More Great Recipes: Beef | Chili | Crowd Cooking | Dinner


Chile Colorado


User Avatar
Member since 2008
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

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.


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews


Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51222 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11878 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!