I have finely perfected this Slow Cooker Chile Colorado Style Beef to make easily at home. Serve it in a warm tortilla and enjoy it’s deliciousness. The leftovers, if there are any, are also amazing.



So wow, it has been quiet around here! In my defense, I have been insanely busy. As in insanely-crazy busy. That happens when you leave everything until the last minute and then it piles up on you. Yeah, that’s me, and it’s a habit I want to break. How do you break a procrastination habit anyway?

But, I did not waste any time in sharing this recipe with you. I have been working on it for a while, trying different options to try get that “Chile Colorado” taste, but in a quick and easy way.

My fixation with Chile Colorado stems from my husband’s obsession with the dish. I’ve heard for like…I don’t know…15 years now about this epic Chile Colorado he used to eat at the doctor’s dining room at the hospital. I kept telling him maybe he was just hungry and that’s why it tasted so good. He says no, it was the best. Okay then. Sounds like a challenge.

However, while I love the authentic way it’s made, with cubed meat dredged in flour and real chili peppers ground up to make the sauce, I often don’t have the time to make it happen. I wanted the taste, but not the work. Who’s with me on that?

So I have been playing with this recipe in the slow cooker and have FINALLY gotten it as close as I think I’m going to get it to “Chile Colorado”…and my husband loved it. Perfect right? He said it is as good, if not better than what he used to eat. I’ll take it. And I guarantee mine is a 1000 times easier to make.



It couldn’t have been easier to throw it all together. I mean seriously, a few things and boom, your dinner is served. So perfect for a cold evening.



Now, this sauce is my trick. After trying a few other things, even enchilada sauce, it just wasn’t the same. This sauce, which is pretty much just dried chile peppers ground up with some liquid, is perfect…because that is what Chile Colorado is. But this is what makes it so easy to create.

This sauce is available at my grocery store in the Hispanic section. I’m pretty sure you can find it just about everywhere. If not, they do sell it on their website but you do have to pay shipping. Womp, womp. Or check your local Hispanic market. Outside of the United States, I have no idea what the availability will be. Sorry.

Now, because this is slow cooked and the sauce mixes with the juices from the meat, the finished sauce is not a thick, pouring sauce. It is very thin. But as you pull apart the tender meat, the sauce will get in to every crevice and flavor it perfectly. I prefer it runny to drizzle over burritos, but my hubby prefers it thicker, I will tell you how to achieve both.



So, these burritos are what we were eating today. We were thoroughly enjoying this little food fantasy lunch when…the phone rang..it was the kids telling us that snowmageddon had arrived, school was closing and to come get them, like now…oh well, lunch over.

I promise you will love this recipe, it has an exceptional flavor.





Print Recipe Ingredients 1 (28 oz) can Las Palmas Red Chile Sauce

3 beef bouillon cubes

2 Tablespoons chili powder

1 Tablespoon ground cumin

1 Tablespoon oregano leaves 2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon finely ground black pepper

1 (5 lb) beef chuck roast, trimmed of most visible fat Directions In a 7-quart slow cooker, add chile sauce, bouillon, chili powder, cumin, oregano, onion powder, garlic powder and black pepper. Add chuck roast. Cover and cook on low for 7 hours.

When finished the sauce will be very thin. It is okay to keep it like this or you can easily thicken it. Either way, remove the meat and pull it apart with two forks, it will be very tender. If you want to leave the sauce thin, place the pulled apart meat back in the slow cooker with the sauce to flavor it.

To make the sauce thick and rich, remove meat from the slow cooker and pull apart with two forks. Leave slow cooker on low. Add 1/4 cup more chili powder (the regular kind, NOT chipotle or ancho etc) and 1/4 cup masa harina (in the Hispanic section). Stir to combine and place pulled apart meat back in the slow cooker. Cover and cook for one more hour. Your sauce will be perfectly thick.