Beef Chile Colorado

A deeply flavorful Beef Chile Colorado made with dried guajillo and ancho chiles, tender beef, garlic, and spices all simmered in a rich red sauce. Paleo, gluten-free, and perfect for any chili lover.

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Prep Time 15

Cook Time 2

Total Time 2 15

Servings 4 people

Calories 420 kcal

Equipment

1 Mixing bowl Large

Ingredients

Main ingredients

2 lbs Beef chuck cut into 1-inch cubes
6 Dried guajillo chiles stemmed and seeded
2 Dried ancho chiles stemmed and seeded
1 Onion chopped
4 cloves Garlic
2 cups Beef broth
1 teaspoon Cumin
1 teaspoon Dried oregano
½ teaspoon Salt
2 tablespoon Lard or avocado oil

Instructions

Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant but not burned.
Soak the toasted chiles in hot water for 15 minutes to soften.
Drain the chiles and blend them with garlic, onion, cumin, oregano, and 1 cup of beef broth until smooth.
Heat lard or avocado oil in a Dutch oven over medium-high heat. Brown beef cubes in batches until crust forms.
Reduce heat to medium, return all beef to pot, and stir in chile sauce mix.
Add remaining beef broth and salt. Stir well and bring to gentle simmer.
Cover and cook over low heat for 2 hours until beef is tender and sauce thickens.
Uncover, stir, and let simmer a few more minutes to reach desired sauce consistency. Serve warm.

Notes

For added depth, try blending in a fresh red jalapeño when preparing the sauce. Serve over cauliflower rice or pair with grain-free tortillas for a Paleo-friendly meal.