Chile Colorado Recipe

Name: Chile Colorado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 dried New Mexico chiles, washed,with stems & seeds removed (I use mild); 3 cups water; 5 lbs boneless beef chuck roast, trimmed of fat; ½ cup all-purpose flour; 1 tablespoon kosher salt; 1 tablespoon black pepper; 3 tablespoons olive oil; 1 large yellow onion, chopped; 2 cups beef stock or 2 cups water; chili powder (optional)

Servings: persons

9 dried New Mexico chiles, washed,with stems & seeds removed (I use mild)
3 cups water
5 lbs boneless beef chuck roast, trimmed of fat
½ cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 cups beef stock or 2 cups water
chili powder (optional)

1
Place chiles and 3 cups water into a medium stockpot, and bring to a boil.
2
Remove from heat and steep for 30 minutes to soften.
3
If necessary, place a plate or bowl on top of the peppers to keep them under the water.
4
Meanwhile, Cut the roast into bite-size chunks.
5
In a medium bowl, combine flour, salt, and pepper.
6
Dredge the beef chunks in the seasoned flour; set aside.
7
Strain chilies into a bowl, reserving the cooking liquid.
8
Place the chiles and some of the liquid into a blender, (don't use a food processor) and puree until smooth.
9
Add more liquid as necessary to form a smooth sauce.
10
Pass sauce through a fine mesh strainer or food mill to remove any seeds and the tough skins; set aside.
11
Place the chopped onion in 4-6 quart crock-pot.
12
Brown meat in olive oil and add to crock-pot.
13
Stir in pureed chile mixture.
14
Add beef stock to just cover beef chunks.
15
Cook on low 8-10 hrs, or high 4-5.
16
If it's not spicy enough, add chile powder to your taste.

1590

kcal

Calories

108

Fat

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 dried New Mexico chiles, washed,with stems & seeds removed (I use mild), 3 cups water, 5 lbs boneless beef chuck roast, trimmed of fat, ½ cup all-purpose flour, and more.

Yes, Chile Colorado falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Colorado

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