Slow Cooker Chili Colorado

If you ask me, chili Colorado is one of those dishes that makes your house smell amazing.

This slow cooker version takes tender beef stew meat and simmers it low and slow in a rich red chile sauce made from dried guajillos, anchos, and arbols. The meat practically falls apart after hours in the crockpot, soaking up all those deep, earthy flavors.

It starts with toasting whole dried chiles and blending them into a sauce with beef broth and spices. Then you sear the beef, dump everything in the crockpot, and let it do its thing.

It’s the kind of dish that tastes like you spent all day in the kitchen, but really the crockpot did most of the work for you.

What Kind of Dried Chiles Should I Use?

This recipe calls for three types of dried chiles – guajillo, ancho, and arbol – and each one brings something different to the table. Guajillo chiles are mild and slightly sweet with a tangy flavor, while ancho chiles add a deeper, almost raisin-like sweetness. The arbol chiles are where the heat comes from, so if you’re sensitive to spice, you can cut back on those or leave them out entirely. You can usually find these dried chiles in the Latin section of most grocery stores, or at any Mexican market. If you can’t find all three types, don’t stress – you can make the recipe work with just guajillos and anchos, though you’ll miss out on some of that complexity and heat.

Options for Substitutions

This chili colorado is all about those dried chiles, but here are some swaps you can make:

• Dried chiles: The guajillo and ancho chiles are really what make this dish special, so I’d recommend keeping those if possible. However, if you can’t find arbol chiles, you can use cayenne pepper (start with ¼ teaspoon) or red pepper flakes to add heat.
• Beef stew meat: Chuck roast cut into chunks works great here, or you can use pork shoulder for a different spin on the recipe. Just keep the cooking time the same.
• Avocado oil: Any neutral oil with a high smoke point will work – try vegetable oil, grapeseed oil, or even regular olive oil.
• Gluten-free flour: Regular all-purpose flour works just fine if gluten isn’t a concern. You can also use cornstarch (use 2-3 tablespoons instead) mixed with a bit of water.
• Broth: Either beef or chicken broth works well in this recipe. If you’re out of both, you can use water with a couple of extra bouillon cubes to boost the flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with chili colorado is skipping the step of straining the chile sauce, which leaves you with a gritty texture instead of a smooth, restaurant-quality sauce – take the extra minute to push it through a fine-mesh strainer for the best results. Another common error is not browning the beef properly before adding it to the crockpot, so make sure each piece gets a good sear on at least two sides to develop that deep, rich flavor. Don’t forget to remove the stems and seeds from your dried chiles completely, as leaving them in can make your chili unexpectedly spicy and bitter. Finally, resist the urge to skip coating the beef in flour – this step not only helps the meat brown better but also thickens the sauce naturally as it cooks, giving you that perfect consistency without any last-minute fixes.

What to Serve With Chili Colorado?

Chili colorado is perfect served over a bed of fluffy white rice or Mexican rice, which soaks up all that rich, spicy sauce. I love pairing it with warm flour tortillas or corn tortillas on the side so everyone can make their own tacos or use them for scooping. A simple side of refried beans or black beans rounds out the meal nicely, and don’t forget toppings like diced onions, fresh cilantro, lime wedges, and a dollop of sour cream. For something fresh and crunchy, a quick cabbage slaw or simple green salad with avocado helps balance out the richness of the beef.

Storage Instructions

Store: This chili actually tastes even better the next day once all those flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 5 days, and it makes such an easy grab-and-go lunch or dinner throughout the week.

Freeze: Chili Colorado is one of those dishes that’s perfect for freezing. Let it cool completely, then portion it out into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can thaw just what I need.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it, but I find the stovetop works best. If it seems a bit thick after storing, just add a splash of broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 180-200 g
• Fat: 110-130 g
• Carbohydrates: 45-55 g

Ingredients

For the chile sauce:

• 4 cups beef broth
• 1 tsp ground cumin
• 6 dried guajillo chiles (the base of authentic Colorado red chile)
• 2 dried ancho chiles
• 2 tsp dried oregano (Mexican oregano preferred)
• 1 tsp sea salt
• 2 tsp garlic powder
• 1 small yellow onion (roughly chopped)
• 2 dried arbol chiles (for heat and depth)

For the beef:

• 1 tsp sea salt
• 2 tbsp avocado oil (or any neutral oil like canola)
• 1/4 cup gluten-free all-purpose flour (for coating)
• 3 lb beef stew meat (cut into 1-inch chunks)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 bay leaves

Step 1: Prepare the Chile Base

• 4 cups beef broth
• 6 dried guajillo chiles
• 2 dried ancho chiles
• 2 dried arbol chiles

Bring the beef broth to a boil in a pot, then add all dried chilies (guajillo, ancho, and arbol).

Remove from heat and let the chilies steep for 10-15 minutes until they soften and absorb the broth flavor.

This hydration step is crucial for extracting the deep, complex flavors that make authentic chili colorado special.

