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.
Slow Cooker Beef Chili Colorado
8
10 minutes
8 hours
8 hours, 10 minutes
1 - 28 oz. (794 g) can Las Palmas Red Chile Sauce (or your favorite enchilada sauce)
3 beef bouillon cubes
1/4 cup + 3 tablespoons (450 g) chili powder, divided
2 bay leaves
3 cloves garlic, minced
5 lb. (2.27 kg) beef chuck roast, trimmed of most visible fat
1/4 cup (30 g) masa harina
Combine chili sauce, bouillon cubes, 3 tablespoons chili powder, bay leaves, and garlic in the bottom of a 7-quart slow cooker. Stir, then add roast and spoon some of the sauce over top.
Cover and cook on low for 7 hours.
Remove the meat, rest for 5 minutes, and shred with 2 forks.
Return meat to slow cooker along with remaining 1/4 cup chili powder and masa harina. Cover and cook for an additional hour.
Pro Tip: This dish is also delicious with boneless pork shoulder, just trim away any large chunks of fat before cooking.
