Slow Cooker Chili Colorado

Slow Cooker Chili Colorado is a Mexican Dish that can be served over rice, or by itself in a bowl for a lower-carb option. Enjoy the delicious flavors!

1. Bring chilies and water to boil in a medium pan.
2. Remove pan from heat, cover, and let peppers steep for 30 minutes to soften. Reserve the cooking liquid. Transfer the chiles and some of the liquid into a blender, and puree until smooth.
3. If more liquid is needed, add more to form a smooth sauce.
4. Strain sauce through a fine mesh strainer to remove any seeds and the skins; set aside.
5. Trim fat from the chuck roast, and cut into 2 inch chunks.
6. Combine flour, salt, and pepper in a bowl.
7. Sprinkle seasoned flour over meat and toss to coat. Set aside.
8. Place olive oil in a large skillet over medium heat, and saute onion and garlic until onion translucent.
9. Place beef cubes in the skillet a few at a time, tossing to evenly brown.
10. Remove browned meat, and transfer to a 6-quart slow cooker.
11. Deglaze pan – turn heat to medium-high and pour in beef broth. Use a wooden spoon to scrape up any brown bits.  Pour liquid into slow cooker.
12. Next, add pureed chile mixture to the slow cooker.
13. Cover. Crock on Low for 7-8 hours or until beef is tender.

Serve over rice.

Happy Crocking!

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XOXO,

Jenn