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Chili Colorado

Chili Colorado

Ron Shepherd

"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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1 h 55 m servings 483 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 55
  1. 68 Ratings

Most helpful positive review

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...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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...

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 ri...

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, ser...

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 cayenn...

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!

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 m...

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

I like this recipe because it did not call for too many ingredients. I double the recipe.

Very easy, and good flavor. I made the mistake of adding a bit more water due to other reveiw stating not enough sauce, well mine was too thin. Had to thicken at the end but still turned out g...

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