A rich and comforting bowl of Colorado Style Green Chili features tender chunks of slow-simmered beef, roasted green chiles, and hearty potatoes in a deeply savory broth. This Rocky Mountain classic is bold, warming, and perfect for chilly evenings or family gatherings.
Why You’ll Love This Recipe
This green chili is packed with flavor from roasted green chiles, aromatic spices, and perfectly tender beef. It’s hearty enough to serve as a main dish, yet versatile enough to spoon over rice or warm tortillas. The slow simmer develops incredible depth, while simple ingredients keep it approachable for home cooks. It’s a one-pot meal that delivers comfort in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs beef shoulder, diced into small cubes
1 tablespoon olive oil
1 small onion, finely diced
3 cloves garlic, minced
2 cups roasted green chiles, chopped
1 medium poblano pepper, diced
2 medium russet potatoes, peeled and diced into 1/2-inch cubes
3 cups beef broth
1 cup water
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons water (for slurry)
Directions
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
Add the diced beef in batches, browning on all sides. Remove and set aside.
In the same pot, add the diced onion and cook for 3–4 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the chopped green chiles and diced poblano pepper. Cook for 2–3 minutes.
Return the browned beef to the pot.
Stir in cumin, oregano, coriander, smoked paprika, salt, and black pepper.
Pour in the beef broth and water. Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 60 minutes, stirring occasionally.
Add the diced potatoes and continue simmering for 25–30 minutes, or until the potatoes and beef are tender.
In a small bowl, mix flour and water to create a smooth slurry.
Stir the slurry into the chili and cook for 5–10 minutes until thickened to your desired consistency.
Taste and adjust seasoning if needed before serving.
For extra heat, add 1 finely chopped jalapeño or 1/2 teaspoon cayenne pepper.
For a thicker stew-style chili, mash a few potato cubes directly in the pot.
For a smoother texture, blend a portion of the chili and stir it back in.
For a lighter version, substitute part of the beef with white beans.
For a smoky flavor, add 1/2 teaspoon chipotle powder.
Storage/Reheating
Allow the chili to cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days.
For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickens too much. It can also be reheated in the microwave in 1-minute intervals, stirring between each interval.
FAQs
Can I make this recipe in a slow cooker?
Yes. Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
What type of green chiles work best?
Roasted Hatch-style or Pueblo-style green chiles provide the most authentic flavor, but canned roasted green chiles also work well.
Can I make this chili ahead of time?
Absolutely. The flavors deepen after resting, making it even better the next day.
How do I make it spicier?
Add diced jalapeños, cayenne pepper, or extra roasted green chiles to increase the heat.
Can I omit the potatoes?
Yes. You can leave them out or replace them with white beans for a different texture.
How do I thicken the chili without flour?
You can mash some of the potatoes or simmer uncovered to reduce the liquid naturally.
Is this recipe gluten-free?
To make it gluten-free, replace the flour slurry with cornstarch mixed with water.
What can I serve with green chili?
It pairs well with warm tortillas, rice, or crusty bread.
Can I use a different cut of beef?
Yes. Beef chuck roast works particularly well because it becomes tender during slow cooking.
How long does it last in the freezer?
Properly stored, it can last up to 3 months in the freezer without losing flavor or texture.
Conclusion
Colorado Style Green Chili is a deeply satisfying dish that brings bold flavors and hearty comfort to the table. With tender beef, roasted green chiles, and warming spices, it’s a timeless recipe that’s perfect for sharing. Whether served on its own or alongside your favorite sides, this classic chili is sure to become a favorite in your kitchen.
Hearty Colorado Style Green Chili with tender beef, roasted green chiles, poblano pepper, and potatoes in a savory, spiced broth. Thickened to perfection, it’s a comforting one-pot meal ideal for chilly evenings.
Ingredients
2 lbs beef shoulder, diced into small cubes
1 tablespoon olive oil
1 small onion, finely diced
3 cloves garlic, minced
2 cups roasted green chiles, chopped
1 medium poblano pepper, diced
2 medium russet potatoes, peeled and diced into ½-inch cubes
3 cups beef broth
1 cup water
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon salt, or to taste
¼ teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons water (for slurry)
Instructions
Heat olive oil in a large heavy-bottomed pot over medium-high heat.
Add beef in batches and brown on all sides. Remove and set aside.
Cook diced onion 3–4 minutes until softened.
Stir in garlic, cook 30 seconds until fragrant.
Add roasted green chiles and diced poblano pepper; cook 2–3 minutes.
Return beef to pot.
Stir in cumin, oregano, coriander, smoked paprika, salt, and black pepper.
Pour in beef broth and water. Bring to a gentle boil, reduce heat to low, cover, and simmer 60 minutes.
Add diced potatoes and simmer 25–30 minutes until beef and potatoes are tender.
Mix flour and water to create slurry; stir into chili and cook 5–10 minutes until thickened.
Taste and adjust seasoning before serving.
Notes
Add finely chopped jalapeño or ½ tsp cayenne for extra heat.
Mash a few potatoes for a thicker, stew-like chili.
Blend a portion for smoother texture.
Substitute part of the beef with white beans for a lighter version.
Add ½ tsp chipotle powder for smoky flavor.
Store in airtight container in refrigerator up to 4 days; freeze up to 3 months.
Reheat on stovetop over medium-low, adding broth or water if needed.
