Authentic Chile Colorado with Slow-Cooked Beef
A deeply flavorful Mexican red chile stew where lean beef simmers for hours in a rich, smoky sauce of roasted ancho peppers and spices, embodying the soul of Oaxacan cuisine. This mexican-inspired mexican ready in about 145 minutes pairs lean beef chuck, dried ancho chiles, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g lean beef chuck
- 2 dried ancho chiles
- 300g tomatoes
- 1 small onion
- 2 cloves garlic
- 1/2 tsp cumin
- 300ml chicken broth
- 4 corn tortillas
Instructions
- Step 1: Trim excess fat from the 300g beef chuck, cut into 1-inch cubes, and season with 1/2 tsp cumin. Heat a skillet over medium-high, add the beef, and sear for 4 minutes until browned on all sides, then set aside.
- Step 2: Toast the 2 dried ancho chiles in a dry skillet for 30 seconds per side until fragrant, then remove stems and seeds, and soak in 100ml hot water for 10 minutes.
- Step 3: Sauté the 300g chopped tomatoes, 1 small diced onion, and 2 minced garlic cloves in a pot over medium heat for 8 minutes until the tomatoes break down and the onion is translucent.
- Step 4: Add the soaked chiles with their liquid, 300ml chicken broth, and the seared beef to the pot, then simmer uncovered for 2 hours until the beef is fork-tender and the sauce has thickened to a rich consistency, stirring occasionally.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Chile Colorado with Slow-Cooked Beef take to make?
Total time is about 145 minutes (25 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Chile Colorado with Slow-Cooked Beef?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lean beef chuck from drying out.
Can I substitute ingredients in Authentic Chile Colorado with Slow-Cooked Beef?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Chile Colorado with Slow-Cooked Beef for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Chile Colorado with Slow-Cooked Beef?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Best recipe I've made this month.
