Slow Cooker Chili Colorado

Slow Cooker Chili Colorado is a rich, hearty, and deeply flavorful dish that brings the bold taste of authentic Colorado red chile right into your kitchen. Tender chunks of beef are simmered in a silky, spiced chile sauce made from dried guajillo, ancho, and arbol chiles, resulting in a warm, comforting, and slightly smoky chili perfect for weeknight dinners or weekend gatherings. This dish pairs beautifully with rice, tortillas, or crusty bread and fills your kitchen with irresistible aromas.

Why You’ll Love This Recipe

• Authentic flavor: Made with traditional dried chiles for a true Colorado red chile experience.
• Tender, melt-in-your-mouth beef: Slow cooking ensures every bite is succulent.
• Hands-off cooking: Let your slow cooker do the work while you relax.
• Gluten-free friendly: Uses gluten-free flour to coat the beef without sacrificing flavor.
• Perfect for meal prep: Reheats well and tastes even better the next day.

Ingredients

For the Chile Sauce

• 4 cups beef broth – Forms the rich base for the chile sauce.
• 6 dried guajillo chiles – Mild, smoky flavor; essential for authentic Colorado red chile.
• 2 dried ancho chiles – Adds depth and subtle sweetness.
• 2 dried arbol chiles – Provides heat and complexity.
• 2 tsp dried oregano (Mexican preferred) – Classic earthy flavor for Mexican-style chili.
• 1 tsp sea salt – Balances and enhances the chile flavors.
• 2 tsp garlic powder – Adds warm, savory notes.
• 1 small yellow onion, roughly chopped – Builds aromatic sweetness.

For the Beef

• 3 lb beef stew meat, cut into 1-inch chunks – Tender and meaty chunks for hearty chili.
• 1/4 cup gluten-free all-purpose flour – Coats beef to thicken the sauce slightly.
• 2 tbsp avocado oil (or neutral oil) – For searing beef and locking in flavor.
• 1 tsp sea salt – Seasoning for the beef.
• 1/2 tsp freshly ground black pepper – Adds subtle heat and complexity.
• 2 bay leaves – Infuse the chili with aromatic depth.

How to Make Slow Cooker Chili Colorado

Step 1: Hydrate the Chiles

Bring beef broth to a boil in a pot. Add guajillo, ancho, and arbol chiles and remove from heat. Let them steep for 10–15 minutes until softened. This step extracts deep, complex flavors essential to authentic chili colorado.

Step 2: Blend the Chile Sauce

Remove stems and seeds from the softened chiles. Add chiles, soaked broth, chopped onion, oregano, cumin, garlic powder, and 1 tsp salt to a blender. Blend on high until smooth, about 2–3 minutes. Strain through a fine-mesh sieve into a bowl, pressing gently to extract as much liquid as possible for a silky sauce.

Step 3: Brown the Beef

While the sauce is blending, toss beef chunks with gluten-free flour, remaining salt, and black pepper until evenly coated. Heat avocado oil in a large skillet over medium-high heat. Sear the beef in batches, 2–3 minutes per side, until deeply browned. Transfer seared beef to a plate. Browning adds deep, savory flavor through the Maillard reaction.

Step 4: Combine in the Slow Cooker

Transfer browned beef to the slow cooker. Pour the strained chile sauce over the beef and stir to combine. Add bay leaves and stir again.

Step 5: Cook Low and Slow

Cover and cook on High for 4 hours or Low for 8 hours. Low heat develops deeper flavor and keeps the beef tender. Check occasionally, stir gently, and enjoy the aroma filling your kitchen.

Tips for Success

• Soak the dried chiles fully for maximum flavor and smooth texture.
• Don’t skip browning the beef; it adds essential richness.
• Strain the sauce for a silky, authentic finish.
• Use Mexican oregano if possible for the true flavor profile.
• Adjust the number of arbol chiles for heat to suit your preference.

Equipment Needed

• Slow cooker (or crockpot)
• Blender
• Fine-mesh sieve or strainer
• Large skillet for searing
• Measuring cups and spoons
• Slotted spoon

Recipe Variations

• Spicier version: Add extra arbol chiles or a pinch of cayenne.
• Smokier flavor: Use smoked paprika in addition to the cumin.
• Vegetable boost: Add chopped bell peppers or carrots into the slow cooker.
• Low-sodium: Use low-sodium beef broth and adjust salt at the end.

Serving Suggestions

• Serve over steamed rice for a classic chili colorado meal.
• Pair with warm corn tortillas or crusty bread to soak up the sauce.
• Garnish with fresh cilantro, sliced onions, or avocado.
• Add a side of Mexican-style beans for a heartier dish.

FAQs

Can I prepare this ahead of time?
Yes. Assemble everything in the slow cooker insert the night before, refrigerate, and cook the next day.

Can I make this on the stovetop instead?
Yes, simmer over low heat for 2–3 hours until beef is tender, stirring occasionally.

Is this chili very spicy?
It has mild to medium heat; adjust arbol chiles to taste.

Can I freeze leftovers?
Absolutely. Cool completely and store in airtight containers for up to 3 months. Reheat gently on the stovetop.

Why strain the chile sauce?
Straining creates a silky texture, leaving behind pulp and seeds for a smoother, authentic sauce.

Final Thoughts

Slow Cooker Chili Colorado is a perfect balance of rich, smoky chiles, tender beef, and deep, layered flavors. This hearty, comforting dish is ideal for family dinners, meal prep, or any occasion where bold flavor is the star. Make a batch, savor the aroma, and enjoy a true taste of authentic Colorado red chile.

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