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September 16, 2025
Dutch Oven Chili Colorado
Dutch Oven Chili Colorado contains no beans and no tomatoes, adapted from The Complete Meat Cookbook for authentic Colorado-style chili preparations. This traditional recipe focuses purely on meat and chiles without bean or tomato additions for genuine regional authenticity. The Dutch oven method ensures optimal heat distribution and flavor development.
No beans, no tomatoes. Dutch oven recipe for Chili Colorado (adapted from The Complete Meat Cookbook by Aidells and Kelly).
Prep Time:
30 mins
Cook Time:
1 hr 35 mins
Additional Time:
1 hr
Total Time:
3 hrs 5 mins
Servings:
12
Yield:
12 servings
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Ingredients
4 ancho chiles
4 pounds boneless beef chuck, trimmed and cut into 3/4-inch pieces
1 pinch salt and freshly ground black pepper to taste
2 medium onions, coarsely chopped
6 cloves garlic
¼ cup ground red chile pepper
2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon dried oregano
½ teaspoon ground coriander
1 cup Mexican beer, or more as needed
Directions
Soak the ancho chiles in boiling hot water to cover for 1 hour.
While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.
Cook’s Note:
You can use any other large, dried red chiles.
Nutrition Facts (per serving)
| 275 | Calories |
| 18g | Fat |
| 8g | Carbs |
| 19g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 275 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 7g | 34% |
| Cholesterol 69mg | 23% |
| Sodium 448mg | 19% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 3g | 10% |
| Total Sugars 1g | |
| Protein 19g | 38% |
| Vitamin C 4mg | 4% |
| Calcium 27mg | 2% |
| Iron 3mg | 18% |
| Potassium 389mg | 8% |
* 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.
