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.