Chili Colorado Recipe -
Chili Colorado Recipe
  • READY IN ABOUT 2 hrs

Chili Colorado

Recipe by  

"This is a rich, mild chili and pork stew. It is one of my favorite things, which I like to eat from a bowl with plenty of saltine crackers and a salad on the side. It's also good served over rice or chili beans."

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 40 mins

    1 hr 55 mins


  1. Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.
  2. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2008

I really enjoyed the concept of this recipe. I started out following the instructions 100%, but as time passed and the flavors began to meld, I updated it a bit. That's not to detract anything from the original recipe, it's just catering to our personal tastes. I doubled the recipe (3 lb pork butt) - it was very easy to dice the roast into smaller chunks by throwing into the freezer for a couple hours prior. After doubling all the other ingredients I found it a bit bland so I *again* doubled the amount of spices (so 1/2 cup chili powder, etc). Then I realized it was the perfect soup/stew to clean out the veggie drawer! In went chopped carrots, my leftover lone zucchini, a couple stalks of celery. About a half hour before it was done I threw in what was left in the orzo box - probably a cup or so. I tell you what, I challenge you to find a more hearty meal than that. So while I did stray from the exact recipe a little, we found something that is sure to be a family favorite for years to come! Fantastic base recipe (the meat is to die for) that is wonderful to cater to your family's taste buds. Sorry for the long-winded review. ;)

Most Helpful Critical Review
Feb 07, 2011

After 3 hours of cooking this was still too soupy for me. So I added 1/2 a pound of cooked pinto beans and cooked for 2 more hours. I also had to double the spice and add a pinch of cayenne to give this the flavor I wanted.

Dec 17, 2007

I don't think it gets any easier than this. Full of great flavor! The heat level is just right, too. It has some punch but doesn't overpower the flavor of the meal. I served it with brown rice, whole wheat tortillas, and sour cream. My husband went back for thirds.

Aug 06, 2007

The entire family really liked this recipe! The only thing I would do different next time is slow cook the pork then shread it, that's just a matter of preferance. Not too hot, not too mild, served it with Trader Joes brand spanish rice (the best!) and tortillas. Yum!

Jun 09, 2007

I used a leftover pork roast, which worked beautifully. My son went back for seconds saying, "Man, this chili is good." I like mine with a bit more fire, so next time I may add a pinch of cayenne. I think it could use a little more garlic, too. I served it over rice, with pinto beans, then the chili on top. A great way to use left over pork!

Jun 01, 2008

Though I used cubed stew beef instead of the pork (I don't like pork), we all enjoyed this chili. I'll definitely keep this in my recipe box to make again. Thanks!

Jan 20, 2008

the recipe was good the family loved it. very simple and easy to make. good for a meal to prepare and then leave on the stove simmering for hours. only problem was not enough sauce. next time make more sauce. it thickens alot while cooking

Aug 07, 2007

This was very good. I used pork country stips because that was the only meat I had, and it turned out very tender.


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  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 33 g
  • 51%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 34.5 g
  • 69%
  • Sodium
  • 268 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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