Slow Cooker Chili Colorado (Printable Version)

Tender beef in a rich red chili sauce with guajillo and ancho peppers, slow-cooked to perfection.

# What You 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)

# How To Make It:

01 - Toast guajillo and ancho 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. Cook on low for 6–8 hours or until beef is very tender.
06 - For a thicker sauce, mix cornstarch with water to make a slurry. Stir into the slow cooker during the last 30 minutes.
07 - Serve hot, garnished with chopped cilantro. Enjoy with rice, tortillas, or beans.

# Helpful Hints:

01 -
  • The slow cooker does all the heavy lifting while your house fills with incredible smells
  • That rich red sauce stains everything it touches including your soul in the best way
  • Leftovers taste even better after the flavors have had time to really become friends
02 -
  • Burned chilies cannot be saved, they will make the entire batch taste bitter and sad
  • The sauce looks alarmingly thin at first but it thickens beautifully as the beef releases its collagen
  • Resist the urge to crank the heat to high, low and slow is what makes the beef tender instead of tough
03 -
  • Blend the sauce extra smooth, no one wants chunky bits of chili skin in their spoon
  • Pat the beef dry before seasoning it so the salt actually sticks and creates a nice crust
  • Let the finished chili rest for 10 minutes before serving, this gives the sauce time to thicken slightly

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