Beef Chile Colorado
A comforting and spicy beef stew steeped in Mexican tradition, perfect for family gatherings or cozy nights.
Ingredients
Main Ingredients
- 3 pounds beef chuck roast Perfectly marbled, tender and flavorful after slow cooking.
- 3 tablespoons olive oil Adds a smooth, fruity undertone.
- 6 pieces dried guajillo chiles Sweet, smoky flavor with moderate heat.
- 3 pieces dried ancho chiles Rich, chocolatey taste with a touch of sweetness.
- 4 cups beef broth, divided Enriches the flavor profile.
- 1 medium white onion, chopped Provides sweetness and aroma when sautéed.
- 4 cloves garlic, minced Adds a fragrant kick.
- 1 teaspoon ground cumin Gives essential earthy warmth.
- 1 teaspoon dried oregano Adds a herbaceous note.
- 1/2 teaspoon smoked paprika Infuses a subtle smokiness.
- 1 tablespoon tomato paste Enhances sauce consistency.
- 1 tablespoon apple cider vinegar Balances the dish with brightness.
- 1 teaspoon sugar (optional) To balance the heat, optional.
- fresh cilantro, chopped (for garnish) Adds a burst of freshness.
- lime wedges (for serving) Adds a delightful zing.
Instructions
Preparation
- Heat a large Dutch oven over medium-high heat. Season beef chuck roast generously with salt and pepper.
- Add olive oil and sear cubes of beef in batches until golden brown. Remove beef and set aside.
- In a saucepan, bring 2 cups beef broth to a gentle simmer. Add dried guajillo and ancho chiles, and simmer for 10 minutes until softened.
- Transfer softened chiles to a blender, along with soaking liquid, and blend until smooth. Optionally strain for a silky texture.
Cooking
- In the Dutch oven, add chopped onion and sauté for 4-5 minutes until translucent.
- Add minced garlic and stir for an additional minute to let the fragrance develop.
- Sprinkle in ground cumin, oregano, smoked paprika, and tomato paste, cooking for another minute to toast spices.
- Return seared beef to the pot, pour in blended chile sauce and remaining beef broth. Stir in apple cider vinegar and optional sugar.
- Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours.
- Once beef is tender, adjust seasoning with more salt and pepper if necessary.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
To lighten the dish, substitute with lean beef or add more vegetables. Can be made ahead and tastes even better the next day.