There’s nothing quite like a steaming bowl of chili colorado to warm you up from the inside out. As the ultimate comfort food for chilly evenings, this rich, savory dish brings families together around the table. We’ve gathered 18 mouthwatering recipes that showcase its versatility—from quick weeknight versions to slow-simmered classics. Get ready to find your new favorite and make every meal a hearty celebration!
Classic Beef Chili Colorado
Unquestionably comforting, this chili Colorado delivers deep, complex flavors with minimal effort. Using quality ingredients ensures a rich, authentic result every time.
Ingredients
– 2 pounds beef chuck roast, cut into 1-inch cubes
– 3 tablespoons vegetable oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tablespoons ancho chili powder
– 1 tablespoon ground cumin
– 1 teaspoon dried oregano
– 1 (28-ounce) can crushed tomatoes
– 2 cups beef stock
– 2 tablespoons masa harina
– Kosher salt to season
Instructions
1. Pat beef cubes dry with paper towels and season generously with kosher salt.
2. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering.
3. Sear beef in batches until deeply browned on all sides, about 6 minutes per batch.
4. Transfer seared beef to a plate and reduce heat to medium.
5. Add diced onion and sauté until translucent, about 5 minutes.
6. Add minced garlic and cook until fragrant, about 30 seconds.
7. Stir in ancho chili powder, cumin, and oregano, toasting for 1 minute.
8. Pour in crushed tomatoes, scraping bottom to deglaze.
9. Return beef and any accumulated juices to the pot.
10. Add beef stock and bring to a simmer.
11. Cover and reduce heat to low, simmering for 2 hours until beef is fork-tender.
12. Whisk masa harina with ¼ cup water to form a slurry.
13. Stir slurry into chili and simmer uncovered for 15 minutes to thicken.
14. Adjust seasoning with additional salt if needed.
15. Let rest off heat for 10 minutes before serving.
Juicy, tender beef shreds effortlessly in a velvety, spice-infused sauce. The masa harina adds subtle corn notes and perfect body. Serve over cilantro-lime rice or with warm flour tortillas for scooping.
Pork Chili Colorado Stew
Kick off your autumn cooking with this deeply flavored pork stew that simmers to perfection. Pork shoulder chunks become meltingly tender in a rich, chili-infused broth. This one-pot wonder requires minimal prep but delivers maximum comfort.
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes
– 2 tbsp avocado oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 3 tbsp ancho chili powder
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 4 cups beef stock
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 2 tbsp tomato paste
– 1 tsp fine sea salt
– ½ tsp freshly ground black pepper
– ¼ cup chopped fresh cilantro
Instructions
1. Pat pork cubes completely dry with paper towels to ensure proper browning.
2. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear pork in batches until deeply browned on all sides, about 3 minutes per side.
4. Remove pork and set aside, leaving rendered fat in pot.
5. Add diced onion and sauté until translucent, about 5 minutes.
6. Add minced garlic and cook until fragrant, about 30 seconds.
7. Stir in ancho chili powder, cumin, and oregano, toasting spices for 1 minute.
8. Pour in beef stock, scraping bottom to deglaze all browned bits.
9. Add fire-roasted tomatoes with their juices and tomato paste, stirring to combine.
10. Return seared pork to pot along with any accumulated juices.
11. Bring to a boil, then reduce heat to low and cover.
12. Simmer gently for 2 hours until pork is fork-tender.
13. Season with sea salt and black pepper, adjusting to preference.
14. Stir in fresh cilantro just before serving.
A rich, velvety broth coats each tender piece of pork, with the ancho chili providing subtle heat without overwhelming spice. Serve over creamy polenta or with warm corn tortillas for scooping up every last bit of the deeply developed flavors.
Spicy Chicken Chili Colorado
This robust chili delivers deep, smoky heat with tender chicken. Think of it as a weeknight-friendly twist on traditional chili colorado. You’ll appreciate the layered spices and rich texture.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 2 tbsp avocado oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tbsp ancho chili powder
– 1 tbsp chipotle chili powder
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/4 cup tomato paste
– 4 cups chicken stock
– 1 (15 oz) can fire-roasted diced tomatoes
– 1 (15 oz) can pinto beans, drained and rinsed
– 1/4 cup fresh cilantro, chopped
– Kosher salt to taste
Instructions
1. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering.
2. Season chicken cubes with 1 tsp kosher salt and sear until browned on all sides, about 6-8 minutes. Remove and set aside.
3. Add diced onion to the pot and sauté until translucent, about 5 minutes.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add ancho chili powder, chipotle chili powder, cumin, and oregano; toast spices for 30 seconds to deepen flavors.
