Beef Chile Colorado Delight

$- 2 lbs beef chuck, cut into 1-inch cubes - 4 dried ancho chilies, stemmed and seeds removed - 2 dried guajillo chilies, stemmed and seeds removed - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 2 cups beef broth - 1 large onion, chopped - 4 garlic cloves, minced - 2 tablespoons olive oil - Salt and pepper, to taste When making Beef Chile Colorado, the right ingredients make a big difference. First, you need beef chuck. This cut is perfect for stewing. It becomes tender and absorbs flavors well. Next, dried chilies bring the heat and depth to the dish. Ancho and guajillo chilies add rich, smoky flavors. Soak them to soften and blend them into a smooth paste. This paste is the heart of your sauce. Spices like ground cumin, smoked paprika, and oregano add warmth and complexity. They enhance the taste of the beef and chilies. Onion and garlic are essential. They add sweetness and depth to the dish. Use fresh ingredients for the best flavor. Beef broth gives the stew its base. It adds richness and helps create a hearty sauce. Finally, don’t forget to season with salt and pepper. These simple ingredients are key to bringing everything together. Enjoy the journey of making this flavorful dish! {{ingredient_image_2}} - Soak the dried chilies. Start by placing the dried ancho and guajillo chilies in a bowl. Cover them with hot water for 15-20 minutes. This softens the chilies and makes them easier to blend. - Blend the ingredients for the paste. Once the chilies are soft, drain them. Place them in a blender. Add one cup of beef broth, the chopped onion, and the minced garlic. Blend until smooth. This creates a rich chili paste that gives the dish its flavor. - Season and brown the beef cubes. Take two pounds of beef chuck and cut it into one-inch cubes. Season these cubes with salt and pepper. Once seasoned, heat olive oil in a large pot over medium-high heat. - Importance of not overcrowding the pot. Add the beef in batches. If you add too much at once, it will steam instead of sear. Brown each batch for about 5-7 minutes until they are deep golden brown. Remove the beef from the pot and set it aside on a plate. - Add the chili paste and spices. In the same pot, add the chili paste. Cook it for about five minutes until it becomes fragrant. Mix in the ground cumin, smoked paprika, and dried oregano. Stir until the spices are well combined. - Returning beef and simmering. Place the seared beef back into the pot. Pour in the remaining beef broth and bring it to a gentle boil. Once it boils, lower the heat to a simmer. Cover the pot and let it cook for 1.5 to 2 hours. This slow cooking allows the beef to become tender. Stir occasionally to prevent sticking. To create a great chili paste, focus on consistency. Soak the dried ancho and guajillo chilies in hot water for 15-20 minutes. This softens them. After soaking, blend them with beef broth, onion, and garlic. Aim for a smooth texture. If it's too thick, add more broth to loosen it. For flavor variations, try adding roasted tomatoes or a touch of brown sugar. Roasting the tomatoes brings a sweet depth. The sugar balances the heat from the chilies. This can add a unique twist to your dish. To ensure your beef is tender, timing is key. Cook the beef for 1.5 to 2 hours on low heat. This slow cooking allows the meat to break down. It becomes fork-tender and flavorful. Stir occasionally while it cooks. This helps prevent sticking and allows the meat to absorb more flavor. Stirring also keeps the sauce from burning on the bottom of the pot. When serving Beef Chile Colorado, consider garnishing options. Fresh cilantro adds a nice touch. Lime wedges can brighten up the flavors. Squeeze some lime juice on top for a zesty kick. For the best sides, warm corn tortillas are a must. They pair well with the rich beef and sauce. You can also serve rice or beans on the side for a complete meal. Pro Tips Choose Quality Beef: Opt for well-marbled beef chuck for the best flavor and tenderness in your dish. Adjust Spice Levels: If you prefer a milder sauce, remove some of the seeds from the chilies or reduce the amount of guajillo chilies. Make Ahead: This dish tastes even better the next day, so consider making it in advance and reheating it for a richer flavor. Serve with Sides: Pair with rice and beans for a complete meal, or add a side of avocado slices for creaminess. {{image_4}} You can make a tasty vegetarian or vegan version of Beef Chile Colorado. Instead of beef, use beans or jackfruit. Beans like black beans or pinto beans add protein and flavor. Jackfruit has a meaty texture and soaks up spices well. To make this dish, prepare the chili paste as usual. Then, cook your beans or jackfruit with the paste and broth. This method creates a satisfying meal without meat. Beef Chile Colorado varies across Mexico. Each region adds its twist. In Northern Mexico, they often use more dried chilies and spices. In contrast, Southern regions may include local vegetables or different meats. You can try different chilies like pasilla or chipotle for unique flavors. Also, consider using local herbs and spices to make your dish special. Adjusting the spice level is easy. If you prefer a milder dish, remove the seeds from the chilies. You can also mix in a little sour cream or yogurt to cool the heat. For a hotter version, add more dried chilies or include fresh jalapeños. Just remember to taste as you go. This way, you can find your perfect balance of flavor and heat. To keep your Beef Chile Colorado fresh, store it in the fridge right away. Use airtight containers to lock in the flavor. Glass or plastic containers work well. Make sure to let it cool before sealing. This helps to avoid moisture buildup. Freezing Beef Chile Colorado is easy and keeps it tasty. First, let it cool completely. Then, transfer it to freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw it overnight in the fridge. Reheat gently on the stove or in the microwave. Add a splash of beef broth if needed to restore moisture. For the best taste, eat your leftovers within 3 to 4 days if stored in the fridge. In the freezer, it stays good for up to 3 months. Mark your containers with the date you made it. This helps you keep track and enjoy every bite! Beef Chile Colorado is a rich, flavorful stew. It comes from Mexican cuisine. The dish features tender beef in a spicy red sauce made from dried chilies. Traditionally, we use ancho and guajillo chilies for their deep flavors. The beef simmers until it’s fork-tender, soaking up all the spices. This dish is full of history and warmth, often served at family gatherings. Yes, you can definitely use a slow cooker. First, prepare the chili paste as usual. Then, sear the beef in a pan. This step adds great flavor. After that, transfer everything to your slow cooker. Add the chili paste, beef broth, and spices. Cook on low for 6-8 hours or high for 3-4 hours. The result is just as delicious! This dish pairs well with many sides. Here are some great options: - Warm corn tortillas - Rice - Refried beans - Mexican street corn - Fresh cilantro for garnish - Lime wedges for a zesty kick These sides enhance the meal and add more flavor. Enjoy your hearty Beef Chile Colorado with these delicious additions! In this blog post, we explored how to make Beef Chile Colorado. We discussed the key ingredients, like beef chuck and dried chilies, and the spices that create its rich flavor. I shared step-by-step instructions for preparing the chili paste, searing the beef, and cooking the dish. You learned handy tips for getting the best flavor and tenderness. We also looked at variations for different diets and storage tips. For a hearty, comforting meal, Beef Chile Colorado is hard to beat. Enjoy your cooking adventure!$

