colorado green chili recipe
The Best colorado green chili recipe
Classic Colorado Green Chili
A hearty, slow-cooked chili packed with tender meat and smoky green chili peppers, perfect for a cozy meal. Serves well with rice and cheese.
🥘Ingredients
- 2 lbs ground beef (80/20 blend)
- 1 lb pork shoulder, diced
- 1 large onion, diced
- 5 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups green chili sauce (homemade or store-bought)
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can kidney beans, drained
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 1 cup shredded cheddar cheese
- 1 cup cooked white rice
- Fresh cilantro, chopped (optional)
👨🍳Directions
-
1
In a Dutch oven, brown the ground beef and diced pork over medium-high heat until fully cooked. Drain excess fat if needed. -
2
Add diced onion and minced garlic, cooking until softened. Stir in crushed tomatoes, green chili sauce, black beans, kidney beans, cumin, smoked paprika, and bay leaf. Bring to a simmer. -
3
Reduce heat to low, cover, and let simmer for at least 1 hour, stirring occasionally. For deeper flavor, cook uncovered for another 30–45 minutes until thickened. -
4
Remove bay leaf before serving. Adjust seasoning with salt and pepper if needed.
🔧Equipment
- Large Dutch oven or heavy pot
- Cutting board
- Mixing bowls
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1 cup sour cream or Greek yogurt before serving.
- Homemade green chili sauce can be made by blending dried green chili peppers, garlic, onion, and spices with water.
- Freeze leftovers in portions for up to 3 months.
Watch Video Of How Classic Colorado Green Chili Works
❓ Frequently Asked Questions About Colorado Green Chili
1. What is the difference between red and green chili in this recipe?
This recipe uses green chili, which are fresh, vibrant, and slightly milder than dried red chilis. Green chili has a brighter, more vegetal flavor that complements the smoky depth of the chipotle. If you can’t find fresh green chili, you can use about 1.5 cups of dried red chili powder (adjusting for heat preference).
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2. Can I make this recipe ahead of time?
Yes, you can prepare the filling up to 2 days in advance. Store it in an airtight container in the fridge. When assembling the burritos, reheat the filling gently in a pan or microwave before adding to the tortillas to keep them soft and flavorful.
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3. What kind of tortillas work best for these burritos?
Soft flour tortillas (8-inch size) hold up best for this recipe, as they’re thick enough to trap the filling without tearing. Corn tortillas can also work, but they’re slightly more delicate. If you’re using them, make sure they’re warm to prevent them from becoming soggy.
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4. How do I adjust the heat level in this recipe?
The recipe is designed to be moderately spicy, but you can control the heat by adjusting the amount of chipotle powder. For a milder version, reduce it by half. If you prefer extra heat, add an extra ½ teaspoon or sprinkle cayenne pepper on top before serving. Always taste as you go!
