Are you dreaming of a hearty, flavorful meal that practically cooks itself? Then look no further! This Slow Cooker Chili Colorado recipe is your answer. Imagine tender chunks of beef, simmered to perfection in a rich, smoky, and slightly sweet tomato-based sauce. It's the ultimate comfort food, perfect for a chilly evening or a weekend gathering. This easy recipe is a fantastic addition to your collection of quick dinner ideas and healthy meals, delivering a delicious dish without hours of kitchen time. Get ready for a taste of authentic Mexican flavors, homemade and oh-so-satisfying.
Ingredients:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for serving)
Instructions:
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Sear the beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pan. This step adds depth of flavor. Set the browned beef aside.
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Sauté the vegetables: Add the chopped onion and green bell pepper to the same skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Combine ingredients in the slow cooker: Transfer the sautéed vegetables to your slow cooker. Add the browned beef, crushed tomatoes, tomato sauce, diced tomatoes, green chilies, chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), brown sugar, salt, pepper, and beef broth. Stir well to combine.
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Slow cook to perfection: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is incredibly tender and easily shreds with a fork.
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Shred and serve: Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce. Garnish with fresh cilantro and serve hot with your favorite toppings, such as sour cream, Greek yogurt, shredded cheese, or chopped onions.
Tips for the Best Chili Colorado:
- For a richer flavor, use a combination of beef chuck and short rib.
- Don't be afraid to adjust the spices to your liking. If you prefer a milder chili, reduce the amount of cayenne pepper.
- For a thicker chili, simmer uncovered for the last 30 minutes of cooking.
- Adding a bay leaf during the cooking process will further enhance the depth of flavor; remove before serving.
Variations:
- Vegetarian Chili Colorado: Replace the beef with 1 (15 ounce) can of kidney beans, 1 (15 ounce) can of black beans, and 1 cup of cooked lentils.
- Spicy Chili Colorado: Add more cayenne pepper or a few dashes of your favorite hot sauce.
- White Chili Colorado: Omit the chili powder and cayenne pepper, and use white beans instead of kidney or black beans.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on specific ingredients and serving size.
Calories: Approximately 350-400 Protein: Approximately 30-35g Fat: Approximately 15-20g Carbohydrates: Approximately 20-25g
This Slow Cooker Chili Colorado is a true crowd-pleaser. It's easy to make, incredibly flavorful, and perfect for meal prepping. Enjoy this delicious and healthy meal!