Colorado-Style Green Chile with Smoked Beef and Roasted Peppers
Every fall, the scent of roasted green chiles fills the Colorado air. It’s part of our seasonal rhythm—farmers’ markets lined with Pueblo roasters, mountain mornings that feel crisp and smoky, and a craving for something hearty simmering on the stove. This green chile honors that tradition with low-smoked chuck roast, roasted peppers, and a long, slow simmer that brings everything together.
The process starts with a whole chuck roast kissed by hickory or mesquite smoke—just long enough to infuse that signature flavor without drying it out. Then it’s cubed, browned, and simmered with roasted Pueblo chiles, tomatoes, onions, and garlic until it becomes a rich stew layered with spice and smoke. The flavors are bold yet comforting, echoing the independence and fire of Colorado cooking.
This isn’t a fast meal—it’s a Sunday pot simmering while the aspen leaves turn gold. The kind of dish that defines The New Smoke of the West without ever having to say it.
Smoked Chuck Roast Green Chile with Roasted Pueblo Peppers
6
15 minutes
4 hours
425
American
Main Dish
True Colorado green chile is built on simplicity and patience. This recipe takes a classic Pueblo-style green chile and deepens it with a layer of wood smoke from the chuck roast. The smoke adds the kind of depth you can’t fake — earthy, meaty, and perfectly balanced by the brightness of fire-roasted peppers and tomatoes.
The key is restraint: smoke the beef low for about an hour, then let a long three-hour simmer turn everything tender and rich. By the time the pot finishes, the chuck is fork-tender, the peppers have mellowed, and the whole kitchen smells like a crisp autumn evening in the Rockies. It’s a celebration of local flavor and the timeless connection between fire and food.
Ingredients
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- 2 pounds chuck roast, whole
- 1 tablespoon olive oil
- 1 tablespoon Revolution Barbecue SPG$ Seasoning
- Wood chips or pellets (hickory or mesquite)
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- 6 Pueblo green chiles, roasted, peeled, and chopped
- (Substitute Hatch green chiles if Pueblo chiles are unavailable)
- 1 jalapeño, seeded and finely diced (optional for extra heat)
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- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups roasted tomatoes, diced (fire-roasted preferred)
- 4 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon smoked paprika
- 1 teaspoon Revolution Barbecue SPG$ Seasoning
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- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- Optional toppings: shredded cheese, sour cream, or diced avocado
Directions
- Smoke the chuck roast. Preheat your smoker to 225°F using hickory or mesquite wood. Season the whole chuck roast generously on all sides with Revolution Barbecue SPG$ Seasoning. Place directly on the grates and smoke for 1 hour to infuse flavor. If using a Traeger, activate the Super Smoke setting for maximum flavor during this stage. The goal is to capture smoke, not to fully cook the meat. Remove and rest for 10 minutes, then cube into 1-inch pieces.
- Sear the beef. Heat olive oil in a large Dutch oven over medium heat. Add the cubed smoked beef and sear for 5–7 minutes until browned on all sides and caramelized at the edges.
- Build the base. Add onion and garlic, cooking 6–8 minutes until softened and aromatic. Stir in flour and cook for 1 minute to form a light roux.
- Add the flavor. Stir in roasted tomatoes, roasted chiles, jalapeño (if using), cumin, oregano, smoked paprika, and Revolution Barbecue SPG$ Seasoning. Mix thoroughly to coat the beef and vegetables.
- Simmer slow. Pour in beef broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 3 hours, stirring occasionally, until the beef is fall-apart tender and the chile thickens to a rich, stew-like consistency. Skim any excess fat during the final 30 minutes for a cleaner finish.
Finish and serve. Stir in the optional cilantro and lime juice before serving.
