Reviewed: Aug. 3, 2008

My husband's favorite dish to order at Mexican Restaurants is Chile Colorado. Now, with this recipe we can make it just like at the restaurant, but for a lot less money. We used dried California Chilies, which seemed to work very well. Great recipe! Make sure to allow time for the beef to cook and become very tender.

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Emily

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Reviewed: Jul. 29, 2008

This was not what I expected. Not very flavorful at all and not worth all the work...

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Alison G.

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Reviewed: Jul. 28, 2008

Although this recipe took a while to make, it was well worth it. It came out great, and i was able to enjoy it with some rice and beans.

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Jasmin

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Reviewed: Jul. 26, 2008

Delious, Spicey & Savory ! I LOVE it I also like the process, a labor of love. Well worth the time to make. I dusted the meat with Wondra, I am sure I didn't use a half cup, I also added some beer to the sause. This is one of my all time favs to order out now I can have it at home. Hats off to to the person who submitted this recipe and Thank You !

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ASKCHER

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Reviewed: Jun. 5, 2008

This sounds a little bit like a recipe that I have been looking for. My husband's brother showed me how to make it, but he called it "caldo rojo." It's not exactly the same, but I can't really remember exactly how to make it. Do you have any tips? I would ask him, but he has gone back to Mexico, and my poor husband is not the cook of the family. If anyone can give me any advice, I'd really like to have some! Thanks!

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fullgrownmadness

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Reviewed: Jun. 1, 2008

WOW, if you love Chili Colorado this is the real thing. It takes a little extra time because you start with dried chilies but it is well worth the effort.

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JOHNZORNES

Cooking Level: Expert

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Reviewed: Apr. 23, 2008

I did something wrong here. The directions said to DREDGE the meat in flour, which to me means to coat it on all sides. You simply cannot dredge 5 pounds of cubed roast in 1/2 cup of flour, so I used as much flour as it took to dredge all the meat. BIG BIG MISTAKE, don't do it. I ended up with, instead of sauce, a nasty red paste covering the meat. I will try it again soon, but this time I will only SPRINKLE a 1/2 cup of flour over the 5 pounds of cut up meat!!! It will be more like a seasoning than a dredging. I bet it will be terrific, because I LOVE chile colorado!

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Lisa Rae

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 1, 2007

My wife made this recipe this past weekend and it was good but I agree with some of the other reviewers that using the flour kills the flavor of the chilis. We are going to try it without using the flour on the meat but use a little to thicken the sauce if needed.

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bcsdguy

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Reviewed: Sep. 17, 2007

This recipe was just okay. It tasted like a kind-of-spicy pot roast. Too much work to be worth it.

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JORGENMAN

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Reviewed: Sep. 6, 2007

Helena, Thank you so much for sharing this wonderful recipe! I made it yesterday and we all loved it! I will definitely make again. It does take some effort but it is well worth it. I added it to bean and cheese burritos! I added cumin, mexican oregano, garlic, thyme, chili powder and a bay leaf for the first hour of cooking. It reminded me of Tito's Tacos in Los Angeles and the meat they use. Very well done!

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RAYOFSUNSHINE

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Jul. 29, 2007

I have never made Chile Colorado until today. It is simmering right now. I love the flavor. I also used 3 guajillo pods along with the new mexico chiles. The only thing I can add is DO NOT FORGET to do the step where you pass the puree through a fine mesh strainer. I almost didn't do it because it looked smooth, but it wasn't. I did it after I realized the chili skin wasn't blended. Now it tastes awesome. Great recipe, I will make this again, thank you.

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CoffeeHeaven

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: May 24, 2007

Wonderful authetic chili! Yes, it is simple, but it's simplicity that makes it so fabulous! My only change is I cooked 4 slices of bacon chopped and then browned the beef and onions in the drippings. It really adds a richness to the chili.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: May 20, 2007

I have used this recipe many times over the past couple of years. I have tried it with different cuts , always lean beef. Wonderful recipe!

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ColtPixy

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Reviewed: Apr. 6, 2007

I followed this recipe exactly but the chile flavor didn't come through. I think that browning the meat in flour killed it. Next time I will double the chile and skip the flour all together.

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GRCORGI

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Star, Idaho, USA

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Reviewed: Feb. 9, 2007

Very authentic!

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sarahgunderson

Cooking Level: Intermediate

Home Town: Crescent City, California, USA

Living In: Grants Pass, Oregon, USA

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Reviewed: Dec. 7, 2006

We decided this is the BEST chili we have had. (as did others!) Be sure to add cumin, garlic powder, onion for more taste. At the end of cooking time, we added 2 cans of dark red kidney beans (drained).

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pattyk

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Reviewed: Oct. 24, 2006

i made this recipe for my mexican husband, and he LOVED it, i enjoyed it as well. i added cumin, garlic, onion powder, thyme and increased salt & pepper. served with chopped onion, fresh lime, cilantro & corn tortillas. my husband said it was one of the best dishes i have ever made.( and he is hard to please) thankyou for sharing this awesome recipe!!!

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jen z

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Aug. 29, 2006

I had high hopes for this recipe, but it didn't taste like much, beef stew as some others said. One change I made was ground chuck, and it came out really greasy, so maybe I am to blame.

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jeremy miller

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Reviewed: Aug. 7, 2006

This is the second time I've made it. This time I used cubed beef stew meat and cut it up some into smaller pieces, but still much easier. I could only find a few decent chile peppers this time around, so it ended up tasting more like carne guisada instead of chile rojo. With the right size chiles, excellent and spicy!!

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 19, 2006

This was good, but didn't taste like chile colorado. I think it needs more spices than just the new mexico chiles. It ended up tasting like beef stew, how weird.

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