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.
