"My mother in law got this recipe from a fire man. It is one of their favorites in the fire house, now it is one of ours. Serve with Flour tortillas, rice, and a sprinkling of cheese, if desired." — AIMEE359
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vegetable oil for browning
beef chuck, cut into 1 1/2-inch cubes
flour for dredging
2 (28 ounce) cans
whole peeled tomatoes, mashed
2 (7 ounce) cans
diced green chilies
serrano chiles, finely chopped
yellow onions, finely chopped
12 fluid ounces
20 fluid ounces
salt and pepper to taste
This recipe was a huge hit! I made it for my husband and parents around the holidays. Our grocery has a limited offering in the way of chilis, so I substituted with jalapenos, and it worked fine. While it made a lot, it was perfect to serve four people and have leftovers for lunch during the week. I've been recommending the recipe to all my co-workers who enjoy cooking.
followed the recipe but for some reason came out extremly watery, drained some of the liquid off and added a can of tomato sauce, was able to salvage the meat, will not make again
This is the best most authentic Chile Colorado I've ever had, it doesn't get any better than this. I have people begging me to make this at least once a month. Thank you so much for sharing!
Make 1/2 recipe next time
I liked this recipe but I added garlic and fresh tomatoes (trying to cut down on sodium) and will recommend it to my friends.
With all the wonderful reviews on this dish I expect a great dish. I must have made this wrong because my family didn't like it at all. Good thing I only made half a recipe.
I made this last week and my husband LOVED it!!!! His mom was half Mexican, so he grew up on Mexican food. He was very happy that this was so close to how she made it!!!!! I will HAVE to make it again :)
It is a lot though, I made half of the recipe and it still would have fed at least 6 people with a large appetite!!!!
Not a recipe my husband was used to but we still found it yummy. It made so much we had to freeze leftovers. It lasted two weeks.
* Percent Daily Values are based on a 2,000 calorie diet.
Chile Colorado II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 755
** Calories from Fat: 433
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