2.5-3 pounds beef stew meat (or chuck roast, arm roast, sirloin roast cut into pieces less than 1'')
1 tablespoons vegetable oil
1 yellow onion (diced)
1 jalapeno pepper (diced)
4 cloves garlic (minced)
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon oregano (preferably mexican oregano)
1 pinch cinnamon
1 bay leaf
2 teaspoons lime juice (fresh)
Categories
Main Course
Cuisine
Mexican
Steps
First, start the red chile sauce.
Heat a nonstick skillet over medium-high heat. Do not grease.
Add the pasilla, guajillo and ancho chiles to the hot skillet. Toast them for 1-2 minutes on each side, then remove from the skillet.
In a large saucepan or stockpot, add the beef broth and toasted chile peppers. Heat over high heat until the broth begins to boil, then reduce the heat to medium-low. Allow the broth and chilies to simmer for 15-20 minutes, until the chile pods are softened.
While the chiles soften, prepare the beef! Combine the flour, salt, pepper in a large bowl or Ziploc bag. Stir to combine. Then, add the beef chunks and gently toss to coat them with the flour mixture.
In a large skillet or Dutch oven, add the oil and heat over medium-high heat. Add the beef chunks and brown on each side for 1-2 minutes. Remove and allow to rest on a paper-towel lined plate.
To the same skillet, add the diced onions and jalapenos. Sauté for 3-4 minutes until softened and fragrant. Then, add the diced garlic and sauté for 30 seconds. Do not allow the garlic to burn.
Transfer the browned beef and the onion, jalapeno and garlic mixture into your crockpot. Add remaining spices and lime juice to crockpot.
To finish the chili sauce, remove the chili pods from the boiling broth mixture and allow to cool for at least 5 minutes. Remove the stems, peels and seeds (see note below). Then, carefully pour the hot beef broth into a blender, add the peeled chilies, and cover. Puree the broth and chilies until the mixture is smooth, then pour it directly into your crock pot!
Cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and shreds easily with a fork. Remove the bay leaf before serving.
Nutitrion
Serving Size: 1
Calories: 284 kcal
Carbohydrates: 13 g
Protein: 35 g
Fat: 10 g
Saturated Fat: 3 g
Trans Fat: 0.01 g
Cholesterol: 88 mg
Sodium: 2283 mg
Sugar: 5 g
Unsaturated Fat: 6 g
Reviews
Paula on 2025-06-10 (5 stars): This chile colorado was amazing! Such rich flavors in the sauce I'll be making this again and again
Katie on 2025-06-04 (5 stars): This Chile Colorado was incredibly flavorful and tender! I loved how the slow cooker did all the work—my house smelled amazing all day!
Angela on 2025-05-01 (5 stars): This recipe was so delicious! It was easy to prepare and the entire family loved it, I can't wait to make it again!!
