Crock Pot Chile Colorado
User Reviews
5
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Prep Time
25 mins
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Cook Time
8 hrs
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Total Time
8 hrs 25 mins
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Servings
6 to 8 Servings
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Calories
379 kcal
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Course
Main Course
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Cuisine
Mexican
Crock Pot Chile Colorado
Description
This recipe for Crock Pot Chile Colorado starts with making a sauce by soaking multiple dried chili varieties in beef broth, then blending them with onion, oregano, cumin, garlic powder, and salt into a smooth puree. The combination of three chilies creates layered smoky, earthy, and slightly spicy flavors typical of chile colorado sauces.
The beef stew meat is coated in seasoned flour and browned in oil to develop texture and flavor before transferring to a slow cooker with the chili sauce. Slow cooking tenderizes the beef, allowing it to soak up the sauce's depth and spice. The addition of bay leaves during cooking adds subtle aromatic notes.
This hearty dish suits serving as a main course accompanied by rice, tortillas, or beans. The sauce balances spice and savory flavors, with the possibility to adjust chilies for heat preference. The preparation involves manageable active steps and mostly slow cooking time.
Practical notes mention that árbol chiles add spiciness and can be omitted for a milder sauce. Storage advice recommends refrigerating leftovers for up to a week, facilitating meal planning.
Ingredients
Chile Colorado Sauce:
- 6 guajillo chile dried
- 2 ancho chile dried
- 2 árbol chile dried
- 1 yellow onion diced, small
- 4 cups beef broth or chicken broth
- 2 tsp oregano dried
- 1 tsp cumin ground
- 2 tsp garlic powder
- 1 tsp salt to taste, sea salt
For the Beef:
- 2 Tbsp avocado oil
- 3 lbs beef stew meat
- ¼ cup all-purpose flour gluten-free
- 1 tsp salt sea salt
- ½ tsp black pepper
- 2 bay leaf
Instructions
Make the Chile Colorado Sauce
- Add all of the dried chilies and the beef broth (or chicken stock) to a large pot. Bring the mixture to a full boil then remove it from the stove top. Allow the chiles to sit in the hot broth while you continue preparing the sauce.
- Add the chopped onion to a high powered blender along with the oregano, cumin, garlic powder, and sea salt. Once the reconstituted chilies are cool enough to handle, remove and discard the stems and seeds and transfer the chilies with the broth to the blender. Blend until everything is well-combined into a relatively smooth puree. Set sauce aside until ready to use.
Brown the Meat:
- Place the beef stew meat in a large mixing bowl along with the flour, sea salt, and pepper. Toss everything together until the beef is coated in flour and seasonings.
- Heat up a large cast iron skillet with 2 to 3 tablespoons of cooking oil such as avocado oil or olive oil to medium-high heat. Place the meat on the hot skillet in a single layer (this may take two batches depending on the size of your skillet). Allow the meat to brown for 2-3 minutes before flipping it to the other side and allowing it to brown for another minute or two, or until there is a nice golden brown crust on two sides. Transfer the meat to a plate and repeat this process for the remaining beef.
- Once the meat is browned, transfer the meat to the crock pot.
Slow Cook the Meat
- Pour the chile colorado sauce through a fine mesh strainer into the crock pot. Use a wooden spoon to stir it around until all of the liquid has strained into the slow cooker and the strainer is left with just the pulp. Discard the pulp.
- Add the bay leaves to the crock pot and give everything a stir.
- Secure the lid on the crock pot and set it on High heat for 4 hours or Low for 8 hours. I recommend cooking on Low heat for 8 hours for the best results as the meat will turn out even more flavorful and tender. When the meat has finished cooking, give everything a big stir.
- Serve Chile Colorado with Mexican Rice, tortillas, and any additional toppings or side dishes such as black beans, refried beans, cheese, sour cream, sliced avocado, lime wedges, etc.
Notes
- Omit the árbol chilies for a very mild sauce, or add more for increased spiciness to suit your taste.
- Regular all-purpose flour, tapioca flour, or arrowroot starch can be used as alternatives for coating the beef if needed.
- Store leftover Chile Colorado sauce and beef in an airtight container refrigerated up to one week for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 Servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1Serving (of 8) | |
| Calories | 379kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 58g | 116% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 168mg | 56% |
| Sodium | 476mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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