Crockpot Chile Colorado

Introduction:
When you’re craving deep, rich Mexican comfort food, Chile Colorado hits the spot. This dish is all about tender chunks of beef simmered low and slow in a bold red chile sauce—earthy, smoky, and just the right amount of spicy. It’s a restaurant-style meal you can make at home, with the help of your slow cooker.

Traditionally made with dried chiles and lots of simmering, this Crockpot version simplifies things while keeping all that flavor. The beef comes out incredibly tender, the sauce thick and velvety—and it’s just waiting to be spooned over rice, tucked into tortillas, or served with beans and warm flour tortillas.

Why You’ll Love This Recipe:

• Slow cooker does all the work
• Bold, authentic flavor with minimal effort
• Beef becomes fall-apart tender
• Great for meal prep or freezer meals
• A hearty, soul-warming dish that feels special but is super simple

Healthy Highlights:

• Uses chuck roast or stew meat—rich in protein
• Sauce is made with real dried chiles, not heavy cream or processed shortcuts
• Naturally gluten-free and dairy-free
• You control the spice level

Ingredients:

• 2–2½ lbs beef chuck roast or stew meat, cut into 1½-inch cubes
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 cups beef broth (plus more as needed)
• 1 small white onion, chopped
• 4 cloves garlic
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon oregano (preferably Mexican oregano)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil (optional, for searing)

Instructions:

Make the Sauce:
In a saucepan, bring 2 cups of beef broth to a simmer. Add the dried chiles and simmer for 10–15 minutes until softened. Let cool slightly, then blend the chiles with broth, onion, garlic, tomato paste, cumin, oregano, salt, and pepper until very smooth.

(Optional) Sear the Beef:
For extra flavor, you can quickly sear the beef cubes in a hot skillet with olive oil before adding them to the crockpot. This step is totally optional but adds a nice depth.

Add to Crockpot:
Place the beef in the slow cooker. Pour the blended chile sauce over the top and stir to coat the meat evenly.

Cook:
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and the sauce has thickened. Stir occasionally if possible.

Serve:
Serve over rice, with warm tortillas on the side, or as a filling for burritos or tacos. Garnish with chopped onions, cilantro, or a squeeze of lime if you like.

Crockpot Chile Colorado Tips:

• No dried chiles? You can substitute ¼ cup chili powder in a pinch, but real dried chiles give the best depth of flavor.
• Make it milder: Guajillo and ancho are mild to medium chiles. Leave out seeds for less heat.
• Sauce too thick? Add a splash of broth at the end if needed to loosen it up.
• Make ahead: This dish gets even better the next day and freezes beautifully.

Notes:

• Serves 6
• Store leftovers in the fridge up to 4 days
• Freezes well for up to 3 months

Make It a Meal (and Then Another One):
Pair it with Mexican rice, refried beans, and warm tortillas for a classic plate. Leftovers can be rolled into burritos, layered into enchiladas, or served over scrambled eggs for a killer breakfast.

Summary:
This Crockpot Chile Colorado is rich, bold, and melt-in-your-mouth tender—exactly what you want when comfort food calls. Made with real dried chiles and slow-cooked to perfection, it’s the kind of dish that tastes like it took all day…because it did (but without you standing over a stove).

Whether you serve it with rice, tuck it into tacos, or load it into burritos, it’s always a win.