This chile Colorado beef made in the slow cooker is my shortcut to tender beef cooked in red chile sauce without making the sauce from dried chiles. Warm tortillas are still my favorite way to serve it, and the leftovers can become dinner all over again.
Chile Colorado Beef with a Slow Cooker Shortcut
I ate chile Colorado in Mexican restaurants for years before I ever thought about making it at home. Then one day I noticed a can of chile Colorado sauce sitting next to the enchilada sauce at the market, bought it, took it home and started messing around. I’ve been making it this way ever since.
Back then, I wasn’t trying to make the red chile sauce from dried chiles, and the slow cooker was really the only thing I had time for. I needed the beef to cook while I was doing everything else. This was never meant to be the traditional way of making chile Colorado. It was always supposed to be an easy way for me to make it often.
I used chuck roast because I wanted the beef to cook in the red chile sauce for hours and eventually get tender enough to pull apart with a fork. The canned sauce was already doing the part I wanted to skip, and after some experimenting, I had an easy way to make chile Colorado without making the red chile sauce myself.
There are a couple of things in this recipe that can look excessive on paper, especially the amount of beef and chili powder. They’re not accidents. Five pounds of beef belongs in this much sauce, and the chili powder is there for a reason too.
And no, I don’t brown the roast first. If I’m taking the shortcut, I’m taking the shortcut.
The Decisions Behind This Recipe
- The shortcut in this chile Colorado beef recipe is Las Palmas Red Chile Sauce. Traditional chile Colorado starts with dried chiles that are soaked, blended and turned into a red chile sauce. I’m skipping that process and starting with the canned sauce instead. One important thing to know is that this is not enchilada sauce, and enchilada sauce won’t give you the same flavor in this recipe.
- The amount of beef is on purpose. I use 5 pounds of chuck roast because there’s a lot of red chile sauce in the slow cooker. If you cut the beef way back and leave everything else the same, the proportions will be off. One large roast is fine, but if all you can find are two smaller chuck roasts, make sure they add up to at least 5 pounds. A little more is fine.
- Then there’s the chili powder, and there’s a decent amount of it. I use regular Gebhardt Chili Powder. You don’t want to use cayenne, chipotle powder or another concentrated ground chile. Those are completely different animals, and that amount would be a terrible surprise in this dish.
- I add the masa harina at the end. It thickens the red chile sauce, but it also adds flavor, which is why I prefer it to flour or cornstarch. I like the sauce a little thicker once the beef is pulled apart and returned to the slow cooker. If you want a thinner sauce, you can leave the masa harina out, but you’ll also be leaving out the flavor it adds.
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Ingredients
- Las Palmas Red Chile Sauce – This is the shortcut that makes this chile Colorado beef possible without making red chile sauce from dried chiles. Use the canned red chile sauce, not enchilada sauce. They aren’t interchangeable, and the flavor will be completely different.
- Beef bouillon cubes – They add more beef flavor to the red chile sauce without adding more liquid.
- Gebhardt Chili Powder – This is the regular chili powder I’ve always used for this recipe. The amount is divided, with some going into the slow cooker at the beginning and the rest added when I finish the sauce. Don’t substitute cayenne, chipotle, ancho powder or another concentrated ground chile.
- Ground cumin – Adds the earthy flavor I like in the red chile sauce.
- Dried oregano – I use dried oregano because it can cook right along with the beef for hours in the slow cooker.
- Onion powder and garlic powder – They season the sauce without adding extra prep.
- Finely ground black pepper – It needs it.
- Boneless beef chuck roast – You need at least 5 pounds because this recipe makes a lot of sauce. One large chuck roast is fine, or use two smaller roasts that add up to 5 pounds or a little more.
- Masa harina – I add this at the end to thicken the red chile sauce and give it some corn flavor. If you want a thinner sauce, you can leave it out, but I think the flavor is better with it.
