Let me beat a dead horse… excellent video! Great not to have to continually skip for 30mins on what inspired you or what your cat did last night. Ingredients, charm, temp, time, tips. Perfect! Thank you for the content. Chili tacos for me soon! 👍
I made this for a party a week ago, I cook because I love doing it. This was commented on all night long. Bravo. I took zero credit this was all you. I just followed the directions.
Acccchuaaarrrry the original spanish translation was 'chilli' and later became 'chile' while the English speaking world kept the original translation that the Spanish had introduced to them.
About 30 minutes before it's done I drop in a wedge or two of Ibarra Chocolate Genuine Mexican Hot Cocoa. Adds a depth of flavor that will have people raving over the dish
This was a simple, well produced video. I will be using this method for Chili Colorado. One comment, though. Gavin's recipe calls for Oregano. There are two kinds of "Oregano" and they are completely different. Mexican oregano and Italian or Mediterranean oregano. This from a Google search: "These two types of oregano share a name, but that's about it. They are from different plant families and have different tastes and aroma. Regular oregano is an Italian and Mediterranean spice with minty undertones. ... Mexican oregano has lemon and citrus flavors as well as some tones of licorice." Since this is a Mexican dish, I would assume he is using Mexican oregano but I'm sure there are many people who don't realize the huge difference.
i just wanna say ive been binge watching almost all of your videos. I currently have cancer now and im staying over at the hospital during chemotherapy. As im not able to eat well your videos really do help me pass time. Once again thank you for all of your videos truly appreciate em. btw sry if my english is bad
Yeah, and make mine Point Cut, please, and Thank you, and no I'm gonna skim just...., enough, fat to use to cook my tortillas, for tacos, then I'll stir the rest of the fat in, and probably out live, all the diet freaks, or at least die well fed, one thing, in this case, is honestly, as good as the other.......
We made this today, and I can't thank you enough. This is my new favorite chili recipe. It's just delicious, the best I've ever had. It's going to be a regular at our house.
Nice video! Just the way my mom used to make. She didn't have a slow cooker, so it cooked it all day on the stove adding a little water as needed. Chilis and comino seeds were toasteded on a comal (griddle), and ground by hand (Mocojete or Mortor & Pesal). Just in time for my Dad to get home from work. My variant, I throw in a serrano chili to kick the spiciness. Your video make my mouth water, so as I always say "the best tacos never make it to the table!" Thanks! 😛
AWESOME RECIPE! (Hint for all Chili: After you finish the second hour simmering it down, turn off the heat, let sit till cool. LEAVE IN CROCKPOT, place in the fridge overnight to steep. Remove the next morning and leave it to sit until the pot is room temp, then restart on low for 2 hours until dinner. Mmmmm.) leaving it all to blend overnight REALLY makes it POP!
The browning of the beef was a bit tame. I prefer to get the cubes looking like fried steak. Most of the water moisture is removed from the meat in this process. . Add a little flour to the steak and do one last stir before doing the next batch. The sauce you get is way more meaty and dark and thick. Add to the crockpot a thumbnail sized bit of 80 percent plain chocolate for colour and charred flavour.
Ive been using chilis for years and had no idea it was called chili Colorado. I have a few variations that I do that i fell elevates it. I strain the chilis after they are blended to get ot the flakes of skin that can stay after blending. I add 1 tube of beef chorizo, a bottle of beer, some fire roasted tomatoes and a can of hominy the last 30 minutes of cooking, they give a nice texture and and absorb the flavors. Great vid!
Tip: Turn your slow cooker on before you even start. It gets the ceramic up to temp before you put anything in. This will cut a lot of time from your cook.
Real Tip: What’s the Data on this? You said it “cuts a lot of time from your cook.” Ho I get a couple minutes but when you’re cooking AIR in an empty crock pot , you still require the exact same amount of time it takes to cook raw meat. All you’re doing is warming the pot a bit.
I do the same thing with Chipotle chilis in adobo sauce. Just buy a tin from your Hispanic foods section, blend up the container, dump it in with some seared beef or chicken, and let it sit in your crock pot for 2 hours. It's fantastic.
Damn you blent the whole container too? Your an absolute beast-!!!!! Lol.. nah them Chipotle in adobo sauce is super spicy strong flavor you have to like smoked Chipotle flavor to appreciate it which i certainly do..
That sounds good, but it might be too spicy for many people. Chile Colorado has very little spice and great depth of flavor from the multiple chillies. Would highly recomend adding more onion than what he used in the video.
If you really care about doing this right and flavor, do yourself a favor and ditch the crockpot. Use a cast iron Dutch oven. You can keep the recipe the same and when you cover for braise, put the cast iron into an oven at 325F. If you *really* want to swing for the flavor fences, do this with hardwood charcoals in a grill/smoker or campfire.
I'm sorry, and this is my opinion on which I'm entitled too, but... I recently just started eating beans ( yes you read that right, beans ) as well as chili and I will say this. " Chili isn't chili without beans " sorry but not sorry🤷🏾♂️ that's more or so a stew of some sorts. Like I said, I recently just started eating both and I don't want " ANY " chili if it doesn't include beans in the recipe🤷🏾♂️ this looks tasty though, I'd probably add beans, celery, all three bell peppers etc... Looks good though, I'm not hating btw 🤷🏾♂️😁😁🤷🏾♂️😁
Do I need to prepare the potatoes after dicing such as par-boil or fry them? Also, at what point do I add the potatoes? I want to try that. It would make the filling go a lot further and feed more people for sure.
