If you’re craving a rich, bold stew with layers of smoky heat and deep, comforting flavors, you’re going to flip for this Spicy Chile Colorado Beef Stew Recipe. I absolutely love how this dish delivers authentic Mexican vibes right in your own kitchen — think tender beef simmered slow in a vibrant chile sauce that’s both spicy and slightly sweet with a whisper of cocoa and cinnamon. When I first tried making this stew, I had a few kitchen experiments under my belt, but this recipe quickly became my go-to for family dinners and weeknight indulgences alike. Keep reading, because I’m about to share everything you need to nail it perfectly at home!
Why You’ll Love This Recipe
- Deep, Complex Flavors: The combination of dried chiles, cocoa, and cinnamon creates a stew that’s bursting with unique, rich taste you won’t find in your average beef stew.
- Perfect Tender Beef: Slow simmering the chuck roast in the chile sauce results in melt-in-your-mouth beef every single time.
- Comforting and Spicy: You can easily adjust the heat level to suit your taste, and the spice warms you up without overwhelming the dish.
Ingredients You’ll Need
The magic of this Spicy Chile Colorado Beef Stew Recipe is in the ingredients — each one bringing a special layer of flavor. Make sure to pick quality dried chiles and a good chuck roast to get the tender meat that soaks up all that delicious sauce.
- Dried guajillo chile peppers: These give a mild to medium heat with fruity undertones; make sure they’re pliable and not too brittle.
- Dried ancho chile peppers: Rich and smoky with a hint of sweetness, they add depth to your stew’s base.
- Arbol chile peppers (optional): For those who want a serious kick; I add just one or two to control the spice.
- Fire roasted diced tomatoes: The smoky tomato flavor complements the chiles perfectly and adds body to the sauce.
- Chuck roast: The most important piece here, with enough fat and connective tissue to become tender and flavorful after slow cooking.
- Flour: To help brown and seal the beef, creating a perfect crust that locks in juices.
- Vegetable oil: For that initial sear on the meat and sautéing the aromatics.
- Yellow onion and garlic: Essential aromatics that build the stew’s savory foundation.
- Beef bouillon or better than bouillon: Adds umami rich flavor; I swear by ‘better than bouillon’ for its depth.
- Ground cumin, oregano, coriander, smoked paprika: Classic spices that bring warmth and earthiness.
- Unsweetened cocoa powder and cinnamon (optional): These subtle notes make this stew reminiscent of a mole sauce — so good!
- Bay leaves: For aromatic complexity.
- Reduced sodium beef broth: The braising liquid that tenderizes the beef and melds flavors.
Variations
I love experimenting with this stew depending on who’s coming over, the season, or just what I’m craving. Don’t hesitate to tweak the heat level or try it with different sides to make it your own.
- Mild Version: Leave out the arbol chiles and reduce the amount of guajillo chiles if you prefer less heat; my kids love it this way.
- Vegetarian Twist: Swap beef for hearty mushrooms or jackfruit and use vegetable broth for a meatless version that still packs flavor.
- Slow Cooker Friendly: After searing your beef and preparing the sauce, throw everything in the slow cooker for 6-8 hours on low — my ultimate lazy-day go-to.
- Spicy Upgrade: Add extra chili seeds at the end or a dash of cayenne pepper to push the heat higher without losing the stew’s balance.
How to Make Spicy Chile Colorado Beef Stew Recipe
Step 1: Prepare and Soak the Chiles
Cut the tops off the dried guajillo, ancho, and optional arbol chiles using kitchen shears. Slice each chile open and scrape out the seeds, reserving a few if you want extra heat later on. Toast the chiles briefly in a hot dry pan until you can smell their fragrant aroma — this step deepens the flavor. Then cover the chiles with water just enough so they don’t touch the bottom, and simmer lightly for about 5 minutes to soften them up while you prep the beef. This soaking step is crucial because it releases all those smoky, rich flavors you’ll pour right into the stew.
Step 2: Coat and Sear the Beef
Trim excess fat from your chuck roast and cut it into 1-inch pieces. Toss those pieces with flour, salt, and pepper — this helps develop a crust when searing and thickens the sauce later. Heat vegetable oil in your Dutch oven and sear the beef in batches over medium-high heat, making sure you get a nice brown on every side. Don’t rush—you want that deep color for richness, but be careful not to overcrowd the pan, or the beef will steam instead of sear. When browned, set the beef aside.
