Slow Cooker Chili Colorado – theamazingfood

Introduction

Slow Cooker Chili Colorado is a cozy, hands-off way to bring bright, smoky, and deeply savory red chile flavors to your dinner table. This version uses dried guajillo and ancho chiles for an authentic Colorado red chile base, plus a splash of beef broth to keep the sauce luscious. It’s perfect for busy nights when you want bold flavor without babysitting the stove. If you love hands-off dinners, try this slow cooker twist or check out our garlic Parmesan chicken and potatoes recipe for another easy weeknight meal.

Why This Recipe Is a Great Choice

This chili Colorado works because it balances smoky dried chiles with straightforward pantry spices so the slow cooker has time to coax maximum flavor from each ingredient. The method keeps things simple: rehydrate chiles, blend them into a rich red sauce, toss in seared beef, and let low heat do the rest. It’s family friendly and scales easily for meal prep or entertaining. The texture of the stew meat becomes fork tender while the sauce thickens into a silky coat that clings to each chunk. Serve it with warm tortillas or over rice for a comforting, show-stopping dinner that looks as good as it tastes. For a playful starter, consider serving chili-inspired bites like Southwest eggrolls alongside.

Flavor and Texture

Expect a deep, roasted chile aroma and a slightly fruity heat from guajillo and ancho chiles, with arbol chiles adding a bright, immediate kick. Cumin and oregano give the dish an earthy backbone while garlic powder and onion provide savory depth without overpowering the chiles. The beef stew meat, coated briefly in gluten-free flour and seared, develops a caramelized exterior that enhances the sauce when it simmers slowly. Bay leaves add subtle herbal notes that round out the long-simmered profile. Finished, the chili is rich, velvety, and layered with heat and smoky-sweet complexity.

Ingredients

– 4 cups beef broth
– 1 tsp ground cumin
– 6 dried guajillo chiles (the base of authentic Colorado red chile)
– 2 dried ancho chiles
– 2 tsp dried oregano (Mexican oregano preferred)
– 1 tsp sea salt
– 2 tsp garlic powder
– 1 small yellow onion (roughly chopped)
– 2 dried arbol chiles (for heat and depth)
– 1 tsp sea salt
– 2 tbsp avocado oil (or any neutral oil like canola)
– 1/4 cup gluten-free all-purpose flour (for coating)
– 3 lb beef stew meat (cut into 1-inch chunks)
– 1/2 tsp black pepper (freshly ground preferred)
– 2 bay leaves

Step by Step Instructions

1. Remove stems and seeds from guajillo, ancho, and arbol chiles, then wipe briefly to remove dust.
2. Place chiles in a bowl and cover with hot water; soak 15 to 20 minutes until softened.
3. Meanwhile, season beef chunks with black pepper and coat lightly with gluten-free flour.
4. Heat avocado oil in a skillet over medium-high heat and brown beef in batches until seared on all sides, about 2 minutes per side.
5. Drain soaked chiles and transfer them to a blender with beef broth, chopped onion, cumin, oregano, garlic powder, and 1 tsp sea salt; blend until smooth.
6. Strain the chile-broth mixture through a fine mesh sieve if you prefer a silkier sauce.
7. Place seared beef into the slow cooker and pour the chile sauce over the meat.
8. Add the remaining 1 tsp sea salt and bay leaves, stir gently to combine.
9. Cook on low for 8 hours or on high for 4 to 5 hours until beef is fork tender.
10. Remove bay leaves, taste and adjust seasoning, then serve hot with tortillas, rice, or your favorite garnishes.

Tips for Best Results

Toast dried chiles briefly in a hot, dry skillet before soaking to deepen their flavor, but don’t let them burn. Use a blender with enough liquid to puree the chiles smoothly; straining is optional but yields a cleaner texture. Browning the beef in batches prevents steaming and adds savory color to the finished stew. If you prefer more heat, add an extra arbol chile or a pinch of cayenne when blending. For a thicker sauce, remove lid in the last 30 minutes of cooking or stir in a small slurry of gluten-free flour and simmer until thickened.

Storage and Make Ahead

Chili Colorado stores well in an airtight container in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the sauce has thickened too much. This dish is ideal for making ahead; flavors often deepen after a day, so consider making it the day before serving. Thaw frozen portions overnight in the fridge before reheating for best texture.

Final Thought

This slow cooker Chili Colorado is a hands-off route to an authentic, chile-packed red stew that fills the kitchen with inviting aromas. It’s forgiving, flavorful, and perfect for weeknights, batch cooking, or feeding a crowd. Let the slow cooker do the heavy lifting and enjoy a classic with minimal fuss.

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