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Hello
Do you like Mexican food? YES! I loooove Mexican food and chilli. I went to shopping one day recently and I saw bargain on a slow cooker. I’ve always wanted one so I bought it.
I was thinking what to make with it? I ‘ve never liked beef brisket, I prefer steaks, but I wanted to use the slow cooler so I deicide to make Chilli Colorado (Mexican stew).
As you know stews and chilis are always better the next day, so I made this stew and next day, ate it with my husband and a friend. It was so good I think better than authentic chilli Colorado 😜.

Here is what you need.

Guajillo
Arbol
Ancho
(Those chilis, you can buy at Amazon au.)

Beef brisket – you can buy at supermarkets or butcher. I used it for this recipe, but you can use any cut you like such as chuck, short ribs etc. Slow cooked stews are a great way to use cheaper cuts of beef.

Beef stock- you can buy at supermarkets. You can use chicken stock or vegetables stock.

Here are tips for chilli Colorado.

• When you remove chilli seeds use gloves for safety. If don’t use any gloves, do not touch sensitive areas such as face, eye, nose, lips etc.

• Cook chilis with beef stock and once boiled, turn off the heat and cover with the lid. Leave 30mins to soften the chilis.

• When blending the chilis with beef stock, if not enough moisture, use a couple of teaspoons of the beef stock from the 750ml.

• Marinate the meat, some recipes use just salt and pepper, that’s ok, but if you marinade with spices you’ll have more flavour in your dish.

• Seal the meat with a high heat. The reason for sealing the meat before boiling is that the cooking process locks in the flavour. If the meat is boiled as it is, the flavour of the meat will be released into the soup. However, by sealing it once, the meat is covered with a keloid-like membrane. This allows the meat to absorb the flavour of the broth while retaining the flavour of the meat during the simmering process.

• When meat is grilled and then braised, it has the advantage of increasing the flavour of the meat dish. If you grill the meat so that it browns a little, you will be able to take advantage of its aroma when you cook it. It also removes the raw smell of the meat better than when it is first cooked.

If you don’t have a slow cooler
Use a pot (Enough cover meat and beef stock size) simmer for 6-7 hours with a lid.

Cook Perfect Chill Colorado with Slow Cooker

©the grazing wombat

tender, juicy and spicy Mexican stew

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Prep Time 30

Cook Time 7

Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

Slow cooker

Ingredients

For the spice mix

1 tbsp Smoked paprika
1 tbsp Oregano
1 tbsp Chipotle
1 tbsp Cacao powder
2 tsp Coriander powder
2 tsp Garlic powder
2 tsp Onion powder
½ tsp All spice
2 tsp Salt
⅛ tsp pepper

For brisket

1.3 kg Brisket
1.5 tbsp The spice mix
1.5 tbsp olive oil

For Chill paste

4 each Guajillo
3 each Arbol
3 each Ancho
250 ml Beef Stock

For Stew

1 each Onion
1 tsp Minced garlic Tube or jar are fine
1 tbsp Honey
1 tbsp The spice mix
750 ml Beef stock
2 tsp Salt
3 each Bay leaves
1 tbsp Olive oil

Instructions

Making the spice mix

Add all spices, salt, and pepper into a bowl and mix well.

Marinade the beef brisket and seal the brisket

Put the brisket on a tray, add 1.5 tbsp of the spice mix on the brisket and rub well.
Pour the olive oil into a frypan and turn heat to high.
Seal the brisket on both sides.
Once the brisket is sealed, turn off the heat and put the brisket aside.

Making the chills paste

De-seed and remove stems from the chills. (Use gloves for safety).
Pour the beef stock into a pot. Turn heat to mid then add all chills into the pot and bring to boil.
Once the beef stock is boiling, turn off the heat, cover with a lid, and for leave 30mins.
Put the chills and beef stock into a blender and blend well. (If not enough moist, use a couple of teaspoons of beef stock from the 750ml.) That’s your chilli paste ready.

Prep for stew

Finely chop the onion.
Using the same frypan, turn the heat to mid and cook the onion.
Once the onion is soft, add minced garlic and stir.
Add the spice to the frypan and stir.
Add the honey and salt, stir well, then turn off the heat and put the onion aside.
Put the onion into a slow cooker and add the brisket.
Pour the beef stock into the slow cooker and add the chilli paste.
Add 3 bay leaves and turn on the slow cooker to high. (See instruction your slow cooker).
Cook the beef stew for 6-7 hours, sometimes turning over the brisket.
After the brisket is soft, pull the meat.
Serve with rice, as a taco filling, in a bread roll, or anyway you like.