Chile Colorado Style Beef made in the slow cooker in a simple and easy way. Serve it in a warm tortilla and enjoy it’s deliciousness. The leftovers, if there are any, are also amazing.
There’s nothing quite like sitting down to a hearty, slow cooked dinner at day’s end. Whether its slow cooked brisket this Thai pulled pork or a batch of saucy, slow cooked chicken, its so nice to come home to a meal that’s basically cooked itself.
Chile Colorado Style Beef (Slow Cooker) Recipe
While I love the authentic way Chile Colorado is made, with cubed meat dredged in flour and real chili peppers ground up to make the sauce, it’s a more timely process.
This recipe was developed specifically to be able to enjoy Chile Colorado on a regular basis without all the fuss.
It took a while to get the flavor just right, but it is absolutely delicious and has all the nuances of the real thing.
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Ingredients for Chile Colorado
Full recipe and instructions can be found at the bottom of the page.
- Las Palmas Red Chile Sauce – this sauce is key (there is a picture of it towards the bottom) and it can be found in most supermarkets next to the enchilada sauce or check your local Hispanic market. If it’s not at your market you can purchase a large pack of the red chile sauce online.
- beef bouillon – I’ve tried using chicken bouillon and it’s not the same. This also adds enough salt to flavor the recipe.
- chile powder – use plain chile powder, not chipotle or ancho
- ground cumin
- oregano leaves
- onion powder
- garlic powder
- ground black pepper
- masa harina – a flavorful flour that is used to make homemade corn tortillas and found in the Hispanic aisle of the supermarket
- beef chuck roast – make sure to trim it of visible fat
How to Make Chile Colorado
Step one: 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.
Step two: When finished the sauce will be very thin. It’s 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.
Step three: 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.
- Make sure you trim your chuck roast of all of its visible fat. If you cannot find one 5 lb. roast you can always use two smaller ones. This could potentially change the cooking time.
- The red chile sauce is key to this recipe, make sure to seek it out.
- 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’s very thin. As you pull apart the tender meat, the sauce will get in to every crevice and flavor it perfectly.
- Directions on how to thicken the sauce are located in the recipe.
- Serve with warm tortillas, avocado, tomatoes and cheese…it tastes amazing.
- You will have leftover sauce once the meat is eaten. Use it to make a dip or a casserole with crushed chips, more meat and cheese. You won’t want to waste this flavorful sauce.
What Is Chile Colorado?
Chile Colorado is served at most Mexican restaurants. If you have a chance to order it, you should!
It is a very popular Mexican stew that is full of tender pieces of beef (or pork) that have been simmered in a flavorful red chile sauce made from dried Mexican chiles, spices and broth. The word Colorado in the Spanish language translates to “colored red” which is why Chile Colorado is made with a red chile sauce.
This is not to be mistaken as a chili recipe from Colorado!
Las Palmas Red Chile Sauce
This is the exact can you will be looking for in the supermarket.
I promise you will love this recipe, it has an exceptional flavor.
As you can see here, serving it almost as a taco is absolutely the best way to enjoy it.
What Should I Serve With Chile Colorado?
- Mexican Salad with Creamy Avocado Dressing
- Agave Margaritas
- Slow Cooker Mexican Beans
- Easy Baked Taco Dip
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Chile Colorado Style Beef (Slow Cooker)
- 1 (28 oz) can Las Palmas Red Chile Sauce
- 3 beef bouillon cubes
- 1/4 cup plus 2 tbsps chile powder, divided
- 1 tbsp ground cumin
- 1 tbsp oregano leaves
- 2 tsps onion powder
- 1 tsp garlic powder
- 1 tsp finely ground pepper
- 1 (5 lb) beef chuck roast, trimmed of most visible fat
- 1/4 cup masa harina
- 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's 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.
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Oh this sounds yummy and soooo easy. Do you think I could use stew meat for this?
You can but it will have less flavor. Chuck roast is a more flavorful meat. I guess after a long slow cook it would be tender too as stew meat can be pretty tough.
Why have the extra expense of stew meat, just throw in a whole chuck roast.
