Slow Cooker Chili ColoradoPosted: April 4, 2017 Filed under: Cooking, Recipes Leave a comment
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
- Chilis, of your choice (Anaheim, ancho, etc.)
- vegetable stock
- ground mustard seed
- olive oil
- red wine or basaltic vinegar
- salt and pepper
- stew beef
- corn starch
- Mix the spices and add olive oil and a splash of vinegar. Marinate the stew beef for two hours or more.
- Put the vegetables under the broiler for several minutes. Add the chilis near the end.
- Put the vegetables in a blender and blend. Add vegetable stock as needed.
- Put everything in a slow cooker. Cook 6 to 8 hours.
- 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.