How to Make Chile Colorado in the Slow Cooker
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the red chile sauce)
Pour the Las Palmas Red Chile Sauce into a 6- to 7-quart slow cooker, then stir in the beef bouillon, 2 tablespoons of the chili powder, cumin, oregano, onion powder, garlic powder and black pepper. Add the chuck roast and turn it a couple of times so the sauce gets around the meat. - Step Two (slow cook the beef)
Cover and cook on LOW until the beef pulls apart easily with a fork, about 7 hours for one large roast. I try not to put refrigerator-cold beef into the slow cooker because starting temperature does affect cooking time. If you’re using two smaller chuck roasts that add up to at least 5 pounds, start checking them earlier because they can become tender sooner. The cooking time is only a guide, so if the beef is still firm when you try to pull it apart, it’s not done yet. Give it another 30 minutes and check again. - Step Three (pull the beef apart)
Move the beef to a large cutting board or platter and pull it apart with two forks. Take a look at the red chile sauce before you do anything else. It will still be thin at this point, and if that’s how you like your chile Colorado, return the beef to the slow cooker, stir it in and call it good. - Step Four (finish the sauce)
If you want the thicker sauce I make, leave the slow cooker on LOW and whisk in the remaining ¼ cup chili powder and the masa harina. The masa harina thickens the sauce, but it also adds flavor, which is why I use it instead of cornstarch or flour. Return the pulled beef to the slow cooker, stir it into the red chile sauce, cover and cook for another hour, or until the sauce has thickened the way you want it.
Recipe Tips
- Let the beef tell you when it’s done. Slow cookers vary, roast sizes vary and meat has a mind of its own. If the chuck roast doesn’t pull apart easily with a fork, it needs more time.
- Trim the large pieces of visible fat from the outside of the chuck roast before it goes into the slow cooker. You don’t need to find every bit of fat through the meat, but removing the big exterior pieces keeps that extra fat out of the red chile sauce.
- Leftover chile Colorado makes some of my favorite sloppy tacos. I use my homemade corn tortillas and add pickled red onions, pico de gallo and creamy Mexican avocado dressing. There’s enough going on that I don’t even bother trying to keep them neat.
- You can also turn the beef into a hot cheesy dip. Add lots of cheese and serve it with my fried tortilla chips, or spread the chile Colorado in a baking dish and bake it under my hot corn dip. The last one gets out of hand, which is probably why I like it. If I had to pick a favorite side dish for this chile Colorado, it would be my chipotle hot honey skillet cornbread. It works together.
Storage and Reheating
- Store leftover chile Colorado in an airtight container in the refrigerator for up to 4 days. The sauce gets thicker as it sits, which I like. Reheat it on the stovetop or in the microwave, adding a small splash of water if the sauce is thicker than you want.
- This freezes really well. Freeze the beef and red chile sauce together in an airtight freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator, then reheat it on the stovetop or in the microwave until hot.
FAQs
- Can I use enchilada sauce instead of Las Palmas Red Chile Sauce?
No. Enchilada sauce has a different flavor and seasoning profile, and it changes this chile Colorado more than you might expect. I use Las Palmas Red Chile Sauce and wouldn’t substitute enchilada sauce. - Is chile Colorado spicy?
I don’t find it particularly hot, but everyone’s heat tolerance is different. The important thing is to use regular Gebhardt Chili Powder, not cayenne, chipotle powder or another concentrated ground chile. With the amount used in this recipe, that substitution could make your chile Colorado extremely hot. - Do I really need 5 pounds of chuck roast?
Yes. I wouldn’t go below 5 pounds unless you’re also reducing the sauce and seasonings. There’s a lot of red chile sauce in this recipe, and using less beef without changing anything else will give you a much saucier result. - Why isn’t my chuck roast falling apart?
It needs more time. If the chuck roast is still firm or difficult to pull apart with a fork, keep cooking it and check again in 30 minutes. - Can I use two smaller chuck roasts?
Yes. Two smaller chuck roasts are fine as long as they total at least 5 pounds. They may be ready sooner than one large roast, so start checking them before the 7-hour mark. - Do I have to use masa harina?
Technically, no, but I would. The masa harina thickens the red chile sauce and adds corn flavor that flour or cornstarch won’t give you. I’ve made it without the masa harina, and I don’t like it as much. - Do I need to brown the beef first?
No. The chuck roast goes straight into the slow cooker. This is the shortcut version of chile Colorado, so I keep the shortcut where it actually saves work.
From My Kitchen Notes
Small observations from the margins.
- Lots of things need more time than I think they should. Arguing with that rarely speeds anything up.
- I trust what happens after the waiting more than what happens at the beginning.
- I find it interesting what changes once a lid comes off.
- Some things get better when left alone. Others get colder.
- There’s a difference between giving something room and abandoning it.
- A shortcut still has to take you somewhere worth going.
- I won’t keep rescuing things once they’ve had enough time to figure themselves out.
- I pay attention to what happens between the big moments. When something lets me into the chapter but not the paragraphs, I reconsider everything.
