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–+ servings
Slow Cooker Chili Colorado

Slow Cooker Chili Colorado: Hearty Comfort in Every Bite

This Slow Cooker Chili Colorado offers hearty comfort food with tender beef in rich red chile sauce, perfect for meal prep and gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Sauce
  • 4 cups Beef Broth Can use low-sodium broth
  • 3 pieces Dried Guajillo Chiles Decrease quantity for less heat
  • 2 pieces Dried Ancho Chiles Can replace with extra guajillo
  • 2 pieces Dried Arbol Chiles Omit if sensitive to spice
  • 1 tablespoon Ground Cumin Substitute with coriander if needed
  • 1 tablespoon Oregano (Mexican preferred) Use Italian oregano if needed
  • 1 teaspoon Sea Salt Kosher salt works as a substitute
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used
  • 1 piece Yellow Onion, chopped Shallots can be substituted
  • 2 pieces Bay Leaves Remove before serving
For the Beef
  • 2 tablespoons Avocado Oil Can use canola or vegetable oil
  • ¼ cup Gluten-Free All-Purpose Flour Regular flour can be used if not gluten-free
  • 2 pounds Beef Stew Meat Chuck roast is a tasty alternative
  • 1 teaspoon Black Pepper Opt for freshly cracked if possible

Equipment

  • Slow Cooker
  • Medium saucepan
  • blender
  • Large skillet
  • fine-mesh sieve

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, bring 4 cups of beef broth to a boil over medium heat. Add the dried chiles and steep for 10-15 minutes.
  2. Remove the chiles from the broth, discard stems and seeds. Blend the chiles with onion, cumin, oregano, garlic powder, and 1 cup of broth until smooth. Strain through a fine-mesh sieve.
  3. Coat 2 pounds of beef stew meat in a mixture of gluten-free flour, salt, and pepper. Heat avocado oil in a skillet and sear the beef until browned.
  4. In the slow cooker, combine the seared beef and chile sauce. Add bay leaves and stir well.
  5. Cover and cook on High for 4 hours or Low for 8 hours until the beef is fork-tender.
  6. Remove bay leaves, taste and adjust seasonings. If sauce is thick, stir in a splash of beef broth.
  7. Serve the chili in bowls over rice or with warm tortillas, topped with diced onions, cilantro, and lime.

Nutrition

Serving: 1servingCalories: 375kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

This dish tastes even better the next day, making it perfect for meal prep or gatherings.

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