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“There are many different versions of Chili Colorado around. This one is mine. My family really, loves this stuff. It’s easy and quick to make, and it has a nice mild comforting flavor to boot. Make sure you use only cheap cuts of pork butt so it is really tender, and if you can get the western style ribs without bones for the same price use them, easier to cut up and a better value. I like to add whole tamatillos and half the chicken broth to the blender and give it a few good pulses to chop them up. You can use a 29 oz can of tamatillos instead of fresh, just drain them and do the blender thing. The potatoes (starch) are just in here as a thickener and should cook down completely. Enjoy”
8-10 bowls

Ingredients Nutrition


  1. Brown pork in oil over high heat in a large pot in 2 batches. When the second batch is browned add the onions to it, cook for 4 min stirring a few times to soften the onions.
  2. Add back the first batch of browned meat and all the remaining ingredients up to (including) the black pepper to the pot and bring to a boil over high heat stirring often. Optional: Some people like some heat in their food, my family does not. If you want a kick in this recipe dice up 2 oz of pickled jalapeno slices from a jar, and add them in with the rest of the ingredients at this point. 2 oz is just a recommendation; it’s really a matter of personal preference on your part.
  3. Reduce heat until you get a nice simmer and cook uncovered for 60 minutes stirring a few times. If you cook it longer the meat will get mushy so I would not recommend it.
  4. Taste it now and if you feel it needs any salt or spices this is the time add them. Remember: everything that came from a can, plus the chicken broth has salt in it, so I did not add salt to the ingredients list.
  5. To serve, add chili to a bowl, put a good spoonful of salsa on top of chili on one side of the bowl and do the same on the other side using sour cream. Sprinkle some cheddar or Monterey Jack on top and serve with warmed soft tortillas. Enjoy.

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