Slow Cooker Chili Recipe: Beef Chili Colorado

dried ancho chiles

💰Cheaper: dried pasilla chiles

Dried pasilla chiles are often less expensive and provide a similar flavor profile.

beef chuck

🥗Healthier: lean ground beef

💰Cheaper: pork shoulder

Ground beef is lower in fat, while pork shoulder is often cheaper than beef.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and using water with bouillon cubes is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Toast ancho, guajillo, and pasilla chiles in a pan over medium-high heat until aromatic, being careful not to burn them.

Add 2 cups of beef stock to the toasted chiles and bring to a simmer, then remove from heat and set aside.

Cut beef chuck into one-inch cubes for even cooking.

Season beef with salt and pepper, then sear in batches over high heat until browned on all sides.

Remove seared beef and set aside; lower heat to medium and add chopped onion and minced garlic to the pan.

Add dried oregano and cumin to the onions and garlic, sauté briefly to soften.

Pour in the remaining beef stock to deglaze the pan, scraping up the browned bits.

Transfer the seared beef and onion mixture to a slow cooker.

Blend the rehydrated chiles with the beef stock until smooth, then pour the mixture into the slow cooker and stir to combine.

Cover and cook on high for about an hour, then remove the lid to let it reduce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary