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Chili Colorado with Tender Beef and Dried Red Chiles

Chili Colorado recipe with tender beef starts with toasted dried guajillo and ancho chiles blended into a smooth sauce. The beef is browned and slowly braised until fork-tender in a 6-quart Dutch oven.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the chile sauce
  • 5 oz dried guajillo chiles
  • 2 oz dried ancho chiles
  • 5 cups water divided (3 cups for softening and 2 cups for blending)
  • 3 cloves garlic
  • 2 tsp ground cumin
  • 1 tsp Mexican oregano crumbled
For the beef
  • 3 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion medium, finely chopped
  • 2 cups low-sodium beef broth

Equipment

  • 1 6-quart Dutch oven
  • 1 blender

Method
 

Make the chile sauce
  1. Remove the stems and seeds from the dried chiles.
  2. Heat a 6-quart Dutch oven over medium heat.
  3. Toast the chiles in batches for 15 to 20 seconds per side, until fragrant but not darkened, then transfer them to a bowl.
  4. Add 3 cups water to the Dutch oven and bring it to a simmer.
  5. Add the chiles and simmer for 10 to 15 minutes, until soft.
  6. Drain the chiles and discard the water.
  7. Blend the softened chiles with the remaining 2 cups water, garlic, cumin, and oregano until smooth.
  8. Strain the chile sauce through a fine-mesh sieve.
Brown and braise the beef
  1. Season the beef all over with the salt and pepper.
  2. Heat 1 tablespoon oil in the Dutch oven over medium-high heat.
  3. Brown half the beef for 3 to 4 minutes per side, then transfer it to a plate.
  4. Add the remaining oil and brown the rest of the beef.
  5. Add the onion to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
  6. Stir in the chile sauce and beef broth, scraping up any browned bits, and bring the mixture to a simmer.
  7. Return the beef and any accumulated juices to the pot, cover, and simmer over low heat for 2 to 2 1/2 hours, until the beef is fork-tender.

Notes

For the smoothest sauce, strain the blended chiles through a fine-mesh sieve. Refrigerate leftovers for up to 4 days or freeze them; use certified gluten-free beef broth if needed.