Whole30 Chile Colorado
Dive into the rich and smoky flavors of Whole30 Chile Colorado, a wholesome twist on a traditional Mexican-inspired stew. This recipe showcases tender, melt-in-your-mouth beef chuck roast simmered in a vibrant sauce made from dried ancho, guajillo, and arbol chiles, creating a bold and complex taste profile. With the addition of garlic, cumin, oregano, and tangy cider vinegar, every bite is bursting with savory depth and aromatic spices. Perfectly Whole30-compliant, this meal eliminates added sugars and preservatives, making it a clean-eating option that doesn’t skimp on flavor. Served garnished with fresh cilantro, it’s an ideal dish for cozy dinners that will satisfy your craving for authentic comfort food. Search keywords include “Whole30 recipes,” “healthy chile Colorado,” and “beef stew with dried chiles.”
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Recipe Information
Ingredients
- 2 pounds boneless beef chuck roast
- 3 units dried ancho chiles
- 3 units dried guajillo chiles
- 2 units dried arbol chiles
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 units garlic cloves
- 14 ounces canned crushed tomatoes
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon cider vinegar
- 0.25 cup fresh cilantro
Instructions
Prepare the chiles by removing the stems and seeds. Rinse and soak the ancho, guajillo, and arbol chiles in a bowl of hot water for 20 minutes until softened.
Drain the chiles and transfer them to a blender or food processor. Add the canned crushed tomatoes and purée until smooth. Set aside.
Cut the beef chuck roast into 1-inch cubes. Season with salt and pepper.
Heat olive oil in a large, heavy pot over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
Reduce the heat to medium and add chopped onion to the pot. Sauté for about 5 minutes until the onion is translucent.
Add minced garlic to the pot and sauté for another 1 minute until fragrant.
Pour in the purée sauce from the blender, and stir in the beef broth, ground cumin, oregano, cider vinegar, salt, and pepper.
Return the seared beef to the pot and bring to a simmer. Cover and lower the heat, cooking for 2 to 2.5 hours, or until the beef is tender and the sauce has thickened.
Stir occasionally and adjust seasoning to taste.
Garnish with chopped fresh cilantro before serving. Enjoy your Whole30-compliant Chile Colorado!
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5216 mg | 227% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 23.0 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 5687 mg | 121% | |
*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.