Deglaze fraun first with 1/2 cup of broth and enough butter to sauté onions, when deglazed sauce evaporates sufficiently, add onions, sauté, deglaze again, pour into crock, Save back a cup of broth to rinse the blender into the pot
We made this yesterday and it tasted wonderful. We put it into a Dutch oven on the stovetop after 90 minutes of trying to reduce it in the slow cooker as it was going to take many hours longer than advertised. After an additional 40 minutes stovetop it came out beautifully. Next time we will just go straight to stovetop after the hour on high in the slow cooker.
Finally I have cooked this recipe! Had to find a specialist seller in the U.K to get those 3 specific chili peppers, wasn't too bad. So to start, I've never eaten a *Colorado* chili con carne. I've been trialing out various standard con carne recipes over the years, without detracting too far from the typical family recipe using less beef stock and adding tomato's. This Colorado Chili was a completely different experience to using the common hot chilli powder or bird's eye chilis, indeed it was much more of a mellow taste, hardly any spiciness involved. Slightly sweet tasting and slightly bitter tasting. The beef flavor that comes through it. Yes definitely I enjoyed it. The tastes are nicely balanced, but near the end I felt like it also needed a faint kick up the arse, so I put 1tsp cayenne powder in, just a personal preference. The look and smell of the final result is amazing, really does have the deep mahogany color to it. Consistency of the sauce, for me was a little too runny, personally next time I would slow cook it for 2 hours and then 1 hour without the lid. - Maybe it's the cooker I used, but the meat could have been more tender also, again like I said next time I'd go longer on the cooking time. These are more fine tuning (my own problems) with the recipe though. I definitely would cook this again though. It's slightly different to the typical U.K taste palette, which I found interesting. The making of the chili and the eating of it was both enjoyable. Both people I cooked this for aside from myself enjoyed it, but wasn't as enthusiastic and while it isn't an immediate favorite to replace the family recipe either way I rate this video 5/5, the recipe 5/5. Liked, subscribed, and page favorited ;)
*@Salt Service:* I enjoyed reading your account of making this dish. Here in So Cal we're pretty much raised on Mexican fare so I also like to kick up the heat a bit. Sometimes I use cayenne, as you have done, but another interesting flavor is making a 'Pico de Gallo' salsa with roasted Serrano chiles, diced tomato, and minced onion to accompany the dish. Just FYI, I recently ordered a nice little cookbook on Amazon with some really nice & easy (authentic) Mexican recipes. It had good reviews so I took a gamble. I've been really pleased with the recipes I've tried so far. The title is: *"Best of Mexican Cooking: 75 Authentic Home-Style Recipes For Beginners."* By Adriana Martin. She also talks a bit about the origin of each dish and where in Mexico it originated. Anyway, I'm finding it interesting. Check it out & see what you think. (The paperback version is just fine & saves some money over the hardbound copy) I have a friend who married a Brit years ago, and in those days (the 80's) tortillas were almost impossible to find in the UK. Well, this book will tell you how to make great home-made tortillas too. If you really enjoy cooking it's not a chore, more like playing & having fun to do it yourself. Of course, RUclips also has some really great home cooks that can walk you through the process as well. Not being Mexican myself, these ladies are like the abuelas (grans) I never had when I was growing up. Wishing you many enjoyable adventures in the kitchen. Gina
Looks delicious, I would probably still add beans but I like beans with my tacos and burritos when available and I don't think that would have a negative impact on the taste here.
You don't run the chili mixture through a strainer? I've learned, the hard way, that it helps get rid of all that chili skin fiber that can clog up a sauce. If you run it through and press out all of the juice and sauce, you'll get a big clump of nasty fiber chunks left over.
run the blended chilis through a mesh strainer using a rubber spatula to push all the chili pulp through while retaining the remaining skin and seeds in the strainer. Then pour the chili pulp into the crockpot and finish the recipe.
That just makes me want to weep it looks so good. I'm here in New Zealand and have no hope whatsoever of finding those chilies. For some reason the only type of chilli that's widely available here are the little ones that l think are called bird's-eye and, sometimes, canned jalapeños. Wonder if l could do some sort of mash up of sweet peppers, bird's-eye and some canned Mexican ones.
Buy chilli seeds online and grow them yourself. That's what I do. Last I checked you can pay a $4-6 for about 10 seeds for a type. After growing them just harvest your own seeds and store them or germinate them and grow some more.
I'd call this a fusion of chili and carne guisada. It works as both. A true Texas red would be cooked much the same way, but with more of a diced meat, or very course grind. Leaving the meat chunks bigger like this does make for a nice taco, or chili. Try it with Fritos, yellow or red onion diced, cheddar cheese, and some sour cream or crema fresca.
Here in Hungary we tend to use neck or beef shank meat for our stews, the high fat content adds a lot of flavor, texture, and the meat gets so tender in the end, it just melts in your mouth. We also love to add some red wine in the end of cooking, and evaporate the alcohol out of it. Truth be told, it needs to cook for 3-4 hours to get it done, and you have to replenish the liquid with some beef stock or water in the process, because a good part will evaporate even with a lid on, but it's well worth the effort.
I ended up having to continue cooking on low for several more hours...but literally his is the best chile Colorado I have ever ever had. childhood memories of my favorite Mexican restaurant back home. life changing
Wow I am a super excited to try this recipe, When I was a little boy growing up in southern California, my go to dish I always ordered was chile colorado. It was essentially how I judged a restaurant on their quality, lol! El torito in Colton CA was the best!
