Step-by-step instructions

1. Begin by heating a dry skillet over medium heat. Lightly toast the dried chiles for about 10–15 seconds on each side until they’re fragrant, but be cautious not to burn them.
2. Transfer the toasted chiles to a bowl, covering them with hot water. Let them soak for 15 minutes until they soften.
3. Drain the chiles and blend them with garlic, onion, cumin, oregano, ground cloves, salt, black pepper, and 1 cup of beef broth until the mixture is very smooth. If you prefer, strain it to remove any remaining bits.
4. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
5. Brown the chunks of beef on all sides; do this in batches if necessary to avoid overcrowding the pot.
6. Pour the red chile sauce over the beef, stirring to ensure the meat is well-coated.
7. Add the remaining beef broth and the bay leaf. Bring everything to a gentle boil.
8. Once boiling, reduce the heat to low, cover the pot, and simmer for about 1 1/2 to 2 hours. Stir occasionally until the beef is fork-tender and the sauce thickens and becomes glossy.
9. Taste the dish and adjust the salt if necessary. Don’t forget to remove the bay leaf before serving. For the best flavor, allow the Chile Colorado to rest overnight; the sauce will thicken and the flavors will deepen even more.

Best ways to enjoy it

This Colorado Chile is versatile and pairs wonderfully with various sides. Serve it with warm tortillas for dipping, or alongside fragrant rice to soak up the delicious sauce. A fresh side salad or sautéed vegetables can lighten up the meal for a well-rounded dinner. You might also consider topping it with diced onions, cilantro, or a squeeze of lime for added brightness.

Storage and reheating tips

To keep your Colorado Chile fresh, store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the leftovers—just let them cool completely before transferring them to freezer-safe containers. When reheating, gently warm it on the stove, and add a splash of broth if it has thickened too much.

Helpful cooking tips

• For a richer flavor, consider marinating the beef for a few hours or overnight in the spices and some broth beforehand.
• If you’re short on time, you can use a pressure cooker to speed up the cooking process while still achieving tender results.
• Toasting the chiles is a crucial step that enhances their flavor, so don’t skip this part!

Creative twists

Feel free to make this dish your own! You could add a variety of vegetables, such as carrots or bell peppers, for added texture and nutrition. For a different flavor profile, incorporate a splash of dark beer or red wine into the cooking process. If you’re looking to lighten it up, replace some beef with hearty mushrooms for a vegetarian variation that still delivers on flavor.

Your questions answered

1. What is the best meat for Colorado Chile?
   Beef chuck or stew meat works best because it becomes tender with long cooking, absorbing all the flavor.

2. Can I prepare this dish ahead of time?
   Yes! This dish can be made ahead and often tastes even better the next day after the flavors meld.

3. How long does it take to make this recipe?
   The total time is about 2 to 2 1/2 hours, including both prep and cooking time, but most of it is hands-off simmering.

With this recipe, you’ll bring a true taste of Mexico right into your kitchen. Happy cooking!

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