Slow Cooker Red Chili Beef

Happy Cinco de Mayo, friends! I feel like I have really been celebrating all weekend, I love any excuse for good Mexican food! Growing up in Arizona, we have our fair share. In fact, I would dare to say that Mexican food is my most favorite cuisine! I’m surprised I haven’t shared more of our favorites here on the blog. Well at least we’re getting a good start this week with our Almost 7 Layer Dip we shared yesterday and today our favorite and EASY Slow Cooker Red Chili Beef!

Have you ever had Red Chili Beef? I think that green chili might be more popular served this way, but ever since a coworker introduced me to this awesome recipe years ago, I’ve been hooked! It really is a breeze to make and is packed with so much taste! All you do is start with a good sized chuck roast and an onion. Slice your onion into a few pieces, lay half at the bottom of your slow cooker. Season the roast with salt and pepper and lay that on top of the onion. Cover your roast with the rest of the onion, add a half cup of water and cook!

Once the roast is done I like to take it out of the crock and let it cool a bit. Then just shred that baby up! You’ll want to remove the onions from the crock, but I like to leave the roast juices left behind. Then – the magic ingredient. Frozen red chili puree, like the kind you can find from Bueno. Now, being in the Southwest, our grocers carry this goodness. But I know that it is carried in many states so let’s just cross our fingers yours has it too!

I typically let my frozen red chili thaw in the refrigerator while the roast is cooking. Once the beef is shredded, I simply add the concentrate to the pot roast juices, stir well and add the shredded beef back in. I then cook this on low until the shredded beef has absorbed the red chili sauce. At this point you can add salt and pepper to taste. You’ll want to wait on this until the end so you can taste test it!

And there you go – Slow Cooker Red Chili Beef! I like to make burritos with the beef, so serve it up with tortillas, beans, cheese and your favorite burrito fixins for one tasty meal! It’s also a great dish to serve at parties. Just make up a big pot of Red Chili Beef, grab a stack of tortillas and set up a bar with all of your favorite toppings and you’re good to go!

5 from 1 vote

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Slow Cooker Red Chili Beef

Cuisine Mexican

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Author Kimberly Sneed

Ingredients

• Chuck roast
• Frozen red chili puree thawed
• Onion
• Salt and Pepper to taste

Instructions

1. Cook chuck roast with onion in slow cooker on low for 7-8 hours or high for 3-4 hours.
2. Remove roast from crock pot and let cool then shred the roast.
3. Add thawed red chili puree to roast juices and stir.
4. Add shredded beef back to the crock and cook on low until red chili is absorbed, typically 3 hours.
5. Add salt and pepper to taste, enjoy!

And there you have it – one tasty Red Chili Beef recipe! One you can make in your slow cooker too – bonus! I hope that you have a happy Cinco de Mayo and that you enjoy some tasty Mexican food, wherever you may be!

If you love this recipe, check out our:

• Easy Enchilada Casserole
• Almost 7 Layer Dip