Crock Pot Chile Colorado Recipes

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CHILE COLORADO



Chile Colorado image

I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.

Provided by VARISSUL

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h30m

Yield 12

Number Of Ingredients 9

9 New Mexico dry chiles - washed, with stems and seeds removed
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
½ cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 cups beef stock or water

Steps:

  • Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
  • Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
  • Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

Nutrition Facts : Calories 543.7 calories, Carbohydrate 6.3 g, Cholesterol 136.1 mg, Fat 41.6 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 15.9 g, Sodium 624.3 mg, Sugar 1 g

CROCK POT CHILE COLORADO



Crock Pot Chile Colorado image

I got this recipe from a small Kitchen Bouquet pamphlet in the '70's. It is one of my favorites when the craving for Mexican comes over me! Fairly easy to put together, and smells wonderful while cooking. Not "hot" spicy, but very savory.

Provided by davianng

Categories     Stew

Time 5h20m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 17

1 lb lean stewing beef
1 tablespoon Kitchen Bouquet
2 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
1 large green pepper
7 ounces whole canned green chilies
16 ounces diced tomatoes, drained
1/2 cup onion, chopped
8 ounces tomato sauce
1 garlic clove, minced
1 tablespoon parsley
1/2 teaspoon cumin
1/2 teaspoon sugar
2 tablespoons butter, softened
2 tablespoons flour
1/2 teaspoon Kitchen Bouquet

Steps:

  • Toss beef and 1 T. Kitchen Bouquet together in crock pot.
  • Combine 2 T. flour, 2 t. salt and 1/4 t. pepper. Add to beef, mix.
  • Cut green pepper and whole chiles in 1" pieces. Add to beef.
  • Add tomatoes and onion.
  • Combine tomato sauce, garlic, parsley, cumin and sugar. Pour over beef, mix.
  • Cook 10-11 hours on low or 4-5 hours on high.
  • Mix 2 T. softened butter, 2 T. flour and 1/2 t. Kitchen Bouquet into a paste. Drop into stew.
  • Cook 1 more hour, stirring occassionally.
  • May be eaten as a stew from a bowl with shredded Monterey Jack or cheddar cheese, or rolled in a large flour tortilla as a burrito with whatever condiments you prefer (sour cream, cheese, lettuce, onion, etc.).
  • Excellent the next day!

CHILI COLORADO



Chili Colorado image

Do not add beans, do not add beans, do not add beans. Serve with hot corn bread or cheesy beer muffins and queso fresco on the side.

Provided by Diana Adcock

Categories     Meat

Time 8h45m

Yield 8 serving(s)

Number Of Ingredients 14

8 dried new mexico peppers
6 dried arbol chiles
6 dried ancho chiles
4 dried chipotle chiles
3 cups boiling water
4 lbs sirloin, in 1 or 2 large pieces
8 slices bacon
1 teaspoon Mexican oregano or 1 1/2 tablespoons oregano
1 1/2 teaspoons cumin
1 teaspoon salt
1 large onion
5 -6 cloves garlic
2 cups clear beef broth
1/2 cup chopped cilantro

Steps:

  • Take all the chiles and seed.
  • Snip with sissors and place in a medium glass bowl.
  • Cover with boiling water and then cover bowl with a plate.
  • Let stand for 30 minutes.
  • Mean while brown bacon in a large skillet.
  • Remove and add sirloin steak to the skillet and brown in bacon fat on both sides.
  • Add the meats to the crock pot.
  • Place the chiles and water in a food processor and whirl to very smooth.
  • Strain if you want, I don't worry about it when using the processor.
  • by hand is another story.
  • You will need to press puree through a mesh strainer.
  • Add the puree to the crock pot along with all the remaining ingredients except cilantro.
  • You also want to add around 1/4 cup of the bacon fat.
  • Turn your crock pot up to high, cover and cook for 1 1/2 hours.
  • Turn down to low and cook for 5 1/2 hours.
  • Add Cilantro and cook on low for another 30 minutes.
  • The meat will fall apart as you ladle into bowls.
  • Serve with hot corn bread or cheesy beer muffins.

SLOW COOKER CHILE COLORADO BEEF BURRITOS



Slow Cooker Chile Colorado Beef Burritos image

Categories     Main Course     Dinner

Yield 6-8

Number Of Ingredients 12

2 pounds stew meat (cubed)
1 (19 ounce) can enchilada sauce
2 beef bouillon cubes
1 onion (diced)
1 (4 ounce) can diced green chiles
2 Tablespoons chipotle pepper sauce
1 teaspoon cumin
1/2 teaspoon oregano
Salt and pepper, to taste
1 (16 ounce) can refried beans
8 burrito-size flour tortillas
2 cups shredded Colby Jack cheese (any kind will work)

Steps:

  • Spray your slow cooker with non-stick cooking spray.
  • Put beef, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours).
  • When beef is done (it will be very tender and flake off when stirred), turn oven on broil.
  • On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito.
  • Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese.
  • Broil until cheese is bubbly, about 2-4 minutes.
  • Makes 6-8 burritos, depending on how full you make them.

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