6. Incorporate tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
7. Pour in chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Add fire-roasted diced tomatoes and bring to a simmer.
9. Return seared chicken to the pot, reduce heat to low, cover, and simmer for 25 minutes.
10. Stir in drained pinto beans and cook uncovered for 10 minutes to thicken slightly.
11. Adjust seasoning with additional kosher salt if needed.
12. Fold in fresh cilantro just before serving.
Lusciously thick with a velvety texture, this chili balances smoky heat from dual chilies with the brightness of cilantro. Serve over creamy polenta or with warm cornbread for a comforting meal that improves upon resting.
Vegetarian Chili Colorado with Beans
Aromatic and deeply satisfying, this vegetarian chili Colorado delivers rich, complex flavors without meat. Ancho chiles provide smoky depth while pinto and black beans add hearty texture. Perfect for cool evenings or meal prep.
Ingredients
– 3 dried ancho chiles, stems and seeds removed
– 2 cups vegetable stock, heated to 180°F
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon ground cumin
– 1 teaspoon Mexican oregano
– 1 (28-ounce) can crushed tomatoes
– 2 (15-ounce) cans pinto beans, drained and rinsed
– 1 (15-ounce) can black beans, drained and rinsed
– 1 tablespoon dark brown sugar
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh cilantro, chopped
Instructions
1. Toast dried ancho chiles in a dry skillet over medium heat for 2 minutes per side until fragrant.
2. Transfer toasted chiles to a bowl and cover with 2 cups heated vegetable stock; steep for 15 minutes until softened.
3. Blend soaked chiles and stock into a smooth purée using a high-speed blender.
4. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
5. Sauté 1 finely diced yellow onion for 6-8 minutes until translucent and lightly browned.
6. Add 4 minced garlic cloves and cook for 1 minute until aromatic.
7. Stir in 1 tablespoon ground cumin and 1 teaspoon Mexican oregano; toast for 30 seconds to bloom flavors.
8. Pour in ancho chile purée and cook for 3 minutes, stirring constantly to deepen color.
9. Add 1 can crushed tomatoes, 2 cans pinto beans, and 1 can black beans; stir to combine.
10. Stir in 1 tablespoon dark brown sugar, 1 teaspoon fine sea salt, and ½ teaspoon black pepper.
11. Bring chili to a simmer, then reduce heat to low and cook uncovered for 45 minutes, stirring occasionally.
12. Fold in ¼ cup chopped fresh cilantro just before serving.
Bold and robust, this chili features a velvety sauce clinging to tender beans with a subtle heat that builds gradually. Serve over steamed rice with avocado slices and lime wedges, or use as a filling for vegetarian burritos with melted Monterey Jack cheese.
Instant Pot Chili Colorado
Luscious, fork-tender beef bathed in a rich, smoky chili sauce comes together effortlessly in the pressure cooker. This Instant Pot Chili Colorado delivers deep, complex flavors with minimal hands-on time. Perfect for busy weeknights when you crave something hearty and satisfying.
Ingredients
– 2 pounds beef chuck roast, cut into 1-inch cubes
– 3 dried ancho chilies, stems and seeds removed
– 2 dried guajillo chilies, stems and seeds removed
– 1 cup low-sodium beef stock, heated to 180°F
– 1 medium yellow onion, finely diced
– 4 cloves garlic, minced
– 1 tablespoon ground cumin
– 2 teaspoons dried oregano
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons avocado oil
– 1 tablespoon masa harina
Instructions
1. Place dried ancho and guajillo chilies in a heatproof bowl and cover with 1 cup of 180°F beef stock; let steep for 15 minutes until softened.
2. Transfer chilies and soaking liquid to a blender; blend on high speed for 60 seconds until completely smooth.
3. Season 2 pounds of beef chuck cubes evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Set Instant Pot to Sauté mode on High and heat 2 tablespoons avocado oil until shimmering, about 3 minutes.
5. Sear beef cubes in a single layer for 4 minutes per side until deeply browned; work in batches to avoid overcrowding.
6. Add 1 finely diced yellow onion and sauté for 3 minutes until translucent.
7. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
8. Stir in 1 tablespoon ground cumin and 2 teaspoons dried oregano; toast for 30 seconds.
9. Pour in blended chili sauce, scraping the bottom to deglaze any browned bits.
10. Secure the lid, set valve to Sealing, and pressure cook on High for 35 minutes.
11. Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
12. Whisk 1 tablespoon masa harina with 2 tablespoons of the cooking liquid to form a slurry.
13. Stir slurry into the pot and set to Sauté mode; simmer for 5 minutes until thickened.
14. Adjust seasoning with additional salt if needed after tasting.
A rich, velvety sauce clings to melt-in-your-mouth beef, with layers of smoky heat from the chilies and earthy warmth from cumin. Serve over steamed rice or with warm flour tortillas for scooping up every last bit of the deeply flavored sauce. The tender texture and complex spice profile make this dish ideal for meal prep, as flavors intensify overnight.