When Dinner Has Hours to Figure It Out
- Slow Cooker BBQ Beef – Chuck roast, barbecue sauce, smoky seasoning, four ingredients.
- Slow Cooker Tangy Brisket – Beef brisket, tangy sauce, long slow cook, tender slices.
- Slow Cooker Chicken Burrito Bowls – Chicken, black beans, tomatoes, green chiles, rice.
- Slow Cooker Korean BBQ Chicken – Chicken, Korean barbecue sauce, sweet heat, pulled chicken.
Chile Colorado Beef (Slow Cooker)
Chile Colorado beef made in the slow cooker is an easier way to make tender chuck roast in red chile sauce without preparing the sauce from dried chiles. The beef cooks low and slow until it pulls apart easily, then masa harina and chili powder are used to thicken the sauce.
Servings: 8
Calories: 550kcal
Equipment
- slow cooker (6-7 quart). Provides enough capacity for the chuck roast and red chile sauce without overcrowding the cooker.
- Cutting board or platter (large). Gives you enough room to pull the cooked chuck roast apart before returning it to the sauce.
- meat shredders or two forks. Used to pull the tender chuck roast apart.
- whisk Incorporates the masa harina and chili powder into the red chile sauce before the beef is returned to the slow cooker.
Ingredients
- 1 (28 oz 794 g) can Las Palmas Red Chile Sauce
- 3 beef bouillon cubes
- ¼ cup plus 2 tbsps (~46 g) Gebhardt chile powder divided
- 1 tbsp (6 g) ground cumin
- 1 tbsp (3 g) dried oregano leaves
- 2 tsps (5 g) onion powder
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) finely ground pepper
- 5 lbs (2.27 kg) boneless beef chuck roast trimmed of most visible fat
- ¼ cup (30 g) masa harina
Instructions
- Add the red chile sauce, beef bouillon, 2 tablespoons chili powder, cumin, oregano, onion powder, garlic powder and black pepper to a 6- to 7-quart slow cooker and stir to mix. Add the chuck roast and turn to coat it in the sauce. For more consistent cooking time, avoid putting the beef into the slow cooker refrigerator-cold. Cover and cook on LOW until the beef pulls apart easily with a fork, about 7 hours for one large roast. Begin checking earlier if using two smaller roasts, since they can become tender sooner. If the beef is still firm or difficult to pull apart, continue cooking and check again every 30 minutes until it pulls apart easily.1 (28 oz 794 g) can Las Palmas Red Chile Sauce, 3 beef bouillon cubes, ¼ cup plus 2 tbsps (~46 g) Gebhardt chile powder, 1 tbsp (6 g) ground cumin, 1 tbsp (3 g) dried oregano leaves, 2 tsps (5 g) onion powder, 1 tsp (3 g) garlic powder, 1 tsp (2 g) finely ground pepper, 5 lbs (2.27 kg) boneless beef chuck roast
- Transfer the chuck roast to a large cutting board or platter and pull the beef apart with two forks. The red chile sauce will be thin at this point. For a thinner sauce, return the beef to the slow cooker and stir it into the sauce.
- To thicken the sauce, leave the slow cooker on LOW and whisk the remaining ¼ cup chili powder and masa harina into the sauce until well incorporated. Return the pulled beef to the slow cooker and stir to coat. Cover and cook on LOW for 1 hour longer, or until the sauce has thickened.¼ cup (30 g) masa harina
Video
Notes
- Use one large chuck roast or two smaller chuck roasts totaling approximately 5 pounds. Two smaller roasts will often become tender sooner, so begin checking them before the suggested cooking time.
- The cooking time is a guide. Starting temperature, the size and thickness of the roast and differences among slow cookers can affect how long the beef takes to become tender. If it doesn't pull apart easily with a fork, continue cooking it.
- Use Las Palmas Red Chile Sauce, not enchilada sauce. The two aren't interchangeable in this recipe and will give you a different result.
- I use regular Gebhardt Chili Powder. Don't substitute chipotle chile powder, cayenne or another concentrated ground chile for it.
- The masa harina thickens the red chile sauce and also contributes flavor. If you prefer the sauce thinner, you can skip the thickening step and return the pulled beef directly to the sauce.
Nutrition
Nutrition Facts
Chile Colorado Beef (Slow Cooker)
Amount Per Serving (225 g)
Calories 550
Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 17g106%
Polyunsaturated Fat 2g
Monounsaturated Fat 19g
Cholesterol 190mg63%
Sodium 1250mg54%
Potassium 1150mg33%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 57g114%
Vitamin A 1200IU24%
Vitamin C 2mg2%
Calcium 50mg5%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Chile Colorado Beef (Slow Cooker)? I’d love to hear how it turned out — leave a comment below and let me know.
