Keto Chile Colorado

Savor the rich, smoky flavors of Keto Chile Colorado, a low-carb twist on a classic Mexican dish that’s perfect for any keto enthusiast! This recipe features tender, fall-apart beef chuck cubes simmered to perfection in a velvety red chile sauce made from a blend of dried guajillo and ancho chiles. Infused with aromatic spices like cumin and oregano, and accented with the tang of apple cider vinegar, this slow-cooked masterpiece delivers bold, authentic flavors in every bite. With minimal prep and a mouthwatering payoff, this dish is ideal for cozy nights and pairs wonderfully with cauliflower rice or a fresh green salad for a complete keto-friendly meal. Dive into this hearty, satisfying stew that's as nourishing as it is packed with flavor!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

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

Directions

Step 1

Remove the stems and seeds from the guajillo and ancho chiles. Rinse the chiles under cool water.

Step 2

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.

Step 3

While the chiles are soaking, heat the olive oil in a large Dutch oven or pot over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Return the browned beef to the pot, add apple cider vinegar, and stir to combine.

Step 9

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.

Step 10

Taste and adjust seasonings if needed. Serve warm.

Nutrition Facts

Serving size	(1702.5g)

Amount per serving	% Daily Value*
Calories	2930.6

Total Fat 220.4g	0%
Saturated Fat 79.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 635.0mg	0%
Sodium 4779.4mg	0%
Total Carbohydrate 75.0g	0%
Dietary Fiber 31.1g	0%
Total Sugars 6.5g
Protein 193.0g	0%

Vitamin D 0IU	0%
Calcium 304.7mg	0%
Iron 30.2mg	0%
Potassium 5058.9mg	0%

*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.

Source of Calories

Fat: 64.9%

Protein: 25.3%

Carbs: 9.8%