Crockpot Chili Colorado (Printable version)
Tender beef slow-cooked in rich red chili sauce with guajillo and ancho chiles, perfect for serving with tortillas or rice.
# List of ingredients:
→ 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
# Directions:
01 - Place dried guajillo and ancho chiles in a heatproof bowl. Pour 2 cups hot water over chiles and soak for 15 minutes until softened.
02 - Drain soaked chiles and transfer to blender. Add beef broth, onion, garlic, tomato paste, oregano, cumin, smoked paprika, pepper, and salt. Blend until completely smooth.
03 - Place beef cubes in crockpot. Pour blended chili sauce over 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 becomes very tender and easily shredded with a fork.
05 - Taste and adjust seasoning with additional salt if needed. Serve hot garnished with fresh cilantro, diced onion, and lime wedges alongside warm corn tortillas or rice.
# Expert Advice:
01 -
- The sauce develops this impossible depth that makes people think you simmered it for hours, but your crockpot does all the heavy lifting
- Leftovers somehow taste even better the next day, making it perfect for meal prep or feeding a crowd
02 -
- I learned the hard way that blending hot chile sauce can be dangerous, so let it cool slightly or vent your blender occasionally to avoid steam eruptions
- The sauce might look thin at first but will thicken beautifully as it reduces, so resist the urge to add flour or cornstarch
03 -
- Pork shoulder works beautifully here if you prefer a slightly sweeter, more tender result
- Add a dried arbol chile to the sauce if you want to kick up the heat without changing the flavor profile