This post contains affiliate links. If you use these links to buy something we may earn a commission."As an Amazon Associate I earn from qualifying purchases¨


Red Chile Beef (Chile Colorado)

A plate of Chile Colorado, rice and beans with tortillas make this meal unforgettable. It’s a traditional Mexican dish of tender pieces of beef stewed in a flavorful red chili sauce.

Chile Colorado, the name derives from the Spanish word “colorado”, which means red, named because of the deep red color of the sauce. The origins of this sauce are unclear, but it seems to have come from Chihuahua in Mexico, and has migrated up into New Mexico.

How to make Chile Colorado (Red Chile Beef)

Start with boneless chuck roast and cut into cubes, season with salt and pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking.

Print Friendly and PDF
Serves 6


  • 2 lbs.  chuck roast, fat excess trimmed, cut into bite-size cubes.
  • 1  tsp. salt or to taste
  • 1 tsp. black pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 3 tbsp flour
  • 2 cups water(warm)
  • 6 tbsp New Mexico Chile Powder
  • 1/4 tsp ground cumin
  • 3 tbsp. cooking oil ( for meat)
  • 3 tbsp cooking oil ( for chile sauce)

  • In a large skillet, brown meat cubes in oil until well cooked. Push meat to one side and add 3 T oil and flour to make a quick roux.  
  • Allow the flour to cook for a minute, then mix with meat cubes. 
  • Stir and heat for five minutes, add a little water if meat becomes dry. Take the skillet off heat, set aside.
  • To warm water, add chile powder and dissolve, add cumin. Add all seasonings to chile mixture and stir. 
  • Then add chile mixture to meat and mix thoroughly over medium heat. Heat to a boil, then reduce heat and let simmer, stirring frequently from 5 to 8 minutes. 

    • Remove from heat and leave covered until ready to serve.   Serve with bean/rice and flour tortilla. 

    We Recommend

    How to Store Cilantro

    Follow Us