Spicy Chile Colorado Beef Stew: 6 Savory Secrets Revealed

Spicy Chile Colorado Beef Stew is a flavorful Mexican dish made with tender chunks of beef simmered in a rich, smoky sauce of dried chiles and spices. This comforting stew combines the deep flavors of guajillo and ancho chiles, creating a perfect balance of spice and warmth. Whether you’re enjoying it on a chilly evening or at a festive gathering, this dish is sure to impress and satisfy your appetite.

Why You’ll Love This Spicy Chile Colorado Beef Stew

This savory spicy beef dish is not just a meal; it’s an experience. Here are six reasons that make this Colorado-style spicy stew a must-try:

• Rich and smoky flavors from the combination of dried chiles.
• Tender beef that melts in your mouth, enhanced by traditional cooking methods.
• Perfect for meal prep, as it tastes even better the next day.
• Customizable heat levels to suit your taste.
• Pair it with warm corn tortillas or rice for a complete meal.
• A true crowd-pleaser for family dinners or gatherings.

Ingredients for Spicy Chile Colorado Beef Stew

Gather these items:

• 8 dried guajillo chile peppers
• 4 dried ancho chile peppers
• 1-3 arbol chile peppers (optional for heat)
• 1 15 oz. can fire roasted diced tomatoes, with juices
• 3 pounds chuck roast, trimmed and cut into 1-inch pieces
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 yellow onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon beef bouillon or better than bouillon
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon sugar (optional but recommended for mole flair)
• 1/4 teaspoon cinnamon (optional but recommended for mole flair)
• 2 bay leaves
• 3 cups reduced sodium beef broth
• Mexican rice
• Warmed corn tortillas, tostadas, or tortilla chips
• Beans
• Thinly sliced radishes
• Chopped cilantro
• Chopped avocados
• Cotija cheese

How to Make Spicy Chile Colorado Beef Stew Step-by-Step

1. Step 1: Cut the tops off all the chilies using kitchen shears. Slice each chili along one edge to open like a book and scrape out all the seeds. Reserve some seeds if you want to add extra heat to the dish later.
2. Step 2: Heat a large Dutch oven over medium-high heat and briefly toast the chilies until fragrant, being careful not to burn them. Add enough water to just cover the chilies without touching the pan bottom, then simmer for 5 minutes. Turn off the heat and let the chilies soak to soften while prepping the beef.
3. Step 3: Trim excess fat from the chuck roast and cut it into 1-inch pieces. In a plastic bag or large bowl, whisk together the flour, ½ teaspoon salt, and ½ teaspoon pepper. Add the beef pieces and toss until evenly coated; set aside.
4. Step 4: Remove the softened chilies from the soaking water and place them in a blender with 1 cup of the soaking liquid and the canned fire-roasted diced tomatoes. Blend until smooth, leaving a small vent for steam to escape. For a smoother sauce, strain through a fine mesh sieve, pushing the puree with a spatula and discarding solids.
5. Step 5: Rinse and dry the Dutch oven. Heat 2 tablespoons vegetable oil over medium-high heat. Add half of the flour-coated beef in a single layer, sear until browned on all sides, then transfer to a plate using a slotted spoon. Repeat with the remaining beef.
6. Step 6: If needed, add a drizzle of olive oil to the Dutch oven. Cook the chopped onions over medium heat for about 5 minutes until softened, scraping up any browned bits from the bottom. Add minced garlic and ground cumin, and sauté for another 30 seconds until fragrant.
7. Step 7: Return the seared beef to the pot with the onion mixture, then pour in the chile sauce. Add oregano, coriander, smoked paprika, beef bouillon, cocoa powder, sugar, cinnamon, bay leaves, and beef broth.
8. Step 8: Cover the Dutch oven and bring the mixture to a boil. Reduce heat to low and simmer for 45 minutes, stirring every 10 minutes and replacing the lid to prevent burning. Remove lid, increase heat to medium, and simmer uncovered for an additional 15 minutes until the sauce thickens to your liking. Adjust seasoning with salt or reserved chili seeds or cayenne pepper for heat, if desired.
9. Step 9: Discard bay leaves. Serve the chile colorado with Mexican rice, beans, warmed corn tortillas or tostadas, and your choice of toppings such as sliced radishes, cilantro, avocado, and cotija cheese.

Pro Tips for the Best Spicy Chile Colorado Beef Stew

Keep these in mind:

• This stew can be made ahead of time and tastes even better the next day.
• You can customize the heat level by adjusting the number of arbol chiles.
• Serve with fresh toppings for added flavor and texture.
• For an extra depth of flavor, consider adding a splash of red wine during cooking.

Best Ways to Serve Spicy Chile Colorado Beef Stew

This rich and spicy beef stew pairs wonderfully with:

• Mexican rice for a filling meal.
• Warm corn tortillas to scoop up the stew.
• Beans, either black or pinto, for added protein and fiber.

