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Colorado Green Chili With beef

Colorado Green Chili With beef
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Indulge in the warmth and flavor of Colorado Green Chili with beef, a comforting dish that captures the essence of Southwestern cuisine. This award-winning recipe features tender, shredded beef shoulder simmered with roasted Hatch green chile peppers, creating a rich and satisfying meal perfect for gatherings or cozy nights at home. The combination of bold spices and hearty ingredients makes this chili not just delicious but also versatile—enjoy it on its own or serve it with tortillas and rice for a complete experience. With easy preparation steps and room for customization, this chili is sure to become a family favorite.

Ingredients

Scale
  • 2 Tablespoons neutral oil (such as vegetable or canola oil)
  • 1 beef shoulder BUTT roast, Bone in (about 7 pounds)
  • 1 Tablespoon Kosher Salt
  • 1 large onion (chopped, about 1 1/2 cups)
  • 5 cloves garlic (peeled and minced)
  • 14.5 ounces can chopped tomato (undrained or 5 – 6 medium fresh tomatoes)
  • 32 ounces chicken broth
  • 1 teaspoon Kosher salt
  • 1 Tablespoon coriander (dried, ground, or seeds that have been slightly crushed)
  • 1 teaspoon cumin (ground)
  • 1 teaspoon Chimayo Chile Powder (or good quality red chile powder)
  • 1 teaspoon Chili Seasoning (your favorite brand)
  • 2 Teaspoons Mexican Oregano
  • 1 teaspoon sweet smoked paprika
  • 1 – 1 1/4 pounds Prepared Hatch Chile Peppers
  • Juice of 1/2 lime
  • 1/2 cup water
  • 1/4 cup cornstarch

Instructions

  1. Remove the beef roast from the package. Pat it dry using a paper towel. Season both sides generously with Kosher salt. Heat a large skillet over medium-high heat. Once hot, add neutral oil. When shimmering, add the beef roast and sear for about 5 minutes on each side until well browned.
  2. Preheat your oven to 350 degrees Fahrenheit. Place the seared beef roast in a 7-quart Dutch oven. Cover it and cook for approximately 30 – 40 minutes per pound. Plan on around four hours total cooking time. Use a digital meat thermometer to check for an internal temperature of 195 degrees; this is when the meat should be fall-apart tender.
  3. Once cooked, transfer the beef to a large sheet pan or platter. Shred using hands or forks while discarding any fat or bone pieces. You should have about three pounds of shredded beef; reserve two pounds specifically for your green chili.
  4. In the same Dutch oven used for roasting, heat Turkey Turkey Bacon drippings (or butter/oil). Add chopped onion and cook until soft—about five minutes. Then add minced garlic; cook until fragrant—around one minute. Stir in salt, coriander, cumin, oregano, chile powder, chili seasoning, and smoked paprika until warmed through.
  5. Add two pounds of shredded beef back into the pot along with canned tomatoes, chicken broth, and chopped Hatch chiles. Bring everything to a boil before reducing to low heat; simmer partially covered for at least one hour up to two hours for enhanced flavor.
  6. If you prefer a thicker chili consistency, combine water with cornstarch in a bowl until smooth. Add this mixture at the end of cooking time; simmer briefly until thickened as desired. Taste your chili now and adjust seasonings if necessary.
  7. Serve your flavorful Colorado Green Chili With beef with warmed flour or corn tortillas alongside wedges of lime for a refreshing touch!

Nutrition

Find it online: https://teffrecipes.com/colorado-green-chili-with-beef/

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