Slow Cooker Chili Colorado (Printer-friendly)
Tender beef cubes slow-cooked in a rich red chili sauce made from dried Mexican peppers, creating a deeply flavorful and comforting stew.
# What You'll Need:
→ Beef
01 - 2 pounds beef chuck roast, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
→ Chili Sauce
04 - 4 dried guajillo chilies, stemmed and seeded
05 - 2 dried ancho chilies, stemmed and seeded
06 - 2 cups beef broth
07 - 1 medium onion, chopped
08 - 4 garlic cloves, minced
09 - 1 tablespoon tomato paste
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried oregano
12 - ½ teaspoon smoked paprika
→ Finishing
13 - 1 tablespoon cornstarch (optional, for thickening)
14 - 2 tablespoons water (optional, for thickening)
15 - Fresh cilantro, chopped (for garnish)
# How To Make It:
01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1–2 minutes until fragrant, being careful not to burn them.
02 - Place toasted chilies in a bowl and cover with hot water. Soak for 15 minutes until softened.
03 - Drain chilies and blend with 1 cup beef broth, onion, garlic, tomato paste, cumin, oregano, and paprika until smooth.
04 - Season beef cubes with salt and pepper. Transfer beef to the slow cooker.
05 - Pour the chili sauce over the beef. Add the remaining 1 cup beef broth. Stir to combine. Cook on low for 6–8 hours or until beef is very tender.
06 - For a thicker sauce, mix cornstarch with water to make a slurry. Stir into the slow cooker during the last 30 minutes.
07 - Serve hot, garnished with chopped cilantro. Enjoy with rice, tortillas, or beans.
# Expert Tips:
01 -
- The beef becomes impossibly tender, almost melting in your mouth without any fancy techniques
- That homemade chili sauce has layers of flavor you just cant buy in a jar
- Your slow cooker does all the heavy lifting while you go about your day
02 -
- The chilies can sometimes be stubborn to blend smooth, so let the mixture sit for a few minutes before running the blender again to get rid of any gritty texture
- Dont skip the toasting step because it wakes up the essential oils in the dried chilies and makes a huge difference in the final depth of flavor
03 -
- If your sauce seems too bitter after blending, add a pinch of brown sugar or honey to balance it out
- A splash of vinegar or lime juice right before serving brightens all those rich, deep flavors and makes everything pop