I use extra lean stew meat in all my stews and chili … it gets very tender and strings just like roast, because that is actually what cut of meat it is.
I am pretty sure the stew meat if from the chuck roast would that make a difference?
It depends. It can but it can also come from other parts like the ribs. If it says chuck stew meat then obviously it is, but often you could get a mixture of leftover pieces from different parts.
John Earl Perez says
This is a great recipe but I use Hatch and Albuquerque Hot red chile sauce and it is super!
Stew meat IS chuck roast, cut up. It’s cheaper to buy the chuck roast and cut it up yourself. I prefer cooking the roast in pieces, rather than the whole roast. To me, it tastes better than the shredded way.
MaryAlice Ridgway says
Procrastination in my sin.
It brings me endless sorrow.
I really must stop doing it.
In fact, I’ll start tomorrow!
I’m so glad you didn’t wait to share this one, Cathy. I am drooling!!
Oh Cathy – that looks comforting and delicious. Bookmarked.
Rachel (S[d]OC) says
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!
Chili colorado is my go-to dish to order at any Mexican restaurant, so I am looking forward to trying this recipe at home. Just FYI, the word “colorado” means red in Spanish, so this is the colorado sauce is red sauce (it doesn’t have anything to do with the state of Colorado.)
Kathy Davis says
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.
Anything works, it just changes the flavor. It will not be as flavorful as the beef though.
Arlene Navarro says
With a pork roast you might try the green chile enchilada sauce. Las Palmas makes a great one as does Hatch’s. This is what I used to make my Chile Verde
David Aquilina says
Using green chile sauce in a crock pot with a pork roast works wonderfully
Salsa verde from Herdes for pork is the best for quickie green chile pork
Dara Parker says
I used pork shoulder and it was fabulous!! I just added some crushed garlic cloves and the beginning and then followed the recipe exactly. It was a big hit!
If you like pork meat it will be just as good. Like it was said before, maybe different taste but it will cook the same.
kristy @ the wicked noodle says
Good lord, that looks fantastic! My stomach just started growling – NOT kidding!!
Karen Terry says
Would you brown the meat before going into the slow cooker to add a little more flavor?
Don’t need to. The top will get brown in the slow cooker. Perfect as is.
That’s what I usually do with my beef before I put it in the slow cooker…it releases the flavor.
I didn’t brown the meat and its perfect. I did add a little salt to the roast itself but was not needed as it’s a little salty. Lesson learned. Wish I could post a picture
when i procrastinate long enough, i can scratch several items off. then just doing the items left on the list is doable.
Made it tonight for my husbands birthday dinner. Can’t wait to try it.
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!!!
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!
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
So in the picture is that a salad with the meat. What wonderful thing did you do with the leftovers Cathy
Salad? I’m not seeing it?
Oh sorry now I see that it is the tortilla on bottom not a plate. What else did u do t
With the leftover meat. Do you think it would be good on a salad
We ate it as tacos. It could be good on a salad too.
Patricia Aldridge says
So my daughters ( 35 and 42) are keeping my spirits up as we continue to be vigilant about Covid. One in DC and one in Atlanta. I’m in Texas. They recently came up with idea/challenge that once a week we rotate and find a recipe to share. All 3 of us must shop and cook it sometime that week and share photos to prove we did it ( they know my tricks- I hate to chop up stuff etc) The recipe chosen for upcoming week is red chili colorado by my daughter. Looked at recipe today and thought ” no way. got to cheat”. So I find yours . Yay. Thanks. Las Palmas easy to find here in Texas. Slow cooker saves me having to chop up chuck roast and brown etc. I’m going to cheat, take photos and share with my daughters. I might confess or might not. Ha ha. Thanks.
I absolutely love this…thank you!
Joanne Wolstenholm says
It was super spicy .. next time 1 less tablespoon of chili powder lol
Those of us in Eugene must love good food! Have been looking for a recipe similar to hubby’s favorite Mexican restaurant in Los Angles, and this was recommended to us. Am looking forward to trying it.
Jennifer Ortiz says
Could this be cooked on high for a shorter amount of time?
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.
