Slow Cooker Chili Colorado (Printable)

Tender beef in a rich red chili sauce made from dried peppers. This hearty Mexican stew simmers all day for deep flavor.

# What You'll Need:

→ Beef

01 - 2 pounds beef chuck roast, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - 1/2 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 - 1/2 teaspoon smoked paprika

→ Finishing

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

# How-To Steps:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1–2 minutes until fragrant, taking care not to burn them.
02 - Transfer toasted chilies to a bowl and cover with hot water. Let soak for 15 minutes until softened.
03 - Drain soaked chilies and blend with 1 cup beef broth, onion, garlic, tomato paste, cumin, oregano, and paprika until completely smooth.
04 - Season beef cubes generously with kosher salt and black pepper. Place seasoned beef in the slow cooker.
05 - Pour the blended chili sauce over the beef. Add remaining 1 cup beef broth and stir to combine. Cook on low setting for 6–8 hours until beef is fork-tender.
06 - For a thicker consistency, whisk cornstarch with water to create a slurry. Stir into the slow cooker during the final 30 minutes of cooking.
07 - Ladle hot chili into bowls and garnish with freshly chopped cilantro. Serve alongside Mexican rice, warm tortillas, or beans.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while your kitchen fills with the most incredible aromas
  • That homemade chili sauce puts jarred versions to shame and comes together faster than youd think
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Removing stems and seeds from dried chilies reduces bitterness, but leave some seeds if you want extra heat
  • Letting the sauce blend longer makes it smoother, but tiny bits of chili skin add nice texture
  • The sauce will thicken naturally as it cools, so dont worry if it looks thinner than restaurant versions
03 -
  • If your sauce seems too bitter, add a tiny pinch of brown sugar to balance it out
  • A splash of vinegar right at the end brightens all the deep flavors wonderfully

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