Crock Pot Chile Colorado Recipes

Steps:

• Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides.
• Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat.
• In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker.
• Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion

Steps:

• Toss beef and 1 T. Kitchen Bouquet together in crock pot.
• Combine 2 T. flour, 2 t. salt and 1/4 t. pepper. Add to beef, mix.
• Cut green pepper and whole chiles in 1" pieces. Add to beef.
• Add tomatoes and onion.
• Combine tomato sauce, garlic, parsley, cumin and sugar. Pour over beef, mix.
• Cook 10-11 hours on low or 4-5 hours on high.
• Mix 2 T. softened butter, 2 T. flour and 1/2 t. Kitchen Bouquet into a paste. Drop into stew.
• Cook 1 more hour, stirring occassionally.
• May be eaten as a stew from a bowl with shredded Monterey Jack or cheddar cheese, or rolled in a large flour tortilla as a burrito with whatever condiments you prefer (sour cream, cheese, lettuce, onion, etc.).
• Excellent the next day!

Steps:

• Spray your slow cooker with non-stick cooking spray.
• Put beef, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours).
• When beef is done (it will be very tender and flake off when stirred), turn oven on broil.
• On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito.
• Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese.
• Broil until cheese is bubbly, about 2-4 minutes.
• Makes 6-8 burritos, depending on how full you make them.