• 9 dry chiles
  • 3 c. water
  • 5 lb. beef chuck roast
  • 1/2 c. flour
  • 1 T. salt
  • 1/2 T. black pepper
  • 2 tsp. cumin
  • 1 tsp garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. cayenne pepper
  • 3 T. olive oil
  • 1 large yellow onion, chopped
  • 2 tsp. minced garlic
  • 1 c. beef broth

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Slow Cooker Chili Colorado is a Mexican Dish that can be served over rice, or by itself in a bowl for a lower-carb option. Enjoy the delicious flavors!

  1. Bring chilies and water to boil in a medium pan.
  2. Remove pan from heat, cover, and let peppers steep for 30 minutes to soften. Reserve the cooking liquid. Transfer the chiles and some of the liquid into a blender, and puree until smooth.
  3. If more liquid is needed, add more to form a smooth sauce.
  4. Strain sauce through a fine mesh strainer to remove any seeds and the skins; set aside.
  5. Trim fat from the chuck roast, and cut into 2 inch chunks.
  6. Combine flour, salt, and pepper in a bowl.
  7. Sprinkle seasoned flour over meat and toss to coat. Set aside.
  8. Place olive oil in a large skillet over medium heat, and saute onion and garlic until onion translucent.
  9. Place beef cubes in the skillet a few at a time, tossing to evenly brown.
  10. Remove browned meat, and transfer to a 6-quart slow cooker.
  11. Deglaze pan – turn heat to medium-high and pour in beef broth. Use a wooden spoon to scrape up any brown bits.  Pour liquid into slow cooker.
  12. Next, add pureed chile mixture to the slow cooker.
  13. Cover. Crock on Low for 7-8 hours or until beef is tender.

Serve over rice.

Happy Crocking!

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Slow Cooker Chili Colorado

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