Reason #8395 why we love slow cookers – there is something about coming home to a kitchen that smells just like your grandmother’s cooking. This chili colorado is a milder version of the traditional Mexican dish and best of all, doesn’t require hours over the stove like the original. If you enjoy your meal more on the spicy side, feel free to add in a spicier chili powder.
Serve in a tortilla alongside homemade refried beans and rice for the complete, authentic experience or for a lighter meal, go non-traditional and plate it with some steamed veggies or a light salad.
- 5.0 stars
- 7h 15m
- 1 onion
- 3 cloves garlic
- 2 lb beef shoulder
- 1/3 c sprouted flour
- 3 tbsp. bacon fat, or coconut oil
- 1 tbsp. mild chili powder
- 1 1/2 tsp. ground cumin
- 1/2 tbsp. coarse sea salt, plus more to taste
- 1/4 tsp. fresh ground black pepper, plus more to taste
- 1 1/3 c beef stock, or chicken stock
- 5 oz tomato paste
- Preheat your slow cooker on high. Mince the onion and garlic. Cut the beef into 1 inch cubes.
- Place flour and beef in a large bowl; toss to coat.
- In large skillet, melt half the bacon fat or coconut oil over medium high heat. Brown the beef well on all sides.
- Transfer browned beef to the slow cooker, and reduce heat to low.
- Back at the stove, add the remaining bacon fat or coconut oil and the onions, garlic, chili powder, cumin, sea salt, and black pepper. Cook until the onions begin to soften.
- Add the stock to deglaze the pan (scraping brown bits off the bottom). Stir in tomato paste. When well combined, carefully use an immersion blender (tilting the pan as necessary to avoid splatter) to puree the sauce to smooth.
- Pour blended sauce into slow cooker. Cover and cook for 6-8 hours on low, until the meat is tender and falls apart easily when mashed with a fork. Serve.