Description
This Easy Crockpot Chili Colorado is a bold, flavorful Mexican-inspired beef stew made with tender chunks of chuck roast simmered in a rich red chili sauce. Perfect for meal prep or cozy dinners, this slow cooker recipe is hearty, simple to prepare, and pairs well with rice, tortillas, or beans. A must-have comfort food that brings restaurant flavor to your kitchen!
Ingredients
2.5 lbs chuck roast
4 dried guajillo chiles
3 dried ancho chiles
4 garlic cloves
1 medium white onion
2 cups beef broth
2 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon olive oil
Instructions
1. Remove stems and seeds from the dried guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 1–2 minutes until fragrant.
2. Soak toasted chiles in hot water for 15–20 minutes until softened.
3. Add softened chiles, garlic, onion, tomato paste, cumin, oregano, and beef broth to a blender. Blend until smooth.
4. Cut the chuck roast into large chunks. Season with salt and pepper.
5. Heat olive oil in a skillet over medium-high heat. Sear beef on all sides until browned.
6. Transfer beef to Crockpot and pour blended chili sauce over it.
7. Cook on low for 6–8 hours until beef is tender and sauce is thickened.
8. Shred beef or leave in chunks. Stir well and adjust seasoning as needed.
9. Serve hot over rice, in tortillas, or on its own.
Notes
Use chuck roast for best tenderness.
Refrigerate leftovers to enhance flavor.
Adjust chili amount for milder or spicier taste.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg