Traditional Chile Colorado (Red Chili Beef Stew)

Traditional Chile Colorado (Red Chili Beef Stew) ingredients

• 2.5 lbs boneless beef chuck roast
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 4 count dried Ancho chiles
• 6 count dried Guajillo chiles
• 0.5 count yellow onion
• 4 count garlic cloves
• 14.5 oz can fire-roasted diced tomatoes
• 3 cups beef broth
• 1.5 tsp ground cumin
• 1 tsp Mexican oregano
• 1 tbsp apple cider vinegar
• 1 count bay leaf
• 0.25 cup fresh cilantro
• to taste warm tortillas or rice

How to make Traditional Chile Colorado (Red Chili Beef Stew)

1. Prepare the chiles: Remove stems and seeds from Ancho and Guajillo chiles. Heat a dry skillet over medium heat and toast the chiles for 1-2 minutes per side until fragrant. Be careful not to burn them. Place toasted chiles in a heatproof bowl and cover with boiling water. Let them rehydrate for 20-30 minutes until soft.
2. While chiles rehydrate, pat the chuck roast dry and cut into 1.5-2 inch cubes. Season generously with salt and pepper.
3. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove seared beef and set aside.
4. Drain the rehydrated chiles, reserving 1/2 cup of the soaking liquid. In a blender, combine the drained chiles, 1/2 onion (roughly chopped), garlic cloves, diced tomatoes, 1 cup beef broth, cumin, Mexican oregano, and apple cider vinegar. Blend until completely smooth, adding a little reserved chile liquid or broth if needed to help it blend.
5. Pour the chile sauce through a fine-mesh sieve into the Dutch oven (optional, but recommended for a smoother sauce), pressing on the solids to extract all liquid. Discard any remaining solids.
6. Return the seared beef to the Dutch oven with the chile sauce. Add the remaining 2 cups of beef broth and the bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5-3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
7. Remove the bay leaf. Taste and adjust seasoning if necessary. Serve hot with warm tortillas or rice, garnished with fresh cilantro.

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