Chile Colorado is a Mexican red Chile beef or pork stew. Chef Tom’s beef of choice is brisket and chorizo simmered in an earthy, flavorful red chile sauce made from dried red chiles. Add some warming spices and potatoes for a hearty stew that screams fall.
Chile Colorado
Tom Jackson
Rated 4.5 stars by 11 users
Category
Beef
Cuisine
Mexican
Servings
12
Prep Time
20 minutes
Cook Time
3 hours 5 minutes
Calories
420
The perfect meal for cold days is comfort food. Chef Tom features tender beef brisket cubes and chorizo in this Mexican Chile, Chile Colorado. This popular Mexican stew is braised low and slow in a rich red chili sauce, fall spices, potatoes, onions, and garlic.
Ingredients
- 4 lb brisket, 1”-2” cubes
- 2 dried chipotles
- 5 dried guajillos
- 5 dried anchos
- 8 oz chorizo
- 2 cups yellow onion, diced
- 1/4 cup garlic, sliced
-
1 1/2 cups Ciao San Marzano Tomatoes
- 1 (12 fl oz) bottle Negra Modelo (dark Mexican beer)
- 2 quarts beef stock
-
3 tbsp Cattleman’s Grill Road House Steak & Beef Seasoning
- 1 tbsp Mexicano oregano
- 1 tsp cumin
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 bay leaf
- 2 lb red potatoes, large dice
- 1/2 lime, juiced
- Cilantro, cotija cheese and flour tortillas, for serving
Directions
- Fire up the Kamado Joe Konnected Joe and set the temperature to 500ºF.
- Cut the stems off of the dried chiles and remove the seeds. Place a Lodge 12” Cast Iron Skillet on the grill and toast the chiles on each side for about 30 seconds. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then remove the skillet from the grill and let the chiles soak until soft, about 20 minutes. Once hydrated, discard the soaking water. Place the chiles in a blender along with two cups of beef stock and puree until smooth.
- Place a Lodge 7 Quart Dutch Oven on the grill. When it’s hot, add a little vegetable oil and brown the cubed brisket. Don’t overgrown the pan. You’ll want to work in batches. When the brisket is browned, remove it all from the dutch oven.
- Add the chorizo and onions to the dutch oven. Cook until the chorizo is browned and cooked through and the onions begin to soften, scraping the bottom of the dutch oven with a wooden spoon as it cooks.
- Add the garlic and tomatoes. Stir and smash the tomatoes.
- Pour in the tomatoes, beer, broth, and chile puree, then stir in 3 tbsp Cattleman’s Grill Road House Steak & Beef Seasoning, cumin, oregano, cinnamon, allspice and bay leaf. Add the beef and any accumulated juices.
- Pour enough beer stock into the dutch oven to cover the meat about 4-6 cups.
- Let the stew simmer, stirring occasionally, for 2 to 2 1/2 hours or until the beef is fork tender. Check occasionally to make sure you have enough liquid to keep everything submerged throughout the braise, adding more beef stock as needed.
- Add the potatoes and cook for 30-45 minutes, until the potatoes are tender. Stir in the lime juice and add salt to taste.
- Serve warm topped with cilantro, cotija cheese and flour tortillas.
Recipe Note
Other Recipes You Might Enjoy:
Honey Chipotle Spatchcocked Turkey
Recipe Highlights and Insights:
What is a stew?
Stew is a method of cooking that involves simmering ingredients in a liquid over low heat for an extended period of time. The ingredients typically include a combination of meats such as beef, chicken lamb, or pork. It also includes vegetables and sometimes legumes or grains. All of these are cooked together in a tasty broth or sauce. Stewing is a slow and gentle cooking process that allows all the ingredients to meld together and become extremely tender. Basically, stews can vary in ingredients and flavors; but they are popular all over the world because they can be made with a variety of meats and vegetables. One thing is for sure: a stew is definitely a comfort food.
Key stew characteristics
Simmering –This involves cooking all the ingredients at low and consistent temperatures, usually below boiling temperatures to help tenderize the meat. It can take hours to achieve the desired tenderness and flavor.
Liquid –All stews are cooked in a liquid over low heat. The liquid can be water, broth, wine, beer, or a combination of multiple liquids. The liquid is what really adds a lot of flavor.
Ingredients –Stews typically consist of a variety of ingredients, often a mix of proteins and vegetables. Common vegetables used in stews include potatoes, onions, carrots, and celery.
Seasoning –All stews are seasoned with herbs, and spices to enhance the taste of the dish.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 420
- Fat
- 17.5 grams
- 22%
- Saturated Fat
- 3 grams
- 15%
- Cholesterol
- 17 milligrams
- 6%
- Sodium
- 769 milligrams
- 33%
- Carbs
- 23.3 grams
- 8%
- Fiber
- 4.4 grams
- 16%
- Sugar
- 4 grams
- Protein
- 41 grams
@Doug, I’m probably dropping my temp down to 250-300 for the braise.
Hey there ,I didn’t catch where and at what temp you are supposed to “simmer the stew” at, surely you don’t keep the Komodo Joe at 500 degs. to simmer for 2 – 21/2 hrs. Right ? You would burn everything to the bottom of that cast oven with the heat retention even with stirring for that long at that temp!