The longer soak also makes the chiles easier to blend into a smooth sauce.

Step 2: Blend the Chile Sauce

• softened chilies from Step 1
• 4 cups beef broth from Step 1
• 1 small yellow onion, roughly chopped
• 2 tsp dried oregano
• 1 tsp ground cumin
• 2 tsp garlic powder
• 1 tsp sea salt

Remove the softened chilies from the broth with a slotted spoon and discard the stems and seeds.

Add the chilies, soaked broth, roughly chopped onion, oregano, cumin, garlic powder, and 1 teaspoon of salt to a blender.

Blend on high until completely smooth, about 2-3 minutes.

Pour the sauce through a fine strainer into a bowl, pressing gently with the back of a spoon to extract as much liquid as possible while leaving the pulp behind.

I find straining the sauce gives a silkier final texture that’s more authentic to traditional chili colorado.

Step 3: Prepare and Sear the Beef

• 3 lb beef stew meat, cut into 1-inch chunks
• 1/4 cup gluten-free all-purpose flour
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 2 tbsp avocado oil

While the chile sauce is blending, toss the beef stew meat chunks with the gluten-free flour, remaining 1 teaspoon of salt, and freshly ground black pepper in a bowl until evenly coated.

Heat the avocado oil in a large skillet over medium-high heat until it shimmers.

Working in batches to avoid crowding the pan, sear the beef for 2-3 minutes per side until deeply browned on the exterior (don’t worry about cooking through—it will finish in the slow cooker).

Transfer each batch to a plate as it finishes browning.

The browning step builds deep, savory flavor through the Maillard reaction, which is essential for rich chili.

Step 4: Assemble and Cook in the Slow Cooker

• seared beef from Step 3
• strained chile sauce from Step 2
• 2 bay leaves

Transfer the seared beef from Step 3 to your slow cooker.

Pour the strained chile sauce from Step 2 over the beef and stir well to combine.

Add the bay leaves and give everything a final stir.

Cover and cook on High for 4 hours or Low for 8 hours.

The long, gentle cooking allows the meat to become tender and the flavors to meld beautifully.

I prefer the Low setting when time allows—it gives the spices more time to develop and keeps the meat incredibly tender.

Slow Cooker Chili Colorado

Delicious Slow Cooker Chili Colorado recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 10 minutes mins

Cook Time 4 hours hrs 25 minutes mins

Total Time 6 hours hrs 35 minutes mins

Servings 6 servings

Calories 1900 kcal

Ingredients

  

For the chile sauce:

• 4 cups beef broth
• 1 tsp ground cumin
• 6 dried guajillo chiles (the base of authentic Colorado red chile)
• 2 dried ancho chiles
• 2 tsp dried oregano (Mexican oregano preferred)
• 1 tsp sea salt
• 2 tsp garlic powder
• 1 small yellow onion (roughly chopped)
• 2 dried arbol chiles (for heat and depth)

For the beef:

• 1 tsp sea salt
• 2 tbsp avocado oil (or any neutral oil like canola)
• 1/4 cup gluten-free all-purpose flour (for coating)
• 3 lb beef stew meat (cut into 1-inch chunks)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 bay leaves

Instructions

 

• Bring the beef broth to a boil in a pot, then add all dried chilies (guajillo, ancho, and arbol). Remove from heat and let the chilies steep for 10-15 minutes until they soften and absorb the broth flavor. This hydration step is crucial for extracting the deep, complex flavors that make authentic chili colorado special. The longer soak also makes the chiles easier to blend into a smooth sauce.
• Remove the softened chilies from the broth with a slotted spoon and discard the stems and seeds. Add the chilies, soaked broth, roughly chopped onion, oregano, cumin, garlic powder, and 1 teaspoon of salt to a blender. Blend on high until completely smooth, about 2-3 minutes. Pour the sauce through a fine strainer into a bowl, pressing gently with the back of a spoon to extract as much liquid as possible while leaving the pulp behind. I find straining the sauce gives a silkier final texture that's more authentic to traditional chili colorado.
• While the chile sauce is blending, toss the beef stew meat chunks with the gluten-free flour, remaining 1 teaspoon of salt, and freshly ground black pepper in a bowl until evenly coated. Heat the avocado oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, sear the beef for 2-3 minutes per side until deeply browned on the exterior (don't worry about cooking through—it will finish in the slow cooker). Transfer each batch to a plate as it finishes browning. The browning step builds deep, savory flavor through the Maillard reaction, which is essential for rich chili.
• Transfer the seared beef from Step 3 to your slow cooker. Pour the strained chile sauce from Step 2 over the beef and stir well to combine. Add the bay leaves and give everything a final stir. Cover and cook on High for 4 hours or Low for 8 hours. The long, gentle cooking allows the meat to become tender and the flavors to meld beautifully. I prefer the Low setting when time allows—it gives the spices more time to develop and keeps the meat incredibly tender.