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!!
laura lewis says
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
I hope you have the masa harina for thickening, it works the best:).
laura lewis says
i bet it does but i eat grain free and no corn or grains of any kind..ive made this recipe now quite a few times and the can of tomato paste at the beginning does the trick…it is a great recipe and the family loves it ..thankyou so much
Do you thinks charred corn tortillas or corn chips would work instead of the masa harina?
Hmmmm. I mean maybe if they were pulverized, It’s really the unknown until you try it.
Terri A. Gray says
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).
Jim McCunn says
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?
Trust me, it’s perfect. Not too spicy.
Jim McCunn says
Great – I will trust you. Just stumbled on your site – so many great looking recipes!
Sue-Anne Jones says
I was wondering the same thing. 1/4 Cup? Chili powder, the spice right?
Jessica Carraway says
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.
George S. Harris says
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.
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!
Try vegetarian beef buillon cubes, no msg, etc. I got mine at Sprouts in CA, worked like a charm, excellent flavor, all natural.
Edward & Sons Natural Bouillon Cubes “Not Beef”, just tried the recipe again tonight, worked like a charm.
ron peck says
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.
Should I brown the beef before putting in crock
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!!!
This turned out great! I used a 3 lb. roast but still loved the sauce on it. Mitch wasn’t too much at all.
Excellent!!!!! What else could you use the meat for? I cooked a 6 lb roast
We just make tacos and burritos and sandwiches.
Michele OConnell says
Is this SPICY HOT? My husband does not like hot things. I do but he does not. This looks so good.
That is a really subjective thing, but I don’t think it’s spicy hot.
It is not spicy hot. Just an excellent flavor
Halved the recipe (there are only two of us) and it was AMAZING! I cooked 2 1/2 pounds for 5.5 hours, shredded the beef, then cooked for another hour. We elected not to thicken the sauce or add the additional chili powder, and it came out great. First night we made tacos (using a slotted spoon to pull the meat from the sauce), second night we made rice bowls, with the beef over Spanish rice, topped with cheese. Glad we didn’t thicken the sauce, as the beef soaked it in between the first and second night. Even better the second night. Delish! Thank you so much!
Dave Small says
Made this today with a 3.5 lb pork shoulder roast. The results were outstanding but there was a major hiccup along the way.
Though I’ve made Chile Colorado multiple times using traditional dried peppers, I don’t think this recipe could be any better with beef. It was great with pork.
The hiccup was the chile powder. I made the mistake of using Chipotle powder which created a sauce that was much too hot. At about the 3 hour mark, I tasted the sauce and decided that we were headed for disaster. At that point, I trashed the sauce and replaced it with new sauce. This time I used much milder 100% Ancho chile powder. This was a great decision and the results were superb.
Served it with rice and corn kernels. Everyone loved it.
Is it spicy?
I don’t think so.
Kim F says
This is a delicious recipe! My boyfriend loves Chili Colorado and said it was better than the one he gets at the local Mexican restaurant. I made no changes (used your method for thickening the sauce) and we loved it. Thanks for sharing. Leftovers today!!
Susan Aguirre says
With the extra 1/4 cup chili powder, did you think it was spicy?
Confusing. The chili powder. After reading comments I realized that the 2 tablespoons added with other spices at beginning of cooking. Then adding the fourth cup when thickening the sauce. I think when I made this I used all the chili powder at the beginning. Turned out good. Will experiment as his is a keeper for me
Alma Collins says
I wonder how it would be with the Green Chile Enchilada sauce? This looks yummy but the red sauce kills me. 🙁
Quarter cup more chili powder? To make sauce thicker?
Are you sure?
That would be too hot wouldn’t it?
Positive. Just use regular chili powder, not chipotle or something spicy.
OMG…I’m sorta sad to find out you’re a girl. For some reason I assumed anyone calling themselves (or their blog) NoblePig would be some burly dude sporting a beard who hides behind his computer screen but desperately wants to share his love of food with the world.
I discovered your Habanero Cauliflower recipe a while back and LOVED IT. As in, LOVED IT so much that Boyfriend and I polished off the whole thing in a single sitting…and then made it again two days later. I apparently dreamed up the persona I imagined for you while I was scarfing down that spicy, creamy casserole dish of amazing-ness. But now I’ve stumbled across this recipe and will be trying it with some pork that I need to use up.
