Chile Colorado Recipe – All Day I Dream About Food

Nothing is more comforting than a big bowl of this Chile Colorado! Rich smoky flavors and tender and juicy chunks of meat make it the perfect keto comfort food.

Craving some comfort food that’s utterly bursting with flavor? You can’t do better than this Chile Colorado recipe. Believe me when I say that it takes keto chili to a whole other level! Serve it over some cilantro lime cauliflower rice for a delicious low carb meal.

I had a plethora of stew meat from one of my shares and wondering what to do with it. Of course, I could have made my Keto Beef Stew, but I wanted something a little different. I perused my saved recipe ideas and when I spotted Chile Colorado, I knew I was onto something.

If you love Mexican cuisine, you are in for a treat. It’s an incredibly hearty dish made with dried chiles and stew meat. It has a wonderful flavor from the different varieties of chiles, and it doesn’t contain any beans. The authentic version usually takes some flour, but I swapped that out for some keto-friendly thickener to keep the carbs in check.

And the classic is often served with rice, but it’s just as delicious with cauliflower rice. One bite and
your mouth and tummy will do the happy dance. And when it’s cooking, your nose will get in on the action too!

Ingredients you need

• Dried chiles: You need several varieties of dried chiles for this recipe: ancho chile peppers, guajillo chile peppers and chiles de arbol. These are best found in the international food aisle or at a Latino market. See the Tips section for more information.
• Beef stew meat: You can also cut up a chuck roast and use that instead. Some Chile Colorado uses pork butt roast so that’s also an option.
• Onion: You can use white or yellow onions for this recipe.
• Jalapeño: Fresh minced jalapeño adds a little more heat, if you like things on the spicy side.
• Garlic: I always use fresh minced garlic but you could sub in 1 teaspoon garlic powder if you needed to.
• Glucomannan: A little thickener like glucomannan or xanthan gum will keep the stew from being too thin.
• Pantry Staples: Tomato paste, beef broth, olive oil, smoked paprika, cumin, salt and pepper.

Step by Step Directions

1. Prep the chiles: Use a sharp knife to remove the stems of the dried chiles. Shake out the seeds, or leave them in for a bit more heat. Place the chiles in a saucepan with broth and bring to a simmer for 10 minutes, then cover the pot and let steep for another 10 to 20 minutes, until very soft. Transfer the chiles and the liquid to a blender and blend until smooth. Set aside.
2. Brown the meat: In a large dutch oven, heat the olive oil over medium heat. Season the stew meat with salt and pepper, then add half of the meat and cook until nicely browned. Transfer to a plate with a slotted spoon and repeat with the rest of the meat.
3. Add the other seasonings: Add the onion, and jalapeño, if using, and cook until the onion is becoming tender, about 3 minutes. Add the garlic, cumin, and paprika and cook another minute, until fragrant.
4. Add the chile purée: Pour the chile puree into the pan and add the remaining broth, tomato paste, and the browned beef with any accumulated juices.
5. Simmer. Bring to a boil, then reduce the heat to low and simmer 1 1/2 to 2 hours, until the stew meat is tender. Serve with cauliflower rice and toppings of choice.

Tips for Success

I recommend using a high-powered blender to blend the sauce until it’s very smooth. If yours isn’t super strong, consider straining the sauce to get out any bits of dried chilies that don’t blend up properly.

To reduce the spiciness, make sure to get most of the seeds out of the dried chilies and skip the jalapeño altogether. Conversely, if you want it spicier, leave in those seeds!

Can’t find ancho chilies? Try using pasilla peppers or ancho chili powder. If you’re still having trouble, try using one chipotle pepper in adobo. For guajillo peppers, you can use New Mexico dried chilies. Chiles de arbol are small red dried chilies similar to Thai dried chilies (also known as bird’s eye chilies). The point here is to get a little spice, a touch of smokiness, and that particular flavor that comes from dried chilies, so use what you can find!

For reference, both ancho and guajillo peppers are mild to medium in heat, whereas the chiles de arbol are quite spicy.

More Mexican-inspired keto recipes

Chile Colorado Recipe

Servings: 6 servings

Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Nothing is more comforting than a big bowl of this Chile Colorado! Rich smoky flavors and tender and juicy chunks of meat make it the perfect keto comfort food.

Toppings

• Lime wedges
• Avocado
• Chopped cilantro

• Use a sharp knife to remove the stems of the dried chiles. Shake out the seeds, or leave them in for a bit more heat.

• Place the chiles in a saucepan with 1 cup of the broth and bring to a simmer over medium-low heat. Simmer 10 minutes, then cover the pot and let steep for another 10 to 20 minutes, until very soft.

• Transfer the chiles and the liquid to a blender and blend until smooth. Set aside.

• In a large dutch oven, heat the olive oil over medium heat. Season the stew meat with salt and pepper, then add half of the meat and cook until nicely browned. Transfer to a plate with a slotted spoon and repeat with the rest of the meat.

• Add the onion, and jalapeño, if using, and cook until the onion is becoming tender, about 3 minutes. Add the garlic, cumin, and paprika and cook another minute, until fragrant.

• Pour the chile puree into the pan and add the remaining broth, tomato paste, and the browned beef with any accumulated juices.

• Bring to a boil, then reduce the heat to low and simmer 1 1/2 to 2 hours, until the stew meat is tender.

• Serve with cauliflower rice and toppings of choice.

Storage Information: Store in a covered container in the fridge for up to 4 days or in the freezer for several months. 
Pro Tip: Make sure your stew meat is cut into even bite-sized pieces. It will cook faster and become more tender. 

Serving: 1serving = about 1 cup | Calories: 419kcal | Carbohydrates: 7.2g | Protein: 39g | Fat: 23.7g | Saturated Fat: 8.7g | Fiber: 2.5g