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Terry & Dave Taylor

Chile Colorado

Chile Colorado

Though so delicious, I cannot recommend this recipe for the RV kitchen. Too many pots required. The sauce freezes well and can be brought along for moments when you would like to wow a crowd.New Mexico chile

4 Tablespoon extra-virgin olive oil, divided
1 large onion, chopped
4-6 cloves garlic, minced
1.25 oz dried Ancho chile peppers (about 3)
1.25 oz dried New Mexico chile peppers (about 5)
3 cups beef stock
2 teaspoons dried oregano
2 teaspoons ground cumin
1 Bay leaf
½ cup white flour
1 teaspoon Kosher salt
2 pounds beef stew meat (1-inch cubes chuck roast)
fresh cilantro (optional garnish)

Heat a large pot and coat the pan with 2 Tablespoons of the olive oil. Add the chopped onion and sauté until the onion begins to turn brown (about five minutes). Add the garlic and stir for several minutes. Remove from heat.

Ancho Chilies

Remove the stems from the Ancho and New Mexico chilies and split open with your fingers or scissors. Shake-out the seeds. Discard the stems and seeds. Tear the chilies into 2-inch pieces and place the dried chilies into the pot with the onions and garlic. Add the beef stock, bring to a boil and add the oregano, cumin and bay leaf to the pot. Reduce to a simmer, slightly covered, for 20 minutes. Remove from heat; leave to cool for a few minutes.

Remove the bay leaf. Pour chile through a wire sieve into a bowl, pushing down on the solids. This will take several minutes, resulting in about 4 cups of gorgeous thick red-brown chile. (At this point you can use the sauce for enchiladas or freeze it for later.)


Heat oven to 275°.

Heat a large oven-safe Dutch oven (with a tight-fitting lid) over a medium flame and coat the bottom with the ramaining 2 Tablespoons of olive oil. Mix the flour and salt in a shallow dish and dredge the pieces of beef with flour. Working in batches, brown the meat on all sides in the hot oil. Remove from heat and return all the browned beef to the Dutch oven and pour the chile sauce over. Stir to coat. Cover and bake for three hours at 275°.

Chile Colorado

(Alternatively, the stew can be cooked in a crockpot; low for 4-6 hours.)

Traditionally, Chile Colorado is served alone, with maybe a little cilantro or chopped onion as a garnish. Some people serve it over red beans. Some people serve it over rice. Your choice.

Chile Colorado

With just a few substitutions, the chile sauce can be made vegetarian or vegan to use over vegetable enchiladas or a bowl of red beans. Anyway you serve it, this Chile Colorado is sure to please. The sauce is heavily spiced, but is not hot. The flavors are deep, intense and so yummy. Enjoy!

Serves 4 as-is, many more if served over rice or beans.

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