Crockpot Chile Colorado
This crockpot chile colorado is without a doubt my favorite new slow cooker recipe of the year so far, and as soon as I tasted just how good this turned out, I just couldn’t wait to share it with you!
I’ll be honest up front: this is definitely not the easiest crockpot dinner you’ll ever make. It’s got some extra steps like rehydrating and blending dried chiles and searing beef on the stove. But if you have a little extra time on the your hands and you want something that feels special, this is one you have to try.
So what exactly is chile colorado, anyway? It’s a classic Mexican dish made with tender chunks of beef simmered in a rich red chile sauce. The name literally means “red chile,” which comes from the deep, bold color of the sauce, and not tomatoes like you might imagine.
What makes it stand out is the sauce itself. It’s smooth, smoky, and full of flavor. It’s not overly spicy, but it does have a nice warmth and depth that builds as it cooks. It’s a truly special dish that you can serve as a stew or with tortillas on the side, and I’m so excited for you to try it.
The Science Behind This Recipe (& Why It Works!)
This chile colorado turns out rich, tender, and full of depth thanks to a few simple techniques working together behind the scenes.
- Low and slow breaks down tough cuts: Chuck roast has a lot of connective tissue, which can make it tough if rushed. But with slow cooking, that collagen melts into gelatin, giving you that fall-apart texture and a silky, rich sauce.
- Dried chiles create a layered sauce: Instead of using pre-made sauce, rehydrating and blending dried chiles builds a much deeper flavor. Guajillo adds brightness, ancho brings richness, and arbol chiles add heat—together they create a balanced, complex base.
- Simmering softens and unlocks flavor: Cooking the chiles with onion, garlic, and broth helps soften them and release their natural oils, which is what gives the sauce its bold color and depth.
- Blending makes it smooth and cohesive: Once blended, everything comes together into a thick, velvety sauce that coats the beef evenly as it cooks.
- Searing adds depth: Browning the beef before slow cooking creates those deeper, savory notes that carry through the entire dish.
- Spices round everything out: Warm spices like cumin, smoked paprika, and even a touch of cinnamon enhance the chile flavor without overpowering it.
- Thickening at the end keeps it balanced: Adding the cornstarch slurry at the end gives you control over the final texture, so the sauce thickens without becoming too heavy or over-reduced.
Ingredients
Note: The printable version of this recipe, with ingredients, measurements, and instructions is at the bottom of this post!
- Beef chuck roast: The go-to for slow cooker recipes like this. It becomes super tender as it cooks and holds up well in the rich chile sauce. Cutting it into smaller chunks helps it cook evenly.
- Vegetable oil: Used for searing the beef. Any neutral oil will work here.
- Dried guajillo chiles: Mild with a slightly sweet, tangy flavor. These make up the base of the sauce.
- Dried ancho chiles: A little deeper and richer, with a mild heat and almost raisin-like flavor.
- Dried arbol chiles: These bring the heat. Adjust the amount depending on how spicy you like it.
- Beef broth: Adds depth and helps create a smooth, flavorful sauce. Dividing it between simmering and blending keeps everything balanced.
- Onion & garlic: These simmer with the chiles and blend into the sauce, giving it a rich, savory base.
- Salt & pepper: Adjust to taste if needed.
- Mexican oregano: Slightly more robust and citrusy than regular oregano, and a great match for the chile sauce.
- Cumin, chili powder & smoked paprika: Add warmth and a subtle smokiness that rounds everything out.
- Cinnamon: Just a small pinch, but it adds a subtle depth that makes the sauce taste a little more complex.
- Bay leaves: Infuse the sauce as it cooks, just remember to remove them before serving.
- Cornstarch slurry (optional): If you prefer a thicker sauce, this helps bring everything together right at the end.
How To Make Crockpot Chili Colorado
- Rinse the dried chiles, then add them to a saucepan with 2 cups of the beef broth, along with the onions and garlic. Bring to a boil, then reduce to a simmer and cook uncovered for about 20 minutes, until the chiles are softened.
- While the chiles are cooking, heat the oil in a large skillet over medium-high heat. Once hot, sear the beef in batches until browned on all sides. Transfer the seared meat to your Crockpot.