Slow Cooker Beef and Potatoes Chili Colorado
Mouthwatering comfort meets effortless preparation in this hearty chili. Slow cooking develops deep, complex flavors while tenderizing the beef to perfection. Minimal hands-on time yields maximum flavor payoff.
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1.5 lbs Yukon Gold potatoes, peeled and cubed
– 2 cups beef stock, preferably homemade
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tbsp ancho chili powder
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 1 tsp smoked paprika
– 2 tbsp avocado oil
– 1 tsp fine sea salt
– ½ tsp freshly ground black pepper
– 2 tbsp fresh cilantro, chopped
Instructions
1. Pat beef cubes dry with paper towels to ensure proper browning.
2. Heat avocado oil in a large skillet over medium-high heat until shimmering.
3. Sear beef cubes in a single layer until deeply browned on all sides, about 3-4 minutes per side.
4. Transfer seared beef to a 6-quart slow cooker.
5. Add diced onion to the same skillet and sauté until translucent, about 4 minutes.
6. Add minced garlic and cook until fragrant, about 30 seconds.
7. Deglaze skillet with ½ cup beef stock, scraping up browned bits.
8. Pour onion mixture over beef in slow cooker.
9. Add cubed potatoes, fire-roasted tomatoes, remaining beef stock, ancho chili powder, cumin, oregano, smoked paprika, salt, and pepper.
10. Stir gently to combine all ingredients evenly.
11. Cover and cook on low heat for 7-8 hours or high heat for 4-5 hours.
12. Taste and adjust seasoning with additional salt if needed.
13. Stir in fresh cilantro just before serving.
Velvety tender beef melts against the firm-yet-creamy potato texture, while the rich chili broth carries subtle smokiness from the ancho and paprika. Serve over steamed rice or with warm flour tortillas for soaking up every last drop of the deeply developed sauce.
Authentic Mexican Chili Colorado
Fiercely flavorful and deeply comforting, this traditional Mexican chili colorado delivers rich, complex heat with tender beef simmered in a vibrant red chili sauce. Perfect for chilly evenings or festive gatherings, it’s a hearty dish that honors authentic techniques. Follow these precise steps for a standout meal.
Ingredients
– 2 pounds beef chuck roast, cut into 1-inch cubes
– 6 dried ancho chilies, stems and seeds removed
– 4 dried guajillo chilies, stems and seeds removed
– 2 cups boiling water
– 1 large white onion, finely diced
– 4 garlic cloves, minced
– 2 tablespoons avocado oil
– 1 teaspoon dried Mexican oregano
– 1 teaspoon ground cumin
– 1 tablespoon all-purpose flour
– 2 cups beef broth, low-sodium
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Place dried ancho and guajillo chilies in a heatproof bowl and cover with 2 cups boiling water; soak for 15 minutes until softened.
2. Transfer soaked chilies and 1 cup of the soaking liquid to a blender; puree until smooth, then strain through a fine-mesh sieve to remove skins, yielding a smooth chili paste.
3. Heat 2 tablespoons avocado oil in a large Dutch oven over medium-high heat until shimmering, about 350°F.
4. Pat beef cubes dry with paper towels and season with 1 teaspoon fine sea salt and ½ teaspoon freshly ground black pepper.
5. Sear beef in batches in the hot oil, turning to brown all sides, about 3-4 minutes per batch; remove and set aside.
6. Tip: Avoid overcrowding the pot to ensure a proper sear and develop fond.
7. In the same pot, add finely diced white onion and sauté until translucent, about 5 minutes.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Sprinkle in 1 tablespoon all-purpose flour and stir constantly for 1 minute to form a roux.
10. Pour in the strained chili paste and cook, stirring, for 2 minutes to deepen the flavor.
11. Add 1 teaspoon dried Mexican oregano and 1 teaspoon ground cumin; stir to combine.
12. Return seared beef to the pot and pour in 2 cups low-sodium beef broth, scraping up any browned bits from the bottom.
13. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours until beef is fork-tender, stirring occasionally.
14. Tip: For optimal tenderness, maintain a gentle simmer and avoid boiling.
15. Uncover and simmer for an additional 15 minutes to thicken the sauce slightly.
16. Tip: Adjust seasoning with salt if needed after cooking to balance the chilies’ natural sweetness.
17. Remove from heat and let rest for 5 minutes before serving.
Exceptional in both texture and depth, this chili colorado features melt-in-your-mouth beef enveloped in a velvety, slightly spicy sauce with earthy undertones from the chilies. Serve it over steamed rice or with warm corn tortillas for a traditional experience, or use it as a filling for tacos topped with fresh cilantro and diced onions.
