Ingredients
Main Ingredients
- 2 lbs Beef Stew Meat
- 1 ½ cups Beef Broth or similar
- 2 tablespoons Chipotle Adobo Sauce
- 1 can Diced Green Chiles
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Tomato Paste
- 1 ½ tablespoons Chili Powder
- 1 teaspoon Oregano
- ½ teaspoon Cumin
- 3 Garlic Cloves, minced
- ½ cup Yellow Onion, chopped
- ½ teaspoon Salt
- 1 Bay Leaf
Instructions
- Combine Ingredients: Add all ingredients except the beef stew meat to the slow cooker. Stir thoroughly to fully combine all the spices, sauces, and vegetables into a uniform sauce base.
- Add Beef: Place the beef stew meat into the slow cooker and stir carefully to coat all the pieces evenly with the combined sauce mixture.
- Slow Cook: Cover the slow cooker and cook on low heat for 7-8 hours. This slow cooking process allows the beef to become tender and absorb all the deep flavors of the chile sauce.
- Serve: Once the beef is fork tender and the sauce is thickened and flavorful, serve the Chile Colorado with warm tortillas, steamed rice, and refried beans or black beans for a complete meal.
Notes
- For a spicier dish, increase the amount of chipotle adobo sauce or add a diced jalapeño.
- Beef chuck or stew meat is ideal for this slow cooker recipe due to its tenderness after long cooking.
- You can substitute beef broth with chicken broth or vegetable broth to alter the flavor slightly.
- Leftovers store well in the refrigerator for up to 4 days and also freeze well for up to 3 months.
- Adjust salt to taste depending on the saltiness of your broth and canned chiles.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
