Description
This bold and hearty Chile Colorado plate features tender beef simmered in a rich red chile sauce, served alongside fluffy white rice, creamy beans, and cheesy corn. It’s a comforting, flavor-packed meal perfect for any occasion.
Ingredients
Scale
- 2 pounds beef chuck roast, cubed
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 garlic cloves
- 1 medium white onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup pinto beans, cooked or canned
- 1 cup kidney beans, cooked or canned
- 2 cups cooked white rice
- 1 cup corn kernels, cooked
- ½ cup shredded cheese (for corn)
Instructions
- Heat a Dutch oven over medium-high heat with a drizzle of oil.
- Toast guajillo and ancho chiles in a dry pan for 1–2 minutes until fragrant. Soak in hot water for 15 minutes.
- Season beef with salt and pepper. Brown in batches, then set aside.
- In the same pot, sauté onions and garlic until soft. Add cumin and oregano.
- Blend softened chiles with onion mixture and 1½ cups broth until smooth. Strain sauce if desired.
- Return beef to pot, add chile sauce and remaining broth. Simmer on low, covered, for 1½ to 2 hours until tender.
- Cook rice separately, and warm pinto and kidney beans.
- Mix corn with shredded cheese and heat until melted.
- Plate with rice, beans, corn, and a generous scoop of Chile Colorado. Serve hot.
Notes
- Straining the sauce gives a smoother texture.
- Chile Colorado is even better the next day.
- Use canned beans for quick prep.
- Serve with tortillas or lime wedges for added flair.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 105mg