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Saint Charles Mesa Sun-Kissed Chili
Made from the famous Pueblo, Colorado chiles grown on farms in the fertile and sun-kissed Saint Charles Mesa, this pork chili can be made from medium-hot to con fuego! These chiles are comparable to mild jalapenos or can be much hotter than cayenne peppers. Choose your peppers carefully for the heat you can handle! Our family's favorite ways to eat this include: with warmed tortillas, over rice, topped with tomatoes, sour cream and avocado, or smothered tamales (steam any type of tamales separately, unwrap, and pour chili on top).
Pulled Pork Chili Verde
All I can say is yummm! This is a different take on chili (with no beans) that I found absolutely delicious! Hope you enjoy it as much as I do! Enjoy with a dollop of sour cream and tortilla chips or use as a taco filling.
Best Slow Cooker White Chicken Chili
Hatch chiles and tomatillos take this white chili to another level. I like to make my own roasted salsa verde but you can always use jarred or canned. Cooked in the slow cooker for ease and convenience. Top with your choice of sliced avocados, shredded cheese, cilantro, or sour cream.
Colorado Green Chili (Chile Verde)
This Colorado green chili is my version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.
Green Chili
This green chili recipe with Hatch chile peppers never fails to please. I've been making this chili for years!
Healthier Boilermaker Tailgate Chili
This boilermaker tailgate chili recipe is made a little healthier by using lean ground beef and chicken sausage. It's great for feeding a crowd during football season — and the rest of the year!
Grandma's Slow Cooker Vegetarian Chili
This is a simple crowd-pleasing slow cooker vegetarian chili recipe that can simmer until it is time to serve.
Mile High Green Chile
Green chile is a Colorado favorite, it's always a crowd pleaser when we have out-of-state visitors. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs.
Baked Beef Chiles Rellenos Casserole
This spicy beef and poblano pepper casserole is super-easy, delicious, and a low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.
Chile Relleno Casserole
This Mexican-style casserole made with ground beef and green chile peppers is a much simpler version of chile rellenos, which are simply stuffed chile peppers.
Tostones Rellenos (Stuffed Plantain Cups)
The filling for tostones rellenos can vary greatly: ceviche, octopus salad, pico de gallo, salsa, garlic shrimp, etc. These are stuffed with picadillo (seasoned ground beef) and cheese but use your imagination — the possibilities are endless!
Hatch Chile Relleno Casserole with Ranchero Sauce
Hatch chiles are New Mexico's gift to the world. Here are layers of Hatch chiles and melted cheese wrapped up in a coat of puffy egg and then baked instead of fried.
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