Crock Pot Chile Colorado
This restaurant-quality Chile Colorado recipe is easy to prepare and results in lusciously tender beef in the most amazing rich, mild red chile sauce. Serve it with rice, beans, and tortillas for an otherworldly dinner recipe!
Servings: 6 to 8 Servings
Calories: 379kcal
Ingredients
Chile Colorado Sauce:
- 6 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried arbol chiles*
- 1 small yellow onion diced
- 4 cups beef broth or chicken broth
- 2 tsp dried oregano
- 1 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp sea salt to taste
For the Beef:
- 2 Tbsp avocado oil
- 3 lbs beef stew meat
- ¼ cup gluten-free all-purpose flour**
- 1 tsp sea salt
- ½ tsp black pepper
- 2 bay leaves
Instructions
Make the Chile Colorado Sauce:
Brown the Meat:
- Heat up a large cast iron skillet with 2 to 3 tablespoons of cooking oil such as avocado oil or olive oil to medium-high heat. Place the meat on the hot skillet in a single layer (this may take two batches depending on the size of your skillet). Allow the meat to brown for 2-3 minutes before flipping it to the other side and allowing it to brown for another minute or two, or until there is a nice golden brown crust on two sides. Transfer the meat to a plate and repeat this process for the remaining beef. Once the meat is browned, transfer the meat to the crock pot.
Slow Cook The Meat:
Notes
*Chiles de arbol (or dried arbol chiles) are spicy, so omit them for a very mild sauce. Increase the amount for a spicier sauce.
**Or regular all-purpose flour, tapioca flour, or arrowroot starch.
Store leftover Chile Colorado in an airtight container in the refrigerator for up to 1 week.
Nutrition
Serving: 1Serving (of 8) | Calories: 379kcal | Carbohydrates: 6g | Protein: 58g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 168mg | Sodium: 476mg | Fiber: 1g | Sugar: 1g