Slow Cooker Chile Colorado Recipe
Slow Cooker Chile Colorado is a rich and flavorful Mexican stew featuring tender chuck roast simmered in a smoky, spicy chili sauce made from toasted dried ancho, guajillo, and arbol chiles. This comforting dish is slow-cooked to perfection, allowing the beef to become melt-in-your-mouth tender and absorb the vibrant layers of spices. Garnished with fresh cilantro, it pairs wonderfully with rice or warm tortillas, making it perfect for a hearty family meal.
- Prep Time: 30 minutes
- Cook Time: 7 hours (slow cooker on low) or 4.5 hours (slow cooker on high)
- Total Time: 7.5 to 7.75 hours
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Meat
- 2 lbs chuck roast (cut into 1-inch pieces)
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 2 Tbsp. vegetable oil
Chiles & Broth
- 3 dried ancho chiles (stems and seeds removed)
- 3 dried guajillo chiles (stems and seeds removed)
- 3 dried arbol chiles (stems and seeds removed)
- 2 cups beef stock
Vegetables & Spices
- 4 cloves garlic (minced)
- 1 large onion (diced)
- 1 tsp. ground cumin
- 1 tsp. oregano
- 1 tsp. smoked paprika (optional)
- 1 Tbsp. apple cider vinegar
Garnish
- Fresh cilantro (chopped)
Instructions
- Toast the dried chiles: Remove stems and seeds from the ancho, guajillo, and arbol chiles. Heat a skillet over medium heat and toast the chiles for 1-2 minutes on each side until fragrant, being careful not to burn them.
- Soak and blend chiles: Place toasted chiles in a bowl and cover with hot water. Let soak for 20 minutes until softened. Drain and blend with 1 cup beef stock until a smooth paste forms. Set aside.
- Season and sear the meat: Season chuck roast pieces with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Sear meat in batches until browned on all sides. Transfer to slow cooker.
- Sauté aromatics and spices: In the same skillet, add minced garlic and diced onion. Cook until onions are translucent. Stir in cumin, oregano, and smoked paprika. Cook for another minute to release flavors.
- Add chili paste and broth: Pour in the chili paste and remaining 1 cup beef stock. Scrape the skillet bottom to loosen browned bits. Bring to a simmer, then pour mixture over meat in slow cooker.
- Add vinegar and cook: Stir in apple cider vinegar. Cover slow cooker and cook on low for 7-8 hours or high for 4-5 hours until meat is tender and flavors meld.
- Adjust seasoning: Taste the chili and add additional salt and pepper if needed.
- Serve: Garnish with fresh chopped cilantro. Serve with rice, tortillas, or enjoy on its own.
Notes
- Be careful not to burn the dried chiles while toasting to avoid bitterness.
- If you prefer less heat, reduce or omit the arbol chiles.
- Searing the meat adds richness and depth to the stew, so do not skip this step.
- You can prepare the chili paste and meat a day ahead for more developed flavors.
- Serve with warm tortillas or Mexican rice to complete the meal.
Keywords: Chile Colorado, Slow Cooker, Mexican Stew, Chuck Roast, Chili Paste, Slow Cooker Recipes
Find it online: https://thefoodrecipe.com/slow-cooker-chile-colorado-recipe/
