Recipes Soups, Stews and Chili Recipes Stews Beef Chile Colorado 4.6 (151) 129 Reviews 11 Photos 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. Submitted by VARISSUL Updated on November 8, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 11 11 11 11 11 Prep Time: 20 mins Cook Time: 3 hrs 10 mins Total Time: 3 hrs 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 9 New Mexico dry chiles - washed, with stems and seeds removed 3 cups water 5 pounds boneless beef chuck roast, trimmed of fat ½ cup all-purpose flour 1 tablespoon kosher salt 1 tablespoon black pepper 3 tablespoons olive oil 1 large yellow onion, chopped 2 cups beef stock, or as needed Directions Gather all ingredients. Dotdash Meredith Food Studios 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 Strain into a bowl, reserving the cooking liquid. Dotdash Meredith Food Studios 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 Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside. Dotdash Meredith Food Studios 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 Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes. Dotdash Meredith Food Studios 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 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 Recipe Tip You can substitute water for beef stock if desired. I Made It Print Nutrition Facts (per serving) 544 Calories 42g Fat 6g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 544 % Daily Value * Total Fat 42g 53% Saturated Fat 16g 80% Cholesterol 136mg 45% Sodium 624mg 27% Total Carbohydrate 6g 2% Dietary Fiber 1g 3% Total Sugars 1g Protein 34g 67% Vitamin C 4mg 4% Calcium 30mg 2% Iron 4mg 24% Potassium 571mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved