Colorado Chili with Pinto Beans

//Colorado Chili with Pinto Beans

Colorado Chili with Pinto Beans

Servings: 16 cups


  • 3 Pounds Boneless Beef Chuck or Boneless Beef Round
  • 3 Italian Sausage Links or ½ pound bulk
  • 2 tbsp Vegetable Oil
  • 3 Cups Onions Chopped
  • 4 Garlic Cloves Minced
  • 3 tbsp Chili Powder
  • 2 tbsp Ground Cumin
  • 2 tbsp Oregano, Ground
  • 2 tsp Coriander
  • 1/2 tsp Cayenne Pepper Ground
  • 1 Can Crushed Tomatoes or Two Cups of Tomato
  • 1 Can Diced Tomatoes
  • 4 Anaheim Chilies Veins and seeds removed, chopped
  • 2 Jalapeno Chilies Veins and seeds removed, chopped
  • 1/2 Cup Roasted Red Bell Pepper Finely Chopped
  • 3 Cups Beef Broth
  • 1 tbsp Red Wine Vinegar
  • 1 tsp salt
  • 1/2 tsp Sugar
  • 2 (15 oz) Cans Pinto Beans Drained, rinsed
  • 1/2 Cup Fresh Cilantro Chopped
  • ***Possible Toppings***
  • Cheddar Cheese Shredded
  • Tortilla Chips
  • Scallions Siced
  • Black Olives Sliced
  • Pickled Jalapeno Peppers Sliced
  • Green Chilies Chopped
  • Pepper Sauce Red and Green
  • Sour Cream
  • Cilantro Leaves
  • Avocados with Fresh Lime Juice and Salt
  • Salsa Red and Green


Trim beef of all fat and gristle; cut into 1-inch cubes. If possible, use partially frozen sausage and slice into slices that are cut into quarters. In Dutch oven, heat oil over medium-high heat until hot. Add beef cubes and sausage in batches; cook 4 minutes or until well-browned, stirring frequently.

Add onions and garlic; cook 1 to 2 minutes. Stir in spices; cook an additional minute. Add canned tomatoes, Anaheim chiles, jalapeño chiles, roasted red peppers, salt, beef broth, vinegar and sugar; mix well. Bring to a boil. Reduce heat to medium-low to low; cover and simmer 1 1/2 to 2 hours or until beef is tender, stirring occasionally.

Stir in beans and cilantro. Cook until thoroughly heated. Serve chili topped with cheese and other toppings as desired.

We will be closed on Sept 29th for a special event
and open again for tasting on Sun Sept 30th