Chili Colorado Tacos with Fresh Cilantro
Forget bland taco nights. These chili Colorado tacos deliver deep, smoky flavor with minimal effort. Fresh cilantro brightens each bite.
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 3 dried ancho chilies, stemmed and seeded
– 2 dried guajillo chilies, stemmed and seeded
– 4 cloves garlic, minced
– 1 white onion, finely diced
– 2 cups beef stock, preferably homemade
– 1 tbsp ground cumin
– 1 tsp Mexican oregano
– 12 corn tortillas, 6-inch diameter
– 1/2 cup fresh cilantro leaves, chopped
– 2 tbsp vegetable oil
– Kosher salt, to season
Instructions
1. Heat a dry cast-iron skillet over medium-high heat until lightly smoking, about 3 minutes.
2. Toast dried chilies for 30 seconds per side until fragrant but not burnt.
3. Transfer chilies to a blender and add 1 cup beef stock; blend until smooth, about 1 minute.
4. Strain chili puree through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid.
5. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering, about 2 minutes.
6. Season beef cubes generously with kosher salt on all sides.
7. Sear beef in batches until deeply browned on all sides, approximately 4 minutes per batch.
8. Remove beef and set aside; reduce heat to medium.
9. Add diced onion to the pot and sauté until translucent, about 5 minutes.
10. Add minced garlic and cook for 1 minute until fragrant.
11. Return beef to the pot along with chili puree, remaining beef stock, cumin, and oregano.
12. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5 hours until beef is fork-tender.
13. Warm corn tortillas on a dry comal or skillet for 30 seconds per side until pliable.
14. Fill each tortilla with beef mixture and top with fresh cilantro.
Notably tender beef shreds effortlessly against the tortilla’s slight resistance. The rich, complex chili sauce balances smoky depth with subtle heat. Serve immediately with extra cilantro for a vibrant finish.
Southwestern Chili Colorado with Cornbread
Luscious and robust, this Southwestern chili Colorado delivers deep, smoky flavors with tender beef. Paired with crumbly, sweet cornbread, it’s a hearty meal perfect for cool evenings. Simple to prepare yet impressive in taste.
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 3 dried ancho chilies, stems and seeds removed
– 2 cups beef stock, divided
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tbsp tomato paste
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1 tsp fine sea salt
– 1 cup whole milk
– 1/4 cup unsalted butter, melted
– 1 large pasture-raised egg, lightly beaten
Instructions
1. Toast dried ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant.
2. Combine toasted chilies with 1 cup beef stock in a blender; puree until smooth for a rich base.
3. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high heat; sear beef cubes in batches until browned on all sides, about 5 minutes per batch.
4. Remove beef; sauté diced onion in the same pot for 5 minutes until translucent.
5. Add minced garlic and cook for 1 minute until aromatic.
6. Stir in tomato paste and cook for 2 minutes to deepen flavor.
7. Return beef to pot; add chili puree, remaining 1 cup beef stock, cumin, and oregano.
8. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours until beef is fork-tender.
9. Preheat oven to 400°F and grease a 9-inch square baking pan.
10. Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl.
11. In another bowl, combine milk, melted butter, and beaten egg.
12. Fold wet ingredients into dry until just combined; avoid overmixing for a tender crumb.
13. Pour batter into prepared pan and bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
14. Let cornbread cool for 10 minutes before slicing.
15. Serve chili hot with a square of cornbread alongside.
Perfectly tender beef melds with smoky chili depth, while the cornbread adds a sweet contrast. Crumble extra cornbread over the chili for added texture, or top with a dollop of sour cream for creaminess.
Smoky Chipotle Chili Colorado
Hearty and robust, this chili Colorado delivers deep smoky heat with tender beef. Perfect for cool evenings when you crave something substantial yet refined. Chipotle peppers provide the signature smokiness that defines this dish.
Ingredients
– 2 pounds beef chuck roast, cut into 1-inch cubes
– 3 tablespoons avocado oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tablespoons chipotle peppers in adobo sauce, finely chopped
– 1 tablespoon ground cumin
– 2 teaspoons dried oregano
– 1 teaspoon smoked paprika
– 1/4 cup all-purpose flour
– 4 cups beef stock
– 1/4 cup tomato paste
– 2 bay leaves
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Pat beef cubes dry with paper towels to ensure proper browning.
