Beef Chile Colorado (Chili Colorado)
This Beef Chile or Chili Colorado recipe is prepared in the slow cooker and features fork-tender chuck roast simmered in a rich homemade smoky red chile sauce with ancho, guajillo, and árbol chiles. Add pickled radishes, slices of avocado, and chopped cilantro for a perfect finish.
What is Beef Chili Colorado?
Beef Chili Colorado, also called Chile Colorado or Red Chile con Carne, is a deeply savory, chile-rich Mexican beef stew prepared with tender chunks of chuck roast simmered in a silky red chile sauce of ancho, guajillo, and árbol chiles. The red chiles give it that bright color, which is how the dish gets its name, the word colorado in Spanish is an adjective that means to have reddish color or tone.
The roasted jalapeños, tomatoes and yellow onion add smoky depth, while the cumin, Mexican oregano, lime, and a touch of liquid smoke round out every bite. The dish is served with tangy quick-pickled radishes, creamy avocado, and fresh cilantro. This comforting slow cooker dinner is bold, warming, and great for cozy nights.
Ingredient Notes
- Yellow onion, Roma tomatoes, jalapeños: These veggies are roasted in the oven to bring out their flavor and then blended as part of the red chile sauce.
- Dried chiles: I use dried ancho chiles, dried árbol chiles, and dried guajillo peppers. They are rehydrated and softened by soaking them in hot water. For a milder version, you can omit the chile de árbol.
- Additional condiments and herbs: Garlic cloves, dried Mexican oregano, ground cumin, liquid smoke, sea salt, ground black pepper, fresh lime juice and broth are also used to make the chile colorado sauce.
- Chuck roast: A great cut for slow-cooked beef stews. The meat is cut into pieces and seared before cooking it in the chile sauce.
- Olive oil: Used to coat the veggies before roasting and also to brown the beef chunks.
- Beef or chicken broth: Use low-sodium beef or chicken broth.
- Cornstarch: To make a slurry that helps thicken the red chili sauce.
- For the pickled radishes: Fresh radishes, water, distilled apple cider vinegar, lemon juice, granulated white sugar, fine sea salt.
- To serve and garnish the chili: Fresh chopped cilantro, avocado slices, jalapeños slices.
Tips for preparing this Beef Chili Colorado
- For the red chile sauce: Blend the chile sauce until completely smooth. For an extra silky sauce, you can pour it through a fine-mesh strainer before adding it to the slow cooker.
- Browning the beef: For the best flavor, take the time to brown the beef well before adding it to the slow cooker or crockpot. The caramelized exterior adds another layer of savory flavor to the finished dish.
- Make it ahead of time: Chili Colorado is an excellent make-ahead meal, and the flavors deepen and become richer after resting overnight in the refrigerator.
Variations of Chile Colorado
- Stovetop: Make the braised version of this dish on the stovetop in a Dutch oven instead of the slow cooker. Let the meat simmer over low heat for about 2 hours or until it is tender and easy to pull apart with a fork.
- Instant pot or pressure cooker: If you are short on time, you can also make this in the pressure cooker or instant pot. Cook it on high pressure for 20 minutes per pound, so about 60 minutes for the quantity of beef used in this recipe. The cooking sauce will be more liquid, so remove the cooked beef pieces, turn on the heat, add the cornstarch slurry and cook until the sauce has thickened.
- Pork: You can also make chili colorado using pork instead of beef. Use chunks of pork shoulder for best results.
- Chicken: This is a less common variation, but still works great, plus the chicken will cook faster than the beef or pork variations. I recommend using chicken thighs for this variation.
What to serve with Chile Colorado
Serve it with warm flour or corn tortillas, diced or sliced avocado and radish pickles (or pickled red onions). For a more complete meal, serve the beef chili spooned over Mexican style rice, or with a simple side of black beans. It’s also delicious served with tortilla chips for dipping.
For a more elaborate dinner, you can also serve it with homemade guacamole, chips, and a pitcher of margaritas. For dessert, make my Carlota de Limon (Lime Icebox Cake) or a classic Tres Leches cake.
You can use the leftovers as a filling for burritos, enchiladas, chimichangas, quesadillas and even empanadas. If you have leftover red chile sauce, you can use it for another meal, for example serve it as a sauce for grilled chicken or use it to make chilaquiles.
Frequently asked questions
How spicy is this recipe?
The ancho and guajillo chiles provide rich smoky chile flavor with relatively mild heat, while the árbol chiles and jalapeños add more of a kick. For a milder dish, reduce or omit the árbol chiles.