2:59 - I used a brisket for my last chili colorado. I removed all of the outside fat layer and cubed it. It was AMAZING. If y'all want to add some heat, I always suggest anaheim chilis - seeded and minced - for cooking. Jalapenos, serranos, and habaneros will kill this recipe - it's not supposed to be very spicy at all.
I you read about the origin of chili, it had 3 ingredients - meat, fat, and chili peppers. When you said "no beans" I immediately thought "oh he's making real chili!" Ala Sheldon - "are there beans in this? I don't know what it is, but it's not chili!" Can't wait to try this one.
@@mikeorr3333 No, Texans are traditionalists and make chili the way it originally was done. Beans mute the actual flavors that one spends hours developing by slowly cooking the chili. Put the beans as a side dish alone or with rice, gringo.
I'm from Germany and that variation of chili is not really known here... Your result looks so delicious that I'll give it a try! Thanks for the video :-)
Yeah, my sister once brought from the states these kind of dried chillies, it was actually a Mexican brand and the chilli smelled like tobacco, kind of soft.. not completely dry. It has really amazing smokey flavour. I'm trying to find some locally, your best bet is some import store.
Aside from the rehydrating and blending of the dried chilis (not fried!), could this be done in a pressure cooker? The searing of the meat, sautéed of onions, deglaze with stock, then throw the meat back in with the chili blend and pressure cook?
I love making ancho chili sauce and what we call "burrito pork", it ends up tasting like taco bell dreams about tasting. I also make menschaladas (cuz I'm a white guy who grew up with Hispanic and Puerto Rican friends and their awesome families), and tamales which have been tasted by the families and gotten their blessing. I love cooking Hispanic foods and Puerto Rican foods, they're so good, cost barely anything and feed armies so there's leftovers for days! unless I do the menschaladas, those are usually gone first day no matter how many I make.
Puerto Rican food way different then Mexican food....yea we are Hispanics but not same menus.....its like saying Irish food and Polish food is the same cuz they are both European white.
@@rubengonzalez750 there is no such thing as “Hispanic”. It is a made up racial term. Spain is a white European country but somehow folks have been led into believing otherwise. There are white “Hispanics, black “Hispanics” and “Hispanics” of Native American descent as well as mixtures of all of the above. There is no such thing as a homogenized race called “Hispanic”.
Wow what a hit. Me and my family totally enjoyed this. Now I'm making it again and this time it's for Christmas lunch. Thanks for great recipe. From South Africa 🇿🇦.
One thing I disagree with. Don't use canola oil. Use Beef Tallow, it will increase the beef flavor of the meat and it's stable at high smoke points 400-420, it's way better than canola oil for heat tolerance (look it up, free radicals). It's the stuff that made McDonald's fries so tempting (before the started using canola blended oil), and more nutritious than anything on their menu, in my opinion. It will 200% this recipe. you're welcome.
My mom and grandma always added potato chunks to this during the slow cooker stage (like in chile verde), so if you're inclined they are a great addition.
To be honest, this is a fantastic recipe. For me though, I use leftover day old coffee to steep my chilis in, and blend with. I've also added on occasion a chunk or two of Abuleta chocolate if the chilis are a bit much. This is a simple recipe you can experiment with.
Chili is a great Winter meal, I love it. I've had to tone down the Cayenne (red pepper) as I've gotten more sensitive to Spicy. This looks like a great recipe, thanks for not putting beans in it.
Looks fantastic. I have a friend from El Paso who gave me his Abuela's recipe. It is very similar. Uses Hatch Chili, but adds Knorr bullion cubes. Garlic, onion and cilantro. No cumin. Also Uses pork versus beef and white wine to de-glaze. Chicken broth over beef stock. Best ever on Harina tortillas. Now I have to play the video, " There's No Tortillas " sung by very talented kids!
Try adding a splash (1-2TBS) of Cider vinegar to this recipe. It rounds out the flavor a lot. Also if you find that you are getting a bitter flavor coming through this, could be from the tannins released by the chilies during their re-hydration. To avoid this I do not incorporate the re-hydration liquid in my final dish.
Absolutely, never put the soaking water into the finished product is too bitter, and unless you are rolling in, though, soaking the chilies in boiling water is just fine
Nice as always! But what’s the difference to the recently aired Texas Chili? Only the usage of a crockpot or a Dutch oven? ツ btw: I made this last Saturday and had some leftovers today! It’s freaking delicious! Thanks for sharing!
If you cut the meat, salt it, and put it in the fridge for a couple of hours (even overnight) it will pull the extra moisture out of the meat. This way you won't get the excess release of water while cooking.
@@williamkechkaylo7915 Only thing that comes to mind is it would have something to do with the texture of the sauce. It might give it a smoother mouthfeel, idk. I haven't made this.
My dude...this was amazing! Made it tonight. I deglazed with half cup of red wine in addition to the 2 cups beef broth. Also I added 1.5 tsp of smoked paprika to the spice mix. Finally I garnished with fresh onions. The liquid was akin to consume for birria tacos.
The thing is, it is nearly the same like a "Gulasch" you will find in Hungary (the original one) and Germany. And that what you have done is nearly 100% my style, but instead of beef stock i use beer. Germany ... you know ;) And another Chilli.
