Chile Colorado II

Chile Colorado II

AIMEE359 0

"My mother in law got this recipe from a fire man. It is one of their favorites in the fire house, now it is one of ours. Serve with Flour tortillas, rice, and a sprinkling of cheese, if desired."


3 h 20 m servings 755 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 755 kcal
  • 38%
  • Fat:
  • 48.1 g
  • 74%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 48.9 g
  • 98%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 1646 mg
  • 66%

Based on a 2,000 calorie diet

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  1. Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.
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  1. 13 Ratings


This recipe was a huge hit! I made it for my husband and parents around the holidays. Our grocery has a limited offering in the way of chilis, so I substituted with jalapenos, and it worked fi...

followed the recipe but for some reason came out extremly watery, drained some of the liquid off and added a can of tomato sauce, was able to salvage the meat, will not make again

This is the best most authentic Chile Colorado I've ever had, it doesn't get any better than this. I have people begging me to make this at least once a month. Thank you so much for sharing!

Make 1/2 recipe next time

I liked this recipe but I added garlic and fresh tomatoes (trying to cut down on sodium) and will recommend it to my friends.

With all the wonderful reviews on this dish I expect a great dish. I must have made this wrong because my family didn't like it at all. Good thing I only made half a recipe.

Way too much tomato. No one enjoyed this recipe.

I made this last week and my husband LOVED it!!!! His mom was half Mexican, so he grew up on Mexican food. He was very happy that this was so close to how she made it!!!!! I will HAVE to make it...

Not a recipe my husband was used to but we still found it yummy. It made so much we had to freeze leftovers. It lasted two weeks.