Chili Colorado Recipe

My husband loves a dish that we know as Chili Colorado. He came to love this at a Mexican restaurant in CA and found it once at an AZ restaurant.
It’s made with Beef (maybe the cuts used for beef stew) in a red sauce. It is served with flour tortillas, rice and beans (at least that’s how we’ve had it).
Anyway, I’ve spent countless hours searching for this recipe. If you by chance have a recipe for Chili Colorado and willing to share, I would really appreciate it.

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  1. Ernest Contreras says

    Hello I do have the recipe for chili Colorado ,I also was introduced to this dish in Ca. it is one of my favorites ,the sauce is sooo delicious ,but to prepare it correctly is bit extensive , I will search my files and or submit it to you soon,I am a chef and business owner and have prepared this dish as a burrito filed with Chili (BEEF)Colorado ,and topped with the sauce and again topped with mexican cheese .

  2. Ernest Contreras says

    As promised here is the recipe for Chili Colorado,

    Chili Colorado Recipe

    A rich and flavorful red stew with chunks of tender beef. Serve with fresh flour tortillas for the ultimate

    comfort food.

    * 8 dried red chiles (such as Guajillo, California or New Mexico) rehydrated and ground into a paste *see

    below (I truly prefer chili ANCHO.)
    * 3lb beef roast with enough water to cover
    * 1 can beef broth
    * 1 can tomato sauce
    * 4 cloves of garlic, peeled and finely diced
    * 1 tablespoon dried oregano ( MEXICAN TYPE)
    * 1 teaspoon salt
    * 2 tablespoons lard or oil for frying

    Simmer the beef in a large pot for 2-3 hours or until it is fork tender. This can also be done in a crock pot

    during the day. Remove the beef from the water, and drain the water out of the pot. Add the lard or oil into

    the pot over medium/high heat. Cut or pull the beef into bite sized pieces and fry them in the oil briefly.

    (This step can be skipped for a lower fat version.) Add the beef broth, tomato sauce, seasoning and chile paste

    to the pot and simmer for 30 minutes. Serve with steaming hot flour tortillas and a side of chopped white onion

    and chopped cilantro leaves.
    -Rehydrating Dried Chiles-
    Pick dried chiles that have no tears or broken pieces. Use whole chiles that look fresh. Rinse off any excess

    dust or grime under cool water. Pat dry then cut the top off of each chile and then slit it down the middle.

    Shake out the seeds, using your fingers or a spoon to dislodge any seeds that want to stick. Peel off any

    excess dried veins that are lighter in color and run in a line down the inside.

    Heat a comal (or griddle) over medium/high heat and roast the dried chiles for 2-3 minutes. Turn them often to

    avoid burning them. Then you’re going to cover the chiles in hot water and let them soak for about 30 minutes.

    Remove the chiles from the water and place the chiles in a blender with about 1/4 cup of water or the soaking

    liquid (if it is not too bitter) and puree until smooth. You can also add the garlic and oregano to the chiles

    while blending them. The finished puree is what you will add to the Chile Colorado.

    NOTE >>
    “”I usually go one step further and strain the chili paste to remove the skins and missed seeds. I also de-stem

    the chilis they are a bit bitter. I don’t always roast the chilis but it does impart an additional flavor

    layer, You May want to just boil them in Chicken Broth. I then sear the beef then simmer in the chili sauce for

    hours. This works well with other chilis too, I prefer pasillas and anchos and get a dark rich chilli.

    Enjoy !!
    Chef Ernesto`

    • Suzanne says

      I am preparing a small collection of recipes for a Ladies Retreat with my church and one lady submitted a recipe for Chili Colorado. Her insgredients and instructions needed clarification, so I called her with my questions. Afterward, I realized something was wrong with this recipe so I searched the internet and found your recipe. WHAT A BLESSING YOUR RECIPE IS! It helped me to clarify her recipe so it will be successful (and still hers), but I’m telling you that when I prepare this dish, I will be using YOUR recipe! Thank you so very much for making this recipe so simple and authentic. I can’t wait to try it! My mouth is watering already and it’s only 8:40am!

  3. Angela says

    My neighbor makes Chili Colorado and that sounds just about how she makes it, but she also makes another dish you guys might like. It is with green Chili
    Petite Sirloin steaks- how many depends on how meaty you want it…sear and chop into bite size chunks
    Now for the chili part
    7 jalepenos- may remove seeds for the unbrave!
    3 large tomatillos
    1 half of a large onion-quarted up or chopped into chunks
    handfull of fresh cilantro
    salt to taste
    1 can of drained diced tomatoes

    Ok, boil the peppers and the tomatillos till soft, the skins will start to pop- drain them and place in blender or food processor
    add tomatoes,and the onion..spinkle salt on top of that, I use about a palm full, not to much
    take a handfull of cilantro, chop of the stem on the bottom, just up to the leaves, and add that, next chop in blender, it is sort of like a fine salsa texture, or to your liking, place in a small soup pan and add the meat, simmer till all warm and enjoy in a bowl with tortillas or chips or by itself- Spicy but delish, once we start eating it we can’t stop!

  4. Suzie says

    I have an relatively easy recipe for Carne con Chile Colorado.

    The recipe for the red chile sauce:
    – Soften 2 smashed cloves of garlic in 2T canola oil.
    – Add 2T flour and lightly brown.
    – Add 1C hot broth (I use chicken) and 1C canned red chile sauce. You can find this in the Mexican food aisle. I use Las Palmas.
    – Simmer for 1 hour, smash the garlic cloves and return to the pan
    – Use this sauce for enchiladas, too.

    The recipe for the beef:
    – use stew meat or cubes/chunks of round steak or chuck roast. Brown in canola oil. Add the Red Chile sauce, simmer for an hour or two on the stove until meat is tender. Can also be cooked in a crockpot.

    – Freezes well
    – Can also use turkey… I make this dish with the leftover dark meat from Thanksgiving turkey :>))

  5. Kay says

    Thank you Chef Ernesto!!
    It looks like I have a bit to learn about chilies :)
    This sounds like a great recipe and I look forward to making it as a surprise for my husband.

    If you have any other wonderful recipes you would like to share, please do post them.

  6. Kay says

    Thank you for taking the time to respond and sending a new recipe for me to try. It’s really appreciated and always feels good to know others are willing to take time to help. :)
    I’ve not been a big fan of green sauces because of the spicier nature, but when I feel adventurous I’ll definitely have to give this one a try.

  7. Kay says

    Hi Suzie!
    I’ve always heard it called Chili Colorado, but Carne con Chile Colorado sounds very similar. I’ll have to try it.
    Thanks for the recipe!

  8. alan says

    chef ernesto do you have a green sauce recipe you can share? i just love the flavor of chilis and have created a similar recipe to yours for the red sauce, but the only green sauce i make regularly is a dip with publano and tomatillas. would love to know how you make an authentic fresh chile verde for a sauce or a burger topping.
    also, i just found some brown (chocolate) habanero peppers in the grocery here in jacksonville beach florida, having trouble using them but i just had to buy them because they just look so cool. any ideas?


  9. Rebecca says

    Hi I posted a wonderful and fabulous looking recipe for this on pinterest. This is one of my favorite recipes at the local mexican eatery, feel free to check it out

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