Crockpot Chili Colorado (Printable)
Rich, tender beef simmered in a deeply flavored red chili sauce, slow-cooked to perfection.
# What You Need:
→ Meats
01 - 2 pounds beef chuck, cut into 1-inch cubes
→ Chiles and Sauce
02 - 4 dried guajillo chiles, stemmed and seeded
03 - 2 dried ancho chiles, stemmed and seeded
04 - 2 cups beef broth
05 - 1 medium yellow onion, chopped
06 - 4 cloves garlic, peeled
07 - 1 tablespoon tomato paste
08 - 1 teaspoon dried Mexican oregano
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon kosher salt
→ For Serving
13 - Chopped fresh cilantro
14 - Diced white onion
15 - Lime wedges
16 - Warm corn tortillas or rice
# How To Make It:
01 - Place dried guajillo and ancho chiles in a heatproof bowl. Pour 2 cups hot water over them and soak for 15 minutes until softened.
02 - Drain soaked chiles and transfer to blender. Add beef broth, onion, garlic, tomato paste, oregano, cumin, smoked paprika, pepper, and salt. Blend until completely smooth.
03 - Place beef cubes in crockpot. Pour blended chili sauce over beef and stir thoroughly to coat all pieces evenly.
04 - Cover and cook on low setting for 6-7 hours, or on high for 4 hours, until beef is fork-tender and easily pulls apart.
05 - Taste and adjust seasoning with additional salt if needed. Serve hot, garnished with fresh cilantro, diced onion, and lime wedges. Accompany with warm corn tortillas or rice.
# Expert Suggestions:
01 -
- The sauce develops this deep earthy sweetness that you cannot get from chili powder alone
- Seven hours in the slow cooker turns cheap beef into restaurant quality tender
02 -
- Dried chiles can have hidden heat so always toast a tiny piece and taste it first
- Straining the sauce through a fine mesh sieve makes it silky smooth but this is totally optional
03 -
- Remove any large pieces of fat from the chuck before cubing or they will not break down
- The sauce should coat the back of a spoon when it is done cooking