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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