Delicious Chile Colorado with Rice and Beans Plate

Name: Delicious Chile Colorado with Rice and Beans Plate
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 1 teaspoon olive or vegetable oil; 1 small white onion, finely chopped; 2 cloves garlic, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 3 whole dried ancho chiles or a mix of ancho/guajillo; 1 (14.5 oz) can fire-roasted tomatoes, undrained; 1 (10 oz) can diced tomatoes with green chilies; 1 cup chicken or beef broth; Salt and pepper to taste; 2 teaspoons olive or vegetable oil (for meat); 3 1/2 pounds beef chuck roast or stew meat, cut into 1 1/2 inch cubes; Mexican rice, prepared; Pinto or black beans, prepared; Corn or flour tortillas; Sliced avocado; Chopped cilantro; Lime wedges; Cotija cheese; Sliced radishes; Sour cream

Flavorful Chile Colorado Delight

In the sun-kissed kitchens of my childhood, where laughter mingled with the smell of spices, I discovered the heartwarming magic of cooking. As a Florida girl finding her roots in the vibrant flavors of Mexico, my happiest moments took place by my mama’s side, pressing tortillas and learning the intricate dance of spices from my beloved abuela. These cherished experiences taught me that food is not just sustenance, but a celebration of love, laughter, and stories shared over delightful bites. While home remains Orlando, a piece of my heart often wanders through Oaxaca’s bustling markets, where I continue to explore and share genuine Mexican recipes, from cozy tamales to quick street bites like this scrumptious Chile Colorado with Rice and Beans.

Quick Recipe Overview

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6-8
Difficulty: Medium
Cuisine: Mexican
Best Season: All year round

Why You’ll Love This Recipe

Rich, Bold Flavors: This Chile Colorado showcases the complexity of flavors stemming from the blending of dried chiles, spices, and tomatoes, creating an unforgettable taste experience with each bite.
Comforting and Hearty: Perfect for family dinners or special occasions, this dish is a true crowd-pleaser, offering a heartwarming, satisfying meal that brings everyone to the table.
Versatile Serving Options: Serve it alongside fluffy Mexican rice and beans for a complete meal, or with warm tortillas for a more casual feel — you can’t go wrong!
Nutrient-Rich Ingredients: Packed with protein from the beef and fiber from the beans, you are indulging in flavor while keeping healthy eating in mind.
Memorable Leftovers: This Chile Colorado only gets better with time, making it a perfect meal for meal prep or simply to enjoy later in the week.

Ingredients List

1 teaspoon olive or vegetable oil
1 small white onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 whole dried ancho chiles or a mix of ancho/guajillo
1 (14.5 oz) can fire-roasted tomatoes, undrained
1 (10 oz) can diced tomatoes with green chilies
1 cup chicken or beef broth
Salt and pepper to taste
2 teaspoons olive or vegetable oil (for meat)
3 1/2 pounds beef chuck roast or stew meat, cut into 1 1/2 inch cubes
Mexican rice, prepared
Pinto or black beans, prepared
Corn or flour tortillas
Sliced avocado
Chopped cilantro
Lime wedges
Cotija cheese
Sliced radishes
Sour cream

Ingredient Tips

Dried Chiles: Look for bright, pliable chiles; brittle ones indicate aging. If unavailable, consider using a blend of store-bought chile powders for a quicker version.
Beef Chuck Roast: This cuts well with slow cooking. If you prefer leaner meat, use sirloin, but cook it less to avoid drying out.
Fire-Roasted Tomatoes: Enhance the smoky flavor profile; if using regular tomatoes, consider adding a touch of smoked paprika to mimic that depth.
Seasoning: Adjust the salt and pepper to your taste as you build flavors throughout the cooking process.

Step-by-Step Instructions

Heat 1 teaspoon of oil in a large pot over medium heat. Sauté the onion until softened (approximately 4 to 6 minutes). Add garlic and cook for 1 minute until fragrant, followed by stirring in the ground cumin and oregano for another minute.
Stem and seed the dried chiles and soak them in hot water for approximately 10 minutes until softened, which helps to release their robust flavors.
Add fire-roasted tomatoes, diced tomatoes with green chilies, and chicken/beef broth to the pot. Bring to a simmer and cook for about 10 minutes to meld the flavors.
Drain the soaked chiles, discard seeds and stems, then blend with the tomato mixture until smooth. Once blended, return the sauce to the pot and adjust seasoning with salt and pepper to taste.
Preheat the oven to 325°F. In a large pot or Dutch oven, heat 2 teaspoons of oil. Season the beef with salt and pepper before browning in batches for about 4 to 6 minutes until well-seared.
Once all the meat is browned, return it to the pot, pour over the prepared red chile sauce, cover, and bake for approximately 3 hours or until the meat is tender. Alternatively, you can simmer on the stovetop over low heat or use a slow cooker for 6 to 8 hours.
When done, shred or slice the beef and plate it alongside or over prepared Mexican rice and beans. Serve warm with tortillas and toppings like fresh avocado, chopped cilantro, lime wedges, crumbled cotija cheese, sliced radishes, and a dollop of sour cream.

