Slow Cooker Chili Colorado (Printable)

Rich Mexican beef stew with tender chuck roast in authentic red chili sauce. Easy slow cooker meal ready in 6 hours.

# What You'll Need:

→ Beef

01 - 2 pounds beef chuck roast, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper

→ Chili Sauce

04 - 4 dried guajillo chilies, stemmed and seeded
05 - 2 dried ancho chilies, stemmed and seeded
06 - 2 cups beef broth
07 - 1 medium onion, chopped
08 - 4 garlic cloves, minced
09 - 1 tablespoon tomato paste
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried oregano
12 - ½ teaspoon smoked paprika

→ Finishing

13 - 1 tablespoon cornstarch (optional, for thickening)
14 - 2 tablespoons water (optional, for thickening)
15 - Fresh cilantro, chopped (for garnish)

# How To Make It:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1–2 minutes until fragrant, taking care not to burn them.
02 - Transfer toasted chilies to a bowl and cover with hot water. Soak for 15 minutes until fully softened.
03 - Drain soaked chilies and blend with 1 cup beef broth, onion, garlic, tomato paste, cumin, oregano, and paprika until completely smooth.
04 - Season beef cubes thoroughly with kosher salt and black pepper. Place seasoned beef in the slow cooker.
05 - Pour the prepared chili sauce over the beef. Add remaining 1 cup beef broth and stir well to combine. Cook on low setting for 6–8 hours until beef is fork-tender.
06 - For a thicker consistency, whisk cornstarch with water to create a slurry. Stir into the slow cooker during the final 30 minutes of cooking.
07 - Serve chili hot, generously garnished with chopped fresh cilantro. Accompany with Mexican rice, warm flour tortillas, or beans.

# Tips from dashanddishes:

01 -
  • The sauce develops this incredible depth that tastes like it simmered all day even though most of the work happens hands-free
  • Leftovers somehow taste even better the next morning with eggs
02 -
  • Dont skip toasting the chilies because this step releases their essential oils and transforms them from dried peppers into something fragrant and alive
  • The sauce might look thin at first but it will reduce and concentrate beautifully over those long hours of cooking
03 -
  • Pat the beef really dry before seasoning so it develops better texture in the slow cooker
  • Use a ladle to skim any excess fat off the top before serving if you prefer it lighter

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