Paleo Chile Colorado

Indulge in the rich and smoky flavors of Paleo Chile Colorado, a hearty, gluten-free dish that’s steeped in tradition and brimming with bold spices. This recipe features tender, slow-simmered beef chuck roast enveloped in a velvety sauce crafted from a trifecta of dried chiles—guajillo, ancho, and pasilla—blended to perfection with beef broth, aromatic cumin, and tangy apple cider vinegar. Toasting and soaking the chiles bring out their robust, earthy flavors, while searing the beef ensures a deep, caramelized base. The result? A paleo-friendly meal that’s both comforting and nutrient-rich. Serve this crowd-pleaser hot, garnished with fresh cilantro, for a smoky, savory experience that pairs beautifully with roasted vegetables or a crisp green salad. Perfect for meal prep, dinner parties, or a cozy weekend treat.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 6 pieces dried guajillo chiles
• 4 pieces dried ancho chiles
• 2 pieces dried pasilla chiles
• 2 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons avocado oil
• 1 large onion, chopped
• 4 cloves garlic cloves, minced
• 2 cups beef broth
• 2 tablespoons apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)

Directions

Step 1

Start by preparing the chiles. Remove the stems and seeds from the guajillo, ancho, and pasilla chiles. Lightly toast them in a dry skillet over medium heat for about 2 minutes, until they become fragrant.

Step 2

Place the toasted chiles in a bowl and cover them with hot water. Allow them to soak for about 20 minutes until they soften.

Step 3

While the chiles soak, heat the avocado oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring each piece has a nice sear on all sides. Remove and set aside.

Step 4

In the same pot, add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute.

Step 5

Drain the chiles and place them in a blender along with the beef broth. Blend until smooth, then strain through a fine mesh sieve to remove any solids.

Step 6

Return the pot to medium heat and pour in the blended chile mixture. Stir in the apple cider vinegar, cumin, oregano, salt, and black pepper. Mix well.

Step 7

Add the browned beef back into the pot, ensuring it's completely submerged in the sauce. Bring everything to a simmer, then reduce the heat to low.

Step 8

Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the flavors are well developed.

Step 9

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped cilantro.

Nutrition Facts

Serving size	(1798.7g)

Amount per serving	% Daily Value*
Calories	2978.5

Total Fat 220.2g	0%
Saturated Fat 78.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 635.0mg	0%
Sodium 4798.2mg	0%
Total Carbohydrate 86.3g	0%
Dietary Fiber 35.2g	0%
Total Sugars 10.1g
Protein 195.6g	0%

Vitamin D 0IU	0%
Calcium 355.4mg	0%
Iron 32.7mg	0%
Potassium 5542.8mg	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: 63.7%

Protein: 25.2%

Carbs: 11.1%