Go Back
–+ servings
Beef Chile Colorado stew with rice and jalapeño slices on a terracotta plater with a floral design on the platter borders
Print

Beef Chile Colorado (Slow Cooker)

This comforting Beef Chile Colorado is made in the slow cooker or crockpot and consists of tender beef cooked in a smoky red chile sauce made with ancho, guajillo, and árbol chiles.
Course Main dish
Cuisine Latin American, Mexican, Tex-Mex
Keyword Beef, Chile Colorado, Chile con Carne, Chili Colorado, Comfort food, Red Chile Sauce, Slow cooker, Spicy, Stew
Prep Time 30 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 15 minutes
Servings 6

Ingredients

For the red chile colorado sauce:

  • 1 medium yellow onion about 1 cup, chopped into large chunks
  • 2 Roma tomatoes cut in half and seeds removed
  • 2 jalapeños cut in half lengthwise - seeds and veins/ribs removed
  • 2 large cloves of garlic
  • 1-2 tablespoons olive oil
  • 4 whole dried ancho chiles seeds and tops removed
  • 2 whole dried arbol chiles seeds and tops removed
  • 4 whole dried guajillo peppers seeds and tops removed
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon liquid smoke
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons of fresh lime juice
  • 3 cups beef or chicken broth (low sodium) 710 ml
  • 3 lbs chuck roast, cut into 1.5-inch chunks 1.4kg
  • 3 tablespoons cornstarch

For the quick pickled radishes:

  • 1 cup radishes diced
  • 1/2 cup of water 120 ml
  • 1/2 cup distilled apple cider vinegar 120 ml
  • 1 tablespoon lemon juice
  • 1 ½ tablespoons granulated white sugar
  • 1 ½ teaspoons fine sea salt

Toppings and garnishes or side dishes:

Instructions

To make the red chile colorado sauce:

  • Preheat the oven to 425°F (220°C).
  • Toss the onion, tomatoes, and jalapeños with enough olive oil to lightly coat. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, or until softened and lightly charred around the edges.
    Onion chunks, tomatoes and jalapeños on a baking tray
  • Set aside to cool slightly.
    Onion chunks, tomatoes and jalapeños on a baking tray after roasting
  • Place the ancho, árbol, and guajillo chiles in a large heatproof bowl and cover with boiling water. Let soak for at least 20 minutes, or until softened. Drain well.
    Dried red chiles rehydrating in hot water in a glass bowl
  • Add the roasted onion, tomato, and jalapeños to a blender along with the softened chiles, garlic, oregano, cumin, salt, black pepper, liquid smoke, lime juice, and 1 cup of broth. Blend until smooth.
    Ingredients for red chile sauce in a blender before blending

For the beef chili colorado:

  • Heat a small amount of olive oil in a large skillet over medium-high heat. Working in batches, if necessary, sear the beef for 1-2 minutes per side, until browned.
    Pieces of beef being seared in a large skillet
  • Transfer the seared beef to the slow cooker and pour the red chile colorado sauce over the top. Add the remaining 2 cups of broth and gently stir to combine. Cover and cook on HIGH for 4 hours, or until the beef is tender.
    Beef pieces and red chile sauce in a slow cooker
  • While the beef cooks, prepare the quick pickled radishes.

To make the quick pickled radishes:

  • Combine the water, apple cider vinegar, lemon juice, sugar, and salt in a small saucepan. Heat, stirring occasionally, until the sugar and salt dissolve.
    Ingredients for pickle brine in a small pot
  • Place the diced radishes in a heatproof bowl or jar and pour the warm pickling liquid over them.
    Diced radishes being pickled in a glass bowl
  • Let cool slightly, then cover and refrigerate until ready to serve.
    Side view of pickled diced radishes in a small wood bowl

To thicken the sauce and serve the chili:

  • When the beef is cooked and fork tender, stir together the cornstarch and 2 tablespoons water in a small bowl until smooth. Pour the slurry into the slow cooker and gently stir to combine. Cover and cook for an additional 20 minutes, or until the sauce has thickened.
  • Serve the Beef Chili Colorado hot, topped with your choice of toppings, including quick pickled radishes, fresh cilantro, and avocado, etc.
    Overhead view of a platter of beef chili colorado topped with pickled radishes on a table next to a drink, whole jalapeños, more pickles, avocado, lime wedges and cilantro leaves

Notes

  • Stovetop: You can also make a braised version of this dish on the stovetop in a Dutch oven instead of the slow cooker. Let the meat simmer over low heat for about 2 hours or until it is tender and easy to pull apart with a fork.
  • Instant pot or pressure cooker: If you are short on time, you can also make this in the pressure cooker or instant pot. Cook it on high pressure for 20 minutes per pound, so about 60 minutes for the quantity of beef used in this recipe. The cooking sauce will be more liquid, so remove the cooked beef pieces, turn on the heat, add the cornstarch slurry and cook until the sauce has thickened.