Bite-sized chunks of beef in a thick and rich, mahogany-colored sauce make this delicious slow cooker chili recipe irresistible. There are no beans in this recipe. Enjoy Beef Chili Colorado alone, or as your new favorite taco filling!
Get the recipe: https://www.certifiedangusbeef.com/recipes/Slow-Cooker-Beef-Chili-Colorado
Slow Cooker Beef Chili Colorado
2 pounds Certified Angus Beef ® English Roast (chuck shoulder clod), cut into 1-inch cubes
3 dried ancho chilies, stems and seeds removed, torn into pieces
3 dried guajillo chilies, stems and seeds removed, torn into pieces
3 dried New Mexico chilies (or pasilla), stems and seeds removed, torn into pieces
4 cups beef stock, divided
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons canola oil
3 cloves garlic, minced
1/2 cup diced onion
2 teaspoons ground cumin
1 teaspoon dried oregano
Small tortillas or prepared rice (optional)
Learn more about the English Roast: https://www.certifiedangusbeef.com/cuts/English-Roast
~~ If it’s not CERTIFIED, it’s not the best. ~~
#chili #beef #CertifiedAngusBeef
——————–
Connect with us!
——————–
Buy the best Angus beef: https://www.certifiedangusbeef.com/buy/
Get our email newsletter: https://www.certifiedangusbeef.com/kitchen/newsletter.php
Shop our online brand store: https://shop.certifiedangusbeef.com/
Join our loyalty program: https://rewards.certifiedangusbeef.com/
Download our Roast Perfect app: https://roastperfect.app.link/social
Spanish website: https://www.certifiedangusbeef.lat/
Japanese website: https://www.certifiedangusbeef.jp/
47 Comments
Are the chilles difficult to find? Is there a suitable alternative?
NO BEANS?!
Not chili without beans to me 😂
Asado
Thank you for all of the helpful flavor tips throughout the video. Excellent!!
I'd try this with a pot roast and use it shredded.
I like to dredge the chuck lightly in flour before I brown it. It creates a wonderful, flavorful crust. Btw, I make the same chili type paste when I make my beef chili with beans!
😋
I was out when you said "blender"
Unless it got potatoes in it its not the business
I think I messed up. The beef stock I rehydrated the peppers in, I blended it in with the peppers. It’s still simmering in the crockpot, so I haven’t tried it yet. But on the Texas red chili video from meat church he says not to use it in the blender because it will make it taste bitter.
I'd call this a fusion of chili and carne guisada. It works as both. A true Texas red would be cooked much the same way, but with more of a diced meat, or very course grind. Leaving the meat chunks bigger like this does make for a nice taco, or chili.
Try it with Fritos, yellow or red onion diced, cheddar cheese, and some sour cream or crema fresca.
I loved this!
Awesome stuff!!
I used to eat a similar chili at The Sundeck on top of I think Aspen.
good video but far too much liquid at 6:30. use half. kills the flavor otherwise. otherwise straightforward. pepper aroma is superb.
Why did remove the seeds and I hate crock pots…. it's for the lame and simple folks…
i always add about 1 roasted and diced poblano or hatch green chili into my chili colorado. Adds just the tiniest layer of flavor but to me it almost just really opens up the notes of the red chili pods
“This recipe is really all about the beef and the chili”
I'd wear gloves if I were you when handling chili and chili seeds. Maybe even eye-protection. And for God's sake, didn't ever touch your eyes, nose or any body parts you don't wish to set on fire.
Few things in this world are more painful then a stray chili seed or chili oil, in your eye.
And now i want a Slow cooked Chili Beef Colorado Style xD
wow
Subscribed. I'm giving this one a shot this weekend.
Excellent stuff. I want to see more American cooking that doesn’t involve 19 different jars of seasoning; a quart of sugar and three tins of evaporated milk.
He completely ignored the fact that Colorado is Red in Spanish depending on where you come from. I loved how he said "not from the state of Colorado". Dude america is not in the center of the world. Colorado is called like that because it literally means Red because of the red waters of the river XD
OBVIUSLY ITS NOT ABOUT THE STATE> ITS MEXICAN
I've just started to make chili sauce's using a blender, I've found it helps to strain the sauce through a sieve to remove any skin or seeds. You did toast you chili before rehydrating them which I did not, would that make a difference?
You cut right before pureing the chilies. Do you add all the beef stock also?
why are you adding so much oil to that pan….also handling raw ingredients with a ring on….foodie mistakes. i'd still bash tho
I heard one of the secrets was to sprinkle A bit of sugar on the raw meat Along with the salt and seasoning before you Brown it
You definitely would not want to touch your anus after handling those.
looks good – need to cook some this weekend
Use shop bought chilli flakes, job done
Alright, so, silly question.
I tried this recipe tonight. I followed the recipe on the linked page, and watched the video multiple times to see the process.
It came out totally bland and boring. Very little flavor to it, and I was incredibly disappointed with the result, because everyone else here seems to really have enjoyed it.
So, if anyone has any insight into what I might have done wrong, I would appreciate it.
I understand I didn't provide a lot of detail of what I did, but I mean, I followed the recipe on the linked page, and did everything he did in the video.
Any help would be, by me, appreciated.
What the hell does "waking it up" mean. Sounds like a bunch of crap.
Ancho and Pasilla are the same pepper. So what was the actual 3rd pepper used?
I die a little inside every time he says colorado.
Good
i did this. im doin it again.
You don't run the chili mixture through a strainer? I've learned, the hard way, that it helps get rid of all that chili skin fiber that can clog up a sauce. If you run it through and press out all of the juice and sauce, you'll get a big clump of nasty fiber chunks left over.
Hommie tip , run the chili through a strainer. make the paste free of the out side shells from the dry chili.
Thanks for such a simple presentation. This is, by far, my favorite Mexican dish!
batches? batches?!? we don't need no stinking batches!!!
I would add bell pepper tomato and tomato pyree to ingredients
I made this tonight. I couldn't locate the Guajillo chilis so I made up for that with extra of the other two. But otherwise, this turned out fantastic!
👍🙏
2:59 – I used a brisket for my last chili colorado. I removed all of the outside fat layer and cubed it. It was AMAZING. If y'all want to add some heat, I always suggest anaheim chilis – seeded and minced – for cooking. Jalapenos, serranos, and habaneros will kill this recipe – it's not supposed to be very spicy at all.