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Beef Chile Colorado

Rated 0 out of 5
$65.00 Cooking Fee
Serving Size: 6 ounces
Recipe adapted from:
Zeke Gluckman
Chunks of beef simmered slow in a tomato chile sauce until tender. Goes great with Mexican Rice and flour tortillas!
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Remove stems and seeds from dried chilis, and place then in a pot with 1/3 of the beef broth. Cover and bring to a boil; simmer for 5 minutes until softened.
  • Using a blender or immersion blender, blend chilis with broth they were simmered in and set aside.
  • Heat half the oil in large pot (or in pressure cooker on saute). Add the beef and sauté on high heat for 5 minutes. Season beef with cumin, paprika, salt and pepper as it cooks. Remove and set aside.
  • Add remaining oil to the pan (or pressure cooker on saute). Add the onions, garlic, and jalapeno. Sauté until soft, about 5 minutes. Add oregano and cilantro; sauté 2 minutes. Add tomato paste and stir, to keep from sticking for 2 more minutes.
  • Add the remaining beef broth, the pureed chilis, lime juice, and reserved beef. Set pressure cooker to high and pressure cook for 30 minutes. Release pressure when time is up. If not using a pressure cooker, the meat needs at least an hour to cook on stove.
  • Adjust seasonings and garnish with remaining cilantro.

Cook Times

Active Prep15
Hands-On Cook15
Hands-Off Cook30
Total Time1 hour
Recipe Serving Size10



To blend:

  • 4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
  • 5 dried guajillo chile softened
  • 4 cup beef broth

For the beef:

  • 3 tablespoon avocado oil
  • 3 pound beef stew meat
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper

To sauté:

  • 1 yellow onion large dice
  • 2 clove garlic finely chopped
  • 1 jalapeno pepper finely chopped
  • 2 tablespoon fresh oregano chopped
  • 4 tablespoon fresh cilantro chopped, half reserved for garnish

To simmer:

  • 2 tablespoon tomato paste
  • 2 lime juiced
  • 1 bay leaf


  • sour cream

Cooking Tools Required

Blender, Cutting board, Electric Pressure Cooker, Immersion Blender, Measuring cups and spoons, Saucepan, Saute pan, Top Stove
Reheating/Serving Instructions
Reheat uncovered in a small pot on med heat. Stir to keep from sticking. add a small amount of water if necessary


Calories: 302kcal | Carbohydrates: 15g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 84mg | Sodium: 940mg | Potassium: 901mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4373IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 5mg

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