Recipe

Chili Colorado

Tender beef simmered in a smooth red chile sauce with warm spices and just enough heat to keep things interesting.

By Matt Campbell

•

4.8

A bowl of chili colorado with tender beef chunks coated in deep red chile sauce, garnished with chopped cilantro, on a wooden table with warm tortillas nearby

Chili Colorado is the kind of dinner that makes your whole kitchen smell like you definitely have your life together, even if you started cooking in yesterday’s sweatshirt and you are improvising with whatever tortillas you found in the fridge.

It’s not “chili” like the bean-and-tomato kind. This is beef simmered in a rich red chile sauce made from dried chiles, garlic, and spices until everything turns brick-red and ridiculously cozy. The sauce is smooth, glossy, and clingy in the best way. Put it on rice, scoop it with tortillas, or tuck it into burritos and suddenly Tuesday feels like a plan.

Dried guajillo and ancho chiles on a cutting board with garlic cloves and spices nearby on a bright kitchen counter

Why It Works

Deep chile flavor without chaos: Toasting and soaking dried chiles builds big flavor with minimal ingredients.
Fork-tender beef: A gentle simmer (or braise) breaks down the beef into juicy, pull-apart bites.
Silky, restaurant-style sauce: Blending the chile base and straining it gives you that smooth, glossy finish that coats everything.
Make-ahead friendly: Like most stews, it gets even better after a night in the fridge.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store in an airtight container for up to 3 to 4 days. The fat may rise and solidify. That is normal and honestly helpful because you can lift off extra if you want.
Freezer: Freeze in meal-size containers for up to 3 months. Leave a little headspace because sauces expand.
Reheat: Warm gently on the stove over medium-low, stirring often. Add a splash of broth or water if the sauce has thickened.
Best leftover move: Shred the beef a bit, crisp it in a skillet, then tuck it into tacos with onion, cilantro, and lime.

Common Questions

Is Chili Colorado spicy?

It can be mild to medium depending on your chiles. Guajillos bring warmth and fruitiness, anchos are mild and raisiny, and arbols bring real heat. Heat also varies by brand and age, so treat it like a sliding scale. Start with 0 to 1 arbol chile, then adjust next time.

Do I have to strain the sauce?

No, but straining catches tough bits of chile skin and seeds and makes the sauce extra smooth. If your blender is powerful and you do not mind a slightly rustic texture, you can skip it.

What cut of beef works best?

Chuck roast is the sweet spot: it gets tender and stays juicy. You can also use beef stew meat, but it is often a mix of cuts and can cook unevenly.

How do I know it is done?

Chili Colorado is ready when the beef is fork-tender, meaning it pulls apart easily without a fight. If you like a temperature note: cooked beef is considered safe at 145°F with a rest, but braises typically go well beyond that because tenderness is the goal here.

Can I make it in a slow cooker?

Yes. Brown the beef first for better flavor, then add sauce and cook on LOW 7 to 8 hours or HIGH 4 to 5 hours until tender.

Can I make it in an Instant Pot?

Yes. After browning the beef and adding sauce, pressure cook on High for 35 to 45 minutes, then natural release for 10 minutes. If it is not fork-tender, lock the lid back on and add 5 to 10 more minutes. Simmer on sauté to thicken if needed.

A serving of chili colorado on a plate with Mexican rice and warm corn tortillas on the side, set on a kitchen table with soft window light

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Dutch oven or heavy pot with lid
Skillet (if your pot is not great for searing)
Blender (standard or high-speed)
Fine-mesh strainer (optional but recommended)
Tongs and a wooden spoon
Cutting board and sharp knife

The first time I made Chili Colorado, I thought it was going to be a whole complicated project. Then I realized it is basically: toast some dried chiles, blend a sauce, and let a pot do the heavy lifting. The smell alone sold me. It is warm, a little smoky, and somehow makes a stack of tortillas feel like a complete personality. Now it is one of my go-to “I want comfort but I still want flavor” dinners, especially when I have friends coming over and I want something that tastes like it took more effort than it actually did.

