Eddy Linda's Colorado Chili

Dive into the hearty, flavor-packed world of Eddy Linda's Colorado Chili, a comforting dish that redefines classic chili with tender chunks of seared beef chuck roast and fire-roasted green chilies. This slow-cooked masterpiece features a robust blend of spices like cumin, paprika, and oregano, simmered to perfection in savory beef broth for melt-in-your-mouth tenderness. Whether you prefer it with or without pinto beans, this crowd-pleaser is perfect for a family dinner or a chilly evening. Garnish with fresh cilantro and creamy sour cream for a vibrant finish, and serve with warm tortillas or cornbread for the ultimate comfort meal. With just 25 minutes of prep time and rich, bold flavors, this Colorado chili is destined to become your new go-to recipe for cozy nights in.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 1.5 teaspoons Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 8 ounces Fire-roasted green chilies, diced
• 2 tablespoons Tomato paste
• 4 cups Beef broth
• 1 cup Pinto beans (optional), drained and rinsed
• 0.25 cup Fresh cilantro, chopped (for garnish)
• 0.5 cup Sour cream (optional, for garnish)

Directions

Step 1

Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes. Pat the pieces dry with paper towels.

Step 2

Season the beef cubes with 2 teaspoons of salt and 1 teaspoon of black pepper.

Step 3

In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Step 4

Working in batches to avoid overcrowding, sear the beef cubes on all sides until browned. This should take about 2-3 minutes per side. Remove the beef and set aside.

Step 5

In the same pot, reduce the heat to medium and add the diced onion. Cook for about 5 minutes until softened and translucent, stirring occasionally.

Step 6

Stir in the minced garlic, cumin powder, paprika, and dried oregano. Cook for 1-2 minutes, until fragrant.

Step 7

Add the fire-roasted green chilies and tomato paste, stirring well to coat the onions and spices.

Step 8

Return the seared beef to the pot, then pour in the beef broth. Bring to a gentle boil, then reduce the heat to low and cover the pot.

Step 9

Simmer gently for 90 minutes, stirring occasionally. Check the beef for tenderness; it should be fork-tender and melt-in-your-mouth soft. If the liquid reduces too much during cooking, you can add a little more beef broth or water.

Step 10

If using pinto beans, add them to the pot in the last 15 minutes of cooking, allowing them to warm through and absorb some of the chili flavors.

Step 11

Taste the chili and adjust the seasoning with additional salt and black pepper if needed.

Step 12

Serve hot in bowls, garnished with fresh cilantro and a dollop of sour cream, if desired. Pair with cornbread or warm tortillas for a complete meal.

Nutrition Facts

Serving size	(2760.7g)

Amount per serving	% Daily Value*
Calories	3268.7

Total Fat 234.8g	0%
Saturated Fat 90.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 740.4mg	0%
Sodium 10201.6mg	0%
Total Carbohydrate 91.1g	0%
Dietary Fiber 25.8g	0%
Total Sugars 22.4g
Protein 200.5g	0%

Vitamin D 0IU	0%
Calcium 540.2mg	0%
Iron 37.1mg	0%
Potassium 5257.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.4%

Protein: 24.5%

Carbs: 11.1%