Chile Colorado Recipe -
Chile Colorado Recipe
  • READY IN 3+ hrs

Chile Colorado

Recipe by  

"I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs 10 mins

    3 hrs 30 mins


  1. Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
  2. Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
  3. Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.
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  • Note
  • Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream.

Reviews More Reviews

Most Helpful Positive Review
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!!!

Most Helpful Critical Review
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!

May 21, 2005

Excellent. I ahve made it twice with similar results. I have used the pre-cut stew meat from Costco (about $15 for 6 pounds). I could not find New Mexico Chiles in California, so I used a 3 oz. bag of California dried Chiles and 3 Guajillo dried pods for heat. I used a 32 oz beef stock box from Trader Joes, 2 onions, and I added all the water from the steeping into the blender. After 3 hours of simmering, the liquid reduces by about half and it is phenomonal. Many Thanks.......

Dec 16, 2003

Finally , someone who knows traditional mexican cooking! This recipe is nearly identical to one I use, key difference is since I grew up in Hatch, N.M., I am used to using pork.Good Job!

Apr 17, 2005

I'm not a huge fan of tomato based dishes, nor do I care for beans in chili. I was looking for an authentic yet easy version of Chile Colorado (my 2nd favorite to Chile Verde) and this recipe is it! It's truly an authentic dish like you would get a Mexican restaurant. Making the chili "sauce" was really neat - taking dried chilis and turning it into a suace. I actually pureed the chilis in the "soaking" water, making a "sauce" about the consistency of a thick "cream of chicken" soup. I too cut back a little on the beef broth, as I want a really thick sauce. I just took a sneak taste of the sauce - incredible! Thanks for posting the recipe! I know this will be something I will make many more times! Joseph

Mar 06, 2009

This recipe was really good. I grew up eating Chile Colorado and am happy to have found this recipe. The interesting thing is Chile Colorado is supposed to be meat with a red sauce, a traditional Hispanic dish. It isn't supposed to be made with beans thrown in it as a typical chili (not chile) would have so I am confused when people add beans to this dish. i come from a Hispanic family and they have all made it with the meat and red sauce. Anyhow, this recipe is perfect. I made it with pork roast instead, which I cut up. I also couldn't find any New Mexico chiles so used California chiles and added some New Mexico chile powder, about 1 tsp, to the sauce mixture. Since I used pork, I used chicken broth, 2 cups, to the pot. Served with rice, beans and tortillas. It was fabulous.

Dec 15, 2008

Very good recipe! I added 2T. minced garlic, 1t. Mexican oregano, 1/2t. ground cinnamon, 1/2 t. cayenne, 1/2 t. ground cumin and 1/2 t. ground coriander seed and it was great. I would definitely make this again. Thanks for sharing!

Dec 07, 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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  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 41.6 g
  • 64%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 33.7 g
  • 67%
  • Sodium
  • 624 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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