Chili Colorado is a Mexican dish (Colorado in Spanish means "colored red") hence the name Chili Colorado. This is not a chili dish from the state of Colorado. Thanks for watching! The chile peppers I used are linked in the description. ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast Italian vinegar chicken, creamy polenta, and roasted broccolini is dropping tomorrow! ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
@@johnb7802 Pork butt has always been my go to protein for Chile Colorado. Jim's version here looks great, though I follow Rick Martinez's recipe; you can find it by searching for the video here on Bon Appetit's channel.
@johnb7802 ... yes, you can use pork butt/shoulder. You should brown it first in some lard to get the max flavor. Also, I simmer the pork cubes in chicken stock until 3/4 done. That way, you don't burn or overcook the sauce before the meat gets tender.
remove the seeds, put the seeds in an electric coffee grinder (spices only) till you get a fine powder. you can use the powder to add more heat to the sauce if needed
Mexican here. I make Chile Colorado pretty regularly. Your recipe is solid and your technique is spot on. The only tweaks I would make are 1. EDIT: Strain the chiles after blending them. Makes for a smoother sauce. This isn't required if you have a very powerful blender like a Vitamix which will pulverize the chiles enough that they will completely breakdown during the cooking process. 2. I use the onion just to flavor the broth so I quarter it and add it to the pot when the broth goes in, then remove at the end for a smoother sauce 3. You MUST use Mexican oregano as regular oregano is not a substitute - Mexican oregano tastes completely different with citrus and floral notes. If you must substitute something for it, use marjoram 4. Flour the pieces of meat before browning as a thickener instead of using tortilla chips 5. Use 1/4 of a round of Ibarra Mexican chocolate or another quality brand and melt it into the sauce near the end of cooking. It will add a subtle darkness and sweetness that does not overpower the sauce. 6. A personal preference here, but don't toast the chiles. While most Mexican recipes that use dried chiles tell you to toast them, I find that it makes Chile Colorado too bitter. Just clean, soak, and blend them. 7. Use different ratios of chiles until you find your preferred flavor profile. I would find your ratio to be too sweet and raisiny in flavor with so many Anchos. My preferred ratio is 8 guajillos (sometimes a mix of guajillo and New Mexico chiles), 1-2 Anchos depending on size, and 1 chile de arbol (have to keep it mild for the sister in law). But that is just my family's preference 8. No one I know uses beef stock. They all use Knorr chicken or beef bouillon. It's a staple in Mexican kitchens. I use the chicken as it has a little more flavor. It also replaces most of the salt in the broth. Definitely not as healthy as a quality stock, but it tastes like grandma used to make
One suggestion on your awesome suggestion: if toasting your chiles makes them bitter, you're over-toasting them. Thin-skinned chiles like arbol or guajillo are fully-toasted BEFORE they really start to color. Other possible additions, which I highly recommend: Mexican beer and a tablespoon of smooth peanut butter. Also, you probably wouldn't like my chili, as I add mulatos in addition to anchos. Sicilian tastebuds love that dark, raisiny flavor.
Mexican here, northern one, this, even being tex mex is legit, you sir are a great cook, to give tihe the mexican touch and make it Asado de Boda from Zacatedas, some 70%, 80% chocolate some 30 gr, half an orange juice, the same rind of the orange and more mexican oregano and would be on point, love your channel, love that the wife is involved now, greay work!
I was about to say I reckon some dark chocolate would and a little citrus would lift the whole dish (Aussie here but I love Mexican food thanks to two neighbors Peque and Jose who taught me a few tricks)
White guy from the mid-west here! Made this last night for my office's chili cook-off and got 1st place! Thanks for the recipe, it was fun to make any even better to eat!
Hi Jim, it's Mike Florence and I trust you and your good lady are well. I'm a Seafood Chef working in the County of Kent, England. Firstly, thanks for soooooo many great recipes - your Deli Sandwiches in particular. OK, I worked in Tennessee and Texas for years and enjoyed bowls of Chili with and without the beans. Your recipe is NEXT LEVEL. !!! Many thanks, cheers, Mike.
@@jamieosh70 Hi Man, it's Mike Florence and thanks for your reply. I run a small farm ten miles out from Sevenoaks. I know Kilndown and will definitely give your suggestion a try. Cheers, Mike.
