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My husband has been asking me to make Chile Colorado for quite some time now. And yesterday he wrote on my shopping list 'make chile colorado'. So I told him to go look up a recipe and if it seemed right to tell me what I needed. He did and I picked up the stuff. This is definitely a long labor intensive recipe, but it is SO worth it!!! He said it tasted just how he remembered it. Super tender bites of beef in a luxurious sauce with just a bit of spiciness.


  • 9 New Mexico dry chiles - washed, with 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


  • 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.
  • Cut the roast into 1 to 2 inch chunks.
  • In a medium bowl, combine flour, salt, and pepper. (I put this in a big plastic bag)
  • Dredge the beef chunks in the seasoned flour; set aside. (shake in big plastic bag)
  • 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.
  • Remove onions before they are 'too' done. I let mine get pretty well caramelized, but still had lots of beef to brown, so I removed the onions.
  • Pour enough beef broth into the pot to cover the bottom of the pan and scrap up all of those delicious bits stuck to the bottom.
  • Return reserved cooked meat to the pot.
  • Stir in pureed chile mixture.
  • Add remaining 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.

Categories: Beef  Chili  Crowd Cooking  Dinner  Lunch  Mexican  Potluck  Stove 

Author Credit: VARISSUL @ AllRecipes

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