Mexican Carolina Reaper Chile Colorado is an ultra-bold, slow-simmered red chile stew inspired by traditional flavors from Mexico. Deep chile flavor meets extreme Carolina Reaper heat for a rich, savory sauce that’s perfect over beef, pork, rice, or warm tortillas—made for serious spice lovers craving authentic comfort with fire.
Ingredients:
- 3 Magic Plant Farm’s Carolina Reaper Dried Pepper Pods
- 1 Drop Peppers of Key West Black Caesar’s Weapon’s Grade Hot Sauce
- 4 cups chicken broth
- 1 small onion, chopped
- ½ of a jalapeno, minced (optional, for more heat)
- 2 teaspoons Dried oregano
- 1 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked Paprika
- 2 ½ lbs. stew meat or cubed beef shoulder/butt roast*
- Salt and pepper
- 3 Tablespoons flour
- 2 Tablespoons oil
- 1 bay leaf
- Juice from 1 small lime
- Cornstarch slurry (1 Tablespoon cornstarch mixed with 1 Tablespoon water)
For or serving (optional):
- Tortillas, corn or flour
- chopped fresh Cilantro for garnish
- Sliced radishes
- Mexican rice
Directions:
- Remove meat from fridge and cut into ½ inch cubes. Set aside.
- Remove the stems (and seeds if you want, for milder heat) from the Magic Plant Farm’s Carolina Reaper Dried Pepper Pods – while rinsing them under cold water.
- Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
- Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour.
- Add oil to a skillet over medium high heat.
- Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
- Remove meat to a plate and set aside.
- Add onion and jalapeno to the pan and sauté for several minutes.
- As the onions cook, pour the softened peppers and the broth into a blender.
- Add the sautéed onion and jalapeno and blend until smooth. Set aside.
- Return browned beef (and accumulated juices) back to the pot.
- Strain the chili sauce from the blender through a fine mesh strainer, into the pot.
- Add oregano, cumin, paprika, garlic powder, Peppers of Key West Black Caesar’s Weapon’s Grade Hot Sauce and stir well. Add bay leaf.
- Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
- Uncover and stir in lime juice and cornstarch slurry.
- Cook for a few more minutes, until the sauce has slightly thickened.
Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.
❓ Frequently Asked Questions: Mexican Carolina Reaper Chile Colorado
How spicy is this Chile Colorado?
Very spicy. Carolina Reapers bring extreme heat. Start with a small amount of chile and increase gradually to match your tolerance.
What meat works best for Chile Colorado?
Beef chuck and pork shoulder are excellent choices because they become tender during slow simmering and absorb the rich chile sauce.
What does “Chile Colorado” mean?
It refers to a red chile-based sauce or stew (“colorado” meaning red), traditionally made with dried chiles and served over meat.
Can I make this recipe ahead of time?
Yes — the flavor deepens overnight. Store in the refrigerator for up to 4 days or freeze for up to 2 months.
How can I reduce the heat?
Use less Carolina Reaper, remove seeds, or add extra tomatoes or broth to mellow the spice while keeping the bold chile flavor.