Fellow Long Islander here… this is one of my favorite dishes and can’t wait to try his version. Looks so good!! This is by far one of my favorite channels - thorough and educational, and the end product is always delicious!!
ive come to realize in the past 2 years making recipes from UA-cam that cooking great food and feeding my family with it is one of my greatest pleasures in life. Thank you Jim for another amazing recipe! 🤤
Mexican here as well. I never heard of using sugar or agave in this preparation. That’s new to me. I have seen my mother make this a thousand times. It’s the most comforting food and deserves the honor you have given it. 😊
I make a very light roux instead of using the crushed tortilla chips. For this recipe, maybe 1/3 cup flour, 1/3 cup butter or oil and you'll be good. Stir it in when all the ingredients are in the pot. Thanks for posting!
I've been to Hatch NM this time of year and the smell is mouthwatering in town. The Restaurants cooking and all the chilis drying and smoking and cooking. Mm-mm.
chile colorado isnt even in the same ballpark as green chile. One is made with green chiles, the other is made with red chiles. Red and Green are two completely different things.
This looks legit. I knew it from the crushing tortilla chips and recommending lard. I’m Mexican from Texas who has lived the last 30 years of my life in California. I have had the best Mexicali and TexMex and what dude is doing looks 💯 👊🏽
Wow talk about timing!!! I was planning on making chili colorado this weekend and was looking at another guy's channel I watch for his recipe last night and I wandered over to your site just in case and saw this recipe on there also! Of course I didn't see a video and thought no worries...this morning I turn on my YT and see you are making it haha I haven't made this for many years so I needed a recipe. Anyone who has never had chili colorado DEFINITELY try this it is AMAZING!!!
I added the conventional tin of kidney beans to mine and fed 8 people with it (+ rice and fresh tomatoes on the side) and my visiting family from Europe were BLOWN AWAY!!! Thank you.
Being in Texas I'm glad those big bags are dirt cheap for us. Keep them VERY well sealed--some types of moths and flies really love them. For bitterness, be sure to remove seeds and any obvious veins before toasting and discard them. It may reduce the heat slightly, but these are a major source of bitterness.
Gah, thank you for this, just checked my zip lock back and guess what was in there😭 a little moth. I will buy smaller amounts and use glass containers. thank you
Years ago,while driving in Jeep in the mountains,up at Cripple Creek,Colorado,we stopped into the old mining town to warm up after the temp dropped drastically by 5:00 pm. My Brother,that we were visiting,said he knew when they served great Chili. With a first spoonful ,my throat almost blow apart,from THE ( HOTTEST,SPICIEST,Chili ) I’ve ever lived through in my life. So,when I saw the title of your meal prep today,I couldn’t help but think of my experience with Colorado Chile.🥴🤣 Thanks for all your great dishes!
Thanks! I made another version of your chili recipes that involved grinding the toasted peppers in a coffee/spice grinder and then blooming them with a bit of oil to create the paste. (Turned out great, by the way), Do you think this method of paste creation is superior?
Thanks so much! It's easier to do the version I did here in the colorado recipe, but I think the results would be similar with either method. I'd have to taste them side by side to be sure though.
@@perotinofhackensack2064 lol. It just turned cold in Idaho. I will make it in the next month. I did dry my own poblanos and guajillos from my garden so I should be able to use those.
I came here to your channel to get deli style recipes that are so hard to come by here in Mexico (and my wife has such fond memories from studying over there on the US east coast so nostalgia food) and it was quite surprise to see this recipe here lol. I can't believe you got the chiles, frankly. The few Mexican friends I have that live in the US always are complaining they can't find them. Great job! Chile colorado recipies are slightly different in my region to account for general use of a different type of chile pepper (and it's mostly just guajillo) and uses pork. That paired with some refried beans (with pork lard, cheese and a bit of the chile sauce) or red rice....I'd been doing so well on my diet so far haha.
We live in Arizona and this is a go to dish for us. We add Mexican chocolate to this for added richness and the bit of sugar to help cut the bitterness.
