This Slow Cooker Ancho Chile Beef delivers rich, smoky Mexican flavors without overwhelming heat. By soaking and blending dried ancho chiles—dried poblanos with a subtle, raisin-like sweetness—you create a deep, flavorful paste that slowly tenderizes a beef chuck roast. After several hours in the slow cooker, you get melt-in-your-mouth shredded beef with complex, “birria-style” flavor that far surpasses anything from a standard seasoning packet.
Slow Cooker Ancho Chile Beef
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless beef chuck roast (cut into 2-inch chunks) | 3 lbs |
| Dried ancho chiles (stems and seeds removed) | 3–4 |
| Beef broth (or water) | 1 ½ cups |
| Large onion (quartered) | 1 |
| Garlic cloves (smashed) | 4 |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
How to Make Slow Cooker Ancho Chile Beef
Step 1: Prepare the Chile Paste
Tear the dried chiles into pieces and soak them in boiling water for 20–30 minutes until soft. Drain, then blend the softened chiles with ½ cup of the beef broth to form a smooth, dark red paste.
Tip: For an extra depth of flavor, lightly toast the dried chiles in a dry skillet for 30 seconds per side before soaking. This brings out a toasty, nutty aroma.
