Crockpot Chili Colorado (Print Version)
Rich, hearty beef simmered in deeply flavored red chili sauce until meltingly tender.
# 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
13 - Chopped fresh cilantro
14 - Diced white onion
15 - Lime wedges
16 - Warm corn tortillas or rice
# Steps:
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 completely smooth.
03 - Place beef cubes in the crockpot. Pour the blended chili sauce over the beef and stir thoroughly to coat all pieces evenly.
04 - Cover and cook on low for 6-7 hours, or on high for 4 hours, until beef is very tender and falls apart easily.
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, practically melting in your mouth after hours of slow cooking
- That homemade red chili sauce puts any restaurant version to shame with its deep complex flavors
02 -
- Dont skip the chile soaking step or your sauce will be gritty instead of silky smooth
- For extra heat, throw in 1 or 2 dried arbol chiles when soaking the other chiles
03 -
- If your sauce seems too thick after cooking, add a splash more broth to reach your desired consistency
- Dont lift the lid too often during cooking, every peek adds about 15 minutes to the cooking time