Step 3: Blend the Chile Sauce
Drain the softened chiles and add them to your blender with one cup of the soaking liquid and the can of fire roasted diced tomatoes (including juices). Blend until completely smooth. If your blender can’t handle hot ingredients or chunks well, pour the mixture through a fine mesh strainer into a bowl, using a spatula to press through as much sauce as possible, discarding the solid bits. This step will give you a silky, flavorful chile sauce base that’s the star of the stew.
Step 4: Sauté Aromatics and Combine Ingredients
Wipe out your Dutch oven and add a bit more oil if needed. Cook the chopped onion over medium heat, scraping up all the delicious browned bits leftover from the beef, until soft and translucent (about 5 minutes). Add minced garlic and ground cumin, cooking just 30 seconds until fragrant. Then return the beef to the pot along with your chile sauce, oregano, coriander, smoked paprika, beef bouillon, cocoa powder, sugar, cinnamon, bay leaves, and beef broth. Give everything a good stir to combine.
Step 5: Simmer Low and Slow
Cover the pot and bring everything to a boil, then immediately reduce to a low simmer. Let the stew gently bubble for 45 minutes, stirring every 10 or so minutes to prevent sticking and keep flavors melding. After that, uncover, turn the heat up to medium, and simmer for another 15 minutes or until the sauce thickens to your liking. Taste and adjust salt or add some reserved chile seeds or cayenne for extra heat. Removing the bay leaves before serving is key—they’ve done their job and can be tossed out.
Pro Tips for Making Spicy Chile Colorado Beef Stew Recipe
- Toast Chiles Gently: Don’t burn them! A light toast intensifies flavor, but burnt chiles add bitterness.
- Sear in Batches: Giving the beef space in the pan helps develop a proper crust and avoids steaming.
- Simmer Low and Slow: Low heat prevents toughness and melds all those rich flavors beautifully.
- Balance the Heat: Taste before adding more spicy elements—you can always add but can’t take away!
How to Serve Spicy Chile Colorado Beef Stew Recipe
Garnishes
I love topping this stew with fresh chopped cilantro for brightness and thin slices of radishes for a little crunch. Adding diced avocado and a sprinkle of crumbly Cotija cheese brings creaminess and a salty balance — it’s a combo that seriously elevates every bite.
Side Dishes
Mexican rice and warm corn tortillas are my go-to sides here, perfect for dipping and soaking up the sauce. Sometimes I add refried or black beans on the side for extra heartiness. If you’re feeling crunchy, tostadas or tortilla chips make a fun pairing.
Creative Ways to Present
For family gatherings, I’ve served this stew buffet-style with all the garnishes and sides laid out so everyone can customize their bowl. It always gets compliments when I serve it in rustic clay bowls and add some lime wedges on the side for a pop of citrus. You can even turn leftovers into tacos the next day — just shred the beef and pile it onto tortillas with fresh toppings.
Make Ahead and Storage
Storing Leftovers
I store leftover stew in airtight containers in the fridge for up to 4 days. The flavors actually deepen after a day, making the next-day meal even better! Just make sure to cool it to room temperature before refrigerating to keep it fresh.
Freezing
This spicy chile colorado beef stew freezes beautifully. Freeze in portion-sized containers for easy meals later. When thawed, the texture and flavor remain just as vibrant as fresh-cooked.
Reheating
Reheat leftovers gently on the stove over low to medium heat, stirring occasionally to avoid burning. You may need to add a splash of broth or water if the sauce feels too thick. I avoid the microwave for reheating this stew because gentle warming preserves the texture best.
FAQs
-
Can I make this Spicy Chile Colorado Beef Stew Recipe in a slow cooker?
Absolutely! After searing the beef and blending your chile sauce, simply combine all ingredients in the slow cooker. Cook on low for 6 to 8 hours or until the beef is wonderfully tender. It’s a great hands-off way to get all the flavors melded perfectly.
-
What can I substitute if I can’t find dried guajillo or ancho chiles?
If those specific chiles aren’t available, you can use other mild dried chiles like New Mexico or pasilla. Just be mindful of the heat—adjust quantities as needed, and consider tasting your sauce as you go.
-
Is this stew very spicy? Can I control the heat?
The heat level is quite adjustable! The arbol chiles add a strong kick, but you can omit or reduce them if you prefer a milder dish. Also, reserving some chile seeds and adding them gradually lets you customize the spice to your liking.
-
Can I use a different cut of beef for this stew?
Chuck roast is ideal because it stays tender and flavorful with slow cooking. However, brisket or short ribs can also work if you adjust cooking time accordingly to ensure tenderness.