When someone takes a bite and just says thank you and then steps off camera to maintain their dignity while ravaging your food.... That's a great compliment.
I think you can get them at WALMART. If not, online, but if you can't get the chili's, make something else, they are the MAIN flavoring, and braising liquid, for this stew. If you like Black pepper, I'd recommend Peposo, It's an Italian beef stew, black pepper, red wine, really nice, lots of pepper, but nice, and amazing.
I really wanna make this but I've never seen any of those chilies at my local grocery stores. Probably doesn't help I live in a small town up in Canada.
Long ago I used to go to this hole in the wall Mexican place and they served something called Mexican Stew. I never knew exactly what was in it, but it tasted amazing and it looked exactly like this. I'm guessing it was fairly close to this.
My mom used to prepare and serve with Spanish rice,fresh pinto beans on a plate with warm corn tortillas . Mmmmm thanks for the recipe and fond memories
That "Thank you Gavin" might have been the most pure, sincere things I have ever heard. What all cooks or chefs love to hear! Love this recipe!
I should of looked for this comment first before posting mine. lol
It's the way his eyes rolled and had to finish off camera had me
He said thank you like Gavin just listened to all his problems lmao
Can anyone tell me: what the hell is chili? I though chili is a kind of pepper, but I have doubts on that.
I felt it too
Let me beat a dead horse… excellent video! Great not to have to continually skip for 30mins on what inspired you or what your cat did last night. Ingredients, charm, temp, time, tips. Perfect! Thank you for the content. Chili tacos for me soon! 👍
Right to the point. He didn't waste time being a movie star like so many u tubers. Thanks. Cooking it today.
Completely agree, no waffle right into it
🤣
His simple cooking is the star
Bingo👍👍👍
Just love that. No time wasted
Gavin, really like how you focused on technique in this one to build layers of flavor. This was a cooking class, one of your best!
GREAT COMMENT, RICHARD. KEEP UP THE GOOD WORK!
Fun fact: Chili Colorado is a dish I get from Mexican restaurants to test their competence.
Thanks
Same!
I made this for a party a week ago, I cook because I love doing it. This was commented on all night long. Bravo. I took zero credit this was all you. I just followed the directions.
Wht would be fun is to have this video playing next to the pot during the party - like on an iPad.
A PARTY OF ONE
It's not CHILI its CHILE Colorado. Chili is something different. Chile is the peppers. Like the ones you used.
Acccchuaaarrrry the original spanish translation was 'chilli' and later became 'chile' while the English speaking world kept the original translation that the Spanish had introduced to them.
About 30 minutes before it's done I drop in a wedge or two of Ibarra Chocolate Genuine Mexican Hot Cocoa. Adds a depth of flavor that will have people raving over the dish
A little strong coffee is nice, too!
True
Wow, nice.
Interesting
Yes!!!!!
This looked so freaking good. You have my subscription
Have some wild deer that this recipe seems perfect for
This was a simple, well produced video. I will be using this method for Chili Colorado. One comment, though. Gavin's recipe calls for Oregano. There are two kinds of "Oregano" and they are completely different. Mexican oregano and Italian or Mediterranean oregano. This from a Google search:
"These two types of oregano share a name, but that's about it. They are from different plant families and have different tastes and aroma. Regular oregano is an Italian and Mediterranean spice with minty undertones. ... Mexican oregano has lemon and citrus flavors as well as some tones of licorice."
Since this is a Mexican dish, I would assume he is using Mexican oregano but I'm sure there are many people who don't realize the huge difference.
Thing is, Mexican oregano isn't available everywhere. Here in So Cal, no problemo.... but otherwise, try Amazon.
I never even heard of Mexican oregano until reading this. Thanks!
Definitely, learned something new. Thanks!
@@suzannecb162 It is used on doritos too
@@dougtriplett good stuff, but now I'm on a keto diet, which is what brought me to this video! LOL
!!!! My OCD says "get that last piece of meat off the cutting board and into the skillet" !!!! I'm going crazy yelling at the screen !!!
Lol I do the same thing 😜
Chili Colorado is my mom's favorite Mexican dish, and I might have to make her some after seeing this video! Thanks for the great video man!
Its a really fun and easy one to make, just takes time! Nothing like home made colorado
Best present 4 your mom her favorite dish ❤️
Man that would pair up perfectly with mezcal, and an ice cold corona!🇲🇽🤙🏽
i just wanna say ive been binge watching almost all of your videos. I currently have cancer now and im staying over at the hospital during chemotherapy. As im not able to eat well your videos really do help me pass time. Once again thank you for all of your videos truly appreciate em. btw sry if my english is bad
Glad we could help. You can do it!
Brisket works incredibly well in this recipe.
Like blow your mind good.
Yeah, and make mine Point Cut, please, and Thank you, and no I'm gonna skim just...., enough, fat to use to cook my tortillas, for tacos, then I'll stir the rest of the fat in, and probably out live, all the diet freaks, or at least die well fed, one thing, in this case, is honestly, as good as the other.......
We made this today, and I can't thank you enough. This is my new favorite chili recipe. It's just delicious, the best I've ever had. It's going to be a regular at our house.
My hubby got the chilies for me today. 👍 Will be making my first attempt tomorrow. 🙂
I think Bacon grease is the goto for browning chili meat...
That sounds good too!
Yes, bacon grease or butter is WAY better than any vegetable or seed oil!
