Name: Chile Colorado
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Yield: 12
Ingredients: 9 New Mexico dry chiles - washed, with stems and seeds removed; 3 cups water; 5 pounds boneless beef chuck roast, trimmed of fat; 0.5 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 as needed

Cook Time: 190 minutes

New Mexico Beef Chile Stew

Ingredients

9 New Mexico dry chiles - washed, with stems and seeds removed
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
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 as needed

Directions

Step 1: Gather all ingredients before starting the cooking process.

Step 2: Place the chiles and 3 cups of water into a medium stockpot. Bring to a boil, then remove from heat and allow to steep for 30 minutes to soften the chiles.

Step 3: After 30 minutes, strain the chiles into a bowl, reserving the cooking liquid.

Step 4: Transfer the chiles and a bit of the reserved liquid to a blender. Pure until smooth, adding more liquid as necessary to form a sauce with a smooth texture.

Step 5: Pass the pured chile sauce through a fine mesh strainer to remove any seeds or tough skins, then set the sauce aside.

Step 6: Cut the beef into 1- to 2-inch chunks. In a medium bowl, combine the flour, salt, and pepper. Dredge the beef chunks in the seasoned flour, ensuring they are well-coated, and set them aside.

Step 7: Heat the olive oil in a large pot over medium heat. Add the chopped onion and saut until tender and translucent, about 5 minutes.

Step 8: Add the beef chunks to the pot in batches, ensuring you do not overcrowd the pot. Brown the meat evenly, then remove the seared beef and set it aside. Continue browning the remaining beef chunks.

Step 9: Once all the beef is browned, return it to the pot. Stir in the pured chile mixture and add the beef stock just enough to cover the beef chunks (or adjust to personal preference).

Step 10: Bring the mixture to a boil over medium heat, then reduce the heat to its lowest setting. Simmer for 3 hours, or until the meat is tender. Check the stew occasionally and adjust the liquid with more stock if necessary during cooking.

Recipe Tip: You can substitute water for beef stock if you prefer a lighter flavor.

Nutrition Facts (per serving)

Calories: 544
Total Fat: 42g (53% Daily Value)
Saturated Fat: 16g (80% Daily Value)
Cholesterol: 136mg (45% Daily Value)
Sodium: 624mg (27% Daily Value)
Total Carbohydrates: 6g (2% Daily Value)
Dietary Fiber: 1g (3% Daily Value)
Total Sugars: 1g
Protein: 34g (67% Daily Value)
Vitamin C: 4mg (4% Daily Value)
Calcium: 30mg (2% Daily Value)
Iron: 4mg (24% Daily Value)
Potassium: 571mg (12% Daily Value)

Chile Colorado Recipe

Comments

Edward Campbell

02/23/2024 05:03:40 PM

Excellent recipe! Like many others, I decided to enhance the flavors by adding fresh chopped garlic, Mexican oregano, cumin, and thyme to suit my taste. Instead of cooking the meat with the onions, I first sautéed the onions until translucent, set them aside, and then browned the dredged meat in additional olive oil. I then reintroduced the onions, garlic, and spices, along with salt and pepper. Next, I incorporated the chili puree and the full two cups of broth since I coated my meat with a cup of flour (I found that half a cup wasn't sufficient for the 5 pounds of meat). After bringing everything to a gentle boil, I transferred the mixture to a cast iron Dutch oven, which, in my opinion, is essential for this dish. I popped it in a 350-degree oven and let it stew without needing constant attention—it turned out perfectly! I served it with fresh homemade tortillas, rice, and an assortment of side dishes.

Pamela Robinson

11/08/2024 07:00:41 AM

Rewritten review: I absolutely love this recipe! It is simply outstanding, and I doubt I will ever go back to my old chili recipes again. To start, I used pork, specifically pork butt. Then, I browned the dredged pieces on my trusty two-burner pancake griddle – they came out perfectly browned, didn't release any juices or steam, just the way I like it. This technique has always worked like a charm for all my stews. Since I didn't have New Mexican chiles on hand, I substituted Guajillo chiles and some Anchos. These replacements were a bit spicier, but not overwhelmingly so. I got them from Penzeys, and they added a fantastic heat that complemented the pepper flavor beautifully. I'm a fan of beans, so I added pintos towards the end. I also included garlic, but didn't add any other spices. I felt that oregano or cumin would take away from the pure chili flavor - and yes, notice I wrote chilE, not chili - it makes all the difference and is the heart of this recipe. Lastly, I came across a similar recipe that suggested adding a tablespoon of vinegar and a tablespoon or two of sugar. I followed suit, and it really elevated all the flavors. This dish is absolutely delicious and surprisingly easy to make. I recommend preparing it the night before for even better flavors.

Laura Rodriguez

04/17/2023 02:55:04 AM

Great Recipe! I came across a review where someone mentioned it didn't capture the true essence of chili Colorado (if that's the case, they might not know what authentic chili Colorado tastes like :)). In my opinion, it turned out just right. I did tweak the recipe to suit my taste preferences. Firstly, I opted for "Smoked chilies" that I smoke myself annually. I smoked them in an uncovered dutch oven on my pellet smoker for approximately 2 hours before finishing them off with the lid on. Everyone has different preferences when it comes to the consistency of their chili Colorado. I personally found it a bit too thin for my liking, so I decided to make a roux and incorporate it into the pot to achieve the perfect texture. My wife, who can be quite selective when it comes to Mexican cuisine that I enjoy, absolutely adored this dish, so I'll definitely be making it again. Thanks for sharing the recipe!

Stephen Gonzalez

10/24/2024 08:37:47 PM

I substituted dried Colorado chiles and poblanos with low-sodium chicken stock instead of water, and threw in some black beans at the end – the results were fantastic. Surprisingly, despite growing up in Monterey, Mexico where this dish comes from, I never tried it until I cooked it myself!

Laura Edwards

04/17/2024 05:17:32 PM

I have tried it before and it was excellent. Now, I am looking to transition to chicken.

Alexander Thompson

08/23/2024 02:13:25 AM

Amazing recipe! I substituted water with chicken broth to steep the chiles and added a dash of cumin, garlic powder, and ancho chili powder. So delicious and simple to make.

Eric Williams

11/21/2023 08:29:40 PM

We opted for Hatch Chilies and the dish turned out fantastic.

Stephen Perez

02/15/2023 07:14:37 PM

I absolutely adored the recipe but decided to customize it a bit. I incorporated 5 New Mexico chiles, 2 Ancho chiles, and a small handful of roasted Pasilla chile peppers. To substitute for onion, I opted for onion salt. Additionally, I added 5 bay leaves during the boiling process. The end result was absolutely fantastic! It was a massive hit at the potluck I brought it to.