2. Heat avocado oil in a Dutch oven over medium-high heat until shimmering.
3. Sear beef in batches until deeply browned on all sides, about 3-4 minutes per batch.
4. Transfer seared beef to a plate, reserving drippings in the pot.
5. Add diced onion to the pot and sauté until translucent, about 5 minutes.
6. Stir in minced garlic and cook until fragrant, about 30 seconds.
7. Add chipotle peppers, cumin, oregano, and smoked paprika, toasting for 1 minute.
8. Sprinkle flour over mixture and cook, stirring constantly, for 2 minutes to form a roux.
9. Gradually whisk in beef stock until smooth and incorporated.
10. Stir in tomato paste until fully dissolved.
11. Return seared beef and any accumulated juices to the pot.
12. Add bay leaves, sea salt, and black pepper.
13. Bring to a simmer, then reduce heat to low.
14. Cover and simmer gently for 2.5 hours until beef is fork-tender.
15. Remove bay leaves and discard.
16. Stir in chopped cilantro just before serving.
17. Adjust seasoning with additional salt if needed.
Keep it simmering low and slow to develop the complex flavors fully. The finished chili should coat the back of a spoon thickly, with meltingly tender beef in a rich, smoky sauce. Serve over creamy polenta or with warm corn tortillas for authentic presentation.
Chili Colorado Rellenos
You’ll love how these chili Colorado rellenos combine smoky heat with creamy, melty goodness. They’re surprisingly simple to make and pack a serious flavor punch.
Ingredients
– 4 large poblano peppers
– 1 lb boneless beef chuck, cut into ½-inch cubes
– 2 tbsp avocado oil
– 1 cup diced yellow onion
– 3 cloves garlic, minced
– 2 tbsp ancho chili powder
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 cup beef stock
– 8 oz Monterey Jack cheese, shredded
– 4 large pasture-raised eggs, separated
– ½ cup all-purpose flour
– ½ cup neutral oil for frying
– Kosher salt to season
Instructions
1. Char poblano peppers directly over a gas flame or under a broiler until blackened on all sides, about 5-7 minutes.
2. Transfer charred peppers to a bowl, cover with plastic wrap, and steam for 10 minutes to loosen skins.
3. Peel off blackened skins carefully, then make a lengthwise slit and remove seeds while keeping stems intact.
4. Season beef cubes generously with kosher salt.
5. Heat avocado oil in a Dutch oven over medium-high heat until shimmering.
6. Sear beef cubes in batches until deeply browned on all sides, about 3-4 minutes per batch.
7. Add diced onion and cook until translucent, about 4 minutes.
8. Stir in minced garlic and cook until fragrant, about 30 seconds.
9. Add ancho chili powder, cumin, and oregano, toasting spices for 1 minute.
10. Pour in beef stock, scraping up any browned bits from the bottom.
11. Reduce heat to low, cover, and simmer until beef is fork-tender, about 1.5 hours.
12. Fill each peeled poblano with shredded Monterey Jack cheese, packing firmly.
13. Whisk egg yolks until pale and thick, about 2 minutes.
14. In a separate bowl, beat egg whites to stiff peaks.
15. Fold egg yolks gently into beaten whites to create a light, airy batter.
16. Dredge stuffed peppers in flour, shaking off excess.
17. Heat neutral oil in a large skillet to 350°F.
18. Dip floured peppers into egg batter, coating completely.
19. Fry battered peppers until golden brown and crisp, about 3-4 minutes per side.
20. Drain on a wire rack set over a sheet pan.
21. Spoon warm chili Colorado over fried rellenos just before serving.
Just out of the fryer, the rellenos boast a crisp, airy shell that gives way to oozing cheese. The rich, smoky chili adds depth and warmth that complements the mild heat of the poblanos perfectly. Serve immediately with a dollop of crema and fresh cilantro for a stunning presentation.
Tangy Tomatillo and Pork Chili Colorado
Nestled between traditional red and green chili, this version offers bright acidity with rich pork depth. Perfect for autumn gatherings, it balances heat with tang in every spoonful.
