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Chili Colorado in the Slow Cooker

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Slow Cooker Chili Colorado

If you’re looking for a hearty, stick-to-your ribs chili that’s sure to please the carnivores in your life, this is the one! With just a little bit of prep work beforehand, you can have this hot and ready in your slow cooker when dinnertime rolls around.  You can even do the prep work the night before, save in the fridge, and pop it into the slow cooker in the morning if you want to.

This recipe is included in our October Family Favorites Menu Plan!  You can learn more about that here.

Chili Colorado ingredients

Slow Cooker Chili Colorado

Here’s what you’ll need:

  • 2 cans green chilis
  • 3 pounds boneless beef chuck roast
  • ¼ cup whole wheat flour
  • 2 tablespoons chili powder
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons sea salt
  • 2 teaspoons coarse black pepper
  • 2 tablespoons extra virgin olive oil
  • 3 cups organic beef broth
  • 1 medium yellow onion, chopped
  • 3 tablespoons fresh cilantro, stems removed and finely chopped
  • Optional (to add more heat): 2 – 3 jalapeno peppers, seeded and chopped

Let’s Go!

Chili Colorado

1.  Add green chilies to blender or food processor and blend until smooth. Set aside.

beef_chunks

2.  Trim off excess fat from chuck roast and cut into equal size chunks. The meat will become very tender and easy to pull apart while in the slow cooker – so larger chunks are fine.

flourandseasonings

flourcoating

3.  In a small bowl, combine flour, chili powder, crushed red pepper, salt and pepper.  Sprinkle seasoned flour over beef chunks and toss to coat lightly.

browningbeef

4.  Heat olive oil in large 12” skillet over medium-high heat. With tongs, lift individual floured beef chunks and shake off excess flour. Place beef in hot skillet and brown on all sides. Work in batches to prevent overlapping or overcrowding pieces.

brownedbeef_in_slowcooker

5.  Remove browned beef from pan and add to slow cooker. Repeat browning process with remaining floured beef slices.

6.  Add pureed green chilies, beef stock, chopped onion and jalapeno peppers (if desired) to slow cooker. Cook on high for 4 hours or low for 8. When done cooking, transfer to serving bowl and stir in fresh cilantro, reserving some for garnish.

tortilla

7.  Serve with soft flour tortillas, refried beans, and Mexican rice, if desired.

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