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This Slow Cooker Red Chile Beef is a hearty, rich and flavorful meal. It’s a delicious Mexican recipe that the whole family will love!
About 12 years ago I was visiting family in Arizona and my cousin made this amazing Red Chile Beef. She served it with Mexican Rice, green cabbage and lots of lime squeezed on top. It was by far one of the most amazing things I’ve ever eaten. The beef simmered slowly on the stove for hours, giving such a rich flavor.
Several years back I was craving that amazing meal so I called my cousin and asked her how to make it. She had no clue what I was talking about. I explained the steps (what I could remember) and how it was served, and still, nothing. I was starting to feel like maybe I’d imagined the whole thing! Then her daughter came to visit last December and I asked her about and right away she called her mom saying, “How could you not know what she was talking about?!” Needless to say I now have the recipe, and I’m sharing it here with you!
This is a fairly simple recipe, but it does take some time to prepare. Most of that is just cooking time, so you’re not tied to the stove. Red Chile Beef starts with, of course, red chiles! You can find the dehydrated chiles (like these) at most grocery stores. They are boiled in a small post on the stove to re-hydrate them in order to make the sauce.
The sauce can be made ahead of time and stored in the fridge for a day or two. Be careful with these – they aren’t incredibly spicy, but they do stain. I do not recommend wearing white leggings while making this sauce. (That sounded pretty specific, right? You should see my poor leggings). You can use a food processor or blender to mix the sauce. I used a food processor but I actually would recommend a blender to get a smoother consistency.
The beef itself can be stew meat, or a roast, like a round roast or even tri tip. Chuck would work as well, but it’s got a little too much fat. The meat is cut into large or small chunks, browned in a little olive oil then added to the slow cooker and coated with sauce.
It then cooks on low for about 6-8 hours. Slow cooker temperatures can vary, so I recommend checking every hour after the 6th hour. When the meat falls apart easily, it’s ready.
Red Chile Beef is typically served over/with Mexican Rice, but I actually like it with just white rice. We serve it with a little green cabbage on top for some texture and crunch. And of course, several squeezes of lime juice. We like key limes, but regular limes are fine too.
Fore more delicious Mexican dishes, try these: