Award Winning Colorado Chili Recipe
This Colorado Chili is a reflection of the influences that created it, and thankfully they didn’t shy away from bold flavors or a bit of heat. It’s about embracing the process, the ingredients, and the joy of cooking something that warms you from the inside out. Enjoy the process, tweak the recipe to your liking, and share it with pride.
Ingredients:
• 2 lbs chuck roast (a good, fatty blend for flavor)
• 1 lb pork shoulder, cut into small cubes (for texture and richness)
• 1 large onion, finely chopped
• 4 cloves garlic, minced (we’re not shy with garlic here)
• 2 cans (14.5 oz each) fire-roasted tomatoes, blended until smooth
• 1 can (6 oz) tomato paste
• 3 tablespoons chili powder (adjust to taste)
• 2 tablespoons smoked paprika (for that smoky depth)
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper (or adjust for your level of spice tolerance)
• 1 teaspoon dried oregano
• 2 bay leaves (for that earthy background note)
• Salt and freshly ground black pepper, to taste
• 2 cups beef broth (for simmering and flavor)
• 1 cup dark beer (optional, but it adds a unique depth)
• 2 tablespoons masa harina (to thicken and add a subtle corn flavor)
• 3 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)
• Shredded cheddar cheese (for garnish)
• Sour cream (for garnish)
Instructions:
1. Prep Work: In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until they’re soft and fragrant. This is where the foundation of flavor starts.
2. Brown the Meat: Increase the heat to high and add the chuck roast and pork shoulder to the pot. Brown the meat, breaking it apart with a spoon, until it’s fully cooked. This step is crucial for developing deep, meaty flavors.
3. Spice it Up: Stir in the tomato paste, chili powder, smoked paprika, ground cumin, cayenne pepper, and dried oregano, letting the spices toast slightly with the meat. This is where you start building those complex, layered flavors.
4. The Sauce: Add the blended fire-roasted tomatoes, beef broth, and dark beer (if using). Drop in the bay leaves, and season with salt and pepper. The sauce should be rich, with a slightly smoky, spicy kick. Bring to a simmer.
5. Simmer and Thicken: Reduce the heat to low and let the chili simmer, uncovered, for about 2 hours. Stir occasionally, and watch as it slowly thickens into something magical. If it gets too thick, add a bit more broth to adjust.
6. Masa Harina Magic: Mix the masa harina with a little water to make a slurry, then stir it into the chili. This will thicken the chili slightly and add a subtle corn flavor, tying everything together.
7. Final Touches: Taste and adjust the seasoning, adding more salt, pepper, or spices as needed. Remove the bay leaves.
8. Serve: Ladle the chili into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro. Each spoonful is a testament to the art of chili-making, a balance of meat, heat, and earthy flavors.
Pairing: This chili goes beautifully with a side of cornbread, a cold beer, or simply on its own. It’s hearty, it’s comforting, and it’s utterly satisfying.
