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Hearty Crockpot Chili Colorado

Hearty Crockpot Chili Colorado

Get ready to experience the ultimate comfort food with this Hearty Crockpot Chili Colorado. This robust, flavorful chili is packed with tender meat and a rich, smoky sauce, making it the perfect, no-fuss meal for busy weeknights or cozy weekends.
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Prep Time 20 minutes
Cook Time 8 hours
Hours (Slow Cooker) 6 minutes
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds beef chuck roast cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 1 (28 ounce) can diced tomatoes undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies) undrained
  • 2 cups beef broth
  • 1 (4 ounce) can chopped green chilies
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper or more, to taste
  • salt and freshly ground black pepper to taste
  • 1-2 tablespoons masa harina or cornstarch mixed with 2-3 tablespoons water (for thickening)

Equipment

  • Crockpot
  • Large skillet
  • Cutting Board
  • Forks

Method
 

  1. In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast cubes generously with salt and pepper. Brown the beef on all sides in batches, being careful not to overcrowd the pan. This searing step is crucial for developing deep flavor. Once browned, transfer the beef to your crockpot.
    2 pounds beef chuck roast, 1 tablespoon olive oil, salt and freshly ground black pepper
  2. In the same skillet, add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Scrape up any browned bits from the bottom of the skillet. Add this onion and garlic mixture to the crockpot with the beef.
    1 large yellow onion, 4 cloves garlic
  3. Pour the undrained diced tomatoes, undrained Rotel, and beef broth into the crockpot. Stir in the chopped green chilies. Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Season with additional salt and pepper to your liking.
    1 (28 ounce) can diced tomatoes, 1 (10 ounce) can Rotel (diced tomatoes and green chilies), 2 cups beef broth, 1 (4 ounce) can chopped green chilies, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, salt and freshly ground black pepper
  4. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender and easily shreds.
  5. Once cooked, carefully remove the beef from the crockpot and place it on a cutting board or in a bowl. Using two forks, shred the beef into smaller, bite-sized pieces. Return the shredded beef to the crockpot and stir to combine with the sauce.
  6. If you prefer a thicker chili, whisk together the masa harina or cornstarch with water in a small bowl until smooth. Stir this mixture into the chili and cook on high for another 30 minutes, or until the chili has reached your desired consistency.
    1-2 tablespoons masa harina or cornstarch
  7. Ladle the Hearty Crockpot Chili Colorado into bowls and serve hot with your favorite toppings.

Notes

This chili freezes exceptionally well. For individual portions, divide into freezer-safe containers or bags. For larger batches, use freezer-safe containers or heavy-duty resealable freezer bags. Remove as much air as possible before sealing. Frozen chili will maintain its best quality for up to 3 months.
To reheat, gently warm the chili on the stovetop over low heat, stirring occasionally, until heated through. If reheating from frozen, thaw overnight in the refrigerator and then heat as directed. You can also reheat individual portions in the microwave. Add a splash of water or broth if the chili seems a bit dry after thawing.