Crock-Pot Chili Colorado

CrockPot Chili Colorado

Crock-Pot Chili Colorado

You can use either beef or pork stew meat purchased already cut up in the meat department of most grocery stores. Or if you find an awesome deal on whole roasts…just cut it up into some bite sized chunks and voila…you have stew meat!

This recipe is totally a stand-by in my crock-pot arsenal and one I have cooked for years and years and years.

In fact I am not sure why I haven’t shared this recipe yet here on the site because really…it is one of my favorites.


Oh yes I do…because I took the pictures months ago and forgot all about them until I was trying to organize my photos on my computer!


Growing up my dad didn’t cook all that often but when he did he made 1 of three dishes – spaghetti, navy beans and Indian Fry bread or Chili Colorado. And he made his Chili Colorado in the slow cooker.

This is my dad’s recipe.

This is just an easy crock-pot recipe to make and very versatile. You basically throw in some beef or pork stew meat, some onion, garlic, canned tomatoes and canned green chili’s and a few spices and let it simmer away in the crock all day long.

Then you assemble it into burritos. These are a wet burrito the kind you eat with a fork not pick up and eat. You can eat it not so wet.

But what is the fun in that?

Personally, I like to put a sprinkle of shredded cheddar cheese on top of the folded burrito and then spoon some of the hot juices from the Chili Colorado straight from the crock-pot over the cheese which melts it nice and gooey. Then add a dollop of sour cream and if I have it on hand a sprinkle of fresh cilantro.


Then IF you have leftover Chili Colorado there is a bonus.

Put the leftovers in a Tupperware container and stash it in the fridge or freezer. And when you are ready to bring it out throw in a couple of cans of your favorite beans (Pinto beans, black beans, kidney beans pretty much whatever you like here) and  warm it on up and you have some amazingly simple chili to serve with some more cheese and some corn bread.

Double your pleasure, double your fun! 😀

Give it a try…you will like it!

Crock-Pot Chili Colorado

Rating: 51

Prep Time: 30 minutes

Cook Time: 10 hours

Total Time: 10 hours, 30 minutes

Yield: 10-12 servings

Serving Size: 1/2 Cup

Crock-Pot Chili Colorado

Serve this Chili Colorado as a wet burrito filling spooning the juices over your rolled burritos. Top with cheese, sour cream and fresh cilantro if you like.


2-3 pounds beef or pork stew meat
1 medium yellow onion
3 cloves of garlic (or 3 teaspoons pre-minced garlic from a jar)
3 (14.5 oz.) can of diced tomatoes
1 large (27 oz.) whole fire-roasted green chilies (such as Ortega brand)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon chili powder (optional)
Shredded cheese
Sour cream
Freshly chopped cilantro


  1. Place your stew meat in the bottom of a 6-7 quart crock-pot.
  2. Dice up your onions small and mince up your garlic. Or use the jarred pre-minced garlic.
  3. Dump onion and garlic over the meat.
  4. Dump the tomatoes in (with their juices).
  5. 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.
  6. Add your seasonings - cumin, salt, pepper and if you like it spicy some chili powder.
  7. Give everything a stir and cover and cook for 8-10 hours on low or 4-5 hours on high.
  8. Enjoy!


This recipe makes quite a bit. If you have leftovers throw in some canned beans and warm up for a delicious chili.

Linked up at: Sunday Sweeties

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  1. says

    Sounds great, I like the idea of adding beans to the left overs too. I don’t have a slow cooker, but I think I need to seriously consider getting one!

  2. Lisa says

    Thank you for sharing! My husband found a chuck roast in the freezer and instantly thought Chile Colorado. I’ve never made it so I quickly looked for a recipe. Yours was GREAT. I made a couple substitutions – fresh tomatoes (because the garden is going insane), tomato paste to thicken and 2 serrano peppers in place of the chiles. Put it in the crock pot and let it do it’s thing. By the time the boys got home from football practice the house smelled heavenly. Needless to say they devoured it but I did manage to save a little for my lunch :)


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