Nice video! Just the way my mom used to make. She didn't have a slow cooker, so it cooked it all day on the stove adding a little water as needed. Chilis and comino seeds were toasteded on a comal (griddle), and ground by hand (Mocojete or Mortor & Pesal). Just in time for my Dad to get home from work. My variant, I throw in a serrano chili to kick the spiciness. Your video make my mouth water, so as I always say "the best tacos never make it to the table!" Thanks! 😛
That is the only way to go . I do not like crock pots. They make the meat taste bad.
AWESOME RECIPE! (Hint for all Chili: After you finish the second hour simmering it down, turn off the heat, let sit till cool. LEAVE IN CROCKPOT, place in the fridge overnight to steep. Remove the next morning and leave it to sit until the pot is room temp, then restart on low for 2 hours until dinner. Mmmmm.) leaving it all to blend overnight REALLY makes it POP!
yeah right, that will never work in my house. The leftovers will be done like you say though.
Solid tip!
lucky for me there is a mexican store near me that sells all kinds of dried peppers..i will be making this soon..
HICE EL CHILE COLORADO Y ME QUEDÓ RICO SALUDOS DESDE GUACHOCHI CHIHUAHUA
The browning of the beef was a bit tame.
I prefer to get the cubes looking like fried steak. Most of the water moisture is removed from the meat in this process. .
Add a little flour to the steak and do one last stir before doing the next batch.
The sauce you get is way more meaty and dark and thick.
Add to the crockpot a thumbnail sized bit of 80 percent plain chocolate for colour and charred flavour.
That "Thank you Gavin" sounded like it was from the heart. lol. I gotta try this.
Ive been using chilis for years and had no idea it was called chili Colorado. I have a few variations that I do that i fell elevates it. I strain the chilis after they are blended to get ot the flakes of skin that can stay after blending. I add 1 tube of beef chorizo, a bottle of beer, some fire roasted tomatoes and a can of hominy the last 30 minutes of cooking, they give a nice texture and and absorb the flavors. Great vid!
Tip: Turn your slow cooker on before you even start. It gets the ceramic up to temp before you put anything in. This will cut a lot of time from your cook.
Put just a little water in it...never heat an empty crock
So smart!🙏🏼
Real Tip: What’s the Data on this? You said it “cuts a lot of time from your cook.” Ho I get a couple minutes but when you’re cooking AIR in an empty crock pot , you still require the exact same amount of time it takes to cook raw meat. All you’re doing is warming the pot a bit.
Who the fuck is rushing using a slow cooker lmao
And this will damage the crock pot. If you want to preheat it put water in the bottom of it and when you're ready throw the water out.
I do the same thing with Chipotle chilis in adobo sauce. Just buy a tin from your Hispanic foods section, blend up the container, dump it in with some seared beef or chicken, and let it sit in your crock pot for 2 hours. It's fantastic.
Sounds good but that would not be chile colorado
Damn you blent the whole container too? Your an absolute beast-!!!!! Lol.. nah them Chipotle in adobo sauce is super spicy strong flavor you have to like smoked Chipotle flavor to appreciate it which i certainly do..
@@cryptonator1988 "super spicy Chipotle"
Cute
That sounds good, but it might be too spicy for many people. Chile Colorado has very little spice and great depth of flavor from the multiple chillies. Would highly recomend adding more onion than what he used in the video.
@@charleyu5506 Its probably better.This dude isn't using the seeds? That's the best part of the pepper. What an utter waste.
If you really care about doing this right and flavor, do yourself a favor and ditch the crockpot. Use a cast iron Dutch oven. You can keep the recipe the same and when you cover for braise, put the cast iron into an oven at 325F. If you *really* want to swing for the flavor fences, do this with hardwood charcoals in a grill/smoker or campfire.
I'm sorry, and this is my opinion on which I'm entitled too, but... I recently just started eating beans ( yes you read that right, beans ) as well as chili and I will say this. " Chili isn't chili without beans " sorry but not sorry🤷🏾♂️ that's more or so a stew of some sorts. Like I said, I recently just started eating both and I don't want " ANY " chili if it doesn't include beans in the recipe🤷🏾♂️ this looks tasty though, I'd probably add beans, celery, all three bell peppers etc... Looks good though, I'm not hating btw 🤷🏾♂️😁😁🤷🏾♂️😁
This is a family favorite since I was young. Adding some diced potatoes brings it to another level. Sooooo good.
YEAH SURE IF YOU WANT POTATO SOUP
@@PonySueTheRainbowWitch youve got no idea what youre talking bout😂
@@PonySueTheRainbowWitch how would it make it potato soup?
Do I need to prepare the potatoes after dicing such as par-boil or fry them? Also, at what point do I add the potatoes? I want to try that. It would make the filling go a lot further and feed more people for sure.
Sounds great
This is Texas chili , all you need is a little masa mixed in for a little corn flavor !
Deglaze fraun first with 1/2 cup of broth and enough butter to sauté onions, when deglazed sauce evaporates sufficiently, add onions, sauté, deglaze again, pour into crock, Save back a cup of broth to rinse the blender into the pot
Take it from a Chicano who knows: it's called "Chile Colorado". Use pork and potatoes and call it "asado"; add beans to that and call it "arriero"
finally someone not annoying
We made this yesterday and it tasted wonderful. We put it into a Dutch oven on the stovetop after 90 minutes of trying to reduce it in the slow cooker as it was going to take many hours longer than advertised. After an additional 40 minutes stovetop it came out beautifully. Next time we will just go straight to stovetop after the hour on high in the slow cooker.
