Oh honey, let me tell you about my absolute favorite way to fill the house with those warm, spicy aromas that make everyone’s stomach growl – this hearty crockpot chili colorado! It’s the kind of meal that simmers all day, filling your kitchen with smells better than any candle could ever manage. I discovered this recipe years ago when my cousin brought it to our family reunion, and now it’s my go-to for busy weeknights or when friends come over.
The magic happens when tough cuts of beef become fall-apart tender in that rich, smoky red sauce. And the best part? Your crockpot does nearly all the work! Just brown the meat (yes, this step matters – I’ll explain why later), toss everything in, and let time work its delicious magic. Those ancho chilies? They’re the secret to that deep, complex flavor you can’t get from powder alone. Trust me, once you try this chili colorado, you’ll understand why it’s the first thing my kids ask for when the weather turns chilly.
Ingredients for Hearty Crockpot Chili Colorado
Now, let’s talk about what makes this chili colorado so darn good – it’s all in the ingredients! I’ve learned through trial and error (and a few kitchen disasters) that quality matters here. Don’t skimp on the beef – those little cubes should be nice and chunky because they’ll shrink as they cook down into tender perfection.
- 2 lbs beef stew meat, cubed (about 1-inch pieces)
- 1 onion, diced (yellow works best for sweetness)
- 4 cloves garlic, minced (fresh is key – no powder here!)
- 3 cups beef broth (homemade if you’ve got it)
- 1 can (14 oz) diced tomatoes (don’t drain ’em)
- 1 can (6 oz) tomato paste (trust me, this thickens it just right)
- 4 dried ancho chilies, seeded (wear gloves for this part!)
- 2 tsp cumin (toast it first if you’re feeling fancy)
- 1 tsp oregano (Mexican oregano if you can find it)
- 1 tsp salt (adjust to taste later)
- 1/2 tsp black pepper (freshly cracked if possible)
- 2 tbsp vegetable oil (for that crucial browning step)
See those ancho chilies? They’re the heart of this recipe – giving that deep red color and smoky-sweet flavor. Just remember to remove the seeds unless you want your chili to fight back!
How to Make Hearty Crockpot Chili Colorado
Alright, let’s get cooking! This chili colorado comes together so easily you’ll wonder why you ever ordered takeout. Just follow these simple steps, and you’ll have the most incredible, fork-tender beef swimming in that rich, smoky sauce.
- Heat oil in a large skillet over medium-high heat. Pat your beef cubes dry with paper towels – this helps them brown beautifully instead of steam.
- Working in batches (don’t crowd the pan!), brown the beef on all sides until you get those gorgeous caramelized bits. This step builds flavor you just can’t skip!
- Transfer the browned beef to your crockpot. Now, in that same skillet (all those tasty brown bits still there), sauté the diced onion until soft, about 3 minutes. Add the garlic and cook just until fragrant – 30 seconds max!
- Pour in a splash of beef broth to deglaze the pan, scraping up all those flavorful browned bits. Trust me, this liquid gold makes all the difference.
- Add everything – the onion mixture, remaining broth, tomatoes, tomato paste, ancho chilies, and spices – to the crockpot with the beef. Give it a good stir.
- Cover and cook on low for 6-8 hours or high for 3-4 hours. Resist peeking – that lid needs to stay on to work its magic!
- When the beef shreds easily with a fork, fish out the ancho chilies (their job is done) and get ready for the best chili of your life.
Browning the Beef
This step takes 5 extra minutes but makes ALL the difference. That beautiful brown crust (called the Maillard reaction if you want to sound fancy) adds incredible depth of flavor. Use medium-high heat, don’t crowd the pan, and let each side get nicely seared before flipping.
Slow Cooking the Chili
The crockpot works its magic low and slow. On high, your chili will be ready in 3-4 hours, but low (6-8 hours) makes the beef practically melt. Either way, keep that lid on tight – every peek adds 15 minutes to your cooking time! When done, the beef should fall apart at the slightest touch.
Tips for the Best Hearty Crockpot Chili Colorado
After making this chili colorado more times than I can count, I’ve picked up some tricks that’ll take yours from good to “Oh my gosh, can I get your recipe?” delicious:
- Toast your spices – Before adding them to the crockpot, heat the cumin and oregano in a dry skillet for about 30 seconds until fragrant. It wakes up their flavors like you wouldn’t believe!
- Control the heat – Love it spicy? Add a diced jalapeño with the onions. Too hot? Stir in a tablespoon of honey at the end to balance it out.
