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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Adjust Seasoning: Taste the chili and season with additional salt and pepper if needed.
- 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
