Crock Pot Chile Colorado Recipe:– Not only is this recipe a tried-and-true favourite in my collection of slow cooker recipes, but it is also one that I have been preparing for years and years…
From the time I was a child, my father did not cook very much; but, when he did cook, he would prepare one of three dishes: spaghetti, navy beans and Indian fry bread, or chilli Colorado. Additionally, he used the slow cooker to prepare his Chilli Colorado.
Crock Pot Chile Colorado Recipe
My father is the one who came up with this dish.
This is a highly adaptable meal that can be made in a slow cooker and is extremely easy to create. To put it simply, you put some beef or pig stew meat, some onion, some garlic, some canned tomatoes and canned green chilies, and a few seasonings into the slow cooker, and then you let it simmer for the entire day.
After that, you put it together to make burritos. These are the kind of burrito that you eat with a fork, and they are wet. This is not the kind of burrito that you can grab and eat on the couch. What I mean is that I suppose you might make them less wet if you so choose; nevertheless, doing so is not at all enjoyable.
Personally, I like to place a sprinkling of shredded cheddar cheese on top of the folded burrito, and then I like to pour some of the hot fluids from the Chilli Colorado that is direct from the slow cooker over the cheese, which causes the cheese to melt and become wonderful and gooey. This is followed by the addition of a dollop of sour cream and, if I have any fresh cilantro on hand, a sprinkle of it.
The advantage of this recipe is that not only does it produce AMAZING burritos that are on par with anything you might have at a respectable Mexican restaurant, but it also has the potential to be transformed into a really nice bowl of chilli by simply adding a couple of cans of either kidney beans or pinto beans (or both) that have been fully drained and washed.
If there are any leftovers after I make the wet burritos, I usually add some beans to them. However, this is on the condition that there are any leftovers at all.
The next step is for me to fill a bowl with delicious chilli, continue topping it with some cheese, sour cream, and diced onion, and perhaps serve it with a side of cornbread to soak up all of the delicious fluids that are released by the chilli.
INGREDIENTS
- 2.5 pounds Beef Stew Meat (or pork)
- 1 whole Onion
- 3 cloves Garlic (minced)
- 43.5 ounces Canned Diced Tomatoes
- 27 ounces Canned Fire Roasted Green Chilies (such as Ortega brand)
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt
- 1 teaspoon Freshly Ground Black Pepper
- ½ teaspoon Chili Powder (optional)
INSTRUCTIONS
-
Place your stew meat in the bottom of a 6-7 quart crock-pot.
-
Dice up your onions small and mince up your garlic. Or use the jarred pre-minced garlic.
-
Dump onion and garlic over the meat.
-
Dump the tomatoes in (with their juices).
-
Remove the whole green chilies from the can and roughly chop them up and add to the crock. Dump in any of those can juices too.
-
Add your seasonings – cumin, salt, pepper and if you like it spicy some chili powder.
-
Give everything a stir and cover and cook for 8-10 hours on low or 4-5 hours on high.
-
Enjoy!
NOTES
NUTRITION
Calories: 164kcal | Carbohydrates: 10g | Protein: 20g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 59mg | Sodium: 660mg | Potassium: 204mg | Fiber: 3g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 44.6mg | Calcium: 20mg | Iron: 2.5mg
Crock-Pot Chili Colorado Recipe
