Traeger Chili Colorado
Traeger Chile Colorado starts with cubed chuck roast browned in a cast iron pan. Then, it's braised uncovered in a Dutch oven on the pellet grill with beer, beef broth, and six kinds of chile powder. The beef cooks slowly until it's fork-tender, and the sauce thickens as it smokes.
Traeger Chile Colorado
Chile colorado is a Mexican beef stew made with a red chile sauce. The word "Colorado" means red in Spanish, so it's not related to the state. It's also not chili. This version doesn't have beans or tomatoes, and you eat it with warm tortillas instead of toppings. If you want chili, try my Smoked Over The Top Chili.
Chile colorado has been one of my favorites for a long time. I used to order it at restaurants and always thought I should try making it myself, so I don't know why it has taken me so long!
You can also make this recipe on the stovetop, and it'll still taste amazing. I just love that wood-fired flavor you get from long braises on the smoker, so that's why we're using that method here.
Chuck roast works best because it has enough fat and connective tissue to get really tender as it cooks. If you enjoy cooking with chuck roast, check out my Smoked Chuck Roast, Smoked Boneless Chuck Short Ribs, or my full list of Recipes Using Chuck Roast.
Why You'll Love This Recipe
- Mostly Hands-Off - After browning the beef, the Traeger takes care of the rest. You just need to stir every 20 to 30 minutes.
- Six Chile Powders, No Pods - New Mexico, dark, guajillo, jalapeno, ancho, and chipotle chile powders make the sauce, so you don't need to toast, soak, or blend dried chiles.
- Fork-Tender Beef - Cubed chuck roast braised in beer and beef broth gets soft and tender all the way through.
- Feeds A Crowd - Four pounds of chuck roast makes about six servings.
- Good For Leftovers - The next day, just spoon it into tortillas for burritos or tacos.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Avocado Oil - A high-smoke-point oil for browning the beef. Any neutral oil with a high smoke point works.
- Chuck Roast - Look for good marbling. Cut it into even 1-inch cubes so everything cooks evenly.
- Salt and Pepper - Season the beef before it hits the pan.
- Garlic Powder - Seasons the beef along with the salt and pepper.
- Onion - Add one small onion, diced, to the cooking liquid.
- Beer - A pilsner or ale works best. Using a lighter beer helps keep the sauce from getting bitter.
- Beef Broth - Adds body to the sauce. Use low-sodium if you want to control the salt.
- New Mexico Chile Powder - The base of the sauce, with a mild earthy heat.
- Dark Chile Powder - Adds a deeper, darker chile flavor.
- Guajillo Chile Powder - Brings a slightly tangy, fruity note.
- Jalapeno Chile Powder - Adds a green, peppery heat.
- Ancho Chile Powder - Mild and a little sweet, with a raisin-like depth.
- Chipotle Chile Powder - Adds smoky heat. Use less if you prefer a milder dish.
Serve with Easy Mexican Rice
How To Make This Recipe
This is just a quick overview so you know what to expect. When you're ready to cook, use the full recipe at the bottom of the page.
- Preheat Traeger - Set your Traeger to 325°F and let it preheat with the lid closed.
- Prep Beef - Cut the chuck roast into 1-inch cubes and season with salt, pepper, and garlic powder.
- Brown Beef - Heat the oil in a large cast iron skillet over medium-high heat. Brown the beef in batches, then move each batch to a Dutch oven.
- Make Cooking Liquid - In a medium pot, combine the onion, beer, beef broth, and all six chile powders. Bring to a simmer over high heat, stirring until combined. Pour it over the beef in the Dutch oven.
- Braise - Place the Dutch oven on the grill, uncovered. Stir every 20 to 30 minutes and check the liquid. If it reduces too much, add a splash of water. The beef is done when it is fork-tender, which usually takes 1 to 2 hours.
- Serve - Spoon into bowls or serve with warm tortillas and your favorite fixings.
