Classic Red Chili

Makes: Variable Servings

Prep Time: 20 Minutes

Cook Time: 12 - 14 hours


  • Star Ranch Angus® stew meat (about 5 pounds)
  • 10 tablespoons olive oil
  • 2 tablespoons salt
  • Black pepper, to taste
  • 4 Ancho Chile, dry
  • 2 Guajillo Chile, dry
  • 2 Pasilla Chile, dry
  • 2 Spanish onions, halved
  • 6 garlic cloves
  • 1 tablespoon coriander, ground
  • 1 tablespoon cumin, ground
  • 1 tablespoon oregano, dry
  • 2 tomatoes, whole
  • 3 tablespoons dark, brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 quarts stock or water


  1. Toast chilies on stove in warm oil in a medium pot. Then grill or broil onion, garlic, tomato and spices with the same oil until caramelized.
  2. Puree Step 1 together, and then mix with diced Star Ranch Angus Boneless Beef Stew Meat, salt, black pepper and two quarts of stock or water.
  3. Set slow cooker for 2 hours on high, stir, and then switch to low for 12 hours, the slow cooker will keep it warm until you need it!
  4. Top each bowl with desired garnish, we recommend cheddar, avocado, pickled jalapeno, cilantro and red onion.
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Place chopped vegetables on bottom of 4 ½ to 5 ½-quart slow cooker. Vegetables are placed on the bottom and sides, closer to the heat source, because they tend to cook more slowly than meat in the slow cooker.

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