Food and Nutrition


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Chili Colorado (Mexican Chili)

This healthy recipe comes from NDSU Extension Service.


  • 1 1/2 lbs. beef chuck roast, boneless
  • 8 oz. pork butt, boneless
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1 small bay leaf
  • 1/2 tsp. salt
  • 1 1/2 c. canned tomato puree
  • 1 c. water


Cut the pork and beef into strips about c-inch thick by ½-inch wide, trimming excess fat. Heat oil in a large pot over medium-high heat. Add enough meat to cover the bottom of the pot. Cook until browned, about four minutes. Transfer to a bowl and continue with another batch of raw meat until all is cooked. Return all the meat to the pot and add the remaining ingredients. Bring to a boil and cook over medium heat for 1½ hours or bake covered in 400 degree F oven for one-half hour. Serve rolled in warm tortillas with sour cream and salsa.


Makes eight servings.

Per serving: 250 calories, 14 grams (g) fat, 23 g protein, 7 g carbohydrate and 250 milligrams (mg) sodium

Filed under: pork, Mexican, beef, soups, stew
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