Step by step

Method

4 steps

1. 1

   Pat 2 lb beef chuck (1-inch cubes) dry and season with 1 teaspoon kosher salt. Heat 1 tablespoon oil in a heavy pot over medium-high. Brown the beef in batches, 3–4 minutes per side, until you get deep browned edges — don't crowd or it'll steam. Transfer to a plate.

2. 2

   In the same pot, cook 1 diced small onion 4–5 minutes until soft. Stir in 3 minced garlic cloves, 2 tablespoons ancho chili powder, 1 teaspoon cumin, and ½ teaspoon oregano for 30 seconds until the spices smell toasty and brick-red — don't let them scorch.

3. 3

   Pour in 1 can (14 oz) crushed tomatoes and 1½ cups low-sodium beef broth, scraping up the browned bits. Return the beef and any juices. Bring to a gentle simmer, cover, and cook on low 75–90 minutes until the beef is fork-tender and pulls apart with little resistance.

4. 4

   Uncover and simmer 10 more minutes so the sauce thickens and coats the meat. Taste for salt. Serve with rice or warm tortillas, cilantro, and lime. You want tender chile colorado in a rich red sauce — not tough cubes floating in thin tomato broth.