Crockpot Chili Colorado (Printable)
Tender beef cubes slow-cooked in a rich, smoky red chili sauce made with dried Mexican chiles and aromatic spices.
# What You’ll 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 Prepare:
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 a blender. Add beef broth, onion, garlic, tomato paste, oregano, cumin, smoked paprika, pepper, and salt. Blend until completely smooth.
03 - Place beef cubes in the crockpot. Pour the blended chili sauce over the 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 Advice:
01 -
- The beef becomes impossibly tender, practically melting into the rich red sauce that develops incredible depth over hours of slow cooking
- One of those rare dishes that actually tastes better the next day, making it perfect for meal prep or feeding a crowd
02 -
- Dont skip soaking the dried chiles or your sauce will have a gritty texture instead of being silky smooth
- The sauce may look thin when you first pour it over the beef but it will thicken beautifully as it cooks
03 -
- For an ultra smooth sauce, strain it through a fine mesh sieve after blending
- Toast the dried chiles in a dry pan for 30 seconds per side before soaking for even more depth