Chile Colorado Style Beef (Slow Cooker)
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.
- 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.
Calories: 426kcal | Carbohydrates: 11.7g | Protein: 45.2g | Fat: 23g | Saturated Fat: 6.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.2g | Cholesterol: 96.1mg | Sodium: 925mg | Potassium: 117mg | Fiber: 4.1g | Sugar: 0.6g | Vitamin A: 69IU | Vitamin C: 0.3mg | Calcium: 5.2mg | Iron: 36mg