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Chile Colorado is a spicy stew made with beef, chiles, and spices. It is served with rice, beans, and tortillas. This classic dish is a favorite in Mexico and is a popular dish in many Hispanic homes and Mexican restaurants in the United States.
Chile Colorado translates to red chile sauce and that’s just what it is, with its color derived from a blend of dried chiles. The origins of this sauce are unclear, but it seems to have come from the state of Chihuahua in Mexico and has migrated up into New Mexico.
Most people who make Chile Colorado con Carne use chili powder but you can make homemade red chile sauce from dried chile peppers for a more authentic taste. Chile colorado con Carne can be served with rice and beans, or in a large tortilla as a burrito for lunch.
🌶What you need to Make Chile Colorado
- Meat: Chuck Roast or shoulder cut into bite-size pieces
- Chile Powder: I prefer New Mexico Chile Powder (you will find it in the Hispanic aisle at the grocery store) or homemade red chile sauce.
- Flour – all-purpose flour
- Seasonings: salt, onion powder, garlic powder, cumin, and black pepper
- Cooking oil: Vegetable oil, olive oil, or lard
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🌶How to This Chile Colorado Recipe
- In a large skillet, brown meat cubes in cooking oil until well cooked. Set aside.
- Add 3 T cooking oil to a medium skillet on medium-high heat, and then add flour to make a quick roux.
- Add chili powder,(homemade red chile sauce instruction below), water, and seasonings to the roux.
If using homemade red chile sauce, add 1/2 cup chile sauce to flour roux, 1 cup water, and then add seasonings. Taste test to see if you need to add more chile sauce or more water. Salt to taste.
- Then add the chili mixture to the meat and mix thoroughly over medium heat. Heat to a light boil, then reduce heat and let simmer, stirring frequently from 8 to 10 minutes. Salt to taste. Serve with rice, beans, and a flour tortilla. Serves 6. Enjoy!
Storing Chile Colorado
You can store any leftover Chile Colorado in a sealed container in the refrigerator for up to 5 days. You can also freeze Chile Colorado in freezer-proof containers for 3 months or longer.
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Chile Colorado con Carne / Mexican Beef Stew
Ingredients
- 2 lbs. chuck roast fat excess trimmed, cut into bite-size cubes.
- 1 tsp. salt or to taste
- 1 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3 tbsp all-purpose flour
- 2 cups warm water
- 6 tbsp New Mexico Chile Powder homemade red chile sauce
- 1/4 tsp ground cumin
- 3 tbsp cooking oil for meat
- 3 tbsp cooking oil for chile sauce
Instructions
- In a large skillet, brown meat cubes in oil until well cooked.
- Add 3 T cooking oil to a medium skillet on medium-high heat, and then add flour to make a quick roux
- Add chile powder, water, and seasonings to the roux (red chile sauce instruction in Notes)
- Then add the chile mixture to the cooked meat and mix thoroughly over medium heat. Heat to a boil, then reduce heat and let simmer, stirring frequently from 8 to 10 minutes.
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