Chili Colorado

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 35 minutes

Servings 6

Ingredients

Dried chiles: 6 guajillo chiles, stems and seeds removed
3 ancho chiles, stems and seeds removed
0 to 2 chile de arbol (optional, for extra heat)
3 cups low-sodium beef broth, divided
4 garlic cloves
1 medium white onion, chopped (about 1 1/2 cups), divided
2 tablespoons tomato paste
2 tablespoons apple cider vinegar (or distilled white vinegar)
1 1/2 teaspoons kosher salt, plus more to taste
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano (Mexican oregano if you have it)
1/2 teaspoon smoked paprika (optional, but nice)
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons neutral oil (avocado, canola, or grapeseed), divided
3 pounds beef chuck roast, cut into 1 1/2-inch chunks
2 tablespoons all-purpose flour (for coating beef)
1 bay leaf
To serve: warm tortillas, rice, chopped onion, cilantro, lime wedges

Dried guajillo and ancho chiles, beef chuck cubes, onion, garlic, cumin, oregano, and broth arranged on a clean kitchen counter with warm natural light

Instructions

Prep the chiles. Wipe the dried chiles with a damp paper towel to remove dust. Split them open, then pull out stems, seeds, and (if you spot them) the thicker veins for a smoother, less bitter sauce.
Toast the chiles. Heat a dry skillet over medium. Toast guajillo and ancho chiles for about 15 to 30 seconds per side until fragrant. Do not let them burn or the sauce can turn bitter. Add the arbol chile if using and toast briefly.
Soak. Add toasted chiles to a bowl and cover with 2 cups hot beef broth (steaming, near-simmering is perfect) or hot water. Let soak 20 minutes until softened.
Blend the red chile sauce. In a blender, combine softened chiles, soaking liquid, garlic, half the chopped onion, tomato paste, vinegar, salt, cumin, oregano, smoked paprika (if using), and black pepper. Blend until very smooth, 1 to 2 minutes. If your chiles accidentally got too dark and the soaking liquid tastes bitter, discard it and blend with fresh broth or hot water instead. If you want a super silky sauce, pour through a fine-mesh strainer into a bowl and press with a spoon.
Coat the beef. Pat beef dry. Toss with flour until lightly coated. This helps browning and gives the sauce a little body.
Sear for flavor. Heat 2 tablespoons oil in a Dutch oven over medium-high. Brown the beef in batches, 3 to 4 minutes per side. Do not crowd the pot. Transfer browned beef to a plate.
Sauté the remaining onion. Reduce heat to medium. Add 1 to 2 teaspoons oil if needed, then cook the remaining onion with a pinch of salt for 3 to 5 minutes, scraping up browned bits.
Simmer. Pour in the blended chile sauce and stir well. Add the remaining 1 cup broth, bay leaf, and the browned beef plus any juices. Bring to a gentle simmer.
Braise until tender. Cover and cook at a low simmer for 1 hour 45 minutes to 2 hours, stirring occasionally, until the beef is fork-tender. If the sauce thickens too much, splash in a little broth or water. If it is too thin, simmer uncovered for 10 to 15 minutes to reduce.
Finish and serve. Taste and adjust salt and vinegar. Remove bay leaf. Serve with warm tortillas, rice, onion, cilantro, and a squeeze of lime.

Nutrition information is estimated.

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Chili Colorado

Why It Works

Pairs Well With

Recommended

Chile Colorado

Homemade Chili Powder

Pork Chile Verde

Cheese Enchiladas

Storage Tips

How to Store and Reheat

Common Questions

Common Questions

Is Chili Colorado spicy?

Do I have to strain the sauce?

What cut of beef works best?

How do I know it is done?

Can I make it in a slow cooker?

Can I make it in an Instant Pot?

Chili Colorado

Ingredients

Ingredients

Instructions

Instructions