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Full of flavor and super savory, this homemade Chile Colorado is my absolute favorite for a cozy meal. It tastes like it simmered forever, but you barely lift a finger thanks to the slow cooker. Tender beef drenched in a punchy chili sauce makes it awesome for loading into tortillas or pouring over some soft rice for a comforting Mexican-style spread.
When I first made this Chile Colorado for my in-laws, they went back for seconds and thirds. Now it's my perfect choice for chilly evenings when we all want something hearty and bold.
Delicious Ingredients
- Yellow onion: Pick a firm onion with nice skin for sweeter, softer bites once cooked up
- Bay leaf: Gives subtle herbal vibes—just toss it out before dishing up
- Beef broth: Use low sodium so you get to manage the salt
- Diced green chiles: Throw the whole can in, liquid and all, for some gentle kick and tang
- Apple cider vinegar: Brightens things up and keeps the beef from getting too heavy
- Chili powder: Delivers those classic bold chili notes—buy a blend that smells nice and fresh
- Oregano: Earthy and rounds out all those spicy and smokey vibes
- Cumin: Tiny bit gives a cozy warmth in every bite
- Salt: Brings everything together—kosher is a great pick
- Tomato paste: Adds a touch of sweetness and thickens up your sauce; the tubes are handy
- Garlic cloves: Go for fresh garlic for maximum flavor and aroma
- Chipotle adobo sauce: Brings the smoky, rich warmth that takes the sauce up a notch
- Beef stew meat: Grab cuts with some fat—slow cooking turns these into juicy tenderness
Easy Step-by-Step Guide
- Dive Into Serving:
- Pull out the bay leaf, then dish up the falling-apart beef and sauce with warm tortillas, rice, or serve with some beans for a laid-back feast
- Long Slow Cook:
- Click your slow cooker to low. Let the beef mellow and soften for about seven or eight hours. You want it so tender it breaks up with a fork. Don't rush—it's worth it
- Get the Beef In:
- Drop in those beef pieces and make sure they're smothered in sauce. Toss around so every spot starts soaking up the flavors
- Mix the Sauce Up:
- Pour all the ingredients except your beef into the slow cooker. Mix well so everything's spread out and loaded with flavor
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Whenever I crack open chipotle peppers just for that adobo sauce, it takes me right back to my abuela always having some in the fridge. She always said that smoky adobo was the real trick behind deep flavor—honestly, she nailed it.
Smart Storage Tips
Let your leftovers chill out until they're cool, then stash them in airtight containers. Chile Colorado hangs out fine in the fridge for up to four days. Just reheat gently in a saucepan so your beef stays nice and juicy. Got more than you'll eat Freeze it for two months—the saucy goodness keeps the meat from drying.
Swaps and Substitutions
No chipotle adobo nearby Grab smoked paprika or shake in a bit of cayenne for that heat. Chicken broth can stand in if you're short on beef broth. Want to mix it up Try pork shoulder instead of beef stew chunks for something different.
Fun Ways To Serve
This dish rocks in taco shells, piles up beautifully on rice, and makes killer burritos or enchiladas. Toss on some chopped cilantro, squeeze lime over the top, add a scoop of refried beans, and you've got a hearty meal. Want a sharp bite Throw on some pickled onions or jalapeños.
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Cultural Backstory
Chile Colorado is a favorite across northern Mexico and the American Southwest. The name comes from the rich red chili sauce that baths the juicy meat. Colorado means red colored in Spanish and families whip this up at home or for special get-togethers when they're craving bold, cozy flavors.
Common Recipe Questions
- → Which beef cut should I use for Chile Colorado?
Chuck roast or stew beef are top picks. With slow cooking, these cuts turn out crazy tender and soak up all the tasty flavors.
- → Is it possible to make this if I don't have a slow cooker?
Absolutely. Just grab a Dutch oven instead. Keep things nice and low—either on your stove or tucked in the oven—until the beef is super easy to pull apart.
- → How hot does the chile sauce get?
It all comes down to your chili powder and chipotles. If you can't handle much spice, use less or try a milder pepper blend.
- → What should I eat with Chile Colorado?
It goes great with hot tortillas, refried beans, Spanish rice, or even a crisp salad to balance the depth of the stew.
- → Is it okay to freeze leftovers?
Yep! Pop cooled leftovers in a container with a snug lid and freeze for a few months. Just let it thaw, then warm it up gently when you’re ready to dig in.