Slow Cooker Chili Colorado Recipe

Introduction

Slow Cooker Chili Colorado is a rich and flavorful beef stew simmered in a homemade red chile sauce made from authentic dried chiles. This comforting dish brings deep, smoky, and slightly spicy flavors to your table with minimal hands-on time, perfect for a satisfying meal any day of the week.

Ingredients

• 4 cups beef broth
• 1 tsp ground cumin
• 6 dried guajillo chiles
• 2 dried ancho chiles
• 2 tsp dried oregano (Mexican oregano preferred)
• 1 tsp sea salt (plus 1 tsp additional for beef)
• 2 tsp garlic powder
• 1 small yellow onion, roughly chopped
• 2 dried arbol chiles
• 2 tbsp avocado oil (or any neutral oil like canola)
• 1/4 cup gluten-free all-purpose flour
• 3 lb beef stew meat, cut into 1-inch chunks
• 1/2 tsp black pepper, freshly ground preferred
• 2 bay leaves

Instructions

1. Step 1: Bring the beef broth to a boil in a pot, then add all dried chiles (guajillo, ancho, and arbol). Remove from heat and let the chiles steep for 10-15 minutes until softened.
2. Step 2: Remove the softened chiles with a slotted spoon, discard stems and seeds. Add chiles, soaked broth, onion, oregano, cumin, garlic powder, and 1 teaspoon salt to a blender. Blend until smooth, 2-3 minutes. Strain the sauce through a fine strainer into a bowl, pressing gently to extract liquid and leaving pulp behind.
3. Step 3: Toss beef stew meat with gluten-free flour, remaining 1 teaspoon salt, and black pepper until evenly coated. Heat avocado oil in a large skillet over medium-high heat. In batches, sear beef for 2-3 minutes per side until deeply browned. Transfer browned beef to a plate.
4. Step 4: Transfer seared beef to a slow cooker. Pour strained chile sauce over the beef and stir to combine. Add bay leaves and give a final stir.
5. Step 5: Cover and cook on High for 4 hours or Low for 8 hours. The longer cooking time on Low develops richer flavors and tenderizes the meat beautifully.

Tips & Variations

• For a milder chili, reduce or omit the dried arbol chiles.
• Use Mexican oregano for the most authentic flavor, but regular oregano works if unavailable.
• Searing the beef in batches prevents crowding, helping to develop better browning and flavor.
• If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce the liquid.

Storage

Store leftover chili Colorado in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in a microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can simmer the chili gently on the stovetop in a heavy pot over low heat for about 2-3 hours, stirring occasionally, until the beef is tender and flavors meld.

What can I serve with Chili Colorado?

This dish pairs wonderfully with warm corn tortillas, rice, or a simple side salad to balance the rich, spicy flavors.

Slow Cooker Chili Colorado Recipe

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★★★★★

4.9 from 73 reviews

This Slow Cooker Chili Colorado is an authentic and flavorful Mexican stew featuring tender beef chunks simmered in a rich, smooth red chile sauce made from dried guajillo, ancho, and arbol chiles. The recipe involves a unique step of steeping dried chiles in beef broth, blending and straining to create a velvety sauce, and searing the beef before slow cooking to develop deep, savory flavors and melt-in-your-mouth tenderness over several hours.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 4 to 8 hours
• Total Time: 4 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chile Sauce

• 4 cups beef broth
• 1 tsp ground cumin
• 6 dried guajillo chiles
• 2 dried ancho chiles
• 2 tsp dried oregano (Mexican oregano preferred)
• 1 tsp sea salt
• 2 tsp garlic powder
• 1 small yellow onion, roughly chopped
• 2 dried arbol chiles

Beef

• 1 tsp sea salt
• 2 tbsp avocado oil (or any neutral oil like canola)
• 1/4 cup gluten-free all-purpose flour
• 3 lb beef stew meat, cut into 1-inch chunks
• 1/2 tsp black pepper, freshly ground preferred
• 2 bay leaves

Instructions

1. Hydrate the Chiles: Bring the beef broth to a boil in a pot, then add all dried chiles (guajillo, ancho, and arbol). Remove from heat and let them steep for 10-15 minutes until softened and infused with broth flavor. This step extracts deep, complex flavors and softens the chiles for blending.
2. Prepare the Chile Sauce: Remove chiles from broth with a slotted spoon, discard stems and seeds. Add chiles, soaked broth, roughly chopped onion, oregano, cumin, garlic powder, and 1 teaspoon salt to a blender. Blend on high for 2-3 minutes until completely smooth. Pour sauce through a fine strainer into a bowl, pressing gently to extract liquid and leave pulp behind for a silky texture.
3. Season and Coat the Beef: In a bowl, toss beef stew meat with gluten-free flour, remaining 1 teaspoon salt, and freshly ground black pepper until evenly coated.
4. Sear the Beef: Heat avocado oil in a large skillet over medium-high heat until shimmering. Working in batches, sear beef chunks for 2-3 minutes per side until deeply browned. Do not worry about cooking through. Transfer browned beef to a plate as batches finish. This step builds savory flavor through Maillard reaction.
5. Combine and Slow Cook: Transfer seared beef to slow cooker. Pour strained chile sauce over beef and stir well. Add bay leaves and give a final stir. Cover and cook on High for 4 hours or Low for 8 hours. The long cooking tenderizes beef and enhances flavors.

Notes

• Straining the chile sauce is essential for achieving a smooth, authentic texture.
• Searing the beef before slow cooking intensifies the flavor via caramelization.
• You can adjust the heat by increasing or decreasing the number of arbol chiles.
• Using low setting on slow cooker is preferable if time allows for more developed flavors.
• Gluten-free all-purpose flour is used to coat beef, but regular flour can substitute if gluten is not a concern.

Keywords: Chili Colorado, Slow Cooker Chili, Mexican Beef Stew, Red Chile Sauce, Gluten-Free Chili, Authentic Mexican Recipe