Slow Cooker Chile Colorado Recipe

Introduction

Slow Cooker Chile Colorado is a rich and flavorful beef stew featuring tender chunks of chuck roast simmered in a vibrant red chile sauce. This comforting dish brings the deep, smoky flavors of toasted dried chiles together for an authentic taste that’s perfect for any day of the week.

Ingredients

• 2 lbs chuck roast (cut into 1-inch pieces)
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 Tbsp vegetable oil
• 3 dried ancho chiles (stems and seeds removed)
• 3 dried guajillo chiles (stems and seeds removed)
• 3 dried arbol chiles (stems and seeds removed)
• 2 cups beef stock
• 4 cloves garlic (minced)
• 1 large onion (diced)
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tsp smoked paprika (optional)
• 1 Tbsp apple cider vinegar
• Fresh cilantro (chopped, for garnish)

Instructions

1. Step 1: Remove the stems and seeds from the ancho, guajillo, and arbol chiles. Heat a skillet over medium heat and toast the chiles for 1-2 minutes on each side until fragrant, taking care not to burn them.
2. Step 2: Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until softened. Drain the chiles and blend them with 1 cup of beef stock until smooth. Set aside.
3. Step 3: Season the chuck roast pieces with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat and sear the meat in batches until browned on all sides. Transfer the browned meat to the slow cooker.
4. Step 4: In the same skillet, sauté the minced garlic and diced onion until the onion is translucent. Add cumin, oregano, and smoked paprika if using. Stir and cook for another minute.
5. Step 5: Pour the chili paste and remaining 1 cup of beef stock into the skillet, scraping the bottom to release any browned bits. Bring to a simmer, then pour the mixture over the meat in the slow cooker.
6. Step 6: Add apple cider vinegar to the slow cooker and stir to combine. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and flavors meld.
7. Step 7: Taste and adjust seasoning with salt and pepper if needed.
8. Step 8: Serve garnished with chopped fresh cilantro. This dish pairs beautifully with rice, tortillas, or enjoyed on its own.

Tips & Variations

• Use a blender or food processor to ensure the chile paste is completely smooth for a silky sauce.
• Substitute beef stock with homemade or low-sodium broth for better control over saltiness.
• For a milder heat, reduce the number of arbol chiles or omit them entirely.
• Add a pinch of cinnamon or a square of dark chocolate for a subtle depth of flavor.

Storage

Store leftover Chile Colorado in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish 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 stew on the stovetop in a heavy pot over low heat for 3-4 hours until the beef is tender, stirring occasionally.

What can I serve with Chile Colorado?

Chile Colorado is traditionally served with warm corn or flour tortillas, steamed rice, or refried beans to soak up the flavorful sauce.

Slow Cooker Chile Colorado Recipe

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★★★★★

4.6 from 76 reviews

• Author: Thomas
• Total Time: 8 hours
• Yield: 6 servings 1x

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Description

Slow Cooker Chile Colorado is a hearty and flavorful Mexican stew made with tender chuck roast simmered in a rich, smoky chili sauce made from toasted dried ancho, guajillo, and arbol chiles. This comforting dish is perfect for a cozy meal and can be served with rice, tortillas, or enjoyed on its own.

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Ingredients

Scale 1x2x3x

Meat

• 2 lbs chuck roast, cut into 1-inch pieces
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 Tbsp vegetable oil

Chili Paste

• 3 dried ancho chiles, stems and seeds removed
• 3 dried guajillo chiles, stems and seeds removed
• 3 dried arbol chiles, stems and seeds removed
• 1 cup beef stock (for blending)

Other Ingredients

• 1 cup beef stock (for sauce)
• 4 cloves garlic, minced
• 1 large onion, diced
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tsp smoked paprika (optional)
• 1 Tbsp apple cider vinegar
• Fresh cilantro, chopped (for garnish)

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Instructions

1. Toast the Chilies: Remove stems and seeds from the ancho, guajillo, and arbol chiles. Heat a skillet over medium heat and toast the chilies for 1-2 minutes per side until fragrant, ensuring they do not burn.
2. Soak and Blend Chilies: Place the toasted chilies in a bowl and cover with hot water. Let soak for 20 minutes until softened. Drain and blend the chilies with 1 cup of beef stock until smooth, forming a chili paste. Set aside.
3. Season and Sear Meat: Season chuck roast pieces with kosher salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat. Brown the meat in batches on all sides. Transfer browned meat to the slow cooker.
4. Sauté Aromatics: In the same skillet, add minced garlic and diced onion. Sauté until onions are translucent. Stir in ground cumin, oregano, and smoked paprika (if using), cooking for an additional minute.
5. Add Chili Paste and Simmer: Pour in the chili paste and remaining 1 cup beef stock into the skillet, scraping browned bits from the bottom. Bring to a simmer, then pour the mixture over the meat in the slow cooker.
6. Slow Cook the Stew: Add apple cider vinegar to the slow cooker and stir to combine. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until meat is tender and flavors melded.
7. Adjust Seasoning: Taste the chili and season with additional salt and pepper if needed.
8. Serve: Garnish with chopped fresh cilantro. Serve with rice, tortillas, or enjoy on its own.

Notes

• To intensify the smoky flavor, you can substitute smoked paprika with chipotle powder.
• If dried chiles are unavailable, use high-quality chili powders but reduce quantity as they are more concentrated.
• For a spicier dish, keep some seeds in the arbol chiles or add extra arbol chiles.
• Leftovers taste even better the next day as flavors continue to meld.
• Can be made in an Instant Pot using the sauté and slow cook functions but requires adjustment of timing.

• Prep Time: 30 minutes
• Cook Time: 7 hours 30 minutes
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: Chile Colorado, Slow Cooker Beef Stew, Mexican Stew, Dried Chile Sauce, Slow Cooked Chuck Roast