Beef Chile Colorado

The combination of ancho, guajillo, and New Mexico chilies give intense flavor to rich and hearty Slow Cooker Beef Chili Colorado.

Course Main Course

Cuisine Mexican

Keyword Chili Colorado

Prep Time 30 minutes

Servings 8 servings

Author Doug Bakes Staff

2 pounds Beef shoulder, cut into 1-inch cubes
3 dried ancho chilies, stems and seeds removed, torn into pieces
3 dried guajillo chilies, stems and seeds removed, torn into pieces
3 dried New Mexico chilies (or pasilla), stems and seeds removed, torn into pieces
4 cups beef stock, divided
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons canola oil
3 cloves garlic, minced
1/2 cup diced onion
2 teaspoons ground cumin
1 teaspoon dried oregano
Small tortillas or prepared rice (optional)

In a saucepan, toast the chilies over medium heat for 1-2 minutes to bring out their flavor, add 2 cups beef stock and bring to a gentle boil. Turn off heat, cover and steep for 25 minutes.
Season beef cubes with salt and pepper. In a large saucepan or Dutch oven, heat canola oil over medium-high heat and sear on two sides, working in batches, about 5 minutes.
Reduce heat to medium, add garlic, onion, cumin and oregano; sear with beef cubes for 2-3 minutes. Add 2 cups beef stock and bring to a gentle boil then transfer to a slow cooker set to high, covered.
Transfer chilies and their broth to a blender and puree until smooth. Add chili puree to beef, stir and cook on high setting for 1 hour. Reduce to low setting, remove lid and cook for an additional 2 hours, stirring periodically. It should be thick with a rich mahogany color.
Serve with tortillas or rice.