Chilis & Stews

Colorado Green Chili

Name: Colorado Green Chili
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 lb (450g) ground beef; 2 medium onions, diced; 3 cloves garlic, minced; 2 cups roasted and chopped green chilies; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) red kidney beans, drained and rinsed; 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper

By Caleb Wycliffe · June 19, 2026 · Chilis & Stews

Prep20 min

Cook30 min

Total50 min

Serves6

As a home cook, I'm always on the lookout for recipes that are both comforting and easy to make. Colorado Green Chili is one of those dishes that never fails to hit the spot. With its rich, slightly spicy flavor and hearty texture, it's the perfect remedy for a chilly evening.

I first discovered this recipe on a trip to Colorado, where it's a staple of local cuisine. The combination of ground beef, roasted green chilies, and beans is a classic, and for good reason - it's a match made in heaven. Since then, I've made it countless times for my family and friends, and it's always a crowd-pleaser.

One of the things I love about this recipe is its versatility. You can serve it as a main dish, or use it as a topping for tacos or baked potatoes. It's also a great make-ahead option, as it freezes beautifully and can be reheated whenever you need it.

In this recipe, I'll walk you through the steps to make a delicious and authentic Colorado Green Chili. From browning the beef to roasting the chilies, I'll share all my tips and tricks for getting the best flavor out of this beloved dish.

So if you're looking for a new recipe to add to your rotation, I highly recommend giving Colorado Green Chili a try. It's a true comfort food classic, and I'm confident you'll love it just as much as I do.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a hearty and comforting dish that's perfect for a weeknight dinner.
The flavor is rich and slightly spicy, making it a crowd-pleaser.
It's a great make-ahead option that freezes beautifully and can be reheated whenever you need it.
You can customize the level of heat to your liking by using more or less chili powder.
It's a versatile dish that can be served as a main course or used as a topping for tacos or baked potatoes.

Why This Recipe Works

The key to a great Colorado Green Chili is in the layers of flavor. By browning the beef and cooking the onions and garlic, you create a rich, savory base that's then enhanced by the roasted green chilies and beans.

The type of green chilies you use is also crucial. I prefer to use roasted and chopped Pueblo or Hatch chilies, as they have a deeper, slightly sweet flavor that adds depth to the dish. If you can't find these varieties, you can substitute in Anaheim or jalapeno peppers, but be aware that the flavor will be slightly different.

Another important aspect of this recipe is the balance of heat and flavor. By using a combination of diced green chilies and chili powder, you get a nice balance of spice and flavor that's not overwhelming. And if you prefer a milder chili, you can always reduce the amount of chili powder or omit the seeds and membranes of the chilies, which contain most of the heat.

Finally, the resting time is essential to allow the flavors to meld together and the chili to thicken slightly. This is a step that's often overlooked, but it makes a huge difference in the final product.

Ingredients You’ll Need

To make this delicious Colorado Green Chili, you'll need a few key ingredients. The most important are the roasted green chilies, which give the dish its distinctive flavor and heat. You'll also need some ground beef, onions, garlic, and beans to add texture and depth to the chili.

When shopping for the ingredients, look for fresh, high-quality produce and meats. The better the ingredients, the better the final product will be. And don't be afraid to get creative and add your own favorite ingredients to the dish - that's the beauty of cooking!

1 lb (450g) ground beefLook for ground beef with a fat content of 20% or higher for the best flavor and texture. You can also use ground turkey or ground pork as a substitute if you prefer.
2 medium onions, dicedUse a sweet onion variety like Vidalia or Maui for the best flavor. You can also caramelize the onions before adding them to the chili for added depth of flavor.
3 cloves garlic, mincedUse fresh garlic for the best flavor. You can also roast the garlic before mincing it for a deeper, nuttier flavor.
2 cups roasted and chopped green chiliesUse Pueblo or Hatch chilies for the best flavor. You can roast the chilies yourself by placing them on a baking sheet and broiling them until the skin is charred and blistered, then peeling off the skin and chopping the flesh.
1 can (14.5 oz) diced tomatoesUse a high-quality canned tomato product for the best flavor. Look for a product that is labeled as 'san marzano' or 'pomodoro' for the best flavor.
1 can (15 oz) red kidney beans, drained and rinsedUse red kidney beans for the best texture and flavor. You can also use other types of beans like black beans or pinto beans if you prefer.
1 tsp chili powderUse a high-quality chili powder that is fresh and aromatic. You can also add other spices like cumin or paprika to the chili for added depth of flavor.
1 tsp ground cuminUse a high-quality ground cumin that is fresh and aromatic. You can also toast the cumin seeds before grinding them for added depth of flavor.
1/2 tsp saltUse a high-quality salt like kosher salt or sea salt for the best flavor. You can also add other seasonings like black pepper or oregano to the chili for added depth of flavor.
1/4 tsp black pepperUse a high-quality black pepper that is fresh and aromatic. You can also add other seasonings like cayenne pepper or red pepper flakes to the chili for added heat.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerWooden spoon or silicone spatula

