Slow Cooker Chile Rojo

4.96 from 24 votes

Slow Cooker Chile Rojo

Slow Cooker Chile Rojo is an irresistible Mexican beef stew made with guajillo, ancho and arbol chiles. Beef stew meat is slow cooked in a thick and flavorful, spicy red sauce seasoned with some of your favorite Mexican spices. Enjoy over rice and beans or use as stuffing for enchiladas and tacos.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: Mexican

Diet: Low Calorie, Low Lactose

Keyword: chile rojo recipes, mexican beef stew, slow cooker beef stew

Servings:

Calories: 262kcal

Author: Kristina Tipps

Equipment

Ingredients

8 dried guajillo chiles stems removed and seeded*
2 dried chiles de arbol stems removed and seeded*
½ cinnamon stick
1 medium sweet onion roughly chopped
6 garlic cloves
3 cups beef broth
2 lbs beef stew meat or chuck roast
2 teaspoon ancho chile powder
½ teaspoon cumin
1 teaspoon dried oregano
1 teaspoon salt
2 bay leaves

Instructions

In a large pot bring the beef broth, guajillo chiles, chiles de árbol, cinnamon stick, sweet onion, and garlic cloves to a boil. Lower the heat and simmer for 10 minutes. Transfer to a blender and blend on high speed until smooth, about 2 minutes. If using a cooking blender, add ingredients and set to puree for 10 minutes.
Put the beef into the slow cooker. Pour the blended red chile sauce over the meat and add ancho chile powder, oregano, cumin, salt and bay leaves. Stir and cover. Set to LOW for 8 hours or HIGH for 5 hours.
When finished, remove the bay leaves and discard. Serve over Mexican rice.

Notes

*For a spicier version, use some or all of the seeds.

Nutrition