I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.

  • 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. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add 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.

Note

Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream.

Nutrition Facts

543.7 calories; protein 33.7g 67% DV; carbohydrates 6.3g 2% DV; fat 41.6g 64% DV; cholesterol 136.1mg 45% DV; sodium 624.3mg 25% DV. Full Nutrition

Reviews (118)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/24/2006
i made this recipe for my mexican husband, and he LOVED it, i enjoyed it as well. i added cumin, garlic, onion powder, thyme and increased salt & pepper. served with chopped onion, fresh lime, cilantro & corn tortillas. my husband said it was one of the best dishes i have ever made.( and he is hard to please) thankyou for sharing this awesome recipe!!! Read More
(154)

Most helpful critical review

Rating: 3 stars
04/24/2008
I did something wrong here. The directions said to DREDGE the meat in flour which to me means to coat it on all sides. You simply cannot dredge 5 pounds of cubed roast in 1/2 cup of flour so I used as much flour as it took to dredge all the meat. BIG BIG MISTAKE don't do it. I ended up with instead of sauce a nasty red paste covering the meat. I will try it again soon but this time I will only SPRINKLE a 1/2 cup of flour over the 5 pounds of cut up meat!!! It will be more like a seasoning than a dredging. I bet it will be terrific because I LOVE chile colorado! Read More
(45)
139 Ratings
  • 5 star values: 99
  • 4 star values: 23
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
10/24/2006
i made this recipe for my mexican husband, and he LOVED it, i enjoyed it as well. i added cumin, garlic, onion powder, thyme and increased salt & pepper. served with chopped onion, fresh lime, cilantro & corn tortillas. my husband said it was one of the best dishes i have ever made.( and he is hard to please) thankyou for sharing this awesome recipe!!! Read More
(154)
Rating: 5 stars
05/21/2005
Excellent. I ahve made it twice with similar results. I have used the pre-cut stew meat from Costco (about $15 for 6 pounds). I could not find New Mexico Chiles in California, so I used a 3 oz. bag of California dried Chiles and 3 Guajillo dried pods for heat. I used a 32 oz beef stock box from Trader Joes, 2 onions, and I added all the water from the steeping into the blender. After 3 hours of simmering, the liquid reduces by about half and it is phenomonal. Many Thanks....... Read More
(104)
Rating: 5 stars
12/16/2003
Finally , someone who knows traditional mexican cooking! This recipe is nearly identical to one I use, key difference is since I grew up in Hatch, N.M., I am used to using pork.Good Job! Read More
(83)
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Rating: 3 stars
04/23/2008
I did something wrong here. The directions said to DREDGE the meat in flour which to me means to coat it on all sides. You simply cannot dredge 5 pounds of cubed roast in 1/2 cup of flour so I used as much flour as it took to dredge all the meat. BIG BIG MISTAKE don't do it. I ended up with instead of sauce a nasty red paste covering the meat. I will try it again soon but this time I will only SPRINKLE a 1/2 cup of flour over the 5 pounds of cut up meat!!! It will be more like a seasoning than a dredging. I bet it will be terrific because I LOVE chile colorado! Read More
(45)
Rating: 5 stars
04/17/2005
I'm not a huge fan of tomato based dishes nor do I care for beans in chili. I was looking for an authentic yet easy version of Chile Colorado (my 2nd favorite to Chile Verde) and this recipe is it! It's truly an authentic dish like you would get a Mexican restaurant. Making the chili "sauce" was really neat - taking dried chilis and turning it into a suace. I actually pureed the chilis in the "soaking" water making a "sauce" about the consistency of a thick "cream of chicken" soup. I too cut back a little on the beef broth as I want a really thick sauce. I just took a sneak taste of the sauce - incredible! Thanks for posting the recipe! I know this will be something I will make many more times! Joseph Read More
(35)
Rating: 5 stars
03/06/2009
This recipe was really good. I grew up eating Chile Colorado and am happy to have found this recipe. The interesting thing is Chile Colorado is supposed to be meat with a red sauce, a traditional Hispanic dish. It isn't supposed to be made with beans thrown in it as a typical chili (not chile) would have so I am confused when people add beans to this dish. i come from a Hispanic family and they have all made it with the meat and red sauce. Anyhow, this recipe is perfect. I made it with pork roast instead, which I cut up. I also couldn't find any New Mexico chiles so used California chiles and added some New Mexico chile powder, about 1 tsp, to the sauce mixture. Since I used pork, I used chicken broth, 2 cups, to the pot. Served with rice, beans and tortillas. It was fabulous. Read More
(35)
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Rating: 4 stars
12/15/2008
Very good recipe! I added 2T. minced garlic 1t. Mexican oregano 1/2t. ground cinnamon 1/2 t. cayenne 1/2 t. ground cumin and 1/2 t. ground coriander seed and it was great. I would definitely make this again. Thanks for sharing! Read More
(30)
Rating: 5 stars
08/06/2007
I have never made Chile Colorado until today. It is simmering right now. I love the flavor. I also used 3 guajillo pods along with the new mexico chiles. The only thing I can add is DO NOT FORGET to do the step where you pass the puree through a fine mesh strainer. I almost didn't do it because it looked smooth but it wasn't. I did it after I realized the chili skin wasn't blended. Now it tastes awesome. Great recipe I will make this again thank you. Read More
(24)
Rating: 5 stars
12/07/2006
We decided this is the BEST chili we have had. (as did others!) Be sure to add cumin garlic powder onion for more taste. At the end of cooking time we added 2 cans of dark red kidney beans (drained). Read More
(23)