@@mchu007 Mexican chocolate is available at many grocery stores. Melina is the most common. It is a box with large rounds and is used in cooking and a ready to drink hot chocolate. A little chunk off of a round is plenty as it is sugary, chocolatey and also has cinnamon. Too much and the cinnamon will overpower the dish.
I have been watching since early days and I always find your videos very comforting, like my long island dad is just showing me how to cook or something. Just, it's nice thank you for making them
When I do this, when I get to the point where I am blending the chilis, I always add the water that I soaked them in as it is highly flavorful. I also save this and use it for all of the other water needs in the recipe (like the water for a chicken bouillon. I use chicken and find skinless bone-in chicken thighs work best as when cooked they slip off the bone and can be roughly chopped to desired size. Lastly, when I make this I do it with heated tortillas, sour cream, lettuce and guacamole, rather than rice. It is SOOOO good.
This chili is very popular in California. In NoCal, where I live, it’s easy to get the dried peppers. I like the idea of using the chips as a thickener, whereas we generally use masa. The chips, however, are much easier unless you use masa regularly. Happy to make a recipe where the ingredients are easy to find. While it’s easy to get this stuff here, things like cherry peppers can be a challenge. Though I found out that Amazon Fresh carries two brands of cherry peppers, so it’s a godsend! I grew up in Queens, my husband on Long Island, so we really enjoy your recipes.
There is no such thing as "chili colorado". It's chile, with an E. I'm shocked at how many people are calling this chili in the comments here. Is everyone a bot?
To round out your dried chile collection, I'd suggest you order a bag of puya chiles, morita chiles, and oaxacan chiles. The moritas (dried jalapeños) and oaxacans are smoked. They are wonderful.
Btw - consider that the thickened, stew version of goulash (pörkölt) is in essence quite similar to chili Colorado. The main difference is the absence of Cumin, use of Hungarian paprika (which usually comes in powdered, dry form, but whole dried paprika aren’t terribly different from dried Nuevo Mexico or other large, mild chili 🌶️), and caraway seeds. But the process of browning and then braising the meat is remarkably similar
Oh, this is a fantastic idea! I was trying to justify making this before it's cool (I'm in FL) but if I make it into tacos, surely that is justifiable, lol. Thanks for the tip!
This is almost exactly what I made last week before seeing your video. I added one small can of tomatoes, no sweetener, one bell pepper with the onion, and added one fresh Armageddon pepper to the dried chili paste in the blender. My final step was juice from 1 quarter lime. Very good.
I dunno how I missed this one! Absolutely one of my favorite dishes to make, and eat. A lot of our local markets in Nassau do have a good selection of dried chilies, so we're fortunate. Excellent work as always!
I use a similar recipe. I like to add ground cinnamon, ground all spice, and ground cacao to the cumin, and at the end add some good fish sauce (Red Boat) and a splash of apple cider vinegar for some umami and acid flavor. Great fall meal.
Virtually the same as Texas Red chili, it is a top 5 dish! Yours is very authentic and looks ravenously edible. I do salt brine my chuck overnight b4 cubing it, and I do love to add 1-2 arbol and 1-2 chipotle chilis. And, I use the Instant Pot nowadays. Also, unless you have a bad-*ss blender, I do recommend straining the blended chilis. We also like to skim some of the fat to heat up tortillas (sort of birria style) to go with, and also some fat for scrambled eggs the next day! Great Show my friend. Great stuff.
That's what we call a "bowl of red" in Texas. Once you rehydrate the chili's, take the skin off before blending it helps cut the bitterness. Great video.
I have some chuck in my fridge right now and planning on Beef Ranchero Burritos for dinner. I am now going to use some of the elements of this recipe to my own (made up) recipe. This is one of things I like about Sip and Feast: the loose way of cooking and following recipes is similar to mine so it's easy for me to add their recipes, techniques and ingredients (and modifications) to my own ideas. This has always been my favorite way to cook. The best part though is I like making a lot of the same kinds of foods and theirs always looks delicious!
I first had this in Chicago at an event catered by the little Tio Luis restaurant on Archer Avenue. And thanks for your clarification in your comment that "colorado" does not refer to the state but the color. We are fortunate to have a large Mexican-owned grocery nearby where they have all manner of dried chilis. Guajillo, mulato, chipotle, pasilla, etc. I sometimes soften and blend them, and sometimes grind them into a base for a chili powder. Your recipe looks tasty--I'll try it.
