Name: Chile Colorado Stew with Ancho and Guajillo Chiles Recipe
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 4 dried ancho chiles (or pasilla or mulato); 5 dried guajillo chiles (or New Mexican chiles); 4 cups chicken broth; 2 ½ lbs stew meat (or cubed beef shoulder/butt roast); Salt and pepper, to taste; 3 Tablespoons flour; 2 Tablespoons oil; 1 bay leaf; 1 small onion, chopped; ½ of a jalapeno, minced (optional, for more heat); 2 teaspoons dried oregano; 1 ½ teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Juice from 1 small lime; Cornstarch slurry (1 Tablespoon cornstarch mixed with 1 Tablespoon water); Tortillas (corn or flour) for serving; Chopped fresh cilantro for garnish; Sliced radishes for garnish; Mexican rice for serving

Jump to Recipe· 3.9 from 57 reviews

If you are craving a bold, flavorful meal that brings the deep, smoky warmth of traditional Mexican cooking to your table, the Chile Colorado Stew with Ancho and Guajillo Chiles Recipe is an absolute must-try. This stew features succulent chunks of tender beef slowly simmered in a rich, vibrant sauce made from dried ancho and guajillo chiles, which lend a lovely smoky complexity and subtle heat. It’s comfort food at its best, packed with layers of seasoning and love that develop as it cooks, making it perfect for cozy dinners and lively gatherings alike.

Ingredients You’ll Need

The image is split into two parts: on the left, a pot with dark red dried chili peppers soaking in deep reddish-brown water, some peppers fully submerged while others float, showing wrinkled and shiny textures; on the right, a close-up view of a white pan filled with browned, irregular-shaped pieces of cooked meat, marked with crispy, dark seared spots and varying shades of brown and pink, with bits of caramelized residue scattered around. The surface under both items has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward yet essential, each bringing a unique element to the dish—whether it’s the hearty texture of the beef, the smoky depth from the chiles, or the refreshing zing of fresh lime juice. Together, they create a stew that’s balanced, colorful, and deeply satisfying.

Dried ancho chiles: Provide a smoky, slightly sweet flavor that’s the backbone of the stew’s rich sauce.
Dried guajillo chiles: Add a bright fruity note with mild heat, complementing the ancho perfectly.
Chicken broth: Forms the savory base that melds all the flavors together beautifully.
Small onion (chopped): Adds natural sweetness and aroma when sautéed.
Jalapeno (minced, optional): Offers a subtle kick for those who like extra heat.
Dried oregano: Brings herbal warmth and depth to the stew.
Ground cumin: Imparts earthy, slightly nutty notes enhancing the chiles.
Garlic powder: Strengthens the stew’s savory profile without overpowering.
Smoked paprika: Intensifies the smoky character and adds a vibrant color.
Stew meat (2 ½ lbs): Cubed beef shoulder or butt roast that becomes tender and juicy after slow cooking.
Salt and pepper: Essential for seasoning the meat and balancing the stew.
Flour: Helps brown the meat and thickens the sauce slightly.
Oil: For browning the meat and sautéing the peppers and onions.
Bay leaf: Adds subtle herbal notes that enhance overall flavor complexity.
Lime juice: A finishing touch that brightens and lifts the stew.
Cornstarch slurry: Thickens the sauce to a perfect consistency right before serving.
Tortillas (corn or flour): Ideal for dipping into the luscious stew or wrapping bites for a satisfying meal.
Chopped fresh cilantro: Adds a fresh, zesty garnish to finish the dish perfectly.
Sliced radishes: Provide a crisp, peppery contrast as a garnish or side.
Mexican rice: A classic accompaniment to soak up the flavorful sauce.

How to Make Chile Colorado Stew with Ancho and Guajillo Chiles Recipe

Step 1: Prepare Your Meat

Start by taking your beef out of the fridge and cutting it into even ½ inch cubes. This not only allows the meat to cook evenly but also makes it easier for the stew’s sauce to cling beautifully to each tender morsel. Season the meat generously with salt and pepper, then sprinkle with flour to help brown it nicely and create a slightly thickened sauce later on.

Step 2: Soften the Chiles

While the meat is resting, you’ll prepare the chiles. Remove the stems and, if you prefer a milder stew, you can remove the seeds. Rinse the dried ancho and guajillo chiles under cold water to remove any grit, then soak them in a saucepan covered with chicken broth. Bring this to a boil, then reduce to a simmer uncovered for about 20 minutes until the chiles soften and release their incredible flavors into the broth.

Step 3: Brown the Meat

Heat oil in a skillet over medium-high heat, then brown the cubed beef in batches so you don’t overcrowd the pan. Browning is key to building rich flavor—don’t rush this step! Once browned on all sides, transfer the meat to a plate and set aside to rest while you sauté the vegetables.