Try with Half and Half Tortillas
Tips For The Best Chile Colorado
- Brown in Batches - Crowding the pan steams the beef instead of browning it. Give the cubes some space.
- Cut Even Pieces - When the beef cubes are the same size, they'll finish cooking at the same time.
- Watch the Liquid - The pot sits uncovered, so the sauce reduces as it cooks. Add a little water when it gets thick.
- Taste at the End - The chile powders and broth bring salt, so taste before you add any more.
Recipe FAQ
No. Chili is usually thicker, made with ground meat, and often has tomatoes and beans. Chile colorado is more like a stew, with beef cubes in a smooth red chile sauce, served with tortillas and rice. Sometimes it's spelled "chili colorado," but it's the same dish.
The meat and cooking method are similar. The main difference is the sauce. Chile colorado uses red chiles for its color, while chile verde uses green chiles or tomatillos.
Yes. Set your oven to 325°F and cook the Dutch oven uncovered, stirring every 20 to 30 minutes. You won't get the smoky flavor, but the method is the same. This can also be simmered on the stovetop, covered.
Chuck roast is the best choice. It has enough fat and connective tissue to get tender during the long cook. Boneless beef short ribs or pork shoulder cut the same way also work well. I've also used stew meat successfully.
The beef is done when a fork slides in easily and the pieces fall apart with gentle pressure. Cooking time depends on the size of your cubes and how steady your grill temperature is.
It's moderately spicy. Most of the heat comes from the chipotle and jalapeno powders. Use less if you're cooking for people who don't like spice, or add more if you want extra kick.
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of broth or water if the sauce is too thick. You can also freeze it for up to three months.
Chop up the beef and use it in burritos, tacos, or enchiladas. My Smoked Shredded Beef Burritos and Smoked Shredded Beef Enchiladas recipes show you how to roll and bake them.
Try With My Jalapeno Crema!
Serving Suggestions
Add a spoonful of Cilantro Lime Crema to cool things down, and some Pickled Red Onions on top to balance the richness of the beef.
More Traeger Beef Recipes
Traeger Chile Colorado
This flavorful, tender dish is made with a chuck roast, beef broth, and high-quaity chile powders. It gets smoked and then braised right on the smoker for one of the best dinners you can make on the grill.
Ingredients
- 1 tablespoon avocado oil
- 4 pounds chuck roast
- 1 tablespoon salt
- 2 teaspoons pepper
- 1 teaspoon garlic powder
Cooking Sauce
- 1 small onion, diced
- 1 can beer (pilsner or ale, preferred)
- 2 cups beef broth
- 2 tablespoons New Mexico Chile Powder
- 2 tablespoons Dark Chile Powder
- 2 tablespoons Guajillo Chile Powder
- 2 teaspoons Jalapeno Chile Powder
- 2 teaspoons Ancho Chile Powder
- 2 teaspoons Chipotle Chile Powder
Instructions
- Preheat your Traeger to 325°F.
- Heat a large cast iron skillet on the stovetop over medium-high heat. Add the oil to the pan.
- Cut your roast into 1" cubes.
- Season with the salt, pepper, and garlic powder.
- Brown the beef in batches in the cast iron pan. Move to a Dutch Oven once browned.
- In a medium pot, add the cooking sauce ingredients and heat over high heat. Stir until everything is combined and bring to a simmer. Remove from heat and pour the cooking liquid over the meat in the Dutch oven.
- Add the Dutch oven, uncovered, to the grill. Let cook until the meat is fork tender, stirring every 20-30 minutes and checking on the level of the liquid. If too much evaporates, add a bit of water to the pot and stir. It should take between 1-2 hours to fully cook the meat and get it tender.
- Remove from the grill and serve with warm tortillas and all of your favorite fixings.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 804Total Fat: 48gSaturated Fat: 20gUnsaturated Fat: 28gCholesterol: 248mgSodium: 1707mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 76g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
