Mexican Beef Stew

Easy Chile Colorado — Mexican Red Beef Stew is what I make when I want dinner to feel like a warm hug but I also do not want to babysit the stove all night. You know those days when you are hungry, everyone is hungry, and takeout sounds good until you remember the price and the wait. This is my fix for that. It is rich, deep red, and smells like you actually tried hard, even though it is pretty simple. If you have ever had a bowl of tender beef in a bold red chile sauce and thought, I wish I could do that at home, you totally can.

About the chiles

The heart of Chile Colorado is the dried chiles. They look kind of intimidating at first, but once you use them a couple times, they become a pantry staple you will actually feel proud about. The flavor is not just spicy. It is earthy, a little fruity, and super comforting.

For this recipe, I usually reach for a mix like guajillo and ancho. Guajillo gives you that bright red color and a gentle kick. Ancho is darker and a bit sweet, like a raisin kind of vibe. If you want more heat, toss in one chile de arbol, but keep it modest if you are cooking for a mixed crowd.

Here is what I look for when buying dried chiles:

• Soft and bendy more fresh, less dusty
• Clean smell not stale or musty
• Deep color that usually means better flavor

Quick note on heat: most of the heat lives in the seeds and veins. If you want a smoother, milder sauce, remove them. If you like a little fire, leave a few in. And if you are in a beef stew mood in general, you might also like this cozy, saucy easy carne guisada Texas Mexican beef stew because it scratches a similar itch in a different way.

How to Make Chile Colorado

My simple step by step method

This is how I do it at home, with real life pacing. Nothing fancy, just solid steps that work.

What you will need:

• Beef chuck or stew meat, cut into bite sized pieces
• Dried guajillo chiles and dried ancho chiles
• Onion and garlic
• Beef broth or water
• Tomato paste (just a little) or a small tomato
• Salt, cumin, oregano
• Oil for browning

Directions:

First, I toast the dried chiles in a dry pan for about 10 to 20 seconds per side. Do not walk away, they can turn bitter fast if they burn. Then I cover them with hot water and let them soak until soft, usually 15 to 20 minutes.

While the chiles soak, I brown the beef in a pot with a little oil. I do it in batches so it actually browns instead of steaming. This step matters because it builds flavor right from the start. After that, I cook chopped onion in the same pot, then stir in garlic for a quick minute.

Next comes the sauce. I blend the softened chiles with some soaking water or broth, a spoon of tomato paste, cumin, oregano, and a good pinch of salt. Blend until smooth. If you want it extra silky, strain it, but I usually skip that unless I am trying to impress someone.

Pour the red chile sauce into the pot, add the beef back in, and add enough broth to keep everything nicely covered. Then I simmer it low and slow until the beef is tender. For me, that is usually about 1 hour 30 minutes, sometimes a bit more depending on the cut.

And yes, your kitchen is about to smell amazing. If you are into beef that basically melts, you might also want to save this one for later: beef stew magic with rich flavor and incredibly tender bites.

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“I made this for Sunday dinner and my family kept sneaking back for another bowl. The sauce tasted like something from a restaurant, but it was totally doable at home.”

Tips for the Best Flavor

I have made Chile Colorado enough times to learn what makes it go from good to wow. Here are the things I do almost every time now.

Brown the beef. I know it is tempting to skip, but it adds that deeper flavor that makes the stew taste like it simmered all day.

Do not burn the chiles. Toasting is great, burning is not. If they get too dark, start over. It is not worth the bitter taste.

Season in layers. Salt the beef a bit, then taste the sauce, then taste again near the end. The flavor changes as it cooks down.

Simmer gently. A hard boil can make the beef tough. Keep it at a low simmer, with small bubbles.

Let it rest. If you can, turn off the heat and let it sit 15 minutes before serving. The sauce thickens and the flavors settle in.

Also, if you ever want a different kind of hands off beef night, I love keeping recipes like easy barbacoa beef in the slow cooker in rotation. Different flavor direction, same comforting beefy payoff.

Variations of Chile Colorado

The classic version is beef in a red chile sauce, but you can totally play with it depending on what you have and how you like to eat.

Make it a little thicker: simmer uncovered for the last 15 to 20 minutes, or stir in a small spoon of masa harina mixed with water if you have it.

Make it less spicy: use more ancho and fewer hotter chiles, and remove seeds and veins.

Make it with pork: pork shoulder works really well and gets super tender.

Instant Pot version: you can brown the meat, pour in the sauce, and pressure cook until tender. It is great when you need dinner fast but still want that slow cooked taste.

Stretch it for meal prep: add potatoes or carrots. Not traditional for everyone, but it makes it extra filling and gives you more bowls out of one pot.

And if your household loves turning stewy meat into tacos, keep this bookmarked for another night: easy Instant Pot beef tacos with shredded Mexican beef. It is a lifesaver on busy weeks.

Serving Suggestions

This is the fun part because Chile Colorado is one of those meals that can be served a bunch of ways without getting boring.

• Classic bowl with warm tortillas on the side for dipping
• Over rice especially if you love soaking up extra sauce
• With beans black beans or pinto beans work great
• As tacos with chopped onion, cilantro, and a squeeze of lime
• As burritos wrap it up with rice and cheese

If you are thinking, okay but what about turning leftovers into something new, you can roll the beef into tortillas, add cheese, and bake. I do that all the time, and this recipe is a great inspo: easy beef enchiladas with cheesy rolled goodness.

Common Questions

Is Chile Colorado very spicy?
It depends on the chiles you use. Guajillo and ancho are more about flavor than heat. If you add chile de arbol, that is when it gets noticeably spicy.

What cut of beef works best?
Chuck is my favorite because it gets tender and stays juicy. Pre cut stew meat can work too, but chuck usually gives the best texture.

Do I have to strain the sauce?
Nope. Blending well is usually enough. If you want a super smooth restaurant style sauce, then straining helps, but it is optional.

How do I store and reheat leftovers?
Store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth if it thickens too much.

Can I freeze it?
Yes, it freezes great. Cool it first, then freeze in portions. It is one of my favorite future dinner gifts to myself.

A cozy pot of red chile comfort

If you take one thing from this, let it be that Chile Colorado is totally doable at home and it tastes like you put in way more effort than you did. Toast the chiles, brown the beef, and let the pot simmer until everything turns tender and saucy. If you want to compare versions, I also like reading Easy Beef Chili Colorado | Little House Big Alaska and this classic take on Chile colorado con carne (red chile beef stew) – Homesick Texan. Now go grab some tortillas, pour yourself a bowl, and enjoy the kind of dinner that makes the whole evening feel calmer.