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Nanci says
Oh this sounds yummy and soooo easy. Do you think I could use stew meat for this?
Thank you
Cathy says
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.
Elaine says
Why have the extra expense of stew meat, just throw in a whole chuck roast.
JimTx says
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.
Nanci says
I am pretty sure the stew meat if from the chuck roast would that make a difference?
Cathy says
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!
Suzi says
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!
Cathy says
Love it.
Cassie says
I’m so glad you didn’t wait to share this one, Cathy. I am drooling!!
Pam says
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!
wufusk says
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.
Cathy says
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
Elvia says
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!
Odilia says
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?
Cathy says
Don’t need to. The top will get brown in the slow cooker. Perfect as is.
Sabrina says
That’s what I usually do with my beef before I put it in the slow cooker…it releases the flavor.
Lupe says
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
linda says
when i procrastinate long enough, i can scratch several items off. then just doing the items left on the list is doable.
Jeannie says
Made it tonight for my husbands birthday dinner. Can’t wait to try it.
Melyssa says
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!!!
Rae-Ann says
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!
LT says
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
Nanci says
So in the picture is that a salad with the meat. What wonderful thing did you do with the leftovers Cathy
Thanks
Cathy says
Salad? I’m not seeing it?
Nanci says
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
Cathy says
We ate it as tacos. It could be good on a salad too.
Nanci says
Thank You
Michele says
Absolutely Love this recipe. Never heard of it till now and noticed now it is pretty popular in mexican restaurants. Planning to cook for leftovers for the week. One night tortillas, one salad night. Anyone have ideas? Thanks for posting this recipe 😋 so delightful!
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.
Cathy says
I absolutely love this…thank you!
Joanne Wolstenholm says
It was super spicy .. next time 1 less tablespoon of chili powder lol
Susan says
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?
Cathy says
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 says
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
Cathy says
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
Lena says
Do you thinks charred corn tortillas or corn chips would work instead of the masa harina?
Cathy says
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).
Cathy says
Halve everything.
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?
Cathy says
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?
Cathy says
It’s correct.
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.
Morticia says
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!
D says
Try vegetarian beef buillon cubes, no msg, etc. I got mine at Sprouts in CA, worked like a charm, excellent flavor, all natural.
D says
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.
Cami says
Should I brown the beef before putting in crock
pot?
Cathy says
No need.
Jacquie says
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!!!
Charlotte says
This turned out great! I used a 3 lb. roast but still loved the sauce on it. Mitch wasn’t too much at all.
Nanci says
Excellent!!!!! What else could you use the meat for? I cooked a 6 lb roast
Thanks
Nanci
Cathy says
We just make tacos and burritos and sandwiches.
Nanci says
Thanks Cathy
Michele OConnell says
Cathy,
Is this SPICY HOT? My husband does not like hot things. I do but he does not. This looks so good.
Cathy says
That is a really subjective thing, but I don’t think it’s spicy hot.
Nanci says
It is not spicy hot. Just an excellent flavor
Willsie says
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.
Bonni says
Is it spicy?
Cathy says
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?
Sharon says
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. 🙁
Brian says
Quarter cup more chili powder? To make sauce thicker?
Are you sure?
That would be too hot wouldn’t it?
Cathy says
Positive. Just use regular chili powder, not chipotle or something spicy.
Jenuinearticle says
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.
Anyway…bubble burst.
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!! 🙂
Cathy says
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. Sorry I did not live up to your expectations.
Fiona says
This was an incredible dinner. Simply the best.
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!
Sandy says
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.
Monaliza says
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
Hi Cathy,
I made this recipe the other day (saw it on FB) and it was fantastic! Thanks!
Cathy says
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.
Monaliza says
What about using cornstarch or flour to thicken the liquid?
Cathy says
The masa harina provides a certain flavor that is pretty key to the taste.
B says
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!
Lucy says
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
Greg says
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!)
Cathy says
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
No salt??
Cindy Sherritt says
What would you substitute for the bouillon? It has too much sodium for a family member on a restricted diet.
Thank you!
Bev Wilkkerson says
I can’t find the red sauce. Can I substitute enchalida sauce?
Cathy says
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.
Crystal says
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 :-/
Catherine says
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!!
Cathy says
Glad to hear it!