Step 4: Sauté Onion and Jalapeno

Add your chopped onion and minced jalapeno (if using) to the same skillet where you browned the beef. The residual beef juices absorbed by the pan will infuse the onions as they sauté, adding sweetness and a gentle heat that balances the smoky chiles.

Step 5: Blend the Sauce

Once the onions and jalapeno are softened, it’s time to bring the sauce to life. Pour the softened chiles with their broth into a blender along with the sautéed vegetables. Blend until smooth, creating a vibrant, deep red sauce full of smoky, spicy richness.

Step 6: Combine Ingredients and Season

Return the browned beef along with any juices back into your cooking pot. Strain the blended chile sauce through a fine mesh sieve into the pot to ensure a silky texture. Stir in dried oregano, ground cumin, smoked paprika, garlic powder, and add a bay leaf. This step layers your stew with warm spices that marry beautifully with the chiles.

Step 7: Simmer Until Tender

Bring the stew to a slow boil, then reduce the heat to low and cover it. Let it simmer gently for about an hour, or until the meat is fork-tender and has soaked up all the delicious flavors in the pot. This slow cooking process is what transforms simple ingredients into a soul-warming stew.

Step 8: Finish the Stew

Once the beef is tender, uncover the pot and stir in fresh lime juice for a burst of brightness that cuts through the richness. Add the cornstarch slurry and cook for a few more minutes until the sauce thickens slightly to a luscious consistency, perfect for soaking up with warm tortillas.

How to Serve Chile Colorado Stew with Ancho and Guajillo Chiles Recipe

A metal pan filled with thick dark red sauce with many small pieces of brown cooked meat floating on top, the sauce looks rich and smooth. A wooden spatula is resting in the pan, partially covered in the sauce, showing the texture of the sauce as slightly thick and shiny. In the top right, there are three small red radishes with leaves, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped cilantro scattered on top adds a vibrant, herbaceous freshness that complements the deep, smoky flavor of the stew. Sliced radishes offer a crunchy, peppery bite that contrasts wonderfully with the tender beef and silky sauce.

Side Dishes

The best side for this hearty stew is warm corn or flour tortillas, perfect for dipping and scooping. Mexican rice and beans also make excellent companions, rounding out the meal with comforting textures and layers of flavor.

Creative Ways to Present

For a festive touch, serve the Chile Colorado Stew with colorful bowls of garnishes on the side like chopped onions, avocado slices, queso fresco, and fresh lime wedges. You can also spoon it over creamy mashed potatoes or polenta for an indulgent twist that still highlights the stew’s bold flavors.

Make Ahead and Storage

Storing Leftovers

This chili colorado stew actually tastes better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Be sure to cool the stew to room temperature before refrigerating to keep the meat tender and the sauce delicious.

Freezing

You can freeze this stew for up to 3 months. Portion it into freezer-safe containers, leaving some space at the top for expansion. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.

Reheating

Reheat gently over low to medium heat on the stove, stirring occasionally to prevent sticking. If the sauce thickened too much in the fridge, add a splash of broth or water to loosen it up. Avoid microwaving at high power as this can dry out the meat.

FAQs

Can I use different types of chiles?

Absolutely! While ancho and guajillo are traditional and provide a perfect balance of smoky and fruity flavors, you can substitute pasilla or mulato chiles for ancho and New Mexican chiles for guajillo if needed. Just keep an eye on the heat level to suit your taste.

Is this recipe very spicy?

No, this Chile Colorado Stew with Ancho and Guajillo Chiles Recipe leans more toward smoky and mildly spicy rather than fiery hot. If you want more heat, you can add the optional jalapeno or incorporate a pinch of cayenne pepper. Removing the seeds from the dried chiles will also reduce the heat.

What cut of beef works best?

Stew meat from beef shoulder or butt roast is ideal because it becomes tender and flavorful with slow cooking. The marbling in these cuts melts away to keep the meat juicy, making your stew melt-in-your-mouth delicious.

Can I make this stew in a slow cooker?

Yes! After browning the meat and blending the sauce, combine everything in your slow cooker and cook on low for 6-8 hours. This hands-off method makes it even easier to develop those rich flavors.

What can I do with leftover stew besides eating it as is?

Leftover Chile Colorado Stew makes incredible tacos, burritos, or even hearty chili bowls. You can also shred the cooled beef and layer it in enchiladas with cheese and sauce for a delightful second meal.

Final Thoughts

I can’t recommend this Chile Colorado Stew with Ancho and Guajillo Chiles Recipe enough if you love dishes that are more than just a meal—they’re a celebration of flavor and tradition. Whether for a weeknight dinner or a weekend feast, this stew promises comforting warmth, vibrant color, and unforgettable taste that will have everyone asking for seconds. Give it a try and watch how it quickly becomes one of your favorite go-to recipes!