Slow Cooker Chili Colorado Recipe
Introduction
Slow Cooker Chili Colorado is a hearty and flavorful stew featuring tender beef simmered in a rich, smoky red chile sauce. This authentic dish captures the deep, complex flavors of dried chiles and aromatic spices, making it perfect for cozy dinners any time of year.
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 more for beef)
- 2 tsp garlic powder
- 1 small yellow onion, roughly chopped
- 2 dried arbol chiles
- 2 tbsp avocado oil (or 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
- Step 1: Bring the beef broth to a boil in a pot, then add the dried guajillo, ancho, and arbol chiles. Remove from heat and let the chiles steep for 10–15 minutes until softened.
- Step 2: Remove the softened chiles with a slotted spoon, discard stems and seeds. In a blender, combine the chiles, soaked broth, chopped onion, oregano, cumin, garlic powder, and 1 teaspoon salt. Blend on high for 2–3 minutes until smooth.
- Step 3: Strain the blended sauce through a fine strainer into a bowl, pressing gently to extract maximum liquid, leaving pulp behind for a silky texture.
- Step 4: Toss beef chunks with gluten-free flour, remaining 1 teaspoon salt, and black pepper until evenly coated.
- Step 5: Heat avocado oil in a large skillet over medium-high heat until shimmering. Sear the beef in batches for 2–3 minutes per side until deeply browned. Transfer browned beef to a plate.
- Step 6: Place seared beef in the slow cooker. Pour strained chile sauce over the beef, add bay leaves, and stir to combine.
- Step 7: Cover and cook on High for 4 hours or Low for 8 hours until beef is tender and flavors meld.
Tips & Variations
- For extra heat, add more dried arbol chiles or a pinch of cayenne pepper to the sauce.
- You can substitute beef stew meat with chuck roast cut into chunks for a richer flavor.
- Searing the beef well is key for developing deep flavor through the Maillard reaction.
- Use Mexican oregano if possible for a more authentic taste; regular oregano is a fine substitute.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This chili also freezes well—freeze in portions for up to 3 months, then thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili without a slow cooker?
Yes, you can simmer the chili on the stovetop in a heavy pot over low heat for 2 to 3 hours until the beef is tender, stirring occasionally.
What if I can’t find guajillo or ancho chiles?
Substitute with other dried red chiles like New Mexico or pasilla chiles, but note the flavor will be slightly different from the authentic chili Colorado.
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Slow Cooker Chili Colorado Recipe
- Total Time: 4 hours 20 minutes to 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Slow Cooker Chili Colorado recipe features tender beef stew meat simmered in an authentic, richly spiced red chile sauce made from dried guajillo, ancho, and arbol chiles. The chiles are soaked, blended into a smooth sauce, and combined with seared beef then slow-cooked to develop deep flavors and melt-in-your-mouth texture. Perfect for a comforting Mexican-inspired meal with gluten-free ingredients.
Ingredients
For the 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
For the 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
- Hydrate the Chiles: Bring the beef broth to a boil in a pot, then add the dried guajillo, ancho, and arbol chiles. Remove from heat and let them steep for 10-15 minutes until softened and infused with the broth flavor. This step extracts the deep flavors and makes the chiles easier to blend.
- Prepare the Chile Sauce: Remove chiles from broth using a slotted spoon, discard stems and seeds. Add the chiles, soaked broth, chopped onion, oregano, cumin, garlic powder, and 1 teaspoon of salt to a blender. Blend on high for 2-3 minutes until smooth. Strain the sauce through a fine strainer into a bowl, pressing to extract as much liquid as possible for a silky texture.
- Coat and Sear the Beef: In a bowl, toss beef stew meat with gluten-free flour, remaining 1 teaspoon salt, and ground black pepper until evenly coated. Heat avocado oil in a large skillet over medium-high heat until shimmering. Sear the beef in batches for 2-3 minutes per side until deeply browned, then transfer to a plate.
- Combine and Cook: Place the seared beef in the slow cooker. Pour the strained chile sauce over the beef and stir to coat. Add bay leaves and stir again. Cover and cook on High for 4 hours or Low for 8 hours. Longer cooking on Low yields more tender meat and developed flavors.
Notes
- Straining the chile sauce yields a smoother, silkier texture typical of authentic Chili Colorado.
- Coating the beef with flour before searing helps develop a rich crust and thickens the sauce slightly.
- Use Mexican oregano if possible for a more authentic flavor.
- Adjust the number of arbol chiles to modify heat level.
- Cooking on low heat in the slow cooker for 8 hours is preferred for the best flavor and tenderness.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Chili Colorado, slow cooker chili, beef chili, Mexican red chile, gluten free chili, authentic chili recipe, slow cooked beef stew
