Chile Colorado with Rice & Beans Plate
Chile Colorado is a rich, flavorful Mexican stew made with tender beef cooked in a smoky, savory red chile sauce. Served with fluffy rice and seasoned beans, this dish is a hearty, comforting meal perfect for family dinners or special occasions. The combination of tender beef, robust spices, and aromatic chiles makes this classic meal unforgettable.
Ingredients
For the Chile Colorado
- 3½ pounds beef chuck roast or beef stew meat (cut into 1½-inch cubes)
- 3 teaspoons olive oil (or vegetable oil)
- 2 cloves garlic (minced)
- 1 small white onion (minced)
- 14½ ounces fire-roasted tomatoes (canned)
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 cup beef or chicken broth
- 10 ounces Rotel tomatoes (canned)
- 3 dried ancho chili peppers
- Salt and black pepper (to taste)
For the Rice & Beans
- 2 cups cooked Mexican rice (can be white or seasoned rice)
- 2 cups cooked pinto or black beans (seasoned with onion, garlic, and spices)
Instructions
🌶️ 1. Prepare the Chile Sauce
- Place the dried ancho chili peppers in a bowl.
- Pour boiling water over the chiles to cover them completely.
- Let them soak for 10 minutes until softened.
🧅 2. Prepare the Tomato Base
- Heat 1 teaspoon of oil in a large pot over medium heat.
- Add the minced onion and cook for 5 minutes until soft and fragrant.
- Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Stir in the fire-roasted tomatoes, Rotel tomatoes, ground cumin, oregano, and broth.
- Simmer for 10 minutes, stirring occasionally.
🔥 3. Blend the Chile Sauce
- Remove the softened ancho chiles from the water.
- Cut the chiles in half and discard the stems and seeds.
- Place the chiles in a blender along with the tomato mixture from the pot.
- Blend until smooth and thick.
- Add salt and black pepper to taste.
🥩 4. Prepare and Cook the Beef
- Preheat the oven to 325°F (163°C).
- Heat the remaining 2 teaspoons of oil in an ovenproof pot over medium-high heat.
- Season the beef cubes with salt and black pepper.
- Sear the beef in batches, cooking each batch for 5 minutes until browned on all sides.
- Once all the beef is seared, return it to the pot.
🍲 5. Simmer and Bake the Chile Colorado
- Pour the prepared chile sauce over the seared beef.
- Stir well to coat the beef with the sauce.
- Cover the pot with a tight-fitting lid or aluminum foil.
- Place the pot in the preheated oven.
- Bake for 3 hours or until the beef is fork-tender and infused with the rich chile flavor.
🍚 6. Serve with Rice & Beans
- While the Chile Colorado is cooking, prepare your Mexican rice and seasoned beans.
- Once the beef is done, serve it alongside the rice and beans on a plate.
- Garnish with chopped cilantro or a squeeze of lime juice for added freshness.
Tips for Success
- Cut of Meat: Chuck roast works best for this dish because it becomes tender as it slow-cooks. If using beef stew meat, try to select larger, well-marbled pieces.
- Chile Alternatives: If you can’t find ancho chiles, you can substitute guajillo chiles or pasilla chiles for a similar smoky flavor.
- Blending Tip: For an ultra-smooth sauce, strain it through a sieve after blending to remove any leftover seeds or skins.
- Make It Ahead: Chile Colorado tastes even better the next day as the flavors continue to meld.
Serving Suggestions
- Rice and Beans: Serve alongside seasoned rice and beans for a classic Mexican plate.
- Tortillas: Use warm flour or corn tortillas to scoop up the tender beef and sauce.
- Toppings: Garnish with fresh cilantro, diced onion, or crumbled queso fresco.
Chile Colorado with Rice & Beans is the ultimate comfort food, offering a warm, home-cooked taste in every bite. It’s hearty, filling, and packed with layers of flavor from smoky chiles, tender beef, and the richness of slow cooking. Whether you’re cooking for a family dinner or looking for a crowd-pleaser, this dish will never disappoint! 🌶️🍚🍖