So apart from being a little disappointed that you aren’t some middle 30s white guy living in a place like say Portland…I love your other recipe and thank you for it. And I hope I enjoy this one too!! 🙂
Wow I’m not sure what to say…other than yes I’m a girl and I do live about 50 miles south of Portland. I’m also a winemaker…does that also burst your bubble? Sorry I did not live up to your expectations.
Christine D. says
Could you tell me if this is spicy? If so, how spicy? My husband can’t take real spicy food. This sound sooo good and flavorful! Thanks for your help!
Christy Jayne says
I love spicy food, and while this is no problem for me, it definitely has a kick. If I ever made it for my mom, I would have to tone it down some…
Christy Jayne says
This is fanfreakingtastic. I LOVE this dish so much, I get it every time I have Mexican out. I wondered if anyone had tried a beefy onion soup mix in this recipe in place of the bouillon cubes and onion powder. I haven’t tried that yet bc I already use a chili pack, only bc I can’t find the Chile sauce and always have to use the enchilada sauce. A chili packet AND an onion soup packet would probably still be less sodium than the bouillon though, so maybe I’ll give it a shot. Also, no one has mentioned that this is a wonderful low carb option, if not thickening at the end. Best copycat recipe EVER. Flavor is exact and slow cooker makes it so easy! Thank you so much!
This it so easy and a hit with everyone . I have made this twice , the only thing I did differently was I browned the roastbefore posting it in the crock pot. This will be on my go to list for sure.
I was wondering about this, do you prefer the browned meat version or just put the meat straight into the crock pot version?
Gary Bierend says
I made this recipe the other day (saw it on FB) and it was fantastic! Thanks!
Glad to hear it.
Gary Bierend says
By the way, I saw in an earlier comment that you like spicy, a fellow I work with makes this seasoning called “Habenarlic”. As the name implies it is a combination of habanero and garlic (and other stuff), and it is the heroin of seasonings, totally addictive.
What about using cornstarch or flour to thicken the liquid?
The masa harina provides a certain flavor that is pretty key to the taste.
Awesome recipe, Cathy!! I add a little more chili powder to the initial cooking(another tablespoon). I also add 1 teaspoon of liquid smoke. Usually, I make this with pork, due to cost. Everybody that has tried this, loves it!
Hello I need to make about 2.5 pounds how long will it cook for and ok the ingredients how much more do I add
I just made 2 1/2 pounds tonight, I just halved the recipe and cooked it for 7 hours and it was perfect.it may have been done a bit sooner but….. The recipe is amazing!
Ronald Griffis says
When you say “chili powder”, do you mean commercial chili powder (such as Williams) or actual ground-up dried chili peppers? (Sorry, spousal disagreement!)
Commercial chili powder.
Susan English says
I used Williams too…seems to be the most like “Grandma’s” brand which used to be my favorite but is no longer available.
Sylvia Cuevas says
Cindy Sherritt says
What would you substitute for the bouillon? It has too much sodium for a family member on a restricted diet.
Bev Wilkkerson says
I can’t find the red sauce. Can I substitute enchalida sauce?
It’s not the same flavor.
Susan English says
Just made this last night and it was fantastic! Spicy with out being over-the-top hot, incredibly tender, delicious! I wanted a thicker sauce so added the masa but didn’t add additional chili powder…thought it was spicy enough. Next time I make it ( and I will!), I think I’ll cut the chuck roast into cubes rather than shred it. I plan on using the leftovers for tamales…should be great…thanks for this swell recipe!
Bev Wilker says
Thank you for recipe. I’m having hard
time finding that brand of red chili
aside. I can find enchilada sauce, but
you said not to use that. I’ll just
keep looking! Really looking forward
to making this. Do you have a good
Pasole recipe? My friend in New Mexico made hers by chopping up 8-10 ref chili peppers in her blender as part of the liquid. She removed all the seeds before blending. Of course, in
New Mexico it’s very easy to find red chili pods strung on string. Thank you.
