Crock Pot Chile Colorado

READY IN: 5hrs 20mins
Recipe by davianng

I got this recipe from a small Kitchen Bouquet pamphlet in the '70's. It is one of my favorites when the craving for Mexican comes over me! Fairly easy to put together, and smells wonderful while cooking. Not "hot" spicy, but very savory.

Top Review by Sydney Mike

We might be living in Southern California, but neither of us have any idea of what Chile Colorado should taste like! What we do know is that this recipe makes for a great tasting stew, spicy but not too hot for us! That's how I served it during the initial go-around, then later, as leftovers, we had it with tortillas! Very, very nice, & thanks so much for posting the recipe! [Tagged & made in Please Review My Recipe]

Ingredients Nutrition

Directions

  1. Toss beef and 1 T. Kitchen Bouquet together in crock pot.
  2. Combine 2 T. flour, 2 t. salt and 1/4 t. pepper. Add to beef, mix.
  3. Cut green pepper and whole chiles in 1" pieces. Add to beef.
  4. Add tomatoes and onion.
  5. Combine tomato sauce, garlic, parsley, cumin and sugar. Pour over beef, mix.
  6. Cook 10-11 hours on low or 4-5 hours on high.
  7. Mix 2 T. softened butter, 2 T. flour and 1/2 t. Kitchen Bouquet into a paste. Drop into stew.
  8. Cook 1 more hour, stirring occassionally.
  9. May be eaten as a stew from a bowl with shredded Monterey Jack or cheddar cheese, or rolled in a large flour tortilla as a burrito with whatever condiments you prefer (sour cream, cheese, lettuce, onion, etc.).
  10. Excellent the next day!

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