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Chile Colorado

4

210 min

Chile Colorado

Chile Colorado Photo 1

Category

Beef Recipes

Time

210 min

Serving

12 persons

Calories

544

Rating

4.00★ (150)

Cuisine

Mexican
Author: Victoria Buriak
We make this Chile Colorado for my Mexican husband, who also doesn't like tomatoes in his chile. This is a traditional Mexican-style dish. If you decide to add beans, do it after the chile is finished. Serve with chopped onion, sliced green onion, shredded Cheddar cheese, and sour cream.

Ingredients

  • New Mexico dry Chilis - washed, with stems and seeds removed: 9 piece
  • water: 3 cups
  • boneless beef chuck roast, trimmed of fat: 5 pound
  • all-purpose flour: 0.5 cup
  • kosher salt: 1 Tbsp
  • black pepper: 1 Tbsp
  • olive oil: 3 Tbsp
  • yellow onion: 1 piece (chopped)
  • beef stock: 2 cups (or as needed)

Metric Conversion

Stages of cooking

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  1. Gather all ingredients. Dotdash Meredith Food Studios
    Chile Colorado Photo 2
  2. 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. Dotdash Meredith Food Studios
    Chile Colorado Photo 3
  3. Strain into a bowl, reserving the cooking liquid. Dotdash Meredith Food Studios
    Chile Colorado Photo 4
  4. Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce. Dotdash Meredith Food Studios
    Chile Colorado Photo 5
  5. Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside. Dotdash Meredith Food Studios
    Chile Colorado Photo 6
  6. Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside. Dotdash Meredith Food Studios
    Chile Colorado Photo 7
  7. Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes. Dotdash Meredith Food Studios
    Chile Colorado Photo 8
  8. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove seared meat, and continue browning the remaining meat. Return reserved seared meat to the pot. Dotdash Meredith Food Studios
    Chile Colorado Photo 9
  9. Stir in puréed chile mixture. Add beef stock just to 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. Dotdash Meredith Food Studios
    Chile Colorado Photo 10

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