You’ve probably heard of Texas Chili and Cincinnati Chili, but how about Chile Colorado? Unlike the style of chili I grew up with in the Midwest, this one has no beans or veggies. This Chili consist solely of tender chunks of beef cooked in a deep red sauce. Traditionally, it’s a time-consuming affair, but in the slow cooker it’s a breeze. Follow the recipe below for intense flavor with minimal effort.
Traditionally, Chili Colorado is made by soaking and grinding dried chilies. Chili sauce or red enchilada sauce is a great short cut, just make sure to select one that has chilies near the top of the ingredients list. Masa harina, or Mexican corn flour, thickens the sauce. You can find it in the international foods aisle of most supermarkets. Serve this over rice or eat with warm tortillas.
Pro Tip: This dish is also delicious with boneless pork shoulder, just trim away any large chunks of fat before cooking.