Go Back
+ servings
chile colorado taco with pineapple salsa
Print Recipe
5 from 3 votes

Chile Colorado

Chile Colorado is Mexican comfort food at it's best! Tender slow simmered braised beef in a bold red chile sauce, this spicy red chile and beef recipe is perfect served in tacos, enchiladas or simply over rice.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Main Course
Cuisine: Mexican
Servings: 10 ea
Calories: 504.9kcal


Preparing the Chuck Roast

  • 3 pounds chuck roast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Red Chile Sauce

  • 2 tablespoons vegetable oil
  • 3 tablespoons all purpose flour
  • 2 1/2 cups chicken stock
  • 4 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons brown sugar
  • 3 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper


Braised Beef

  • Start by heating up a dutch oven or large cooking pot over high heat and add in your vegetable oil
  • Generously season your chuck roast on all sides with salt and pepper and carefully move meat to the heated pot
  • Sear meat for 3 minutes on each / all sides until a nice dark crust forms on the outside. Move beef to a plate and discard cooking oil.

Red Chile Sauce

  • Add the oil to a small sauce pan over medium-high heat
  • Once hot, add flour and whisk together let cook 1 minute while continuing to stir
  • Pour in chicken stock, vinegar and tomato paste and whisk to combine
  • Add in all spices and whisk until all ingredients are well incorporated
  • Bring sauce to a low boil then reduce heat to low.. simmer for 15 minutes while stirring occasionally
  • Remove from heat and pour on top of braised beef.  Cover and simmer on low for 8-10 hours. When fork tender, serve with rice, potatoes or with whatever your favorite side dish is!


  • Don't skip the step of braising the beef. Searing in those flavors makes all the difference!
  • Let your meat cook uninterrupted for 3 minutes on each side. Don't peek!
  • Use two forks or even heavy duty tongs to flip your chuck roast.
  • After searing the meat and making the sauce, you can move this to a slow cooker to finishing cooking if you don't want to keep it cooking on the stove top.
  • The beef and red chile sauce can be frozen for up to 3 months in a resealable container or freezer bag. To thaw, place in the fridge overnight then pour the beef and sauce into a pan and warm over low heat until hot.
  • For the BEST Chile Colorado tacos, serve with sauteed peppers or fresh pineapple salsa.


Serving: 10ea | Calories: 504.9kcal | Carbohydrates: 9.4g | Protein: 40.8g | Fat: 33.2g | Saturated Fat: 2.8g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 4.6g | Cholesterol: 83.4mg | Sodium: 601.4mg | Potassium: 703.5mg | Fiber: 1.4g | Sugar: 3.7g | Vitamin A: 900IU | Vitamin C: 4.6mg | Calcium: 231mg | Iron: 4.3mg