Final Thoughts
This Spicy Chile Colorado Beef Stew Recipe holds a special place in my kitchen repertoire. It’s the kind of dish that comforts like a warm hug but also excites your taste buds with its vibrant, spicy layers. Whether you’re feeding a crowd or just savoring solo, I promise this stew will impress and satisfy every time. So, go ahead and give it a try—you’ll love the rich flavors and tender beef that make it truly unforgettable!
Print
Spicy Chile Colorado Beef Stew Recipe
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Mexican
Description
Chile Colorado is a flavorful Mexican beef stew made with tender chunks of chuck roast simmered in a rich, smoky sauce of dried guajillo and ancho chiles, fire-roasted tomatoes, and aromatic spices. This hearty recipe blends mild heat with deep, complex mole-inspired flavors, perfect for serving over rice, with warm tortillas, and fresh toppings like avocado and cotija cheese.
Ingredients
Chile Sauce
- 8 dried guajillo chile peppers
- 4 dried ancho chile peppers
- 1-3 arbol chile peppers (optional for heat)
- 1 15 oz. can fire roasted diced tomatoes, with juices
Beef and Seasoning
- 3 pounds chuck roast, trimmed and cut into 1-inch pieces
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon beef bouillon or better than bouillon
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon sugar (optional but recommended for mole flair)
- 1/4 teaspoon cinnamon (optional but recommended for mole flair)
- 2 bay leaves
- 3 cups reduced sodium beef broth
For Serving (Optional Toppings)
- Mexican rice
- Warmed corn tortillas, tostadas, or tortilla chips
- Beans
- Thinly sliced radishes
- Chopped cilantro
- Chopped avocados
- Cotija cheese
Instructions
- Prepare Chilies: Cut the tops off all the chilies using kitchen shears. Slice each chili along one edge to open like a book and scrape out all the seeds. Reserve some seeds if you want to add extra heat to the dish later.
- Toast and Soften Chilies: Heat a large Dutch oven over medium-high heat and briefly toast the chilies until fragrant, being careful not to burn them. Add enough water to just cover the chilies without touching the pan bottom, then simmer for 5 minutes. Turn off the heat and let the chilies soak to soften while prepping the beef.
- Prep Beef: Trim excess fat from the chuck roast and cut it into 1-inch pieces. In a plastic bag or large bowl, whisk together the flour, ½ teaspoon salt, and ½ teaspoon pepper. Add the beef pieces and toss until evenly coated; set aside.
- Make Chile Sauce: Remove the softened chilies from the soaking water and place them in a blender with 1 cup of the soaking liquid and the canned fire-roasted diced tomatoes. Blend until smooth, leaving a small vent for steam to escape. For a smoother sauce, strain through a fine mesh sieve, pushing the puree with a spatula and discarding solids.
- Sear Beef: Rinse and dry the Dutch oven. Heat 2 tablespoons vegetable oil over medium-high heat. Add half of the flour-coated beef in a single layer, sear until browned on all sides, then transfer to a plate using a slotted spoon. Repeat with the remaining beef.
- Sauté Onions and Garlic: If needed, add a drizzle of olive oil to the Dutch oven. Cook the chopped onions over medium heat for about 5 minutes until softened, scraping up any browned bits from the bottom. Add minced garlic and ground cumin, and sauté for another 30 seconds until fragrant.
- Combine Ingredients: Return the seared beef to the pot with the onion mixture, then pour in the chile sauce. Add oregano, coriander, smoked paprika, beef bouillon, cocoa powder, sugar, cinnamon, bay leaves, and beef broth.
- Simmer Stew: Cover the Dutch oven and bring the mixture to a boil. Reduce heat to low and simmer for 45 minutes, stirring every 10 minutes and replacing the lid to prevent burning. Remove lid, increase heat to medium, and simmer uncovered for an additional 15 minutes until the sauce thickens to your liking. Adjust seasoning with salt or reserved chili seeds or cayenne pepper for heat, if desired.
- Finish and Serve: Discard bay leaves. Serve the chile colorado with Mexican rice, beans, warmed corn tortillas or tostadas, and your choice of toppings such as sliced radishes, cilantro, avocado, and cotija cheese.
Notes
- For a spicier dish, add more arbol chilies or reserved chili seeds at the end.
- Toast chilies carefully as burning them will make the sauce bitter.
- If you don’t have a high-powered blender, blend in batches and strain sauce for smoother texture.
- Leftovers taste even better the next day when flavors meld.
- Use reduced sodium beef broth to control salt levels in the dish.
- Optional sugar and cinnamon add depth and mole-like complexity to the sauce.
Nutrition
- Serving Size: 1 cup (approx. 230g)
- Calories: 380
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 105 mg