I was curious to know if this dish could be cooked on high instead of low, to hopefully cut down on the 7 hours on low heat. I started the meat to late and now it won’t be ready until almost bedtime :-/
This was so good. My husband makes traditional Chili Colorado and he loved this!! So easy and delish. Thanks so much for the recipe – it’s a keeper!!
Glad to hear it!
If you’re looking for flavor, why do you trim off all the fat? Real Mexicans wouldn’t. And, please, feel free to substitute coriander and cilantro for those all-pervasive spices cumin and oregano. Use salt instead of expensive bouillon, because that’s mostly what bouillon is.
Brandi Hendricks says
Loved it!!!! Thank you for sharing!!
Joe Nyberg says
I love chili Colorado in the local restaurant. So I looked for a recipe and your photo sold me instantly. I went to the local coop and found the spices, went to the Hispanic grocer for the sauce, and then picked up a 4 lb chuck roast. Got it going about 7:30 in the evening and started tasting about 2:45am. I couldn’t believe how good it was. Sandwiches, tacos, burritos, salads, you name it. Then I entered it in a chili cooking event with Costco rolls alongside. Well, I didn’t win, but the crock pot was devoid of any morsels or sauce when I picked it up to take it home. I think they were confused because there weren’t any beans. I’m making another right now and can’ wait till 9 tonite. THANK YOU VERY MUCH
Real chili doesn’t have beans…just sayin’.
Kem G. says
I followed this to a tee with the exception of the sauce. I could not find the red chile sauce anywhere in the local stores in Oklahoma. I didn’t venture to a local hispanic store either. I used HERDEZ Roasted Pasilla Chile Mexican Cooking Sauce (2 jars). Holy smokes was it tasty! The pasilla chile gave it a little more of a smokey flavor, but just as good if not better in my opinion. Thank you for sharing the recipe!!!
Can I use just canned tomato sauce with all the spices instead if the enchilada sauce in the can don’t like the flavor.
You can, but it won’t be the same recipe.
Have looked at every grocery store in town including Hispanic market & no luck! Really want to make this recipe!
There is a link to the sauce in the post.
Cindy Conn says
I made this for my Hispanic boyfriend. He loved it! But….I made it in my pressure cooker. It’s faster and he doesn’t like the slow cooker taste. I also put four whole peeled potatoes in it as this how his mother made it. Making it for him again for Father’s Day.
How long did you let it cook in a pressure cooker?
I make this all the time but I use bay leaves and lots of garlic we also make wet burritos with sauce and jack cheese on top melted. When not making a burrito we make beans and rice for side dishes and add a side of sour cream and fresh flour tortillas delicious but don’t forget to take the bay leaves out after
hi Kathy I made this yesterday omg!!!! it was wonderful but I buy cubed stew meat and put in a bag with flour shake then fry in a cast iron skillet on all sides then add to the slow cooker 7 hours later I was watering at the mouth I made a lot and it was gone in seconds every one wanted more but apparently I shouldd of made more I’m making it again now thanks
Steve Murtha says
Glad to run across this recipe. This seems to be a beef-version of Carne Adovada that we love here in NM. I’ll try it out but do have one question: although I’m pretty sure I can find the red sauce in the 28oz can either in our local supermarket or one of the Mexican supermarkets here in Albuquerque…..just wondering what you think of me using the actual NM red chile powder we buy in bulk from locally-sourced suppliers. Will it be too intense? Regardless of heat rating, will the superior local powder overwhelm the intended effect taste-wise? I may defrost the chuck roast half-way through which will make it easy to cube up and cook it that way. Thanks for the recipe and Bon Apetit!
To: Steve Murtha
I don’t have a can of that red chili sauce in my pantry to see what ingredients it has.
Maybe someone on this site can help you with your question. Good Luck!!
Is this a spicy dish?
For me personally it is not spicy.
This sounds wonderful. But I have 2 questions:
1- I’m a little worried about three beef bouillon cubes. That’s a lot of salt. My hubby frowns whenever I salt stuff too much.
2 – can’t we just use flour/butter (flurry) to thicken?
