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A Tex-Mex favorite, chili Colorado - aka "red chili" is a hearty stew made with meat cooked in a distinctly thick, spicy, smoky gravy. Slow cooking recipe

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  • 4 to 5 dried New Mexico chilies
  • 2 to 3 dried ancho chilies
  • 1 to 2 dried chilies de arbol
  • Kosher salt
  • Freshly ground black pepper
  • 1 3/4 pounds stew beef, cubed (may use diced pork also)
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 Tbs. fresh oregano, roughly chopped
  • 1 Tbs. chili powder
  • 1 1/2 tsp. ground cumin
  • 1 cup beef broth
  • 3 Tbs. fresh parsley, roughly chopped
  • 2 Tbs. honey
  • Juice of 1/2 lime


Preparation time 45mins
Cooking time 150mins
Adapted from


Step 1

1. Place the dried chilies in a large pan over medium-high heat and toast until fragrant. About 5 minutes. Carefully remove the seeds and stems and transfer the chilies to a medium bowl. Cover with boiling water and set aside to soak of for about 30 minutes.

2. While the chilies soak, season the beef allover with as much salt and pepper as desired. Heat the pan from the chilies over medium-high heat and (working in batches) if necessary, sear the meat until browned on all sides, about 8 minutes total. Transfer to the slow cooker.
3. Transfer the soften chilies along with 2 to 3 Tbs. of the soaking water to a food processer/blender and pulse until mostly smooth. Transfer the mixture to the slow cooker with the meat.

4. Add the onions, garlic oregano, chili powder, cumin and beef broth to the slow cooker and cover with lid, cook on high for about 3 hours.

5. After 3 hours, add the parsley and honey to eh slow cooker. Season with more salt and black pepper as desired. Stir to combine, cover with lid, and continued to cook until the meat is completely tender, about 30 minutes more. Serve with rice, queso fresco, avocado, or tomatoes if desired.

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