Homestyle Chile Colorado (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 bay leaf
02 -
1/2 teaspoon salt
03 -
1/2 cup yellow onion, chopped up
04 -
3 garlic cloves, finely minced
05 -
1/2 teaspoon ground cumin
06 -
1 teaspoon dried oregano
07 -
1 1/2 tablespoons chili powder
08 -
2 tablespoons tomato paste
09 -
2 tablespoons apple cider vinegar
10 -
1 can (about 113 g) diced green chiles
11 -
2 tablespoons chipotle adobo sauce
12 -
1 1/2 cups beef broth
13 -
2 lbs beef stew meat, chunks
# Steps to Follow:
01 -
Toss out the bay leaf. Dish up the hot beef with the sauce. Pile it onto rice, beans, or wrap it in tortillas—whatever you like.
02 -
Pop on the lid and cook everything on the low setting for about 7–8 hours. The beef should shred easily with a fork by the end.
03 -
Toss in all the beef chunks to your slow cooker. Give everything a good stir, so the meat gets well covered by the mixture.
04 -
Start out by dumping beef broth, chipotle adobo sauce, diced green chiles, apple cider vinegar, tomato paste, chili powder, oregano, cumin, garlic, onion, salt, and bay leaf into your slow cooker. Mix it all together really well.
# Additional Tips:
01 -
For a punchier taste, sear the beef quickly in a hot pan first before tossing in your slow cooker.
02 -
Got leftovers? Pop them in an airtight container in the fridge—they’ll keep fine for up to three days.