Finally I have cooked this recipe!
Had to find a specialist seller in the U.K to get those 3 specific chili peppers, wasn't too bad.
So to start, I've never eaten a *Colorado* chili con carne. I've been trialing out various standard con carne recipes over the years, without detracting too far from the typical family recipe using less beef stock and adding tomato's.
This Colorado Chili was a completely different experience to using the common hot chilli powder or bird's eye chilis, indeed it was much more of a mellow taste, hardly any spiciness involved. Slightly sweet tasting and slightly bitter tasting. The beef flavor that comes through it. Yes definitely I enjoyed it.
The tastes are nicely balanced, but near the end I felt like it also needed a faint kick up the arse, so I put 1tsp cayenne powder in, just a personal preference.
The look and smell of the final result is amazing, really does have the deep mahogany color to it.
Consistency of the sauce, for me was a little too runny, personally next time I would slow cook it for 2 hours and then 1 hour without the lid. - Maybe it's the cooker I used, but the meat could have been more tender also, again like I said next time I'd go longer on the cooking time.
These are more fine tuning (my own problems) with the recipe though.
I definitely would cook this again though. It's slightly different to the typical U.K taste palette, which I found interesting. The making of the chili and the eating of it was both enjoyable. Both people I cooked this for aside from myself enjoyed it, but wasn't as enthusiastic and while it isn't an immediate favorite to replace the family recipe either way I rate this video 5/5, the recipe 5/5.
Liked, subscribed, and page favorited ;)
Thank you for all your kind words, and the review of this recipe. Make sure to try some of our others!
Yeah. It isn't Chili Con Carne. It's Chili Colorado. Different dish, different taste .... Both great ...
*@Salt Service:* I enjoyed reading your account of making this dish. Here in So Cal we're pretty much raised on Mexican fare so I also like to kick up the heat a bit. Sometimes I use cayenne, as you have done, but another interesting flavor is making a 'Pico de Gallo' salsa with roasted Serrano chiles, diced tomato, and minced onion to accompany the dish.
Just FYI, I recently ordered a nice little cookbook on Amazon with some really nice & easy (authentic) Mexican recipes. It had good reviews so I took a gamble. I've been really pleased with the recipes I've tried so far. The title is: *"Best of Mexican Cooking: 75 Authentic Home-Style Recipes For Beginners."* By Adriana Martin. She also talks a bit about the origin of each dish and where in Mexico it originated. Anyway, I'm finding it interesting. Check it out & see what you think. (The paperback version is just fine & saves some money over the hardbound copy)
I have a friend who married a Brit years ago, and in those days (the 80's) tortillas were almost impossible to find in the UK. Well, this book will tell you how to make great home-made tortillas too. If you really enjoy cooking it's not a chore, more like playing & having fun to do it yourself. Of course, RUclips also has some really great home cooks that can walk you through the process as well. Not being Mexican myself, these ladies are like the abuelas (grans) I never had when I was growing up.
Wishing you many enjoyable adventures in the kitchen. Gina
@@williampotter2098 It's chile con carne not chili con carne. It's Spanish for chile with meat.
Much better with a nice fatty chuck roast. ❤️✌🏼❤️
It’s a beef shoulder not like a chuck roast “now I’m going to cut up the roast” which one is it🤣🤦♂️🤦♂️🤣
Sorry for the confusion. There are a lot of names for this cut of beef.
www.certifiedangusbeef.com/cuts/Chuck-Arm-Roast?mp=
Looks delicious, I would probably still add beans but I like beans with my tacos and burritos when available and I don't think that would have a negative impact on the taste here.
Make the beans on the side. 😀
Stay outta Texas.
@@debc4567 fry up some re-fried beans and smooth a spoonful out on the tortilla. Nobody should shame you for that.
Chili Colorado is often served next to beans and rice.
You don't run the chili mixture through a strainer? I've learned, the hard way, that it helps get rid of all that chili skin fiber that can clog up a sauce. If you run it through and press out all of the juice and sauce, you'll get a big clump of nasty fiber chunks left over.
run the blended chilis through a mesh strainer using a rubber spatula to push all the chili pulp through while retaining the remaining skin and seeds in the strainer. Then pour the chili pulp into the crockpot and finish the recipe.
I’d also dredge the meat in a mix of flour and cornstarch so it thickens up the sauce.
Someone has made Birria
I’d braise it in a Dutch oven at 325 F
Two more hours of simmering and I will be trying this...
That just makes me want to weep it looks so good. I'm here in New Zealand and have no hope whatsoever of finding those chilies. For some reason the only type of chilli that's widely available here are the little ones that l think are called bird's-eye and, sometimes, canned jalapeños. Wonder if l could do some sort of mash up of sweet peppers, bird's-eye and some canned Mexican ones.
Amazon can ship all three of those chilis to anywhere in the world
Can you order dried ones online?
Buy chilli seeds online and grow them yourself. That's what I do. Last I checked you can pay a $4-6 for about 10 seeds for a type. After growing them just harvest your own seeds and store them or germinate them and grow some more.
I'd call this a fusion of chili and carne guisada. It works as both. A true Texas red would be cooked much the same way, but with more of a diced meat, or very course grind. Leaving the meat chunks bigger like this does make for a nice taco, or chili.
Try it with Fritos, yellow or red onion diced, cheddar cheese, and some sour cream or crema fresca.