Expert Tips for Success

For deeper flavor, consider marinating the beef in the red chile sauce overnight before cooking; this gives every bite extra zest.
If you’re pressed for time, use a pressure cooker instead of baking to significantly reduce cooking time while ensuring tender meat.
Wash and remove any surface moisture from the dried chiles before storing to keep them fresh longer.
Create a beautiful serving display using colorful garnishes like lime wedges, cilantro, and a sprinkle of cotija cheese for visual appeal.

Recipe Variations

Vegetarian Option: Substitute beef with mushrooms, lentils, or eggplant, simmer in a vegetable broth, and keep the same spices for a rich flavor.
Spicy Kick: Add jalapeños or serrano peppers to the onion-garlic sauté for an added heat explosion that chili lovers will enjoy.
Slow Cooker Version: Simply combine all sautéed ingredients, beef, and sauce in a slow cooker on low for 6-8 hours for effortless meal prep.
Taco Style: Use this Chile Colorado as a filling for tacos, topping with diced onions, cilantro, and a squeeze of lime for a fresh twist.

Perfect Pairings

Enhance your meal with a side of fresh guacamole, a crisp salad, or even some warm queso dip. For drinks, a refreshing agua fresca pairs beautifully, and for dessert, finish off the evening with traditional churros or flan.

Make Ahead & Freezer Tips

Prepare the Chile Colorado a day in advance; the flavors deepen and taste even better when reheated. To freeze, cool completely, then place in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Ideas

Plate the Chile Colorado on a large serving dish, surrounded by abundant rice and beans. For a special touch, use colorful garnishes and serve with a side of warm tortillas for an inviting family-style meal.

Kitchen Wisdom

Always taste as you go; adjusting spices and salt during cooking can make all the difference.
Keep lime wedges within reach; they add a bright contrast that brings the dish to life!
If your sauce is too thick, simply thin it with a splash of broth to achieve your desired consistency.
Browning your meat first helps to lock in moisture and adds an excellent depth of flavor.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of broth to keep it moist, or microwave in short intervals, stirring frequently.

FAQs

Can I make this dish gluten-free?
Yes! Ensure that the broth and any added sauces are gluten-free, and you can enjoy this dish without worry.

How do I know when the beef is tender?
The beef should shred easily with a fork when it’s ready, indicating it’s been cooked long enough to break down those tough fibers.

Can I use fresh chiles instead?
Absolutely! Just adjust the quantity and spice levels according to your taste preference, since fresh chiles can differ significantly in heat.

What if I don’t have a Dutch oven?
You can use any oven-safe pot with a lid or even a slow cooker. Just ensure it retains moisture while cooking.

Can I replace the beef with chicken?
Yes, adjust the cooking time accordingly, as chicken will take less time to cook and can become dry if overcooked.

Is Chile Colorado spicy?
The spice level can be adjusted to your preference; using mild chiles or omitting some can help keep it more family-friendly.

How should I serve this dish?
Serve your Chile Colorado atop fluffy Mexican rice with a side of beans and abundant toppings for a complete meal experience.

Nutrition Facts

Serving Size: 1 plate
Calories: 550
Protein: 42g
Carbs: 60g
Fat: 18g
Fiber: 15g
Sugar: 6g

Nutrition facts are estimates and may vary. Consult a nutritionist for precise info.

Personal Note

Cooking is a pathway to reminisce and reconnect with loved ones and heritage. Each plate of Chile Colorado evokes memories of family gatherings filled with delicious flavors and heartfelt laughter. As you prepare and share this dish, embrace the love and joy it brings, reminding us all that the simplest meals can hold the greatest significance.

Final Thoughts

We invite you to try this delightful Chile Colorado with rice and beans and share it with your family and friends. If this recipe warms your heart as it does mine, please pin it to your favorite boards or share your creative version with us.

Let this recipe enhance your culinary adventures and fill your kitchen with love and flavor!