Chile Colorado with Rice & Beans Plate

Chile Colorado is a hearty and flavorful dish that showcases tender beef simmered in a rich, smoky red sauce made from dried ancho chiles and tomatoes. This recipe is perfect for a comforting meal, whether served with warm tortillas, rice, or beans.

The blend of spices and the slow cooking process allow the flavors to meld beautifully, creating a dish that’s both satisfying and delicious. It’s a wonderful way to bring a taste of Mexican cuisine to your table!

Chile Colorado with Rice & Beans Plate

Ingredients

For the sauce:

1 teaspoon olive or vegetable oil

1 small white onion, finely chopped

2 cloves garlic, minced

1/2 teaspoon cumin

1/2 teaspoon dried oregano

3 whole dried ancho chiles

1 (14.5-ounce) can Hunt’s Fire Roasted Tomatoes, undrained

1 (10-ounce) can RO*TEL Tomatoes, undrained (or a second can of Hunt’s if you prefer mild)

1 cup chicken or beef broth

Salt and pepper to taste

For the meat:

2 teaspoons olive or vegetable oil

3 1/2 pounds beef chuck roast or stew meat, cut into 1 1/2-inch cubes

Salt and pepper to taste

For serving:

Corn or flour tortillas

Sliced avocado

Chopped cilantro

Lime wedges

Cotija cheese

Sliced radishes

Sour cream

Instructions

For the Sauce:

Soak the chiles in a bowl by covering them with boiling water. Allow them to sit for 10 minutes.

While the chiles are soaking, warm the oil in a large pot. Add the onion and sauté for 4-6 minutes until soft. Stir in the garlic and cook for another minute.

Add the cumin, oregano, Hunt’s Fire Roasted Tomatoes, RO*TEL tomatoes, and chicken broth to the pot. Increase the heat to bring it to a simmer, and cook for 10 minutes.

Remove the chiles from the water, slice them in half, and discard the seeds and stems.

Transfer the chiles to a blender along with the tomato mixture and blend until completely smooth.

Adjust seasoning with salt and pepper.

For the Meat:

Preheat the oven to 325°F (165°C). Heat the oil in a large pot. Season the beef with salt and pepper. Place the meat in the pot in a single layer and cook for 4-6 minutes until browned, doing this in batches if necessary.

Once all the meat is browned, return it to the pot and pour the prepared sauce over it. Cover the pot and bake for 3 hours or until the meat is very tender.

Serving: Serve the meat with tortillas, Mexican rice, pinto beans, chopped cilantro, cheese, lime wedges, radishes, and sour cream.

SLOW COOKER INSTRUCTIONS: Prepare the sauce as directed. Season the meat with salt and pepper, then place it in the slow cooker. Pour the sauce over the meat. Cook on high for 3-4 hours or low for 6-8 hours.

Enjoy!

Notes:

Chile Varieties: Ancho chiles are key for their sweet and smoky flavor, but you can experiment with other dried chiles like guajillo or pasilla for different flavor profiles.

Meat Options: While beef chuck roast is traditional, you can use other cuts like brisket or even pork for a variation on the dish.

Adjusting Spice Level: If you prefer a milder sauce, stick to the fire-roasted tomatoes and omit the RO*TEL. You can also remove the seeds from the chiles for less heat.

Cooking Method: The recipe can be made in the oven or slow cooker. If using a slow cooker, it’s a great option for meal prep and allows the flavors to develop further.

Serving Suggestions: This dish pairs well with various sides like Mexican rice, pinto beans, or black beans. Toppings such as sliced avocado, fresh cilantro, and cotija cheese enhance the presentation and flavor.

Leftovers: Chile Colorado tends to taste even better the next day, making it a great option for meal prep. Store leftovers in an airtight container in the fridge for up to three days.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat?

Yes! While beef chuck roast is traditional, you can use pork, chicken, or even a meat substitute for a vegetarian version.

Just adjust cooking times as needed.

How spicy is this dish?

The spice level can vary depending on the type of chiles used.

Ancho chiles are mild, but if you want a spicier kick, you can add more chiles or use a spicier variety.

If you prefer a milder dish, stick with the Fire Roasted Tomatoes.

Can I make this recipe in advance?

Absolutely! Chile Colorado tastes even better the next day.

You can prepare it in advance, store it in the fridge, and reheat when ready to serve.

Just be sure to reheat gently to maintain the meat’s tenderness.

What can I serve with Chile Colorado?

Common accompaniments include corn or flour tortillas, Mexican rice, refried beans, and toppings like avocado, cilantro, lime wedges, and sour cream.

Is this dish freezer-friendly?

Yes, you can freeze Chile Colorado for up to three months.

Allow it to cool completely before transferring to an airtight container.

Thaw in the refrigerator overnight before reheating on the stovetop or in the oven.

What type of chiles should I use for the sauce?

Ancho chiles are commonly used for their mild flavor and rich color, but you can also experiment with other dried chiles like guajillo or pasilla for different flavor profiles.

Can I skip the soaking step for the chiles?

Soaking the chiles helps to rehydrate them, making them easier to blend into a smooth sauce.

Skipping this step may result in a grainy texture, so it’s best to soak them for optimal results.

How can I thicken the sauce if it’s too thin?

If the sauce is too thin, you can simmer it uncovered for a few more minutes to reduce it.

Alternatively, blend in a small amount of cornstarch mixed with water to thicken it quickly.

What’s the best way to ensure the meat is tender?

Slow cooking is key! Whether you use the oven or a slow cooker, low and slow cooking helps break down the meat fibers, resulting in tender, flavorful meat.

Can I make this dish vegetarian?

Yes! You can substitute the meat with mushrooms or jackfruit for texture.

Use vegetable broth instead of chicken or beef broth, and ensure that all other ingredients are vegetarian-friendly.