Slow Cooker Chili Colorado (Printable Version)

Tender beef in a rich red chili sauce, slow-cooked to perfection for a hearty Mexican-inspired meal.

# 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)

# Directions:

01 - Toast 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 - (Optional) 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.

# Top Tips:

01 -
  • Your slow cooker does all the heavy lifting while those dried chilies work their magic into the most incredible red sauce youve ever tasted
  • The beef becomes so tender it practically falls apart at the mere suggestion of a fork
  • This is the kind of meal that makes people ask whats that smell the moment they walk through your front door
02 -
  • Burned chilies will make your entire sauce taste bitter so watch them like a hawk when toasting and remove them the second they smell fragrant
  • The sauce might look impossibly thick when you first blend it but it will loosen up beautifully as it cooks with the beef
  • Resist the temptation to add extra salt before the dish finishes cooking because the sauce reduces and concentrates as it simmers
03 -
  • If your blender struggles with the chilies add a little extra broth to get things moving
  • Pat your beef cubes completely dry before seasoning them for better browning if you decide to sear them first

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