Ingredients
– 2 lbs boneless pork shoulder, cut into 1-inch cubes
– 1 lb fresh tomatillos, husked and rinsed
– 2 dried ancho chilies, stemmed and seeded
– 1 large white onion, finely diced
– 4 garlic cloves, minced
– 2 cups chicken stock, preferably homemade
– 2 tbsp avocado oil
– 1 tbsp ground cumin
– 1 tsp Mexican oregano
– 1 tsp fine sea salt
– ½ tsp freshly ground black pepper
– ¼ cup fresh cilantro, chopped
Instructions
1. Preheat oven to 375°F.
2. Arrange tomatillos on a baking sheet and roast for 20 minutes until blistered and softened.
3. Toast ancho chilies in a dry skillet over medium heat for 60 seconds until fragrant.
4. Combine roasted tomatillos and toasted chilies in a blender; puree until smooth.
5. Heat avocado oil in a Dutch oven over medium-high heat until shimmering.
6. Season pork cubes with salt and pepper; sear in batches until browned on all sides, about 8 minutes per batch.
7. Remove pork; sauté diced onion for 5 minutes until translucent.
8. Add minced garlic; cook for 1 minute until aromatic.
9. Return pork to pot; stir in cumin and Mexican oregano.
10. Pour tomatillo-chili puree over pork; add chicken stock.
11. Bring to a simmer, then reduce heat to low.
12. Cover and cook for 90 minutes until pork is fork-tender.
13. Stir in chopped cilantro just before serving.
Creamy tomatillos meld with earthy ancho chilies, creating a velvety sauce that clings to succulent pork. Serve over cilantro-lime rice or with warm corn tortillas for contrasting textures. The bright acidity cuts through the richness, making it ideal for topping nachos or stuffing into burritos.
White Bean and Chicken Chili Colorado
Yield a comforting bowl of White Bean and Chicken Chili Colorado that’s perfect for crisp autumn evenings. This robust dish combines tender chicken with creamy beans in a rich, mildly spiced broth. You’ll appreciate its simplicity and depth of flavor.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 pound boneless, skinless chicken thighs, trimmed and diced into ½-inch pieces
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons ancho chili powder
– 1 teaspoon ground cumin
– 4 cups low-sodium chicken stock
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 (4-ounce) can diced green chilies
– ½ cup fresh cilantro, chopped
– Kosher salt, to season
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 pound diced chicken thighs and sear for 4-5 minutes, turning once, until golden brown on all sides.
3. Transfer the chicken to a plate using a slotted spoon, leaving the rendered fat in the pot.
4. Add 1 finely diced yellow onion and sauté for 5-6 minutes until translucent and lightly caramelized.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Sprinkle 2 tablespoons ancho chili powder and 1 teaspoon ground cumin over the aromatics, toasting for 30 seconds to deepen their flavor.
7. Pour in 4 cups low-sodium chicken stock, scraping the bottom to deglaze any browned bits.
8. Return the seared chicken thighs to the pot along with any accumulated juices.
9. Add 2 drained and rinsed cans of cannellini beans and 1 can of diced green chilies with their liquid.
10. Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until slightly thickened.
11. Season with kosher salt to your preference, starting with 1 teaspoon and adjusting as needed.
12. Stir in ½ cup chopped fresh cilantro just before serving to preserve its bright, herbal notes.
Rich and velvety, this chili boasts a tender texture from the slow-simmered chicken and creamy beans. The ancho chili powder lends a subtle smokiness without overwhelming heat, making it versatile for various palates. Serve it topped with a dollop of sour cream or alongside warm cornbread for a complete meal.
Chili Colorado Enchiladas
Hearty and deeply satisfying, these enchiladas feature tender shredded beef simmered in a rich red chili sauce. Wrapped in corn tortillas and baked until bubbly, they deliver authentic Southwest flavor with minimal effort.
Ingredients
– 2 pounds beef chuck roast, trimmed and cubed
– 3 dried ancho chilies, stemmed and seeded
– 2 dried guajillo chilies, stemmed and seeded
– 1 white onion, finely diced
– 3 garlic cloves, minced
– 2 cups beef stock, divided
– 12 corn tortillas
– 2 cups Monterey Jack cheese, shredded
– ¼ cup vegetable oil
– 1 teaspoon ground cumin
– ½ teaspoon dried oregano
– Kosher salt to season
Instructions
1. Toast dried chilies in a dry skillet over medium heat for 30 seconds per side until fragrant.
2. Combine toasted chilies with 1 cup beef stock in a blender; puree until completely smooth.
3. Strain chili puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract all liquid.
4. Heat 2 tablespoons vegetable oil in a Dutch oven over medium-high heat until shimmering.
5. Season beef cubes generously with kosher salt on all sides.
6. Sear beef in batches until deeply browned on all sides, about 3 minutes per side.
7. Transfer all beef to a plate; reduce heat to medium.
8. Add remaining vegetable oil to the Dutch oven; sauté diced onion until translucent, about 5 minutes.
9. Add minced garlic; cook until fragrant, about 30 seconds.
10. Return beef and accumulated juices to the pot.
11. Pour strained chili puree and remaining beef stock over the beef.
12. Stir in ground cumin and dried oregano.
13. Bring to a simmer, then reduce heat to low and cover.
14. Braise for 2.5 hours until beef shreds easily with a fork.
15. Preheat oven to 350°F.
16. Shred beef directly in the pot using two forks.
17. Warm corn tortillas briefly in a dry skillet to make them pliable, about 15 seconds per side.
18. Dip each tortilla in the chili sauce to coat both sides.
19. Place ¼ cup shredded beef mixture down the center of each tortilla.
20. Roll tortillas tightly and place seam-side down in a 9×13 baking dish.
21. Pour remaining sauce evenly over the enchiladas.
22. Sprinkle shredded Monterey Jack cheese over the top.
23. Bake uncovered for 20 minutes until cheese is melted and sauce is bubbling.
24. Let rest for 5 minutes before serving.
Beautifully tender shredded beef melts into the complex chili sauce, creating layers of smoky depth. The corn tortillas soften just enough to hold their structure while soaking up the rich flavors. Serve immediately with a crisp cabbage slaw and lime wedges for contrasting freshness.