- Remove the chile mixture from the heat and pour in the remaining beef broth to help cool it slightly. Transfer everything to a blender or food processor and blend until smooth to create a rich red chile sauce.
- Pour the sauce over the beef in the Crockpot. Add the salt, pepper, Mexican oregano, cumin, chili powder, smoked paprika, cinnamon, and bay leaves.
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender.
- About 30 minutes before it’s done, stir in a cornstarch slurry to thicken the sauce. Cover again and let it finish cooking until the sauce has thickened. Remove and discard the bay leaves before serving.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3–4 days.
To reheat, warm it on the stovetop over medium heat until heated through. The sauce will thicken as it sits, so just stir in a splash of broth or water to loosen it back up.
Substitutes & Variations
- Switch up the protein: Chuck roast is ideal here, but you can also use sirloin steak or stew meat. This recipe works well with pork shoulder (or pork butt), and even chicken breasts or thighs if you want a lighter option.
- Skip the sear if needed: Searing adds extra flavor and gives the meat a richer color, but if you’re short on time, you can skip it and still get great results.
- Cook it whole: Instead of cutting the beef into chunks, you can sear the whole roast and add it to the slow cooker. Just shred it before serving.
- Adjust the heat level: Use more or fewer dried chiles depending on your spice preference. You can also add a pinch of cayenne or serve with sliced jalapeños if you want more heat.
- Control the thickness: The cornstarch slurry will thicken the stew, so use less if you prefer it a bit thinner. Keep in mind it will continue to thicken as it cooks. If it gets too thick, just stir in a little broth to loosen it back up.
How To Serve Chili Colorado
This stew is great served with warm tortillas, rice, or beans to keep things simple. It’s also really good spooned over mashed potatoes for something a little more comforting.
You can also add chunks of potatoes and carrots right into the slow cooker if you want to bulk it up into more of a full meal.
Or, switch things up! Serve it as a stew one night, then use the leftovers for rice bowls, burritos, or enchiladas. It also works perfectly piled into tacos or loaded onto nachos.
Crockpot Chile Colorado
Ingredients
- 3.5 lbs boneless beef chuck roast cut into 1-inch chunks
- 2-3 tablespoons vegetable oil for searing meat
- 6 dried guajillo chiles stems and seeds removed
- 4 dried ancho chiles stems and seeds removed
- 4 dried arbor chiles stems and seeds removed
- 4 cups beef broth divided
- 1 onion quartered
- 4 garlic cloves
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ⅛ teaspoon cinnamon
- 2 bay leaves
- Cornstarch slurry 2 tablespoons cornstarch + 2 tablespoons water, optional to thicken sauce
Instructions
- Rinse the dried chiles, then add them to a saucepan with 2 cups of the beef broth, along with the onions and garlic. Bring to a boil, then reduce to a simmer and cook uncovered for about 20 minutes, until the chiles are softened.
- While the chiles are cooking, heat the oil in a large skillet over medium-high heat. Once hot, sear the beef in batches until browned on all sides. Transfer the seared meat to your Crockpot.
- Remove the chile mixture from the heat and pour in the remaining beef broth to help cool it slightly. Transfer everything to a blender or food processor and blend until smooth to create a rich red chile sauce.
- Pour the sauce over the beef in the Crockpot. Add the salt, pepper, Mexican oregano, cumin, chili powder, smoked paprika, cinnamon, and bay leaves.
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender.
- About 30 minutes before it’s done, stir in a cornstarch slurry to thicken the sauce. Cover again and let it finish cooking until the sauce has thickened. Remove and discard the bay leaves before serving.
This feels like a little extra effort upfront, but the payoff is so worth it. The sauce turns rich and velvety, the beef gets perfectly tender, and everything just comes together into something really, really satisfying.
Whether you serve it as a cozy stew or turn it into tacos, bowls, or leftovers later in the week, it’s the kind of recipe that keeps delivering long after the first meal. If you make it, let me know how it turned out for you! I’d absolutely love to be tagged in your pics on Instagram @slimmingviolet and #slimmingviolet.
