You bring out all the amazing flavors when you slow-cook your meat. Here’s a delicious slow-cooked beef chili colorado recipe by Certified Angus Beef brand Test Kitchen on Youtube. The beef cubes are tender, and the thick sauce is unbelievably good! It’s definitely a must-try dish – serve it as is or use it as a taco filling.
Ingredients:
- 2 lb of beef (chuck, shoulder, or clod, cut into cubes)
- 3 dried ancho chilies
- 3 dried guajillo chilies
- 3 dried New Mexico chilies or pasilla
- 4 cups of beef stock (divided)
- 2 teaspoons of kosher salt
- 1 teaspoon black pepper
- 2 teaspoons of canola oil
- 3 cloves of garlic (minced)
- 1/2 cup of diced onion
- 2 teaspoons of ground cumin
- 1 teaspoon of dried oregano
- small tortillas or cooked rice (optional)
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Instructions:
Step 1:
Remove the stems and seed from all chilies then tore into pieces. Toast over medium heat in a saucepan for about 1 to 2 minutes to let the flavors come out. Next, add 2 cups of beef stock and let it come to a gentle boil. Turn off the heat, cover the saucepan, and steep for about 25 minutes.
Step 2:
Season beef cubes with salt and pepper, then toss to mix. Get a large saucepan or Dutch oven, place it over medium-high heat and add some canola oil. Once hot, sear the beef cubes on two sides for 5 minutes. Do it in batches.
Step 3:
Lower the heat to medium. Add garlic, onion, cumin, and oregano – sear with beef cubes for about 2 to 3 minutes. Next, add 2 cups of beef stock and bring it to a gentle boil. Transfer it to a slow cooker set to high; cover it with the lid.
Step 4:
Transfer chilies and broth to a blender and puree until smooth. Next, combine it with the beef. Stir well and cook on high setting for about 1 hour. Reduce to the low setting, remove the lid, and cook for another 2 hours. Make sure to stir it periodically.
Step 5:
Serve this delicious beef chili with tortillas or cooked rice.
