Crock Pot Chile Colorado
Dive into the warm, bold flavors of Crock Pot Chile Colorado, a Mexican-inspired dish that transforms tender beef chuck roast into a rich, flavorful masterpiece. This slow-cooked recipe features a silky, smoky sauce made from dried guajillo and ancho chiles, blended with aromatic garlic, onion, cumin, and oregano, then thickened to perfection with a golden roux. With minimal prep and the magic of a crock pot, the beef becomes melt-in-your-mouth tender, soaking up the vibrant, spiced chile sauce over hours of simmering. Perfectly suited for serving over rice, paired with beans, or tucked into tacos and burritos, this versatile dish makes an irresistible addition to your dinner rotation. Whether you're a slow-cooker pro or a beginner, this hearty and satisfying recipe is both easy to prepare and packed with authentic flavor.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 6 chiles dried guajillo chiles
- 4 chiles dried ancho chiles
- 3 cups chicken broth
- 4 cloves garlic cloves
- 1 medium white onion
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 2 tbsp flour
- 2 tbsp vegetable oil
- 1.5 tsp salt
- 0.5 tsp black pepper
Instructions
Trim any excess fat from the beef chuck roast and cut it into bite-sized chunks. Season the meat with 1 tsp of salt and 0.5 tsp of black pepper.
Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Working in batches, sear the beef chunks on all sides until browned. Transfer the browned beef to the crock pot.
Remove the stems and seeds from the dried guajillo and ancho chiles. Place them in a heatproof bowl and cover with boiling water. Let them soak for 15 minutes until soft.
While the chiles are soaking, dice the white onion and peel the garlic cloves. Set aside.
Drain the chiles and add them to a blender along with 3 cups of chicken broth, the garlic cloves, diced onion, 2 tsp of ground cumin, 1 tsp of dried oregano, and 1 tsp of paprika. Blend until smooth.
Strain the chile sauce through a fine mesh sieve into a medium bowl to remove any solids. Discard the solids.
In the same skillet used to sear the beef, heat 2 tbsp of vegetable oil over medium heat. Add 2 tbsp of flour and cook, stirring constantly, for 1 to 2 minutes until golden brown to make a roux.
Slowly whisk the strained chile sauce into the roux, simmering for about 5 minutes until the sauce thickens slightly.
Pour the prepared chile sauce over the beef in the crock pot, ensuring all the meat is coated.
Cover the crock pot with the lid and cook on LOW for 6 to 7 hours, or until the beef is tender and the flavors have melded together.
Taste and adjust the seasoning with additional salt if needed. Serve warm with rice, beans, or as a filling for tacos and burritos. Enjoy!
Nutrition Facts
Calories |
2969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.4 g | 280% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5839 mg | 254% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 6.7 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 5449 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
