Chili Colorado Recipe

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Chili Colorado

Diana Adcock


Colorado refers to "Red", not the state. Chili Colorado is spicy, warming and just down right yummy. Try it with mashed up cornbread in the bottom of your bowl, cheesy beer muffins, or my favorite way, with warm corn tortillas and queso fresco.

☆☆☆☆☆ 0 votes
45 Min
8 Hr
Slow Cooker Crock Pot


new mexico chiles-dried
arbol chiles-dried
ancho chiles-dried
chipotle chiles-dried
3 c
boiling water
4 lb
boneless sirloin roast cut into 3 hunks
8 slice
1 tsp
dried oregano
1 1/2 tsp
ground cumin
1 tsp
1 large
onion, chopped
6 clove
garlic, minced
2 c
beef broth
1/2 c
chopped cilantro


1Take all the chilies, remove stems and seeds.
2Snip with sissors and place in a medium glass bowl.
3Cover chilies with boiling water and then cover bowl with a weighted plate. (fill a canning jar with hot water and place on top of plate)
4Let stand for 30 minutes.
5Meanwhile brown bacon in a large skillet.
6When browned remove bacon and add sirloin steak to the skillet-brown in bacon fat on all sides.
7Add the beef and bacon to a large crock pot.
8Place the chiles and water in a food processor and whirl to very smooth.
9Add the puree to the crock pot along with all the remaining ingredients except cilantro.
10You also want to add around 1/4 cup of the bacon fat.
11Turn your crock pot up to high, cover and cook for 1 1/2 hours.
12Turn down to low and cook for 5 1/2 hours.
13At this point you can add the cilantro or serve at the table. If you add it now continue to cook for an additional 30 minutes.
14Ladle meat into bowls-don't worry, it will fall apart as you do this and add plenty of "juice".
15Serve with warm corn tortillas & queso fresco or cheesy beer muffins.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American