- 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
Slow Cooker Chili Colorado is a Mexican Dish that can be served with tortillas, or just in a bowl. Enjoy it is delicious!
- Bring chili’s and 3 cups water to boil in a medium pan.
- 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.
- 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.
- Coat beef chunks in the seasoned flour and set aside.
- Place olive oil in a large skillet over medium heat, and saute onion for 4-5 minutes until tender and translucent.
- Place beef chunks in the skillet a few at a time, and cook just long enough to evenly brown the chunks.
- Remove browned meat, and continue browning until all the meat is browned.
- Transfer all the meat to the crock.
- Pour in pureed chile mixture, and mix with the meat.
- Next add beef broth or water to just cover beef chunks.
- 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.