Santa Fe Chile Colorado

Santa Fe Chile Colorado

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From: EatingWell Magazine, January/February 2016

This easy beef stew recipe with corn and potatoes is all about the chile flavor. New Mexico red chile powder—sweeter and richer than the typical stuff you find in the grocery store—is worth seeking out to make it. You can buy it from several online suppliers, such as Bueno (

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 pounds boneless chuck roast, trimmed and cut into 1-inch chunks
  • 1 teaspoon salt
  • ¾ teaspoon ground pepper
  • 1 tablespoon corn oil or canola oil, divided
  • 4 cloves garlic, minced
  • 3 cups water
  • 2 cups low-sodium beef broth
  • 6 tablespoons New Mexican red chile powder or regular chili powder
  • 1½ teaspoons ground cumin
  • 1½ teaspoons dried oregano, preferably Mexican
  • 3 cups diced potatoes ( ½-inch; about 1 pound)
  • 3 cups corn kernels (fresh or frozen, thawed)
  • 2 cups thinly sliced green cabbage
  • 1 cup sliced radishes
  • ½ cup chopped white onion
  • ½ cup chopped fresh cilantro
  • Warm flour tortillas for serving (optional)


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  • Ready In

  1. Season beef with salt and pepper. Heat 1½ teaspoons oil over medium-high heat in a large pot. Add half the beef and cook, stirring occasionally, until the liquid evaporates and the meat is browned, 10 to 15 minutes. Transfer to a plate. Repeat with the remaining oil and beef.
  2. Return the first batch of beef to the pot and add garlic; cook, stirring, until it just starts to brown, about 1 minute. Add water, broth, chile powder, cumin and oregano; stir well to combine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beef is tender, about 1 hour.
  3. Stir in potatoes and corn; return to a simmer and cook, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
  4. Serve the chili topped with cabbage, radishes, onion and cilantro, and with flour tortillas, if desired.
  • Make Ahead Tip: Refrigerate chili for up to 5 days.
  • To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition information

  • Serving size: about 1 cup chili & ½ cup toppings
  • Per serving: 347 calories; 11 g fat(3 g sat); 5 g fiber; 26 g carbohydrates; 38 g protein; 60 mcg folate; 99 mg cholesterol; 6 g sugars; 0 g added sugars; 1,999 IU vitamin A; 19 mg vitamin C; 70 mg calcium; 5 mg iron; 568 mg sodium; 932 mg potassium
  • Nutrition Bonus: Vitamin A (40% daily value), Vitamin C (32% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 /2 vegetable, 4½ lean meat

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