This authentic Chili Colorado recipe is very mild and pairs well with spicy Mexican rice. However, you can easily add more heat by replacing the green chilies with hotter pepper varieties.
2 cans green chilies
3 pounds boneless beef chuck roast
1/4 cup all-purpose flour
2 tablespoons chili powder
1 teaspoon crushed red pepper flakes
2 teaspoons salt
2 teaspoons black pepper
2 tablespoons extra virgin olive oil
3 cups beef broth
1 medium yellow onion, chopped
3 tablespoons fresh cilantro, stems removed and finely chopped
Optional (to add more heat): 2 – 3 jalapeno peppers, seeded and chopped
Add green chilies to blender or food processer and blend until smooth. Set aside.
Trim off excess fat from chuck roast and cut into equal size chunks. The meat will become very tender and easy to pull apart while in the slow cooker – so larger chunks are fine.
In a small bowl, combine flour, chili powder, crushed red pepper, salt and pepper.
Sprinkle seasoned flour over beef chunks and toss to coat lightly.
Heat olive oil in large 12” skillet over medium-high heat. With tongs, lift individual floured beef chunks and shake off excess flour. Place beef in hot skillet and brown on all sides. Work in batches to prevent overlapping or overcrowding pieces.
Remove browned beef from pan and add to slow cooker. Repeat browning process with remaining floured beef slices.
Add pureed green chilies, beef stock, chopped onion and jalapeno peppers (if desired) to slow cooker. Cook on high for 4 hours or low for 8. When done cooking, transfer to serving bowl and stir in fresh cilantro, reserving some for garnish.
Serve with soft flour tortillas, refried beans, and Mexican rice, if desired.