• 9 dry chiles - washed, with stems and seeds removed
  • 3 c. water
  • 5 lb. beef, chuck roast, boneless, trimmed
  • 1/2 c. flour, all-purpose
  • 1 T. kosher salt
  • 1 T. black pepper
  • 3 T. olive oil
  • 1 onion, large, yellow, chopped
  • 2 c. beef broth or water

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Slow Cooker Chili Colorado is a Mexican Dish that can be served with tortillas, or just in a bowl. Enjoy it is delicious!

  1. Bring chili’s and 3 cups water to boil in a medium pan.
  2. Remove from heat and let steep for 30 minutes to soften. Reserve the cooking liquid by straining the 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. Coat beef chunks in the seasoned flour and set aside.
  8. Place olive oil in a large skillet over medium heat, and saute onion for 4-5 minutes until tender and translucent.
  9. Place beef chunks in the skillet a few at a time, and cook just long enough to evenly brown the chunks.
  10. Remove browned meat, and continue browning until all the meat is browned.
  11. Transfer all the meat to the crock.
  12. Pour in pureed chile mixture, and mix with the meat.
  13. Next add beef broth or water to just cover beef chunks.
  14. Cover. Crock on Low for 6-8 hours or until beef is tender.

NOTE: You can also add more beef broth/water if you feel it is needed.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Chili Colorado

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