Hearty Crockpot Chili Colorado for Cozy Nights In

Hearty Crockpot Chili Colorado offers a warm, flavorful dish perfect for cozy nights in. This easy recipe combines beef, beans, and spices for a fulfilling meal.

Print Pin

Course: Main Dishes

Cuisine: American

Keyword: Beef Chili, chili, comfort food, easy recipe, Hearty Crockpot Chili Colorado, slow-cooked

Prep Time: 30

Cook Time: 8

Total Time: 8 30

Servings: servings

Calories: 350kcal

Equipment

Crockpot
Skillet
measuring spoons
Measuring cups
Mixing bowl

Ingredients

Chili Base

2 pounds beef chuck roast cut into one-inch cubes
2 tablespoons vegetable oil for searing the beef
1 large onion chopped
4 cloves garlic minced

Spices

2 tablespoons chili powder the star spice
1 tablespoon ground cumin adds earthy depth
1 teaspoon smoked paprika for smokiness
0.5 teaspoon dried oregano adds herby notes
0.25 teaspoon cayenne pepper adjust to taste
1 teaspoon salt to taste
1 teaspoon black pepper to taste

Sauce & Beans

14 ounces enchilada sauce
4 cups beef broth
8 ounces diced green chiles
15 ounces kidney beans drained and rinsed
15 ounces pinto beans drained and rinsed
2 tablespoons tomato paste

Thickening

2 teaspoons cornstarch
2 tablespoons water for slurry

Instructions

Preparation

Sear the beef in heated vegetable oil for 3-4 minutes per side until browned.
Transfer the browned beef to the crockpot.
Sauté chopped onion and minced garlic in the same skillet until softened, about 4-5 minutes.
Add the spices and toast for about 1 minute until fragrant.
Combine enchilada sauce, beef broth, diced green chiles, and tomato paste in the crockpot.
Add kidney beans and pinto beans to the crockpot, mixing gently.
Cover the crockpot and cook on low for 7-8 hours or high for 4 hours.
Prepare a slurry with cornstarch and water; stir into the chili and cook on high for another 15 minutes.
Serve warm and enjoy.

Notes

This chili freezes beautifully for busy nights. Adjust the heat level to your preference.

Nutrition