Chile Colorado

  • Servings : 5
  • Prep Time : 40m
  • Cook Time : 2:0 h
  • Ready In : 2:40 h

Submitted by Chris Bowden

(Upland Fire Dept., CA)


  • 9 dried New Mexico chiles, washed, with stems & seeds removed (I use mild)
  • 3 cups water
  • 5 lbs boneless beef chuck roast, trimmed of fat
  • 1/2 cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 2 tablespoons ground cumin
  • 2 tablespoons oregano
  • 4 cloves of garlic (minced)
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cups beef stock or 2 cups water
  • chili powder or cayenne pepper (optional)


Step 1

Place chiles and 3 cups water into a medium stockpot, and bring to a boil

Step 2

Remove from heat and steep for 30 minutes to soften

Step 3

If necessary, place a plate or bowl on top of the peppers to keep them under the water

Step 4

Meanwhile, Cut the roast into bite-size chunks

Step 5

In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside

Step 6

Strain chilies into a bowl, reserving the cooking liquid

Step 7

Place the chiles and some of the liquid into a blender, (don't use a food processor) and puree until smooth

Step 8

Add more liquid as necessary to form a smooth sauce. Add Cumin and Oregano to the sauce.

Step 9

Brown meat in olive oil in a large pot, do not drain juices. Add onion and garlic to browned meat

Step 10

Stir in pureed chile mixture

Step 11

Add beef stock to just cover beef chunks. Bring to a boil and reduce to simmer. Cook for 1-2 hrs or more, the longer you cook it the better the meat will taste.

Step 12

Add beef stock and reserved chili liquid if it reduces too much. If it hasn’t reduced enough by the time of serving add flour or corn starch as needed to desired thickness

Step 13

If it's not spicy enough, add chile powder or cayenne pepper to your taste. Serve with tortillas, over rice or however you like

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