Chile Colorado

Chile Colorado


"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."


3 h 30 m servings 544 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 41.6 g
  • 64%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  • profile image

Your rating



  1. 113 Ratings


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, c...

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 o...

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!

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'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 i...

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 traditio...

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...

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 (...

This was good, but didn't taste like chile colorado. I think it needs more spices than just the new mexico chiles. It ended up tasting like beef stew, how weird.