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–+ servings
spicy beef kale dish

Chili Colorado with Kale and Beef

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 2 tablespoon olive oil
  • 1 pound beef chuck cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 onion chopped
  • 3 clove garlic minced
  • 2 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cup beef broth
  • 1 can diced tomatoes 14.5 ounces
  • 4 cup kale chopped
  • 2 tablespoon lime juice
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat olive oil in a large pot over medium-high heat.
  • Season beef cubes with salt and black pepper.
  • Brown beef in the pot for about 5 minutes.
  • Remove beef and set aside on a plate.
  • In the same pot, add chopped onion and sauté for 3 minutes.
  • Add minced garlic and cook for another minute.
  • Stir in chili powder, cumin, and oregano and cook for 1 minute.
  • Pour in beef broth and diced tomatoes, stirring to combine.
  • Return the beef to the pot and bring to a simmer.
  • Cover the pot and reduce heat to low, cooking for 1 hour.
  • Add chopped kale to the pot and stir well.
  • Cook for an additional 15 minutes until kale is tender.
  • Stir in lime juice and fresh cilantro.
  • Let the chili rest for 10 minutes before serving.

Notes

For best results, taste the chili before serving and adjust the seasoning as needed. You can add more chili powder for extra heat or lime juice for more tang. The flavors meld beautifully as it rests, so consider making it a day ahead for even richer taste.
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