Chili Colorado with Avocado Cream
Perfect for chilly evenings, this Chili Colorado delivers deep, smoky flavor with tender beef. The avocado cream adds a cool, creamy contrast that balances the heat. Prepare to impress with minimal effort.
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 3 dried ancho chilies, stems and seeds removed
– 2 dried guajillo chilies, stems and seeds removed
– 2 cups beef stock, warmed to 180°F
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tbsp avocado oil
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 ripe avocados, halved and pitted
– 1/2 cup Mexican crema
– 2 tbsp fresh lime juice
– 1/4 cup fresh cilantro leaves, chopped
Instructions
1. Toast dried chilies in a dry skillet over medium heat for 2 minutes per side until fragrant.
2. Transfer chilies to a bowl and cover with 2 cups of warmed beef stock; steep for 15 minutes to soften.
3. Blend chilies and stock into a smooth puree using a high-speed blender; strain through a fine-mesh sieve to remove skins.
4. Heat 2 tbsp avocado oil in a Dutch oven over medium-high heat until shimmering.
5. Season 2 lbs beef cubes with 1/2 tsp kosher salt and 1/4 tsp black pepper; sear in batches until browned on all sides, about 6 minutes per batch.
6. Remove beef and set aside; add 1 diced onion to the pot and sauté for 5 minutes until translucent.
7. Add 4 minced garlic cloves and cook for 1 minute until aromatic.
8. Stir in 1 tsp ground cumin and 1 tsp dried oregano; cook for 30 seconds to toast spices.
9. Return beef to the pot and pour in the chili puree; bring to a simmer.
10. Reduce heat to low, cover, and simmer for 2.5 hours until beef is fork-tender, stirring occasionally.
11. For the avocado cream, scoop flesh from 2 avocados into a bowl and mash with a fork until smooth.
12. Whisk in 1/2 cup Mexican crema, 2 tbsp lime juice, and 1/4 cup chopped cilantro until fully combined.
13. Season avocado cream with a pinch of salt to taste.
14. Serve chili hot, topped with a dollop of avocado cream.
Lusciously tender beef shreds apart in a rich, slightly spicy sauce that clings to every bite. The cool avocado cream cuts through the heat with its creamy texture and bright acidity. Try serving over cilantro-lime rice or with warm tortillas for a complete meal.
Chili Colorado Stuffed Peppers
Excitingly robust, these peppers transform classic chili into a handheld feast. They’re packed with deep, slow-simmered flavors and a satisfying, meaty texture. Perfect for a cozy dinner or meal prep with flair.
Ingredients
– 4 large poblano peppers, halved and seeded
– 1 lb chuck roast, cut into ½-inch cubes
– 2 tbsp avocado oil
– 1 cup yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp ancho chili powder
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 cup beef stock
– 8 oz canned tomato sauce
– 1 cup Monterey Jack cheese, shredded
– ¼ cup fresh cilantro, chopped
– Sea salt, to season
Instructions
1. Preheat your oven to 375°F.
2. Season the chuck roast cubes generously with sea salt.
3. Heat avocado oil in a Dutch oven over medium-high heat until shimmering.
4. Sear the beef cubes in a single layer until browned on all sides, about 6-8 minutes total.
5. Add the diced onion and sauté until translucent, approximately 4 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle in the ancho chili powder, cumin, and oregano, toasting for 30 seconds to bloom the spices.
8. Pour in the beef stock and tomato sauce, scraping up any browned bits from the bottom of the pot.
9. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours until the beef is fork-tender.
10. While the chili simmers, place the halved poblano peppers cut-side up on a baking sheet.
11. Roast the peppers in the preheated oven for 15 minutes until slightly softened.
12. Remove the peppers from the oven and set aside.
13. Once the chili is done, use a slotted spoon to fill each pepper half with the beef mixture, avoiding excess liquid.
14. Top each stuffed pepper with shredded Monterey Jack cheese.
15. Return the baking sheet to the oven and bake for 20 minutes until the cheese is melted and bubbly.
16. Garnish with fresh cilantro before serving.
Deliciously tender, the beef melts against the mildly spicy poblano, while the cheese adds a creamy contrast. Serve it alongside a crisp jicama slaw for a refreshing crunch, or top with a dollop of crema for extra richness.
