Hearty Keto Chile Colorado 🌶️
A hearty and flavorful Keto Chile Colorado featuring tender beef stew meat simmered in a rich, smoky sauce made from dried chiles. Perfect for a comforting low-carb meal.
Equipment
- Saucepan
- Blender
- Dutch Oven
Ingredients
For the Chile Sauce
- 3 medium Ancho Chile Peppers
- 2 medium Guajillo Chile Peppers
- 2-3 medium Chiles de Arbol
- 3 cups Beef Broth divided
Main Ingredients
- 2 tablespoons Olive Oil
- 3 pounds Beef Stew Meat cut into 1-inch pieces
- Salt to taste
- Black Pepper to taste
- 1/2 cup White Onion chopped
- 1 medium Jalapeño minced, optional for extra heat
- 4 cloves Garlic minced
- 1 tablespoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 2 tablespoons Tomato Paste
- 3/4 teaspoon Glucomannan or Xanthan Gum optional thickener
For Serving
- Lime wedges
- Avocado sliced
- Fresh Cilantro chopped
Instructions
- 1. Prep the Chiles: Carefully remove the stems and shake out most of the seeds from the dried chiles (leave some for more heat!). Place the chiles in a saucepan with 1 cup of beef broth. Bring it to a gentle simmer for 10 minutes, then cover the pot and let the chiles steep for another 10 to 20 minutes until they are very soft. Transfer the chiles and their liquid to a blender and purée until completely smooth. Set this rich chile sauce aside.
- 2. Brown the Beef: Heat the olive oil in a large Dutch oven over medium heat. Season your beef stew meat generously with salt and pepper. Add about half of the meat to the pot and cook until beautifully browned on all sides. Remove the browned beef to a plate using a slotted spoon, and repeat with the remaining meat.
- 3. Sauté Aromatics: In the same pot, add the chopped onion and minced jalapeño (if you're using it for extra spice). Cook for about 3 minutes until the onion begins to soften. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for just one more minute until everything smells wonderfully fragrant.
- 4. Simmer to Perfection: Pour your smooth chile purée into the pot. Add the remaining 2 cups of beef broth, tomato paste, and return the browned beef along with any delicious juices that have accumulated on the plate. Bring the mixture to a boil.
- 5. Slow Cook: Reduce the heat to low, cover the Dutch oven, and let it gently simmer for 1 1/2 to 2 hours. The goal is for the beef stew meat to become incredibly tender and melt-in-your-mouth. If you like a thicker stew, whisk in the glucomannan or xanthan gum during the last 15 minutes of cooking.
- 6. Serve & Enjoy: Ladle this comforting Chile Colorado into bowls. Serve it with a side of cauliflower rice and top with fresh lime wedges, creamy avocado slices, and a sprinkle of chopped cilantro.
Notes
Nutrition Information per Serving:
Calories: 419 kcal
Total Carbs: 7.2g
Net Carbs: 4.7g
Fats: 23.7g
Protein: 39g
Calories: 419 kcal
Total Carbs: 7.2g
Net Carbs: 4.7g
Fats: 23.7g
Protein: 39g
