Slow Cooker Mild Beef Chili Colorado for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

For a more complex flavor profile, you can toast your dry spices in a small, dry skillet for one minute before adding them to the slow cooker. This releases the essential oils in the spices, providing a more robust base for the chili. Be careful not to burn the spices, as they can turn bitter quickly.

If you find that the chili is too mild for your preference, you can stir in a small amount of diced green chiles or a dash of hot sauce right before serving. This allows you to adjust the spice level to your specific taste without altering the cooking process for the entire batch.

Variations

• Smoky Beef Chili: Add a teaspoon of smoked paprika or a drop of liquid smoke during the assembly phase. This introduces a deep, wood-fired aroma that complements the beef and tomato flavors perfectly, creating a more complex and savory profile.
• Vegetable-Enhanced Chili: Incorporate diced bell peppers or carrots during the assembly phase. These vegetables add texture and a subtle sweetness that balances the savory notes of the beef. Ensure they are chopped to a similar size as the beef for uniform cooking.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat on the stovetop over low heat, stirring occasionally, until the chili reaches a minimum internal temperature of 165°F (74°C).

Store any leftovers in an airtight container once they have cooled to room temperature, which should take no more than two hours. Placing the container in the refrigerator promptly ensures the food remains safe.

When stored correctly, the chili will maintain its flavor and quality for up to three days. Ensure the container is sealed tightly to prevent any flavor absorption from other items in your refrigerator.

This chili is an excellent candidate for making ahead of time as the flavors tend to develop and deepen after sitting in the refrigerator overnight.

You can prepare the entire recipe, let it cool completely, and store it in the refrigerator. When ready to eat, simply reheat it gently on the stovetop or in the microwave until it is heated through to a safe temperature.

Serving ideas

Serve this chili hot in wide, shallow bowls to showcase the texture of the shredded beef. It pairs beautifully with a side of warm flour or corn tortillas, which are perfect for scooping up the rich tomato-based sauce.

A simple side salad or some lightly steamed vegetables can add a fresh contrast to the savory, hearty nature of the beef.

To elevate the presentation, you can garnish each bowl with a small amount of fresh cilantro or a dollop of sour cream. These additions provide a cooling element that balances the warmth of the chili.

Keep a small bowl of extra toppings on the table so that guests can customize their portions according to their own preferences.

Frequently asked questions

Recipe card

Slow Cooker Mild Beef Chili Colorado for Easy Weeknight Dinners

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb beef chuck roast, cut into 1-inch cubes
• 1 medium red onion, thinly sliced
• 1 packet chili seasoning blend
• 2 cups tomato coulis

Instructions

1. Place the cubed beef into the bottom of the slow cooker insert. Scatter the sliced red onion evenly over the beef. Sprinkle the chili seasoning packet over the onions and beef, then pour the tomato coulis over the entire mixture. Ensure all ingredients are layered evenly for optimal cooking.
2. Cover the slow cooker with its lid. Set the cooker to the low setting and cook for 8 hours, or until the beef is fork-tender and pulls apart easily. The beef must reach an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before shredding.
3. Once the beef is tender and has rested, use two forks to gently shred the meat directly in the cooking liquid until it is well coated. Let the chili rest for 5 minutes before serving to allow the sauce to thicken slightly. Serve hot in bowls.

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

12 g

Fat

22 g

Fiber

2.5 g

Sugar

5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.