Crockpot Chili Colorado (Printable)

Tender beef chunks slow-cooked in a smoky red chili sauce made from dried peppers.

# 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 (Optional)

13 - Chopped fresh cilantro
14 - Diced white onion
15 - Lime wedges
16 - Warm corn tortillas or rice

# How To Make It:

01 - Place the dried guajillo and ancho chiles in a heatproof bowl. Pour 2 cups of hot water over them and let soak for 15 minutes until softened.
02 - Drain chiles and transfer to a blender. Add beef broth, onion, garlic, tomato paste, oregano, cumin, smoked paprika, pepper, and salt. Blend until smooth.
03 - Place beef cubes in the crockpot. Pour the chili sauce over the beef and stir to coat evenly.
04 - Cover and cook on low for 6-7 hours, or on high for 4 hours, until beef is very tender.
05 - Taste and adjust seasoning with additional salt if needed. Serve hot, garnished with cilantro, onion, and lime, alongside tortillas or rice if desired.

# Expert Tips:

01 -
  • The beef becomes impossibly tender almost melting in your mouth after hours in that rich red sauce
  • Everything happens in the slow cooker so your home fills with incredible smells all day
  • This is the kind of dish that makes people ask whats cooking before they even walk through the door
02 -
  • That sauce might look thin at first but give it time it will thicken up beautifully as the beef releases its collagen
  • If you want more heat toss in a dried arbol chile when soaking the other chiles but start small
  • Straining the sauce after blending is optional but worth it if you want an ultra smooth restaurant style texture
03 -
  • Do not rush the chile soaking step it is the secret to that authentic flavor
  • If your sauce seems too thick after cooking add a splash of broth to reach your preferred consistency

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