Name: Slow Cooker Chili Colorado Recipe
Prep time: 20 min
Cook time: PT-491676H12M28S
Total time: PT-491676H12M28S
Cuisine: Mexican
Ingredients: 4 cups beef broth; 6 dried guajillo chiles; 2 dried ancho chiles; 2 dried arbol chiles; 2 tsp dried oregano (Mexican oregano preferred); 1 tsp sea salt (for sauce); 1 tsp garlic powder; 1 small yellow onion, roughly chopped; 1 tsp sea salt (for meat coating); 1/2 tsp black pepper, freshly ground; 2 bay leaves; 3 lb beef stew meat, cut into 1-inch chunks; 1/4 cup gluten-free all-purpose flour; 2 tbsp avocado oil (or neutral oil like canola)

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Introduction

Slow Cooker Chili Colorado is a rich, flavorful beef stew infused with authentic Mexican chiles and spices. This hearty dish simmers all day to develop deep, complex flavors perfect for a cozy meal any time of year.

A close-up view of a white oval dish filled with rich, thick, dark reddish-brown stew containing chunky pieces of tender beef evenly mixed throughout. The glossy stew surface reflects light, showing a smooth texture with visible oil glistening on top. The dish rests on a yellow and white checkered cloth over a white marbled surface, adding a bright contrast to the deep colors of the stew. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Bring the beef broth to a boil in a pot, then add all dried chiles (guajillo, ancho, and arbol). Remove from heat and let the chiles steep for 10-15 minutes until they soften and absorb the broth flavor.
Step 2: Remove the softened chiles from the broth with a slotted spoon and discard the stems and seeds. Add the chiles, soaked broth, roughly chopped onion, oregano, cumin, garlic powder, and 1 teaspoon of salt to a blender. Blend on high until completely smooth, about 2-3 minutes. Pour the sauce through a fine strainer into a bowl, pressing gently to extract as much liquid as possible.
Step 3: Toss the beef stew meat chunks with the gluten-free flour, remaining 1 teaspoon of salt, and freshly ground black pepper in a bowl until evenly coated. Heat the avocado oil in a large skillet over medium-high heat until shimmering. In batches, sear the beef for 2-3 minutes per side until deeply browned. Transfer each batch to a plate as it finishes browning.
Step 4: Transfer the seared beef to your slow cooker. Pour the strained chile sauce over the beef and stir well to combine. Add the bay leaves and give everything a final stir.
Step 5: Cover and cook on High for 4 hours or Low for 8 hours until the meat is tender and flavors have melded beautifully.

Tips & Variations

For a smoother sauce, be sure to strain the blended chile mixture thoroughly to remove any pulp.
Adjust the number of arbol chiles to control the spice level to your preference.
You can substitute beef stew meat with chuck roast cut into chunks if preferred.
Serve with warm corn tortillas and a sprinkle of fresh cilantro for an authentic experience.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

This image shows a close-up of a spoon lifting chunks of rich, dark reddish-brown stew from a white bowl. The stew has a thick, glossy sauce that coats the meat pieces, which look tender and well-cooked with a slightly rough texture. The bowl is set on a white marbled surface, and the background is softly blurred, making the vibrant color and texture of the stew stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, you can simmer the chili on the stovetop over low heat for 2-3 hours until the beef is tender, stirring occasionally to prevent sticking.

What if I can’t find guajillo or ancho chiles?

Substitute with mild dried chili powders like New Mexico or a mild chipotle if needed, but the flavor may differ from the authentic chili colorado taste.