Slow Cooker Chili Colorado

I was looking for something different to fix for dinner. I wanted something Mexican that was not enchiladas or tacos. My wife makes a great chili verde and I didn’t want to infringe on her territory. I thought chili colorado might be a good option, but I was surprised at the dearth of  recipes for that dish, which is on the menu of every Mexican restaurant west of the Rockies. I found a starting point and spun off from there.

I’m not specifying quantities. I’ll leave that to you. But I’ll give you the general framework.

Slow Cooker Chili Colorado

Ingredients

• onions
• tomatillos
• tomatoes
• Chilis, of your choice (Anaheim, ancho, etc.)
• vegetable stock
• cumin
• coriander
• ground mustard seed
• olive oil
• red wine or basaltic vinegar
• salt and pepper
• stew beef
• corn starch

Procedure

1. Mix the spices and add olive oil and a splash of vinegar. Marinate the stew beef for two hours or more.
2. Put the vegetables under the broiler for several minutes. Add the chilis near the end.
3. Put the vegetables in a blender and blend. Add vegetable stock as needed.
4. Put everything in a slow cooker. Cook 6 to 8 hours.
5. Add corn starch in the last half hour to thicken the sauce as needed.

I started with a recipe from Aarón Sánchez.  I followed his direction on the veggies. I used his spices, but he specified a paste while I made a marinade. He called for roasting a flank steak, I chose stew beef in the slow cooker.

I was happy with the result and Terry loved the dish.

Enjoy!