Slow Cooker Chili Recipe: Beef Chili Colorado
This Slow Cooker Beef Chili Colorado is a bean-free chili that delivers authentic flavour through a blend of dried ancho, guajillo, and New Mexico chillies. Tender beef chuck is braised low and slow in a rich, mahogany-coloured sauce with aromatic garlic, onion, cumin, and oregano. The slow cooker method ensures the beef becomes meltingly tender whilst the dried chillies infuse the sauce with complex, warm flavours. Ideal for a hearty weeknight dinner, this chili is equally delicious served in bowls with rice or as a flavourful taco filling for a crowd
Watch: Slow Cooker Chili Recipe: Beef Chili Colorado
Original recipe video — click to play
Ingredients
Main
- 900 g Beef chuck shoulder (English roast), cut into cubes, 1-inch cubes
Best quality beef ensures the best result
Chillies & Sauce Base
- 3 whole Dried ancho chillies, stems and seeds removed, torn into pieces
- 3 whole Dried guajillo chillies, stems and seeds removed, torn into pieces
- 3 whole Dried New Mexico chillies (or pasilla), stems and seeds removed, torn into pieces
- 900 ml Beef stock, divided
Divided: use 600 ml for chilli purée, 300 ml for braising
Seasonings
- 2 tsp Kosher salt
- 1 tsp Black pepper, freshly ground
Aromatics & Oil
- 2 tsp Canola oil
For browning the beef
- 3 cloves Garlic cloves, minced, minced
- 120 g Onion, diced, diced
Spices
- 2 tsp Ground cumin
- 1 tsp Dried oregano
To Serve (Optional)
- Small tortillas or prepared rice(optional)
Serve alongside the finished chili
Method
- 1
Heat the canola oil in a large frying pan over medium-high heat. Season the beef cubes with 1 teaspoon of salt and 0.5 teaspoon of pepper. Working in batches to avoid overcrowding, brown the beef on all sides until deep golden brown, approximately 8–10 minutes total. Transfer to your slow cooker.
~12 minsTip: Browning the beef develops rich flavour and deepens the colour of the finished chili
- 2
Place the torn dried ancho, guajillo, and New Mexico chillies in a bowl. Pour 600 ml of beef stock over them and let soak for 5 minutes to soften.
~5 minsTip: Soaking hydrates the chillies and makes them easier to blend
- 3
Transfer the softened chillies and their soaking liquid to a blender. Blend until completely smooth, approximately 2–3 minutes. Strain the chilli purée through a fine-mesh sieve into the slow cooker with the browned beef, pressing with the back of a spoon to extract as much flavour as possible.
~5 minsTip: Straining removes any remaining seeds or tough skin for a silky sauce
- 4
Add the minced garlic, diced onion, ground cumin, dried oregano, remaining 300 ml of beef stock, and the remaining 1 teaspoon of salt to the slow cooker. Stir gently to combine.
~3 minsTip: Ensure all ingredients are well distributed
- 5
Cover the slow cooker and cook on Low for 8 hours, or on High for 5 hours. The beef should be very tender and the sauce rich and mahogany-coloured.
~8 hrsTip: Low cooking preserves the delicate flavours of the chillies. High setting is suitable if you need the dish ready sooner
- 6
Taste and adjust seasoning with additional salt and pepper if needed. Serve the chili hot in bowls, or as a filling in warm tortillas or alongside prepared rice.
~5 minsTip: The thick, rich sauce clings beautifully to the tender beef cubes
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. This chili actually improves in flavour when made a day or two in advance. Allow it to cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the slow cooker on Low until warmed through. You can also freeze portions for up to 3 months
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