This recipe was given to my mother-in-law by a fireman. It was a favorite of theirs in the firehouse, and it is also a favorite of ours. Serve with rice, flour tortillas, and optional cheese on top.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil for browning
- 5 pounds beef chuck, cut into 1 1/2-inch cubes
- flour for dredging
- 2 (28 ounce) cans whole peeled tomatoes, mashed
- 2 (7 ounce) cans diced green chilies
- 12 serrano chiles, finely chopped
- 2 small yellow onions, finely chopped
- 12 fluid ounces beer
- 20 fluid ounces water
- 2 tablespoons cumin
- 1 bunch cilantro, chopped
- salt and pepper to taste
Instructions
- Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.
Nutrition Facts
| Calories | 755 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 5 g |
| Protein | 49 g |
| Saturated Fat | 18 g |
| Sodium | 1646 mg |
| Sugars | 10 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
This was amazing. It was gone so quickly I failed to get a photo!
I added rice and flour tortillas on the side ??
good flavor but proportions of ingredients was off. it was way too much liquid. I would cut that consirably in the future. also I only used half the recommended canned chili’s and less than half the Serrano chili’s and it was still really spicy. any more chili’s and my family would not be able to eat it
My friend and I cook at a Sober LIving Environment once a week. We doubled the recipe, used non-Alcoholic beer, served it with 4 giant cans of beans, 50 tortillas, and rice. The 15 guys LOVED it. I seeded the serrano peppers. Next time I might leave the seed casings in 1/4 of ’em to make it a bit hotter. I want to try making the cubes 1″ vs 1.5″ just because it’s easier for me to cut when buying already cut chuck roasts as my source for beef.
Way too much tomato. No one enjoyed this recipe.
I made this last week and my husband LOVED it!!!! His mom was half Mexican, so he grew up on Mexican food. He was very happy that this was so close to how she made it!!!!! I will HAVE to make it again 🙂 It is a lot though, I made half of the recipe and it still would have fed at least 6 people with a large appetite!!!!
Not a recipe my husband was used to but we still found it yummy. It made so much we had to freeze leftovers. It lasted two weeks.
I liked this recipe but I added garlic and fresh tomatoes (trying to cut down on sodium) and will recommend it to my friends.
With all the wonderful reviews on this dish I expect a great dish. I must have made this wrong because my family didn’t like it at all. Good thing I only made half a recipe.
followed the recipe but for some reason came out extremly watery, drained some of the liquid off and added a can of tomato sauce, was able to salvage the meat, will not make again
This is the best most authentic Chile Colorado I’ve ever had, it doesn’t get any better than this. I have people begging me to make this at least once a month. Thank you so much for sharing!
This recipe was a huge hit! I made it for my husband and parents around the holidays. Our grocery has a limited offering in the way of chilis, so I substituted with jalapenos, and it worked fine. While it made a lot, it was perfect to serve four people and have leftovers for lunch during the week. I’ve been recommending the recipe to all my co-workers who enjoy cooking.
Make 1/2 recipe next time