boil, then remove from heat and let them steep for about 30 minutes until they’re nice and soft. Sometimes those chiles want to float, so you might need to place a plate or bowl on top to keep them submerged—a little kitchen hack I find works perfectly.
While your chiles are soaking, prep your 5 pounds of boneless beef chuck roast by trimming excess fat and cutting it into bite-sized chunks. This is when you’ll create that lovely coating by mixing 1/2 cup all-purpose flour with 1 tablespoon each of kosher salt and black pepper in a bowl, then dredging each piece of beef in this seasoned mixture.
Now comes the flavor-building step that can’t be skipped—heat 3 tablespoons of olive oil in a pan and brown those beef chunks until they develop a gorgeous crust. Meanwhile, strain your softened chiles but save that precious cooking liquid! Blend the chiles with some of this liquid until you get a smooth sauce, adding more liquid as needed. For the silkiest texture, pass this puree through a fine mesh strainer to remove any lingering seeds or tough skin bits.
The final assembly is where slow-cooking magic happens. Place your chopped large yellow onion at the bottom of a 4-6 quart crockpot, add the browned beef chunks, and pour in the strained chile puree. Add enough of the 2 cups of beef stock to just cover the meat, then set your crockpot to low for 8-10 hours or high for 4-5 hours.
What happens next is nothing short of culinary alchemy—tough beef transforms into melt-in-your-mouth tender morsels while absorbing all those rich chile flavors. And if you’re someone who likes more heat, simply add chili powder to taste toward the end of cooking. The patience required is absolutely worth it when you lift that lid to reveal a deeply flavorful, aromatic pot of authentic Chile Colorado.
Chile Colorado Substitutions and Variations
While traditional Chile Colorado relies on New Mexico chiles for its distinctive flavor, you can explore several delicious substitutions when these peppers aren’t available.
Guajillo chiles offer a similar mild, earthy profile, while ancho chiles bring a slightly sweeter, raisin-like quality that works beautifully.
I’ve even used a combination of dried California and pasilla chiles in a pinch. Trust me, it wasn’t traditional, but my family couldn’t tell the difference.
For the meat, pork shoulder makes a wonderful alternative to beef chuck.
And vegetarians, don’t despair—firm tofu or hearty mushrooms can absorb all those glorious chile flavors just as effectively.
What to Serve with Chile Colorado
For a truly satisfying meal, your Chile Colorado deserves worthy sidekicks that can stand up to its rich, complex flavors.
I always serve mine with warm, freshly made flour tortillas—perfect for sopping up that gorgeous sauce. Fluffy Mexican rice is non-negotiable in my house, ideally with a hint of tomato and garlic.
Want to round things out? Add a simple side of refried beans, a crisp jicama slaw for contrast, or some quick-pickled red onions.
My personal favorite touch? A sprinkle of queso fresco and fresh cilantro right before serving. Trust me, your taste buds will thank you.
Final Thoughts
After making Chile Colorado countless times over the years, I’ve come to appreciate why this dish has stood the test of time in Mexican cuisine. The rich, complex flavor from those dried New Mexico chiles creates something truly magical when paired with tender beef chuck.
Don’t rush this recipe—the slow cooking process is what transforms those simple ingredients into something extraordinary. Trust me, your patience will be rewarded with a dish that’s both comforting and impressive. Ready to impress at your next gathering? Or maybe just treat yourself to a bowl of authentic Mexican comfort? This Chile Colorado might just become your new signature dish.
