Crockpot Chili Colorado (Printable)

Tender beef slow-cooked in a rich red chili sauce made from dried Mexican chiles, creating a deeply flavorful and hearty stew.

# What You’ll Need:

→ Meats

01 - 2 pounds beef chuck, cut into 1-inch cubes

→ Chiles and Sauce

02 - 4 dried guajillo chiles, stemmed and seeded
03 - 2 dried ancho chiles, stemmed and seeded
04 - 2 cups beef broth
05 - 1 medium yellow onion, chopped
06 - 4 cloves garlic, peeled
07 - 1 tablespoon tomato paste
08 - 1 teaspoon dried Mexican oregano
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon kosher salt

→ For Serving

13 - Chopped fresh cilantro
14 - Diced white onion
15 - Lime wedges
16 - Warm corn tortillas or rice

# How To Make It:

01 - Place the dried guajillo and ancho chiles in a heatproof bowl. Pour 2 cups of hot water over them and let soak for 15 minutes until softened.
02 - Drain chiles and transfer to a blender. Add beef broth, onion, garlic, tomato paste, oregano, cumin, smoked paprika, pepper, and salt. Blend until completely smooth.
03 - Place beef cubes in the crockpot. Pour the chili sauce over the beef and stir thoroughly to coat all pieces evenly.
04 - Cover and cook on low for 6-7 hours, or on high for 4 hours, until beef is very tender and falls apart easily.
05 - Taste and adjust seasoning with additional salt if needed. Serve hot, garnished with cilantro, onion, and lime, alongside tortillas or rice.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, melting apart with just a gentle nudge from your fork
  • That red chili sauce develops layers of flavor you simply cannot achieve with quick cooking methods
  • Its one of those rare dishes that tastes even better the next day, making it perfect for meal prep or feeding a crowd
02 -
  • Do not rush the chile soaking step, because properly rehydrated chiles blend into a silky smooth sauce while dry ones will leave your sauce grainy and unpleasant
  • The sauce will look deceptively thin when you first pour it over the beef, but it will thicken beautifully as the beef releases its collagen during cooking
03 -
  • Pork shoulder works beautifully as a substitute for beef if you prefer something slightly sweeter and more tender
  • The sauce develops even deeper flavors if you make it a day ahead, giving the spices time to meld together

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