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.
Chili Colorado
- 5.0 stars
- 45m
- 7h 15m
- 8h
Ingredients
- 1 onion
- 2 lb beef shoulder
- 1/3 c sprouted flour
- 3 tbsp. avocado oil, or oil of choice
- 3 tsp. minced garlic
- 1 tbsp. mild chili powder
- 1 1/2 tsp. ground cumin
- 2 tsp. 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
Instructions
- Preheat your slow cooker on high. Peel and mince the onion. Cut the beef into 1 inch cubes.
- Place flour and beef in a large bowl; toss to coat.
- In large skillet, melt half the 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 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.
Nutrition
- 500
- 51g
- 19g
- 3g
- 23g
- 7g
- 126mg
- 5g
- 1622mg
Leticia
delicious. Loved the flavors and tenderness of the slow cooked meat. Using handheld blender was messy. Next time I’ll probably use the blender.