Chili Colorado Recipe (Mexican Stew)

Chile Colorado is a flavorful and hearty stew recipe made with stew meat simmered in a Mexican style red chile sauce until fall-apart tender. This Chile Colorado recipe can be made in the oven, stove top, Instant Pot or slow cooker.

📝 Ingredients

• 3 dried Guajillo chiles *see notes about chiles
• 4 dried New Mexico Chiles
• 2 dried Chile de Arbol chiles
• 4 cups chicken broth or beef stock, divided
• 1 tomato roasted *see notes
• 4 pounds beef chuck, cut into 1-inch chunks *see notes
• Salt and ground black pepper to taste
• 2 tablespoons olive oil, vegetable oil or canola oil
• 1 medium onion, diced
• 6 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1/4 teaspoon ground all spice
• 2 tablespoons apple cider vinegar
• 2 tablespoons masa harina
• 1 teaspoon chicken bouillon (optional)
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1--- To Make the Red Chile Sauce ---
2. 2Prep the chiles: Remove the stems and seeds from the chiles.
3. 3Heat the chiles: Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total - in 2 intervals of 15 seconds each.
4. 4Quick Soak the chiles: Heat 2 cups of chicken broth until warm - you can do this in the microwave. Submerge the chiles into the broth, cover and microwave for about 2 minutes.
5. 5Make Sauce: Place the chiles, the roasted tomato and the liquid into a blender and process until smooth. About 2 minutes. Set aside.When blending hot liquids, you must hold the blender lid down with a kitchen towel to prevent the lid from popping up violently.
6. 6--- To Make the Chile Colorado Beef Stew ---
7. 7Season the meat: Season the beef with salt and ground black pepper to taste.
8. 8Sear the meat: In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef to the pot in a single layer and sear on all sides until the beef turns golden brown. You may need to do this in batches to prevent over crowding the pot. Remove the seared beef to a plate and set aside.
9. 9Cook aromatics: When you are done searing all the beef, add the onions to the pot (add more oil if needed), and saute for about 3 to 4 minutes or until the onions become soft and translucent. Add the garlic and cook for 1 additional minute. Add the spices and cook for 1 minute stirring constantly.
10. 10Cook stew: Return the beef and any collected juices back to the pot. Add the red chile sauce and the remaining broth and stir to combine. Bring to a boil. (If cooking in the oven or in the slow cooker, you can follow the instructions below).
11. 11Once boiling, reduce the heat to low, cover the pot and cook stirring occasionally for about 1.5 hours or until the beef is tender.
12. 12--- If Cooking In the Oven ---
13. 13Oven Instructions: Preheat the oven to 320 degrees Fahrenheit. Place the covered pot in the oven and cook for 1.5 hours or until the beef is tender.
14. 14--- If Cooking In the Slow Cooker: ---
15. 15Slow Cooker Instructions: Place the seared beef, saute onions, garlic and spices into the slow cooker. Add the chile paste and broth. Cook on low for 7 to 8 hours or on high for 4 to 5 hours or until the beef is tender.
16. 16--- If Cooking In A Pressure Cooker (Instant Pot) ---
17. 17Instant Pot Instructions: Use the saute function to brown the beef Do it in batches not to overcrowd the pot. Remove from the Instant Pot.
18. 18When you are done searing all the beef, (see NOTE 1) add the onions to the pot (add more oil if needed), and saute for about 3 to 4 minutes or until the onions become soft and translucent. Add the garlic and the spices and cook for 30 seconds stirring constantly. Turn the Instant Pot Off.
19. 19Pour the remaining broth into the Instant Pot and with a wooden spoon scrape any browned bits stuck at the bottom. Return the beef and any collected juices back to the pot. Add the red chile sauce and stir to combine.
20. 20Lock the lid on and check that the valve is set to seal. Cook on HIGH pressure for 30 minutes.
21. 21When the cook time is up, let the pressure naturally release for 10 minutes. Release the remaining pressure and carefully open the lid. Continue with the rest of the recipe below. You will use the saute function to simmer the sauce (with the cornstarch slurry) for 5-6 minutes.
22. 22--- After The Beef Is Tender (for all methods) ---
23. 23Make a slurry: Make a Masa Harina Slurry: In a small bowl, mix the masa harina with 1/4 cup of the cooking liquid (beef juices) until the mixture is smooth. You can also use broth or water, if preferred.
24. 24Stir in slurry: Stir the masa harina slurry mixture and the vinegar into the beef stew and simmer on the stove top for 5 minutes. (If using a slow cooker, set the crockpot to high and simmer for 10 - 15 minutes).
25. 25Check seasoning and serve: Check for seasoning and add the chicken bouillon (optional) or salt and pepper, if needed. Serve.