- Make it ahead – This chili tastes even better the next day as flavors mingle. I often double the recipe and freeze half for those “I don’t want to cook” nights.
- Skim the fat – If your chili looks too oily, lay a paper towel on the surface to absorb excess fat before serving. Works like a charm!
One last thing – always taste before serving! You might want an extra pinch of salt or squeeze of lime to make it perfect.
Serving Suggestions
Now comes the fun part – how to serve this glorious chili colorado! My family always fights over the toppings. Warm flour tortillas are a must for scooping up every last bit of that rich sauce. For a heartier meal, serve over steaming white rice that soaks up all those incredible flavors. For a heartier meal, serve over steaming white rice that soaks up all those incredible flavors.
Set out bowls of fresh toppings – chopped cilantro, diced onions, lime wedges for squeezing, and maybe some crumbled queso fresco if you’re feeling fancy. My neighbor swears by adding a dollop of cool sour cream to balance the heat. And if you really want to impress? Whip up a quick avocado salad with tomatoes and red onion – the creaminess pairs perfectly with the smoky chili.
Storing and Reheating
Here’s the beautiful thing about this chili colorado – it gets even better as leftovers! Store cooled portions in airtight containers in the fridge for 3-4 days. For longer storage, freeze it in meal-sized portions for up to 3 months (I use freezer bags laid flat to save space).
When reheating, add a splash of beef broth to bring back that perfect saucy consistency. Microwave works fine, but I prefer reheating slowly on the stovetop – gives the flavors time to wake back up. Pro tip: If frozen, thaw overnight in the fridge first for even heating!
Hearty Crockpot Chili Colorado FAQs
I get asked about this chili colorado recipe all the time – here are the questions that pop up most often from friends and family (and yes, I’ve made all the mistakes so you don’t have to!):
Can I use ground beef instead of stew meat?
Oh honey, I’ve tried it – and while it’ll work in a pinch, you lose that amazing tender texture. The cubed beef melts into shreds after slow cooking that ground beef just can’t match. If you must substitute, use chuck roast cut into chunks.
How do I tone down the spiciness?
First, make sure you’ve removed all the chili seeds! Then stir in a tablespoon of honey or brown sugar at the end. Serving with cool toppings like sour cream or avocado helps too.
Can I make this without a crockpot?
Absolutely! Use a heavy pot on the stove – simmer covered on low for about 2 hours, stirring occasionally. Just keep an eye on the liquid level.
What if I can’t find ancho chilies?
No worries! Use 2 tablespoons of ancho chili powder instead (but reduce other spices slightly). The flavor won’t be quite as complex, but still delicious.
Why is my chili too thin?
Leave the lid off for the last 30 minutes of cooking to thicken it up. Or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in – it’ll thicken right up!
Nutritional Information
Okay, let’s talk numbers – but don’t let this scare you off this delicious chili colorado! Here’s the breakdown per generous 1-cup serving (and trust me, you’ll probably go back for seconds):
- Calories: 320
- Protein: 28g (that beef packs a punch!)
- Carbs: 12g
- Fiber: 3g
- Sugar: 4g
- Fat: 14g
- Sodium: 650mg
Now, here’s my little disclaimer – these numbers can vary based on your exact ingredients (like how fatty your beef is or which brand of broth you use). But overall, it’s a pretty balanced meal that’ll keep you full for hours! But overall, it’s a pretty balanced meal that’ll keep you full for hours!
Did you make this hearty crockpot chili colorado? I’d love to hear how it turned out! Leave a comment below or snap a photo of your masterpiece – nothing makes me happier than seeing others enjoy this family favorite.
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Fork-Tender Hearty Crockpot Chili Colorado in 8 Hours
- Total Time: 6 hours 15 mins
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A rich and flavorful crockpot chili colorado with tender beef and a spicy sauce.
Ingredients
- 2 lbs beef stew meat, cubed
- 1 onion, diced
- 4 cloves garlic, minced
- 3 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 4 dried ancho chilies, seeded
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Heat oil in a skillet over medium-high heat. Brown the beef cubes on all sides.
- Transfer beef to the crockpot.
- In the same skillet, sauté onion and garlic until softened.
- Add onion, garlic, and remaining ingredients to the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove ancho chilies before serving.
Notes
- For extra heat, add chopped jalapeños.
- Serve with warm tortillas or rice.
- Leftovers freeze well.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: hearty crockpot chili colorado, beef chili, slow cooker meal