A hearty and flavorful beef stew with a rich chili sauce.

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Prep Time 20

Cook Time 2

Total Time 2 30

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
4 pieces dried ancho chilies, stemmed and seeds removed
2 pieces dried guajillo chilies, stemmed and seeds removed
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh cilantro, chopped
for serving lime wedges
for serving warm corn tortillas

Instructions

Start by preparing the chili paste: soak the dried ancho and guajillo chilies in a bowl of hot water for about 15-20 minutes until they soften. Once they’re tender, drain the chilies and transfer them to a blender. Add 1 cup of beef broth, chopped onion, and minced garlic to the blender. Blend on high speed until the mixture is completely smooth and well combined, forming a vibrant chili paste.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. While the oil is heating, season the beef cubes generously with salt and pepper. Once the oil is hot, add the beef in batches, making sure not to overcrowd the pot. Sear the beef until it is deep golden brown on all sides, about 5-7 minutes per batch. Remove the browned beef from the pot and set it aside on a plate.
Using the same pot, add the chili paste, stirring it into the remaining oil and cooking for about 5 minutes or until it becomes fragrant and slightly thickened. Mix in the ground cumin, smoked paprika, and dried oregano, stirring until the spices are evenly distributed throughout the paste.
Return the seared beef and its juices back into the pot, stirring to coat the meat thoroughly with the chili mixture. Pour in the remaining beef broth, bringing the mixture to a gentle boil. Once boiling, lower the heat to simmer, cover the pot, and allow it to cook slowly for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
When the beef is tender, taste the sauce and adjust the seasoning with additional salt and pepper as needed. If the sauce has thickened too much, add a little extra beef broth until you reach your preferred consistency.
To serve, ladle the Beef Chile Colorado into bowls, garnishing each with a sprinkle of chopped fresh cilantro and lime wedges on the side. Serve it with warm corn tortillas to create the perfect pairing for this hearty dish.

Notes

Serve with warm corn tortillas for the best experience.

Keyword beef, chile, Mexican cuisine, stew