Crock-Pot Chili Colorado

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Serve this delicious yet easy Crock-Pot Chili Colorado as a delicious burrito filling. OR add a couple of cans of pinto or kidney beans for a traditional chili with beans. Topped with cheese, sour cream & cilantro it is sure to please!

Crock-Pot Chili Colorado

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

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 the kind of burrito that you pick up and eat. I mean I guess you can make them less wet if you want, however that is no fun at all.

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.

😀

The bonus of this recipe is that not only does it make AMAZING burritos that rival anything at a decent Mexican restaurant it also can be turned into a really good bowl of chili just by adding a couple cans (drained and rinsed) of either pinto beans or kidney beans (or both).

I usually add some beans to any leftovers I have after making the wet burritos…that is IF there are any leftovers left.

Then I fill up a bowl of yummy chili and top again with some cheese and sour cream and diced onion and maybe serve it with a side of cornbread for sopping up all those yummy chili juices.

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Crock-Pot Chili Colorado Recipe

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. OR you can add a couple cans of pinto or kidney beans (drained) for a delicious traditional chili with beans.

• Course Entree
• Cuisine Mexican
• Crock-Pot Size 6 Quart Crock-Pot
• Weight Watchers 04 SmartPoints

Print Recipe Crock-Pot Chili Colorado Recipe 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. OR you can add a couple cans of pinto or kidney beans (drained) for a delicious traditional chili with beans. Course Entree Cuisine Mexican Crock-Pot Size 6 Quart Crock-Pot Weight Watchers 04 SmartPoints

Rating	Votes: 9 Rating: 3.56 You: Rate this recipe!
Servings	12people
Prep Time	30minutes
Cook Time	4 - 5hours on HIGH or 8 - 10 hours on LOW

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
• 1/2 teaspoon chili powder optional

Servings: people

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 1/2 teaspoon chili powder optional Servings: people

Rating Votes: 9 Rating: 3.56 You: Rate this recipe! Servings 12people Prep Time 30minutes Cook Time 4 - 5hours on HIGH or 8 - 10 hours on LOW

Instructions

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!

Recipe Notes

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

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Crock-Pot Used In This Crock-Pot Chili Colorado Recipe:

See larger image Kenmore 7 Qt. Stainless Steel Slow Cooker with Dipper New From: $119.70 USD In Stock Used from: Out of Stock