Slow Cooker Chile Colorado Style Beef

 Noble Pig Slow Cooker Chile Colorado Style Beef
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.

Slow Cooker Chile Colorado Style Beef crockpot
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.

Chile Colorado Slow Cooked Beef
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. 

Print Recipe

Slow Cooker Chile Colorado Style Beef

Recipe from: Created by Cathy Pollak for | Serves: 8


  • 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


  • 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.

Noble Pig Chile Colorado Slow Cooked Beef burrito style
So, these burritos are what we were eating today. We were thoroughly enjoying this little food fantasy lunch when...the phone 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.

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Post a Comment

24 Comments and 19 Replies

  1. Nanci 1

    Oh this sounds yummy and soooo easy. Do you think I could use stew meat for this?
    Thank you

  2. Procrastination in my sin.
    It brings me endless sorrow.
    I really must stop doing it.
    In fact, I’ll start tomorrow!

  3. Cassie 7

    I’m so glad you didn’t wait to share this one, Cathy. I am drooling!!

  4. Pam 8

    Oh Cathy – that looks comforting and delicious. Bookmarked.

  5. Rachel (S[d]OC) 9

    I have never heard of chili Colorado. Now I resent all these years I didn’t know about it! That looks wonderful. I have been craving a good slow-cooked beef dish!

  6. Kathy Davis 10

    Would a pork roast work – the kind of roast used for ‘pulled pork’? Technically I know it would work, but just wondering about the taste.

  7. Good lord, that looks fantastic! My stomach just started growling – NOT kidding!!

  8. Karen Terry 13

    Would you brown the meat before going into the slow cooker to add a little more flavor?

  9. linda 15

    when i procrastinate long enough, i can scratch several items off. then just doing the items left on the list is doable.

  10. Pingback: Bites of Life (#1)

  11. Jeannie 17

    Made it tonight for my husbands birthday dinner. Can’t wait to try it.

  12. Melyssa 18

    Saw this posted on Thursday and immediately sent the S.O. to the store on the way home from work to get the sauce and meat. YAY for finding the roast on sale!! Made this just after we put breakfast away and have been smelling it all day! Forgot to get masa harina, so I pulverized some tortilla chips and mixed them with a little corn flour, and it worked great. This was absolutely amazing, and on the “do again” list! Thanks!!!

  13. Rae-Ann 19

    My favorite Mexican restaurant is my favorite because they broil cheese on top of the
    Chili Colorado and add sour cream. I haven’t tried this Las Palmas sauce, but their green chili sauce is the only one I will use when making chicken enchiladas. I’m excited to see this recipe. Thank you!

  14. LT 20

    I just wanted to thank you for you hard work in getting these recipes up here. Made this today and not only was it delicious to me, the whole finicky family loved it. Had to search a little for the chile sauce. Keep ‘em coming… From Eugene, OR

  15. Pingback: 95 Easy Crock Pot Dinners

  16. Jennifer Ortiz 27

    Could this be cooked on high for a shorter amount of time?

    • Cathy 28

      I am all about low and slow for tenderness. You can certainly try it and see how it turns out when cooked that way, I haven’t tried it. Meat should be falling apart.

    • Melody 29

      I make this, as written, in my electric pressure cooker. It only takes 75 minutes, and is perfectly tender and falling apart. I shred it and use for sandwiches and tacos. Much thanks to the person who posted this recipe! It’s a keeper!!

  17. laura lewis 30

    This is in the crockpot now…cant wait..I did add a can of tomato paste for thickening, a little corriander and minced garlic and slivered red onions.,, it smells amazing. ..thankyou

  18. Terri A. Gray 33

    I had to reduce to 2.36lb for the beef chuck roast — can you please recommend how to adjust the spices for that amount? Thanks! (I’m trying this for a friend who loves Chile Colorado at the restaurant — hope it works for him).

  19. Jim McCunn 35

    Can’t wait to try this, but I’m wondering about the instructions for the thicker sauce. An additional 1/4 cup of chili powder seems too much – but maybe you need that to keep it spicy with the masa harina?

  20. So I was wondering if u could cook it in the oven?
    I have a small crock pot and don’t think everything willfit and I’m thinking of making this when I have company over. It’s sounds so yummy! ! What are some ideas on have to serve the meat and what about sides? I know u did it Mexican style as tacos and in a tortilla but wondering how else u would serve it up. Thanks and I just saw ur 2 ingredient cake recipe on Facebook and now I’ve been on your website sharing tons of things. This is my new go to site for food ideas, thanks for sharing with us.

  21. George S. Harris 39

    What is the difference in this and Carne Adovada? Looks about the same and if you add hominy, I think you would have a Posole Stew. I think this is a great recipe and the result can be used many way.

  22. Morticia 40

    Try adding some ground cloves to this recipe. I guarantee you will not be disappointed. Unless you hate cloves… My favorite authentic Mexican restaurant adds it to their recipe. So good! Also, any ideas for beef buillon substitution? Sorry, but that stuff is poison!

  23. ron peck 41

    I’ve used this recipe a couple of times and it’s great.

    The only change I make is to use chicken bouillon instead of beef. I agree with the post above that beef bullion is BAD. I’ll add that I’ve read in other posts that many chefs ALWAYS use chicken bullion instead of beef i.e. It isn’t my idea.

  24. Cami 42

    Should I brown the beef before putting in crock

  25. Jacquie 44

    I have a 2lb chuck roast. Should I cook on low for half the time or keep at 7 hours. Thank you. I’m dying to try this!!!

  26. Charlotte 45

    This turned out great! I used a 3 lb. roast but still loved the sauce on it. Mitch wasn’t too much at all.

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