I make mine with two chicken bouillon cubes instead of three beef ones, and it comes out delicious. I don’t even thicken the sauce. I just mix in a bit of the sauce with the beef before I tear the beef apart with a fork.
Trish Docherty says
Can you use this recipe for beef enchiladas ? I would dip the corn tortillas in sauce, fill with shredded beef and a little cheese then roll. Top with sauce. Does that sound like it would work?
Go for it.
My wife and i really like this recipe. I will sometime use boneless skinless chicken breast and it also comes out delicious!
i just made this today…this is going in my rotation of ‘make again’ dishes. i have a few from you. i had it with really soft flour tortillas, sour cream and oaxaca cheese. it tastes sooo amazing.
Valerie Sanriago says
Can this be done quicken just using a regular pot???
The slow cooker is what makes the meat tender.
Made this and have to say it was delicious. My Hispanic friend raved about it. I couldn’t find the masa harina so used harina de maiz. Came out so good. Using the extra chili powder and Harina is a must in my book. Finally a recipe that was as easy as it said it was.
Sherry from Arizona says
This goes in my keeper folder! Easy to put together, seasoning blend is excellent. For those of us without the patience or need to be “authentic”, the use of Las Palmas is genius. I am allergic to tomatoes and corn so finding recipes that allow me to enjoy Mexican food is a joy. Thanks for sharing your creation.
Yes it works well, glad you enjoyed it.
You must have been reading my mind! The hubs and I have been travelling around the Southwest this winter and have fallen in love with Chile Colorado. Since I’m not sure we’ll be able to find the red chile sauce in Pennsylvania, I’ll have to hit the store while we’re in Moab and take a few cans home with me. Can’t wait to try this – THANKS!!
Michelle, you can actually buy the sauce on Amazon! I had a hard time finding it in CT. Amazon really does have everything from soup to nuts!
Could I make this with pork instead?
You can always try it.
I will be making this this weekend. However, I plan to use my Grandmother’s “Chili Gravy”. It’s homemade enchilada sauce. When your 97yo Cuban/Mexican grandmother teaches you how to make it from scratch/dried peppers, you realize real quick that canned is just not for you. I make huge batches at a time and freeze it two cup portions. I’m very excited about this recipe. Thank you for sharing.
Enjoy your version.
Thank you so much for this! This is such a delicious and easier way to make this meal. I especially do not miss straining the boiled chili’s! I followed this recipe exactly and I did thicken the sauce with the exact measurements listed. Only thing I did different was used a pork butt instead of beef to save some money. Thanks again 🙂
P.s. I did trim as much fat as possible and it still came out perfect.
Yes, so much easier for sure.
Can I cut the time and use a pressure cooker?
Never tried it with a pressure cooker.
Ellen zombek says
is there any way to cook this for 16 hours as a Sabbath stew?
Meat would break down too much.
LOVE this. It came out so well! I definitely liked it with a thickened version of the sauce, but served on a flour tortilla with some guacamole and sauteed onions… divine!
MARYJO REEVES says
LOOKS WONDERFUL!… DOES THIS TURN OUT HOT, OR DOES IT HAVE A MILD TASTE!… I CAN’T EAT HOT THINGS… JUST WONDERING? THANK YOU…
That’s a very subjective question. I do not think it’s spicy.
I really felt I needed to comment on this. First, this was fabulous! I only have maybe two or three Crock-Pot recipes that I make more than once and this is a new one to my list. I lived in the Albuquerque area for a little while and am very familiar with the red and green sauces of the area. I travel around the country with my job and my current location doesn’t have canned Red Chile Sauce. However, they do have dried New Mexico Chili Pods. So, I made my own red sauce. I followed the recipe as directed (Except for the cumin. Not a big fan of it.) and added the masa and chili powder to thicken it. It turned out perfect. It makes an amazing burrito and is wonderful over rice. Thanks again! Plus, I’ll probably make my own red sauce from now on. Haha. Bon appetit!
I’m a big fan of good Chile Colorado, and was thrilled when I found this recipe. Made it this weekend and loved it. It was even better the second day. I thickened the sauce as directed, and liked it, but think I will try not doing that next time (there will be a next time). The only thing I added was some chopped onion, otherwise I did it exactly per the recipe.