How to Make Colorado Green Chili

1
Brown the ground beef in a large pot or Dutch oven over medium-high heat, breaking it up into small pieces as it cooks, until it is no longer pink and the internal temperature reaches 160 F, about 5-7 minutes.
2
Add the diced onions to the pot and cook until they are translucent and starting to caramelize, about 5 minutes.
3
Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
4
Add the roasted and chopped green chilies to the pot and cook for 1-2 minutes, until they start to soften.
5
Add the diced tomatoes, red kidney beans, chili powder, ground cumin, salt, and black pepper to the pot. Stir to combine.
6
Bring the chili to a simmer and cook for 20-30 minutes, until the flavors have melded together and the chili has thickened slightly.
7
Use an instant-read thermometer to check the internal temperature of the chili, which should be at least 165 F.
8
Remove the pot from the heat and let the chili rest for 10-15 minutes, until the flavors have melded together and the chili has cooled slightly.
9
Serve the chili hot, garnished with chopped fresh cilantro or scallions, if desired.
10
Let the chili cool completely before refrigerating or freezing it for later use.

Expert Tips

Use high-quality ingredients for the best flavor and texture.
Don't overcook the chili, as it can become dry and tough.
Let the chili rest for at least 10-15 minutes before serving, to allow the flavors to meld together.
Customize the level of heat to your liking by using more or less chili powder.
Serve the chili with a variety of toppings, such as shredded cheese, sour cream, and diced onions.
Use the chili as a topping for tacos or baked potatoes for a delicious and easy meal.
Make the chili ahead of time and refrigerate or freeze it for later use.

Common Mistakes to Avoid

Not browning the ground beef properly, which can result in a lack of flavor and texture.
Not using high-quality ingredients, which can result in a bland and unappetizing chili.
Overcooking the chili, which can result in a dry and tough texture.
Not letting the chili rest before serving, which can result in a lack of flavor and texture.

Variations and Substitutions

Add diced bell peppers or other vegetables to the chili for added flavor and texture.
Use ground turkey or ground pork instead of ground beef for a leaner and more flavorful chili.
Add a can of diced jalapenos or other hot peppers to the chili for an extra kick of heat.
Use different types of beans, such as black beans or pinto beans, for a varied texture and flavor.
Add a sprinkle of shredded cheese or a dollop of sour cream to the chili for added creaminess and flavor.
Serve the chili with a variety of toppings, such as diced onions, sour cream, and shredded cheese.

What to Serve With Colorado Green Chili

Serve the Colorado Green Chili hot, garnished with chopped fresh cilantro or scallions, if desired. You can also serve it with a variety of toppings, such as shredded cheese, sour cream, and diced onions.

The chili is also delicious served over rice, with some crusty bread on the side, or as a topping for tacos or baked potatoes. Get creative and enjoy!

Serve with shredded cheese, sour cream, and diced onions.Use as a topping for tacos or baked potatoes.Serve with a side of crusty bread or cornbread.Add a sprinkle of chopped fresh cilantro or scallions.Serve with a side of roasted vegetables or a green salad.

Make-Ahead, Storage, Freezing and Reheating

Let the chili cool completely before refrigerating or freezing it for later use. You can store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.

To reheat the chili, simply place it in a pot or microwave-safe bowl and heat it over low heat, stirring occasionally, until it is hot and steaming. You can also add a little water or broth to the chili if it becomes too thick during reheating.

Freezing the chili is a great way to preserve it for later use. Simply place it in an airtight container or freezer bag and store it in the freezer. When you're ready to eat it, simply thaw it overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.

Reheating the chili can be a little tricky, as it can become dry and tough if it is overheated. To avoid this, make sure to heat it over low heat, stirring occasionally, and add a little water or broth if it becomes too thick.

Frequently Asked Questions

What type of green chilies should I use?

Use Pueblo or Hatch chilies for the best flavor. If you can't find these varieties, you can substitute in Anaheim or jalapeno peppers, but be aware that the flavor will be slightly different.

How do I roast the green chilies?

To roast the green chilies, place them on a baking sheet and broil them until the skin is charred and blistered, then peel off the skin and chop the flesh.

Can I use canned green chilies?

Yes, you can use canned green chilies as a substitute for fresh or roasted chilies. However, be aware that the flavor will be slightly different and the texture may be softer.

How do I customize the level of heat?

You can customize the level of heat to your liking by using more or less chili powder. You can also add other spices, such as cayenne pepper or red pepper flakes, to the chili for added heat.

Can I make the chili ahead of time?

Yes, you can make the chili ahead of time and refrigerate or freeze it for later use. Simply let it cool completely before storing it in an airtight container in the refrigerator or freezer.

How do I reheat the chili?

Can I freeze the chili?

Yes, you can freeze the chili for up to 3 months. Simply place it in an airtight container or freezer bag and store it in the freezer. When you're ready to eat it, simply thaw it overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.

How do I store the chili?

Let the chili cool completely before refrigerating or freezing it for later use. You can store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.

The Full Recipe

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