Chili Colorado Nachos with Jalapeños
Vividly layered and boldly spiced, these nachos transform classic chili Colorado into a shareable feast. Crisp tortilla chips provide the perfect base for tender shredded beef and melted cheese. Topped with fresh jalapeños, they deliver heat and crunch in every bite.
Ingredients
– 1 lb chuck roast, trimmed and cubed into 1-inch pieces
– 2 tbsp avocado oil
– 1 cup dried ancho chilies, stems and seeds removed
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp Mexican oregano
– 1/2 cup beef stock
– 12 oz sturdy tortilla chips
– 2 cups Monterey Jack cheese, freshly grated
– 2 fresh jalapeños, thinly sliced into rings
– 1/4 cup cilantro leaves, for garnish
– 1/2 cup crema Mexicana
Instructions
1. Preheat oven to 375°F.
2. Heat avocado oil in a Dutch oven over medium-high heat until shimmering.
3. Sear chuck roast cubes until deeply browned on all sides, about 8 minutes total.
4. Toast dried ancho chilies in a dry skillet over medium heat for 60 seconds until fragrant.
5. Rehydrate toasted chilies in hot water for 15 minutes until pliable.
6. Blend rehydrated chilies with garlic, cumin, oregano, and beef stock until smooth.
7. Pour chili puree over seared beef and simmer covered for 2 hours until fork-tender.
8. Shred beef using two forks, mixing back into the reduced sauce.
9. Arrange tortilla chips in a single layer on a parchment-lined baking sheet.
10. Distribute shredded beef evenly over the chips.
11. Sprinkle grated Monterey Jack cheese over the beef layer.
12. Bake for 8-10 minutes until cheese is fully melted and bubbly.
13. Remove from oven and immediately top with jalapeño slices.
14. Garnish with cilantro leaves and drizzle with crema Mexicana.
Bold flavors meld together with contrasting textures—creamy cheese against crisp chips, tender beef against fresh jalapeño heat. Serve immediately straight from the sheet pan for optimal crunch, or layer individually in cast iron skillets for a dramatic presentation. The rich chili Colorado sauce soaks into the chips without making them soggy, maintaining structural integrity through the final bite.
Chili Colorado Burritos with Rice
Vividly tender beef and aromatic spices come together in this comforting burrito. Perfect for weeknight dinners or meal prep. Each bite delivers deep, complex flavors with minimal effort.
Ingredients
– 1.5 lbs chuck roast, cut into 1-inch cubes
– 2 tbsp avocado oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tbsp ancho chili powder
– 1 tbsp ground cumin
– 1 tsp Mexican oregano
– 1 cup beef stock
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 4 (10-inch) flour tortillas
– 2 cups cooked long-grain white rice
– 1 cup shredded Monterey Jack cheese
– ¼ cup fresh cilantro, chopped
Instructions
1. Preheat a Dutch oven over medium-high heat with 2 tbsp avocado oil until shimmering.
2. Season 1.5 lbs cubed chuck roast with salt and sear until deeply browned on all sides, about 8 minutes total.
3. Add 1 diced yellow onion and sauté until translucent, approximately 5 minutes.
4. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Sprinkle 2 tbsp ancho chili powder, 1 tbsp cumin, and 1 tsp Mexican oregano over the beef, toasting for 30 seconds.
6. Deglaze with 1 cup beef stock, scraping up any browned bits from the bottom.
7. Pour in 1 can fire-roasted diced tomatoes and bring to a simmer.
8. Reduce heat to low, cover, and braise for 2.5 hours until beef is fork-tender.
9. Warm 4 flour tortillas in a dry skillet over medium heat for 20 seconds per side to make them pliable.
10. Assemble burritos by dividing 2 cups cooked rice, braised beef, 1 cup Monterey Jack cheese, and ¼ cup cilantro among tortillas.
11. Fold sides inward and roll tightly to enclose the filling.
12. Place burritos seam-side down in the skillet and toast for 2-3 minutes per side until golden and crisp.
13. Let rest for 2 minutes before slicing to allow fillings to set.
Creatively rich and satisfying, these burritos feature melt-in-your-mouth beef contrasted with crisp tortilla texture. Serve with a drizzle of crema or fresh pico de gallo for added brightness. Perfect for a hearty lunch or casual dinner gathering.
Conclusion
Zesty and satisfying, these 18 Chili Colorado recipes offer endless comfort food inspiration for any occasion. We hope you’ve found your new favorite—give one a try and let us know which dish wins your heart! Don’t forget to share this roundup with fellow food lovers on Pinterest. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