I had a hard time finding the sauce. No one in town carries it, not even the four Mexican markets we have. (I’m from California, near that toad tunnel town you mention, but live in Iowa now and they’re so boring food-wise.) I had to buy it online and have it shipped.
One question: My meat wasn’t “pull apart with a fork” tender. I had to use a knife. I used 5 lbs of chuck roast, no prep, just put it in there. I cooked it the full 7 hrs plus 1 hr to thicken. What should I do different next time?
If your meat was really cold at the start, it might have needed more time in the slow cooker. Always test the meat before ending the cooking. If it’s not pull apart, let it go longer.
Could not find the red sauce in that brand just the geeen, and I almost bought it and used it. Instead I bought the same brand, but the enchilada sauce, and now I am worried because you said not to. Ugh !! I will just have to pray it is edible enough. But I will have to hunt for the red one. Giant Eagle only carriers the green Chile and red enchilada in the Las Palmas.
I could only find the enchilada sauce as well, how did it taste?
Ran across this recipe on Facebook and HAD to try it…been in the cooker 5 hours ans smells FANTASTIC! Luckily I had no problem finding Las Palmas Red Chile Sauce (use their enchilada sauce often), but wasn’t sure which Chuck Roast to use as there were a couple different ones at Safeway. I used “Better than Bullion” beef bullion “paste”, and tastes great so far. Added chunks of sweet yellow onion as well.
So for us sissy’s how would you time it down so it wouldn’t be so spicy. It looks really delicious, but sadly I am a wimp when it come to spice!!! Thank you for sharing!!
I don’t really find it that spicy at all. You could always dollop with sour cream on your portion, which would cut down the heat.
doreen baumgartner says
delicious, I felt like i won the lottery when I found the sauce Las Palmos red chile sauce at Target dept store on accident, after looking for it at several mexican grocery stores over time.The sauce is a must, and so easy. thanks
Couldn’t find the exact sauce, is enchilada sauce the same?
It’s not the same.
John Earl Perez says
But you can always order Hatch Red Chile sauce from the Young Guns website or Theauthenticnewmexican.com
For good red chile from either Hatch or Albuquerque N.M.
Can you make this in an instant pot
I have not tried that.
Barbara Rupnick says
I would like to make this for Easter this year. Can this recipe be doubled in a 7 quart slow cooker. If so, how long would I need to cook it and at what temperature (low or high). Thank you for your prompt response.
No, it would not fit at all.
I have made this numerous times and really like it! One of my favorite crock-pot recipes, I love coming home from a day of skiing to this meal. I have also used boneless, skinless chicken thighs or breasts instead.
Happy to hear that.
Olivia Reynosa says
Can I use corn starch instead of Masa de Harina?
Daniel Hebert says
This is a great recipe. In Canada, I have not been able to find Las Palmas Red Chile Sauce but I simply use dried chilies and blanche them. I’ve made it 4-5 and each time it’s a hit. My daughter-in-law said something like, “I’ve known you 10 years, and this is the best roast beef you’ve ever made. Today, for Easter, I am making it again and due to this COVID-19 crisis, we can not share Easter dinner with family but I will drop by my daughter-in-laws place with some leftovers. Happy Easter Cathy, and thanks for sharing.
We can never get enough of this easy recipe. It’s the best.
mike and terry says
We loved everything about this recipe. Easy and delicious chile colorado.
One of my faves for sure.
This turned out incredible.
The three beef bullion cubes called for in the recipe adds WAY too much salt…next time I’m cutting it down to just one, if at all. Also, I used a sirloin tip roast instead of a chuck roast…saves you from the hassle of trying to extricate all the fat (man, I hate that!). Cooked it for an additional two hours and it literally fell apart and was great!
Warren Barnhart says
This is delicious!. I followed the recipe except subbing cubed brisket (1/2 to 3/4 in) and cooking it on the stove top. I also used “Better Than Bullion” rather than the cubes. This is so easy to make vs my old 7 chilies in the blender routine. Thank you for the share.
This recipe was so simple and turned out so well. Made tacos and burritos in flour tortillas and was so good.