Crockpot Chile Colorado
Crockpot Chile Colorado
Ingredients
For the Chile Sauce
- 3 dried ancho chiles, deseeded
- 10 dried New Mexico chiles, deseeded
- 1/2 large onion, halved
- as needed water, for boiling and blending
- 10 garlic cloves, peeled
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons beef bouillon granules
- 1/2 teaspoon black pepper, freshly ground
For the Beef
- 3 1/2 pounds chuck roast, cut into large cubes
- 3 bay leaves
Instructions
- 1
Prepare the Chile Base: Place the deseeded dried ancho chiles, deseeded dried New Mexico chiles, and the halved large onion into a large pot. Cover the ingredients with water and bring to a boil. Reduce heat and simmer for 10 to 15 minutes, or until the chiles are very soft and pliable.
⏱️ 15 min
- 2
Blend the Sauce: Carefully transfer the softened chiles and onion into a blender. Add about 1 cup of the chile boiling water (or more/less as needed to achieve desired consistency), the peeled garlic cloves, ground cumin, dried oregano, beef bouillon granules, and freshly ground black pepper. Blend the mixture until it forms a completely smooth sauce. Strain the sauce through a fine-mesh sieve if you prefer an even smoother consistency, discarding any solids.
⏱️ 10 min
- 3
Assemble in Crockpot: Place the cubed chuck roast into the crockpot. While optional, searing the meat in a hot pan before adding to the crockpot can add an extra layer of flavor.
⏱️ 5 min
- 4
Add Sauce and Bay Leaves: Pour the freshly blended chile sauce evenly over the cubed chuck roast in the crockpot. Add the bay leaves.
⏱️ 2 min
- 5
Slow Cook: Cover the crockpot with its lid and cook on the low setting for 8 hours, or until the beef is fork-tender and easily shreds apart.
⏱️ 480 min
- 6
Serve: Remove the bay leaves before serving. The finished Chile Colorado is a tender beef stew in a rich, red sauce. Serve hot with your favorite sides such as Mexican rice, refried beans, and a sprinkle of cotija cheese.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Chile Colorado
Ingredients
For the Chile Sauce
- 3 dried ancho chiles, deseeded
- 10 dried New Mexico chiles, deseeded
- 1/2 large onion, halved
- as needed water, for boiling and blending
- 10 garlic cloves, peeled
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons beef bouillon granules
- 1/2 teaspoon black pepper, freshly ground
For the Beef
- 3 1/2 pounds chuck roast, cut into large cubes
- 3 bay leaves
Instructions
- 1
Prepare the Chile Base: Place the deseeded dried ancho chiles, deseeded dried New Mexico chiles, and the halved large onion into a large pot. Cover the ingredients with water and bring to a boil. Reduce heat and simmer for 10 to 15 minutes, or until the chiles are very soft and pliable.
⏱️ 15 min - 2
Blend the Sauce: Carefully transfer the softened chiles and onion into a blender. Add about 1 cup of the chile boiling water (or more/less as needed to achieve desired consistency), the peeled garlic cloves, ground cumin, dried oregano, beef bouillon granules, and freshly ground black pepper. Blend the mixture until it forms a completely smooth sauce. Strain the sauce through a fine-mesh sieve if you prefer an even smoother consistency, discarding any solids.
⏱️ 10 min - 3
Assemble in Crockpot: Place the cubed chuck roast into the crockpot. While optional, searing the meat in a hot pan before adding to the crockpot can add an extra layer of flavor.
⏱️ 5 min - 4
Add Sauce and Bay Leaves: Pour the freshly blended chile sauce evenly over the cubed chuck roast in the crockpot. Add the bay leaves.
⏱️ 2 min - 5
Slow Cook: Cover the crockpot with its lid and cook on the low setting for 8 hours, or until the beef is fork-tender and easily shreds apart.
⏱️ 480 min - 6
Serve: Remove the bay leaves before serving. The finished Chile Colorado is a tender beef stew in a rich, red sauce. Serve hot with your favorite sides such as Mexican rice, refried beans, and a sprinkle of cotija cheese.
⏱️ 3 min