Keto Chile Colorado
Sink your teeth into the bold and smoky flavors of Keto Chile Colorado, a low-carb twist on a classic Mexican stew that's irresistibly rich and hearty. This recipe features tender cubes of beef chuck simmered to perfection in a velvety sauce made from dried guajillo and ancho chiles, seasoned with earthy cumin, oregano, and a hint of apple cider vinegar for brightness. With minimal carbs and a depth of flavor that comes from slow cooking, this dish is perfect for anyone following a keto diet or simply craving comfort food with robust, authentic spices. Serve it warm for a satisfying experience that's sure to impress! Keywords: keto chili colorado recipe, low-carb Mexican stew, slow-cooked beef with chile sauce.
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Recipe Information
Ingredients
- 6 pieces dried guajillo chiles
- 4 pieces dried ancho chiles
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 cups beef broth
- 1 large onion, chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Remove the stems and seeds from the guajillo and ancho chiles. Rinse the chiles under cool water.
In a pot, bring two cups of water to a boil, then turn off the heat. Add the chiles, cover, and let them soak for about 20 minutes until they are soft.
While the chiles are soaking, heat the olive oil in a large Dutch oven or pot over medium-high heat.
Season the beef cubes with salt and pepper, then brown them in the pot in batches to avoid overcrowding. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and cook for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.
Once the chiles are soft, transfer them to a blender along with the soaking liquid, 2 cups of beef broth, cumin, and oregano. Blend until smooth.
Pour the chile sauce through a medium-mesh strainer into the pot to remove any tough bits. Press down on the sauce with a spoon to extract as much liquid as possible.
Return the browned beef to the pot, add apple cider vinegar, and stir to combine.
Bring the mixture to a simmer, then lower the heat to medium-low, cover, and cook for about 2 to 2.5 hours, or until the beef is tender.
Taste and adjust seasonings if needed. Serve warm.
Nutrition Facts
Calories |
2931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.4 g | 283% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4779 mg | 208% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 6.5 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5059 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