Here in Hungary we tend to use neck or beef shank meat for our stews, the high fat content adds a lot of flavor, texture, and the meat gets so tender in the end, it just melts in your mouth. We also love to add some red wine in the end of cooking, and evaporate the alcohol out of it. Truth be told, it needs to cook for 3-4 hours to get it done, and you have to replenish the liquid with some beef stock or water in the process, because a good part will evaporate even with a lid on, but it's well worth the effort.
I wolud do it with beef shank
Yeah I'm a Brit and that looks pretty bloody tasty to me man!
I ended up having to continue cooking on low for several more hours...but literally his is the best chile Colorado I have ever ever had. childhood memories of my favorite Mexican restaurant back home. life changing
Been watching a lot of cooking videos for years. Fabulous tips! Looks tasty!
Thanks so much!
Wow I am a super excited to try this recipe, When I was a little boy growing up in southern California, my go to dish I always ordered was chile colorado. It was essentially how I judged a restaurant on their quality, lol! El torito in Colton CA was the best!
el torito? youre killin me bro. Try Elviras in Claremont
2:59 - I used a brisket for my last chili colorado. I removed all of the outside fat layer and cubed it. It was AMAZING. If y'all want to add some heat, I always suggest anaheim chilis - seeded and minced - for cooking. Jalapenos, serranos, and habaneros will kill this recipe - it's not supposed to be very spicy at all.
I you read about the origin of chili, it had 3 ingredients - meat, fat, and chili peppers. When you said "no beans" I immediately thought "oh he's making real chili!" Ala Sheldon - "are there beans in this? I don't know what it is, but it's not chili!" Can't wait to try this one.
But beans r great ;-;
before the birria tacos there was this
Beans are good as an accompaniment to this, also some rice. That way you'll be able to feed more people with the same amount of meat.
If it doesn't have beans in it, it is meant to top a hot dog. Real chili has beans. Texans are weird
@@mikeorr3333 No, Texans are traditionalists and make chili the way it originally was done. Beans mute the actual flavors that one spends hours developing by slowly cooking the chili. Put the beans as a side dish alone or with rice, gringo.
I didn't know Louis CK's brother was a chef!!
I'm from Germany and that variation of chili is not really known here... Your result looks so delicious that I'll give it a try! Thanks for the video :-)
Yeah, my sister once brought from the states these kind of dried chillies, it was actually a Mexican brand and the chilli smelled like tobacco, kind of soft.. not completely dry. It has really amazing smokey flavour. I'm trying to find some locally, your best bet is some import store.
Mexican is basically America’s national cuisine at this point lol, it’s so damn good
Greetings from Germany. I looked this Video and could smell it .
i will cook it by myself.
It looks amazing :-)
Damn perfect. I like the way he talks, cooks, and the recipe. And i am a german.....
Aside from the rehydrating and blending of the dried chilis (not fried!), could this be done in a pressure cooker? The searing of the meat, sautéed of onions, deglaze with stock, then throw the meat back in with the chili blend and pressure cook?
I've made it in my Instant Pot.... It was fantastic!!!!
I bet you could swap the slow cooker for an instant pot and it would come out great. Not sure how long the cook time would be though.
Dried chilis not fried...dried
@@moogie1954 How long did you set it to cook?
I always fight with myself, Chili Colorado or Chili Verde to eat, hahaha!! But both best with homemade tortillas!!!
I love making ancho chili sauce and what we call "burrito pork", it ends up tasting like taco bell dreams about tasting. I also make menschaladas (cuz I'm a white guy who grew up with Hispanic and Puerto Rican friends and their awesome families), and tamales which have been tasted by the families and gotten their blessing. I love cooking Hispanic foods and Puerto Rican foods, they're so good, cost barely anything and feed armies so there's leftovers for days! unless I do the menschaladas, those are usually gone first day no matter how many I make.
Taco Bell is perfectly suited for what it is- food for drunks and teens. Or drunk teens.
If you can cook Puerto Rican dishes then you can make Dominican and Cuban food(is basically the same 😁) but keep trying new cuisine 👍🏾
Can I come eat with you please lol
Puerto Rican food way different then Mexican food....yea we are Hispanics but not same menus.....its like saying Irish food and Polish food is the same cuz they are both European white.
@@rubengonzalez750 there is no such thing as “Hispanic”. It is a made up racial term. Spain is a white European country but somehow folks have been led into believing otherwise. There are white “Hispanics, black “Hispanics” and “Hispanics” of Native American descent as well as mixtures of all of the above. There is no such thing as a homogenized race called “Hispanic”.
Wow what a hit. Me and my family totally enjoyed this. Now I'm making it again and this time it's for Christmas lunch. Thanks for great recipe. From South Africa 🇿🇦.
One thing I disagree with. Don't use canola oil. Use Beef Tallow, it will increase the beef flavor of the meat and it's stable at high smoke points 400-420, it's way better than canola oil for heat tolerance (look it up, free radicals). It's the stuff that made McDonald's fries so tempting (before the started using canola blended oil), and more nutritious than anything on their menu, in my opinion. It will 200% this recipe. you're welcome.
Back in Argentina we called this Chilli Montenegro.
this is bomb been having it as youngin in texas this recipe is right on
Thanks for saying so!
We call this dish. TEXAS CHILI.
Just got done with this recipe and it turned out amazing thanks for the great suggestions!