Garth says
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
Cathy says
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!!!
Louisa says
Can I use just canned tomato sauce with all the spices instead if the enchilada sauce in the can don’t like the flavor.
Cathy says
You can, but it won’t be the same recipe.
Peggy says
Have looked at every grocery store in town including Hispanic market & no luck! Really want to make this recipe!
Cathy says
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.
Ruey says
How long did you let it cook in a pressure cooker?
Ruthie says
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
roxane says
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!
Beb says
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!!
nick says
Is this a spicy dish?
Cathy says
For me personally it is not spicy.
Jan says
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?
Heather says
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?
Cathy says
Go for it.
Ron says
My wife and i really like this recipe. I will sometime use boneless skinless chicken breast and it also comes out delicious!
dawn says
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???
Cathy says
The slow cooker is what makes the meat tender.
marti says
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.
Cathy says
Yes it works well, glad you enjoyed it.
Michelle says
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!!
Trish says
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!
Nadine says
Could I make this with pork instead?
Cathy says
You can always try it.
Evilisa says
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.
Cathy says
Enjoy your version.
Gabby says
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.
Cathy says
Yes, so much easier for sure.
Eric says
Can I cut the time and use a pressure cooker?
Cathy says
Never tried it with a pressure cooker.
Ellen zombek says
is there any way to cook this for 16 hours as a Sabbath stew?
Cathy says
Meat would break down too much.
Alex says
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…
Cathy says
That’s a very subjective question. I do not think it’s spicy.
Jason says
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!
Ken says
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?
Cathy says
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.
Beth says
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.
danielle says
I could only find the enchilada sauce as well, how did it taste?
Rob says
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.
Susan says
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!!
Cathy says
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
Gail says
Couldn’t find the exact sauce, is enchilada sauce the same?
Cathy says
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.
Chellsee says
Can you make this in an instant pot
Cathy says
I have not tried that.
Barbara Rupnick says
Hi Cathy,
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.
Cathy says
No, it would not fit at all.
Ron says
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.
Cathy says
Happy to hear that.
Olivia Reynosa says
Can I use corn starch instead of Masa de Harina?
Cathy says
Nope. Sorry.
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.
Rina says
We can never get enough of this easy recipe. It’s the best.
Cathy says
Sure is.
mike and terry says
We loved everything about this recipe. Easy and delicious chile colorado.
Cathy says
One of my faves for sure.
Kaley says
This turned out incredible.
Pat says
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.
Pam says
This recipe was so simple and turned out so well. Made tacos and burritos in flour tortillas and was so good.
Barret says
This turned out amazing, perfect spice level/heat for me. Was so delicious.
Mrs.Carroll says
Thank you for this easy recipe.
It took me back to when my mom made only she had to do all the steps. I served it with rice and a salad and flour tortillas. It was absolutely delicious. The flavor was on point thank thank you again Gracias.
Lorie says
I have made this several times I love this recipe. I’m going to make today however I cannot find las palmas chile sauce anywhere for some reason. I’ll use enchilada sauce and add splash of vinegar and hope that does the trick.
Linda R says
Loved how easy the chile Colorado was to make. We stuffed it into tortillas. Perfect meal after a busy day.
Mitch says
I’ve made this so many times because the family loves it. Real winner on flavor.
Cammy says
Loved how this recipe turned out. We loved it and made tacos with it.
Hattie says
This is my husbnads favorite chile colorado recipe. It just tastes so good he always says. Been making it for years since you posted it.
Brianna says
Love making this. It’s such great flavor. I get the Chile Colorado at Walmart online.
Suzee says
Tastes terrific! I reduced the chili powder by half since I was scared. It tastes great,hubby could’ve handled the whole 1/4 C+
Thanks for the recipe, it’s going into rotation!
Kelly says
This was such a great chile Colorado. Loved the beef and everything about it.
Liesel says
My husbnads favorite dinner so I make it a lot. The kids like it too!
Tracy says
This is an incredible beef recipe that requires very little. And yeah, once I made it with enchilada sauce out of desperation, it’s not the same. My Hispanic market sells it in my very small town so I never find myself without a few cans now.
Brian says
I’ve made this many times and it turns out great. Really like the flavor and how easy it is to get it made.
Pete says
This is a great recipe and I’ve made it many times. It’s alway the best on cold weekend with football on.
basel says
I have made so many times it’s almost ridiculous. Love this and I get the Las Palmas red chile sauce at Walmart. When it’s not in stock in the story they ship it. Very easy.