Slow Cooker Chili Colorado (Printable version)
Tender beef in a rich red chili sauce made with dried peppers, perfect for easy comfort food.
# Ingredient List:
→ 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 seasoned beef to the slow cooker.
05 - Pour the chili sauce over the beef. Add the remaining 1 cup beef broth and stir to combine. Cook on low for 6–8 hours 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 of cooking.
07 - Serve hot, garnished with chopped cilantro. Enjoy with rice, tortillas, or beans on the side.
# Expert Suggestions:
01 -
- The beef becomes impossibly tender, practically melting into that rich red sauce thats been developing flavor for hours
- Its mostly hands off time, leaving you free to do literally anything else while dinner transforms itself into something extraordinary
02 -
- Dried chilies vary in heat level, so taste your sauce before adding it to the slow cooker and adjust accordingly
- The sauce will look extremely thick right out of the blender but will loosen up considerably as it cooks with the beef
03 -
- If your sauce looks separated after blending, just keep blending because the emulsion will come together eventually
- Make this a day ahead if you can since the flavors deepen overnight and it reheats beautifully