This recipe is so good. I’ve made it 4 time already.
Looks awesome, I’m makin it tonight
Nice to see a chef who hasn't been sleeved in a collection of brain farts.
You should always strain the chile puree sauce before adding it to the pot.
Another option is to use beer or coffee instead of beef stock as your liquid. It really makes interesting flavors
My mom and grandma always added potato chunks to this during the slow cooker stage (like in chile verde), so if you're inclined they are a great addition.
YOUR MOM AND GRANDMA NEED TO SHUT THEIR YAPS
I use this as a dish with rice as my tamale filling for burritos
I made this last night, it was amazing!!!!! Thank you💜💜💜💜
Wonderful! Thanks for sharing.
I just learned so many methods to strengthen the flavor of just about anything in this one video.
To be honest, this is a fantastic recipe. For me though, I use leftover day old coffee to steep my chilis in, and blend with. I've also added on occasion a chunk or two of Abuleta chocolate if the chilis are a bit much. This is a simple recipe you can experiment with.
Hmm that sounds so good, any particular advice?
Chili is a great Winter meal, I love it. I've had to tone down the Cayenne (red pepper) as I've gotten more sensitive to Spicy.
This looks like a great recipe, thanks for not putting beans in it.
Looks fantastic. I have a friend from El Paso who gave me his Abuela's recipe. It is very similar. Uses Hatch Chili, but adds Knorr bullion cubes. Garlic, onion and cilantro. No cumin. Also Uses pork versus beef and white wine to de-glaze. Chicken broth over beef stock. Best ever on Harina tortillas. Now I have to play the video, " There's No Tortillas " sung by very talented kids!
Salutations from El Paso Texas
Try adding a splash (1-2TBS) of Cider vinegar to this recipe. It rounds out the flavor a lot. Also if you find that you are getting a bitter flavor coming through this, could be from the tannins released by the chilies during their re-hydration. To avoid this I do not incorporate the re-hydration liquid in my final dish.
Absolutely, never put the soaking water into the finished product is too bitter, and unless you are rolling in, though, soaking the chilies in boiling water is just fine
That lone cut of beef he left on the cutting board drove me nuts 😂
Hahaha! My ocd was triggered hard!
Chile Colorado is one of those dishes in that it uniquely looks about the same going in as it does going out.
Nice as always! But what’s the difference to the recently aired Texas Chili? Only the usage of a crockpot or a Dutch oven? ツ
btw: I made this last Saturday and had some leftovers today! It’s freaking delicious! Thanks for sharing!
Good question! They are similar styles with different ingredients. Both are delicious!
Would this work as a topping for a baked potato
If you cut the meat, salt it, and put it in the fridge for a couple of hours (even overnight) it will pull the extra moisture out of the meat. This way you won't get the excess release of water while cooking.
Looks good and easy. Two things I like in a dish! Subbed! 😃👍🏻
2 tips: Brown the meat in bacon oil and pour the blended chili pepper liquid thru a strainer to filter out the chili pepper skin
Great tips!
why would you want to filter out the chili skin?? it all comes out in the end lol - bacon fat ? YES
@@williamkechkaylo7915 Only thing that comes to mind is it would have something to do with the texture of the sauce. It might give it a smoother mouthfeel, idk. I haven't made this.
@@williamkechkaylo7915 I make this and I never bother straining it. The skins don't bother me.
Hey Gavin, at what heat setting do I set my CrockPot for the first hour simmer and, again, for the lid off reduction phase of the cooking?
My dude...this was amazing! Made it tonight. I deglazed with half cup of red wine in addition to the 2 cups beef broth. Also I added 1.5 tsp of smoked paprika to the spice mix. Finally I garnished with fresh onions. The liquid was akin to consume for birria tacos.
I did this but with brisket, reduced it a lot more and cooked for longer... became this perfect filling for tacos...
Damn son...sounds incredible.
The thing is, it is nearly the same like a "Gulasch" you will find in Hungary (the original one) and Germany. And that what you have done is nearly 100% my style, but instead of beef stock i use beer. Germany ... you know ;) And another Chilli.
Definitely gonna try this next week
You cut right before pureing the chilies. Do you add all the beef stock also?
You lost me at "nothing too spicy".
When someone takes a bite and just says thank you and then steps off camera to maintain their dignity while ravaging your food.... That's a great compliment.
This stuff is on the level. Miles above some ground beef and beans swill.
What can I use in lieu of those chillies, because I probably won't be able to find them
I think you can get them at WALMART. If not, online, but if you can't get the chili's, make something else, they are the MAIN flavoring, and braising liquid, for this stew. If you like Black pepper, I'd recommend Peposo, It's an Italian beef stew, black pepper, red wine, really nice, lots of pepper, but nice, and amazing.
I really wanna make this but I've never seen any of those chilies at my local grocery stores. Probably doesn't help I live in a small town up in Canada.
Long ago I used to go to this hole in the wall Mexican place and they served something called Mexican Stew. I never knew exactly what was in it, but it tasted amazing and it looked exactly like this. I'm guessing it was fairly close to this.
Nothing too spicy? But a lot of us are chileheads. I use a few different chiles- jalapenos, poblano, habaneros, serrano. It's all good.
Smoked paprika (pimenton), two sweet tsps, one hot. Trust me, you'll thank me.
My mom used to prepare and serve with Spanish rice,fresh pinto beans on a plate with warm corn tortillas . Mmmmm thanks for the recipe and fond memories