Chili Colorado

Chili Colorado

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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.


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45 Min
8 Hr
Slow Cooker Crock Pot


  • 8
    new mexico chiles-dried
  • 6
    arbol chiles-dried
  • 6
    ancho chiles-dried
  • 4
    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

How to Make Chili Colorado


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

Printable Recipe Card

About Chili Colorado

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

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