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Crockpot Chile Colorado Recipe

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4.3 from 1 review

This Crockpot Chile Colorado recipe features tender chunks of beef chuck roast slow-cooked in a rich and flavorful red chile sauce made from dried guajillo, ancho, and arbor chiles. The dish is infused with Mexican spices and aromatics, creating a hearty and comforting meal perfect for a satisfying dinner.

  • Total Time: 8 hours
  • Yield: 6-8 servings

Ingredients

Meat

  • 3.5 lbs boneless beef chuck roast, cut into 1-inch chunks
  • 2-3 tablespoons vegetable oil for searing meat

Chile Sauce

  • 6 dried guajillo chiles, stems and seeds removed
  • 4 dried ancho chiles, stems and seeds removed
  • 4 dried arbor chiles, stems and seeds removed
  • 4 cups beef broth, divided
  • 1 onion, quartered
  • 4 garlic cloves

Spices and Seasonings

  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon cinnamon
  • 2 bay leaves

Optional Thickener

  • Cornstarch slurry: 2 tablespoons cornstarch mixed with 2 tablespoons water (optional to thicken sauce)

Instructions

  1. Prepare and Soften Chiles: Rinse the dried guajillo, ancho, and arbor chiles to remove any dust. Add them to a saucepan with 2 cups of beef broth, quartered onion, and garlic cloves. Bring the mixture to a boil, then reduce to a simmer and cook uncovered for about 20 minutes until the chiles are softened.
  2. Sear the Beef: While the chiles simmer, heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the beef chunks in batches, browning them on all sides to develop flavor. Transfer the seared meat to your Crockpot.
  3. Make the Chile Sauce: Remove the chile mixture from the heat and add the remaining 2 cups of beef broth to slightly cool the mixture. Transfer everything to a blender or food processor and blend until smooth, creating a rich red chile sauce.
  4. Assemble in Crockpot and Add Spices: Pour the blended chile sauce over the seared beef in the Crockpot. Add sea salt, black pepper, Mexican oregano, ground cumin, chili powder, smoked paprika, cinnamon, and bay leaves. Stir gently to combine.
  5. Slow Cook the Beef: Cover the Crockpot and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and flavorful.
  6. Thicken the Sauce: About 30 minutes before the cooking time ends, stir in the cornstarch slurry to thicken the sauce if desired. Cover and continue cooking until the sauce has thickened.
  7. Finish and Serve: Remove and discard the bay leaves before serving. Serve the Chile Colorado hot with your choice of sides like rice or tortillas.

Notes

  • Removing stems and seeds from the dried chiles reduces bitterness and ensures a smooth sauce.
  • Searing the beef adds depth of flavor through caramelization before slow cooking.
  • The cornstarch slurry is optional but helps achieve a thicker, more cohesive sauce.
  • Adjust the amount of chili powder and smoked paprika for desired heat level.
  • This dish freezes well; store cooked leftovers in airtight containers for up to 3 months.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 7 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Halal

Find it online: https://iamstarved.com/crockpot-chile-colorado-recipe/