How do I store leftovers?
Allow the beef chili colorado stew to cool, then transfer it to an airtight container and refrigerate for up to 4 days.
How do I reheat it?
Reheat the beef chile colorado gently in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the sauce becomes too thick, stir in a splash of broth.
Can I freeze Chili Colorado?
Yes. Cool completely and freeze in an airtight, freezer-safe container for up to 3 months. For the best texture, freeze the chili without the fresh toppings or pickled radishes.
Beef Chile Colorado (Slow Cooker)
Ingredients
For the red chile colorado sauce:
- 1 medium yellow onion about 1 cup, chopped into large chunks
- 2 Roma tomatoes cut in half and seeds removed
- 2 jalapeños cut in half lengthwise – seeds and veins/ribs removed
- 2 large cloves of garlic
- 1-2 tablespoons olive oil
- 4 whole dried ancho chiles seeds and tops removed
- 2 whole dried arbol chiles seeds and tops removed
- 4 whole dried guajillo peppers seeds and tops removed
- 2 teaspoons dried Mexican oregano
- 2 teaspoons ground cumin
- 1/2 teaspoon liquid smoke
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 2 teaspoons of fresh lime juice
- 3 cups beef or chicken broth (low sodium) 710 ml
- 3 lbs chuck roast, cut into 1.5-inch chunks 1.4kg
- 3 tablespoons cornstarch
For the quick pickled radishes:
- 1 cup radishes diced
- 1/2 cup of water 120 ml
- 1/2 cup distilled apple cider vinegar 120 ml
- 1 tablespoon lemon juice
- 1 ½ tablespoons granulated white sugar
- 1 ½ teaspoons fine sea salt
Toppings and garnishes or side dishes:
- Cilantro
- Avocado diced or sliced
- Quick pickled radishes or
- Pickled red onions
- Corn or flour tortillas
- Rice
- Black Beans
Instructions
To make the red chile colorado sauce:
- Preheat the oven to 425°F (220°C).
- Toss the onion, tomatoes, and jalapeños with enough olive oil to lightly coat. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, or until softened and lightly charred around the edges.
- Set aside to cool slightly.
- Place the ancho, árbol, and guajillo chiles in a large heatproof bowl and cover with boiling water. Let soak for at least 20 minutes, or until softened. Drain well.
- Add the roasted onion, tomato, and jalapeños to a blender along with the softened chiles, garlic, oregano, cumin, salt, black pepper, liquid smoke, lime juice, and 1 cup of broth. Blend until smooth.
For the beef chili colorado:
- Heat a small amount of olive oil in a large skillet over medium-high heat. Working in batches, if necessary, sear the beef for 1-2 minutes per side, until browned.
- Transfer the seared beef to the slow cooker and pour the red chile colorado sauce over the top. Add the remaining 2 cups of broth and gently stir to combine. Cover and cook on HIGH for 4 hours, or until the beef is tender.
- While the beef cooks, prepare the quick pickled radishes.
To make the quick pickled radishes:
- Combine the water, apple cider vinegar, lemon juice, sugar, and salt in a small saucepan. Heat, stirring occasionally, until the sugar and salt dissolve.
- Place the diced radishes in a heatproof bowl or jar and pour the warm pickling liquid over them.
- Let cool slightly, then cover and refrigerate until ready to serve.
To thicken the sauce and serve the chili:
- When the beef is cooked and fork tender, stir together the cornstarch and 2 tablespoons water in a small bowl until smooth. Pour the slurry into the slow cooker and gently stir to combine. Cover and cook for an additional 20 minutes, or until the sauce has thickened.
- Serve the Beef Chili Colorado hot, topped with your choice of toppings, including quick pickled radishes, fresh cilantro, and avocado, etc.
Notes
- Stovetop: You can also make a braised version of this dish on the stovetop in a Dutch oven instead of the slow cooker. Let the meat simmer over low heat for about 2 hours or until it is tender and easy to pull apart with a fork.
- Instant pot or pressure cooker: If you are short on time, you can also make this in the pressure cooker or instant pot. Cook it on high pressure for 20 minutes per pound, so about 60 minutes for the quantity of beef used in this recipe. The cooking sauce will be more liquid, so remove the cooked beef pieces, turn on the heat, add the cornstarch slurry and cook until the sauce has thickened.
Photos the step by step preparation process for Beef Chili Colorado in a slow cooker:
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