Slow Cooker Chili Colorado (Print Version)

Tender beef in rich red chili sauce with guajillo and ancho peppers. An easy, hearty Mexican stew perfect for slow cooker meals.

# 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, taking care not to burn them.
02 - Transfer toasted chilies to a bowl, cover with hot water, and soak for 15 minutes until softened.
03 - Drain soaked chilies and blend with 1 cup beef broth, onion, garlic, tomato paste, cumin, oregano, and paprika until completely smooth.
04 - Season beef cubes thoroughly with kosher salt and black pepper, then place in the slow cooker.
05 - Pour the blended chili sauce over the seasoned beef. Add remaining 1 cup beef broth and stir well to combine. Cook on low setting for 6–8 hours until beef is fork-tender.
06 - For a thicker consistency, whisk cornstarch with water to create a slurry. Stir into the chili during the final 30 minutes of cooking.
07 - Ladle hot chili into bowls and garnish with freshly chopped cilantro. Serve alongside Mexican rice, warm flour tortillas, or beans.

# Expert Hints:

01 -
  • The slow cooker does all the heavy lifting while your house smells incredible
  • That rich red sauce tastes like you spent hours at the stove, but the active time is minimal
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Dont skip toasting the dried chilies, it unlocks their essential oils and deepens the flavor dramatically
  • If the sauce seems too thick after blending, add a splash more broth before cooking
  • The beef will continue to absorb flavor as it sits, so this dish reheats beautifully
03 -
  • If your chilies are very old or brittle, they might not soften enough in hot water, just toast them longer and use boiling water for soaking
  • A splash of vinegar or lime juice in the sauce can help balance the richness and brighten all those chili flavors

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