How to Store and Reheat Spicy Chile Colorado Beef Stew

To store, let the stew cool completely before transferring it to an airtight container. It can be refrigerated for up to three days. To reheat, simply heat on the stovetop over medium heat until warmed through, about 10-15 minutes. This dish is perfect for meal prep, making it easy to enjoy throughout the week.

Frequently Asked Questions About Spicy Chile Colorado Beef Stew

What’s the secret to perfect Spicy Chile Colorado Beef Stew?

The secret lies in the quality of your chiles and the searing of the beef. Using fresh, high-quality ingredients will enhance the flavors, making your stew irresistible.

Can I make Spicy Chile Colorado Beef Stew ahead of time?

Yes, this stew can be made a day in advance. In fact, letting it sit overnight in the refrigerator allows the flavors to meld beautifully, resulting in an even tastier dish.

How do I avoid common mistakes with Spicy Chile Colorado Beef Stew?

To avoid common mistakes, ensure you properly sear the beef to develop a rich flavor. Also, don’t rush the simmering process; low and slow is key for tender meat and a flavorful sauce.

Variations of Spicy Chile Colorado Beef Stew You Can Try

Here are a few variations to consider:

• Add green chiles for a spicy beef stew with additional flavor.
• Substitute pork for a different meat option.
• Make it vegetarian by using jackfruit or mushrooms instead of beef.
• Experiment with different spices or add some corn for a sweet crunch.

For more delicious recipes, check out our Healthy Sloppy Joes or Crockpot Beef Vegetable Stew.

Additionally, you can explore our Creamy Tomato Lentil Soup for a comforting meal option.

Spicy Chile Colorado Beef Stew: 6 Savory Secrets Revealed

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• Author: Margaret
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Spicy Chile Colorado Beef Stew is a flavorful Mexican dish made with tender chunks of beef simmered in a rich, smoky sauce of dried chiles and spices.

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Ingredients

Scale 1x2x3x

• 8 dried guajillo chile peppers
• 4 dried ancho chile peppers
• 1–3 arbol chile peppers (optional for heat)
• 1 15 oz. can fire roasted diced tomatoes, with juices
• 3 pounds chuck roast, trimmed and cut into 1-inch pieces
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 yellow onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon beef bouillon or better than bouillon
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon sugar (optional but recommended for mole flair)
• 1/4 teaspoon cinnamon (optional but recommended for mole flair)
• 2 bay leaves
• 3 cups reduced sodium beef broth
• Mexican rice
• Warmed corn tortillas, tostadas, or tortilla chips
• Beans
• Thinly sliced radishes
• Chopped cilantro
• Chopped avocados
• Cotija cheese

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Instructions

1. Cut the tops off all the chilies using kitchen shears. Slice each chili along one edge to open like a book and scrape out all the seeds. Reserve some seeds if you want to add extra heat to the dish later.
2. Heat a large Dutch oven over medium-high heat and briefly toast the chilies until fragrant, being careful not to burn them. Add enough water to just cover the chilies without touching the pan bottom, then simmer for 5 minutes. Turn off the heat and let the chilies soak to soften while prepping the beef.
3. Trim excess fat from the chuck roast and cut it into 1-inch pieces. In a plastic bag or large bowl, whisk together the flour, ½ teaspoon salt, and ½ teaspoon pepper. Add the beef pieces and toss until evenly coated; set aside.
4. Remove the softened chilies from the soaking water and place them in a blender with 1 cup of the soaking liquid and the canned fire-roasted diced tomatoes. Blend until smooth, leaving a small vent for steam to escape. For a smoother sauce, strain through a fine mesh sieve, pushing the puree with a spatula and discarding solids.
5. Rinse and dry the Dutch oven. Heat 2 tablespoons vegetable oil over medium-high heat. Add half of the flour-coated beef in a single layer, sear until browned on all sides, then transfer to a plate using a slotted spoon. Repeat with the remaining beef.
6. If needed, add a drizzle of olive oil to the Dutch oven. Cook the chopped onions over medium heat for about 5 minutes until softened, scraping up any browned bits from the bottom. Add minced garlic and ground cumin, and sauté for another 30 seconds until fragrant.
7. Return the seared beef to the pot with the onion mixture, then pour in the chile sauce. Add oregano, coriander, smoked paprika, beef bouillon, cocoa powder, sugar, cinnamon, bay leaves, and beef broth.
8. Cover the Dutch oven and bring the mixture to a boil. Reduce heat to low and simmer for 45 minutes, stirring every 10 minutes and replacing the lid to prevent burning. Remove lid, increase heat to medium, and simmer uncovered for an additional 15 minutes until the sauce thickens to your liking. Adjust seasoning with salt or reserved chili seeds or cayenne pepper for heat, if desired.
9. Discard bay leaves. Serve the chile colorado with Mexican rice, beans, warmed corn tortillas or tostadas, and your choice of toppings such as sliced radishes, cilantro, avocado, and cotija cheese.

Notes

• This stew can be made ahead of time and tastes even better the next day.
• You can customize the heat level by adjusting the number of arbol chiles.
• Serve with fresh toppings for added flavor and texture.

• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup
• Calories: 380
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 90 mg