Slow Cooker Beef Chili Colorado recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Slow Cooker Beef Chili Colorado

Serves 10 - 12

Ingredients:

  • 2 pounds Certified Angus Beef ® shoulder clod, cut into 1-inch cubes
  • 3 dried ancho chilies, stems and seeds removed, torn into pieces
  • 3 dried guajillo chilies, stems and seeds removed, torn into pieces
  • 3 dried New Mexico chilies (or pasilla), stems and seeds removed, torn into pieces
  • 4 cups beef stock, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons canola oil
  • 3 cloves garlic, minced
  • 1/2 cup diced onion
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Small tortillas or prepared rice (optional)

Instructions:

  1. In a saucepan, toast the chilies over medium heat for 1-2 minutes to bring out their flavor, add 2 cups beef stock and bring to a gentle boil. Turn off heat, cover and steep for 25 minutes.
  2. Season beef with salt and pepper. In a large saucepan or Dutch oven, heat canola oil over medium-high heat and sear on two sides, working in batches, about 5 minutes.
  3. Reduce heat to medium, add garlic, onion, cumin and oregano; sear with cubed meat for 2-3 minutes. Add 2 cups beef stock and bring to a gentle boil then transfer to a slow cooker set to high, covered.
  4. Transfer chilies and their broth to a blender and puree until smooth. Add chili puree to beef, stir and cook on high setting for 1 hour. Reduce to low setting, remove lid and cook for an additional 2 hours, stirring periodically. It should be thick with a rich mahogany color.
  5. Serve with tortillas or prepared rice.

No Nutritional Information Available

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