Slow Cooker Chili Colorado (Printable Version)

Tender beef cubes slow-cooked in a rich, smoky red chili sauce made from dried Mexican peppers. A hearty, warming dish perfect for any night of the week.

# What You'll Need:

→ Beef

01 - 2 pounds beef chuck roast, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper

→ Chili Sauce

04 - 4 dried guajillo chilies, stemmed and seeded
05 - 2 dried ancho chilies, stemmed and seeded
06 - 2 cups beef broth
07 - 1 medium onion, chopped
08 - 4 garlic cloves, minced
09 - 1 tablespoon tomato paste
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried oregano
12 - ½ teaspoon smoked paprika

→ Finishing

13 - 1 tablespoon cornstarch (optional, for thickening)
14 - 2 tablespoons water (optional, for thickening)
15 - Fresh cilantro, chopped (for garnish)

# Directions:

01 - Toast chilies in a dry skillet over medium heat for 1–2 minutes until fragrant, being careful not to burn them.
02 - Place toasted chilies in a bowl and cover with hot water. Soak for 15 minutes until softened.
03 - Drain chilies and blend with 1 cup beef broth, onion, garlic, tomato paste, cumin, oregano, and paprika until smooth.
04 - Season beef cubes with salt and pepper. Transfer beef to the slow cooker.
05 - Pour the chili sauce over the beef. Add the remaining 1 cup beef broth. Stir to combine.
06 - Cook on low for 6–8 hours or until beef is very tender.
07 - For a thicker sauce, mix cornstarch with water to make a slurry. Stir into the slow cooker during the last 30 minutes.
08 - Serve hot, garnished with chopped cilantro. Enjoy with rice, tortillas, or beans.

# Expert Hints:

01 -
  • The sauce develops layers of flavor that taste like they simmered all day at a restaurant
  • Chuck roast becomes impossibly tender, basically melting in your mouth
  • Your slow cooker does all the heavy lifting while you go about your day
02 -
  • Burnt chilies will ruin the entire dish with bitter, acrid flavors that no amount of simmering can fix
  • Blending the sauce until completely smooth prevents any fibrous chunks and gives it that velvety restaurant texture
03 -
  • Pat the beef cubes dry before seasoning them to help develop better color and texture
  • Let the finished chili rest for 15 minutes before serving to allow the sauce to thicken slightly

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