Slow Cooker Chili Colorado Recipe
This Slow Cooker Chili Colorado is an authentic and deeply flavorful Mexican stew featuring tender beef chunks simmered in a rich, smooth red chile sauce made from a blend of dried guajillo, ancho, and arbol chiles. Slow-cooked to perfection, this hearty dish captures the essence of traditional Colorado red chile with a silky texture and robust spices, perfect for a comforting meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours (High) or 8 hours (Low)
- Total Time: 4 hours 20 minutes (High) or 8 hours 20 minutes (Low)
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
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 (for coating)
- 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. Add the dried guajillo, ancho, and arbol chiles, then remove from heat and let them steep for 10-15 minutes until softened and infused with the broth’s flavor. This step is vital for developing the deep, complex chili flavors and making the chiles easier to blend smoothly.
- Prepare the Chile Sauce: Remove the softened chiles with a slotted spoon, discard stems and seeds. In a blender, combine the soaked chiles, broth, chopped onion, oregano, cumin, garlic powder, and 1 teaspoon of sea salt. Blend on high for 2-3 minutes until completely smooth. Strain the sauce through a fine sieve into a bowl, pressing gently to extract maximum liquid while leaving behind the pulp. This ensures a silky, authentic chili sauce.
- Coat and Sear the Beef: Toss the beef stew meat with gluten-free flour, remaining 1 teaspoon sea salt, and freshly ground black pepper in a bowl until evenly coated. Heat avocado oil in a large skillet over medium-high heat until shimmering. In batches, sear the beef chunks for 2-3 minutes on each side until deeply browned, building rich flavor. Transfer browned beef to a plate.
- Combine and Slow Cook: Transfer the seared beef to a slow cooker. Pour the strained chile sauce over the beef and stir well. Add the bay leaves and stir again. Cover and cook on high for 4 hours or low for 8 hours until the meat is tender and flavors meld beautifully. Slow cooking allows the dish to develop a profound depth of flavor and tender texture.
Notes
- Straining the chile sauce provides a silky texture characteristic of authentic chili colorado.
- Searing the beef before slow cooking enhances flavor through caramelization but does not fully cook the meat.
- Choose the low setting if time permits for more tender meat and developed spices.
- Use gluten-free flour to keep the dish gluten-free.
- Adjust the number of arbol chiles to control the heat level.
Keywords: Slow Cooker Chili Colorado, Mexican Chili, Beef Chile, Authentic Chili Colorado, Gluten-Free Chili, Slow Cooker Recipe, Red Chile Sauce
Find it online: https://bakedbylisa.com/slow-cooker-chili-colorado-recipe/
