Dinner

Slow Cooker Chile Colorado Recipe

Name: Slow Cooker Chile Colorado Recipe
Prep time: 20 min
Cook time: PT-491735H21M42S
Total time: PT-491735H21M42S
Cuisine: Mexican
Ingredients: 4 cups beef broth; 1 tsp ground cumin; 6 dried guajillo chiles; 2 dried ancho chiles; 2 tsp dried oregano (preferably Mexican oregano); 1 tsp sea salt; 2 tsp garlic powder; 1 small yellow onion, roughly chopped; 2 dried arbol chiles; 1 tsp sea salt; 2 tbsp avocado oil (or neutral oil like canola); 1/4 cup gluten-free all-purpose flour; 3 lb beef stew meat, cut into 1-inch chunks; 1/2 tsp black pepper, freshly ground; 2 bay leaves

Byrami Hayes February 4, 2026February 4, 2026

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Introduction

Slow Cooker Chili Colorado is a rich, flavorful dish rooted in authentic Mexican cuisine. Featuring tender beef simmered in a deeply complex red chile sauce, this recipe brings warmth and comfort to any table with minimal hands-on time.

A close-up of a black plate with three main layers of food: in front, thick chunks of dark brown meat covered in a rich, glossy reddish-brown sauce with small green herb pieces sprinkled on top; behind the meat on the left, a pile of bright yellow-orange fluffy rice with some grains visible; and on the right, a serving of dark black beans with a smooth texture. The plate sits on a white marbled textured surface with a blurred background showing a white pot with yellow flowers and a white and yellow patterned cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups beef broth
1 tsp ground cumin
6 dried guajillo chiles
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
1 tsp sea salt (for beef)
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

Instructions

Step 1: Bring the beef broth to a boil in a pot, then add all dried chiles (guajillo, ancho, and arbol). Remove from heat and let the chiles steep for 10-15 minutes until they soften and absorb the broth flavor.
Step 2: Remove the softened chiles from the broth with a slotted spoon and discard the stems and seeds. Add the chiles, soaked broth, chopped onion, oregano, cumin, garlic powder, and 1 teaspoon of salt to a blender. Blend on high until completely smooth, about 2-3 minutes. Strain the sauce through a fine strainer into a bowl, pressing gently to extract the liquid and leave the pulp behind.
Step 3: Toss the beef stew meat chunks with gluten-free flour, remaining 1 teaspoon salt, and black pepper until evenly coated. Heat avocado oil in a large skillet over medium-high heat until shimmering. In batches, sear the beef for 2-3 minutes per side until deeply browned. Transfer each batch to a plate as it finishes browning.
Step 4: Place the seared beef in the slow cooker. Pour the strained chile sauce over the beef, stir well, and add the bay leaves. Cover and cook on High for 4 hours or Low for 8 hours for tender, flavorful meat.

Tips & Variations

Use Mexican oregano if possible, as it adds a distinctive flavor that enhances the authenticity of the chili.
For extra heat, add more dried arbol chiles or a pinch of cayenne pepper.
Enjoy with warm corn tortillas or over rice for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a white bowl filled with rich, dark red chili stew containing tender chunks of meat evenly submerged in thick sauce. A spoon with shiny silver texture holds four pieces of the meat covered in glossy, deep reddish-brown sauce, showing the stew’s hearty, slightly oily texture. The background is softly blurred with hints of yellow, and the bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, after browning the beef, you can simmer the beef and chile sauce in a heavy pot on the stove over low heat for 2 to 3 hours until the meat is tender.

What if I can’t find dried chiles?

Dried guajillo, ancho, and arbol chiles are key to authentic flavor, but if unavailable, use chili powder blends with similar ingredients and reduce the amount to taste, as some powders are spicier.