- 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
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!
- Bring chilies and water to boil in a medium pan.
- 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.
- If more liquid is needed, add more to form a smooth sauce.
- Strain sauce through a fine mesh strainer to remove any seeds and the skins; set aside.
- Trim fat from the chuck roast, and cut into 2 inch chunks.
- Combine flour, salt, and pepper in a bowl.
- Sprinkle seasoned flour over meat and toss to coat. Set aside.
- Place olive oil in a large skillet over medium heat, and saute onion and garlic until onion translucent.
- Place beef cubes in the skillet a few at a time, tossing to evenly brown.
- Remove browned meat, and transfer to a 6-quart slow cooker.
- 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.
- Next, add pureed chile mixture to the slow cooker.
- Cover. Crock on Low for 7-8 hours or until beef is tender.
Serve over rice.