Slow Cooker Chili Colorado Recipe

Introduction

Slow Cooker Chili Colorado is a rich and flavorful beef stew steeped in authentic Mexican chile sauce. Using dried chiles and slow-cooked tender beef, this dish offers a comforting and aromatic meal perfect for any day.

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 (for beef)
• 2 tbsp avocado oil or neutral oil like canola
• 1/4 cup gluten-free all-purpose flour
• 3 lb beef stew meat, cut into 1-inch chunks
• 1/2 tsp freshly ground black pepper
• 2 bay leaves

Instructions

1. Step 1: Bring the beef broth to a boil in a pot, then add the dried guajillo, ancho, and arbol chiles. Remove from heat and let the chiles steep for 10-15 minutes until softened.
2. Step 2: Remove the softened chiles with a slotted spoon, discard stems and seeds. Add chiles, soaking broth, onion, oregano, cumin, garlic powder, and 1 tsp salt to a blender. Blend until smooth, then strain the sauce through a fine strainer into a bowl, pressing gently to extract liquid.
3. Step 3: Toss the beef chunks with gluten-free flour, remaining 1 tsp salt, and black pepper until evenly coated. Heat avocado oil in a skillet over medium-high heat. Sear beef in batches for 2-3 minutes per side until deeply browned. Transfer browned beef to a plate.
4. Step 4: Place the browned beef in the slow cooker. Pour the strained chile sauce over the beef and stir to combine. Add bay leaves, cover, and cook on High for 4 hours or Low for 8 hours until meat is tender and flavors meld.

Tips & Variations

• For a milder chili, reduce the number of arbol chiles or remove seeds before soaking.
• Use Mexican oregano for the most authentic flavor, but regular oregano works in a pinch.
• Serve with warm corn tortillas or over rice for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth if it becomes too thick. This chili also freezes well for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can simmer the chili on the stove over low heat for 3 to 4 hours, stirring occasionally, until the beef is tender.

Are the dried chiles spicy?

Guajillo and ancho chiles are mild to medium in heat, while arbol chiles add some spiciness. Adjust the number of arbol chiles to control the heat level.

Slow Cooker Chili Colorado Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

Experience the rich, authentic flavors of traditional Slow Cooker Chili Colorado, featuring tender beef stew meat simmered in a vibrant, smooth red chile sauce made from dried guajillo, ancho, and arbol chiles. This hearty Mexican-inspired dish is perfect for cozy meals, slow-cooked to perfection for deep, complex taste and melt-in-your-mouth texture.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 4-8 hours
• Total Time: 4 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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
• 3 lb beef stew meat, cut into 1-inch chunks
• 1/2 tsp freshly ground black pepper
• 2 bay leaves

Instructions

1. Hydrate the Chiles: Bring the beef broth to a boil in a pot. Add all the dried chilies—guajillo, ancho, and arbol—and remove from heat. Let the chilies steep for 10-15 minutes until softened and infused with broth flavors, essential for extracting the deep, complex taste of traditional chili colorado.
2. Make the Chile Sauce: Remove the softened chiles with a slotted spoon, discard stems and seeds. In a blender, combine the chiles, soaked broth, roughly chopped onion, oregano, cumin, garlic powder, and 1 teaspoon of salt. Blend on high for 2-3 minutes until completely smooth. Strain the sauce through a fine mesh strainer into a bowl, pressing gently to extract as much liquid as possible while leaving the pulp behind, ensuring a silky texture.
3. Prepare the Beef: In a large bowl, toss the beef stew meat chunks with gluten-free flour, 1 teaspoon of sea salt, and freshly ground black pepper until evenly coated. Heat avocado oil in a large skillet over medium-high heat until shimmering. In batches, sear the beef for 2-3 minutes per side to develop a deep brown crust. Transfer seared meat to a plate.
4. Slow Cook: Place the seared beef into your slow cooker. Pour the strained chile sauce over the beef and stir to combine. Add the bay leaves. Cover and cook on High for 4 hours or on Low for 8 hours, allowing the meat to become tender and flavors to meld beautifully. Low setting is preferred for enhanced tenderness and developed spices.

Notes

• When soaking dried chiles, ensure they soften thoroughly for the best flavor extraction.
• Straining the chile sauce gives a smoother, more authentic texture.
• Searing beef in batches prevents overcrowding and ensures proper browning.
• Use the Low slow cooker setting if time allows for more tender meat and deeper flavor.
• This recipe is naturally gluten-free when using gluten-free flour and beef broth.

Keywords: Slow Cooker Chili Colorado, Mexican chili, beef chili, gluten-free chili, red chile sauce, slow cooker recipes, authentic chili colorado