Alrighty, haven’t had a good Chili Colorado in years. Have to say Jim, I agree with Tara just from the ingredients you’ve incorporated, it’s a winner for sure. Thanks for sharing.👍💕
This recipe is virtually identical to how I make "Texas Red Chili" except I change up some of the dried chilies. I'll add Morita chipotle, de Arbol, or whatever I have and my mood. Also, I keep Masa Harina and make a slurry instead of tortillas. I'm sure your Colorado chili is delicious!🤤😋
Today I did my first pot roast from your recipe and instructions.. and its perfect ! I found your channel week ago and I can't wait to try all of those fantastic dishes. Thank You so much for your work. Greetings from Poland !
super glad to see that I'm not the only one that makes my chili colorado this way except for one thing I don't use regular sugar or the the syrup that you were using I use a touch of brown sugar it just gives a better well-rounded taste but yeah it was really cool to see you did the same thing I always do good for you buddy
definitely going to make this. I have to because I live in Colorado! Chili is my go to feel good food and I eat it all year long. Thank you for all the good recipes and most of all the "how tos".
I like using molasses or sorghum syrup for sweetening dark chili-based dishes. They aren't overly sweet, and they bring a little extra complexity with dark caramel and mineral earthy notes. They are a little bitter themselves, but I find it's still a good balance -- bitter isn't all bad.
Hello from Texas, Jim. You could also call this a bowl of red. I’ve made dozens and dozens of chilis and yours is the real deal, so great job. Only one suggestion: instead of using tortilla chips to thicken it, check out masa powder. I use it to thicken my chilis when I’m running short on time. One more thing: you are absolutely correct in making the chili the day before serving. 🤠
This looks like an amazing recipe. Can't wait to try it out. Personally, wouldn't add any seeetner. Love all the peppers you're using for a true chilli flavor.Love your family and love ❤ all your recipes. TC and God bless you all
DARNIT!! I watched the entire video with my mouth watering, and I ordered the chilis already, and I love Tara, but I really missed the James review. I feel like his tastes are similar to my families. If he loves it, I know my kids would love it.
Edit: excellent job! If your viewers are trying for the first time, definitely DO toast the chiliis first. Also do not use the chili soak water (great job on that) as it is almost always bitter. Good choice of chilies for those with a mild palate, here I’d use Hot Red Hatch New Mexico, but we’re a bit more used to the heat. I personally don’t use chips or sweeteners as I don’t add unnecessary carbs, but many families do that. All chili, red or green is like Marinara or Sunday Gravy…every family Is a bit different. I’d definitely enjoy eating a few bowls of that! 👍 As a lifelong Southwesterner, I just started the video and I’m watching this skeptically to see how a New Yorker does 😊 All in good fun and love your channel!!
Also, southwesterner here, Arizona. This looks very tasty. However when James used oil instead of lard, I just cringed, so much better with lard. I'm glad you mentioned not to use the chili soaking liquid when blending. Yes, it's bitter. Otherwise, I'm looking forward to making this. Probably makes great breakfast tacos
always toast the chiles!!! And I'm in with the lard approach, provided it's good lard and not the hydrogenated stuff. Best bet is to make it yourself, whenever possible.
I like to use more guajillo, less ancho. I do either a combo of guajillo/new mexico or all guajillo. I use these with anchos, 2:1 or 3:1. Then maybe chuck in a few chili de arbol for some heat. I blend all of my onions, garlic, chilis, and secret ingredient (a few crushed tomatoes) in the blender. I use chicken broth as i find it gives a better flavor than beef broth. I thicken at the end with some masa flour. Gives it a nice flavor too. If my chuck is on the lean side, ive been known to add a few peices of fatty bacon to the pot 😎.
I make Chili Colorado a few times every winter season, but I've always used pork shoulder and chicken stock (soften the chilis in the stock), and it always tastes amazing. I'll have to try your beef version and compare.
I have the same pans as your 14" I got them at my restaurant supply store starting about 20 or 25 years ago, Still have them and I have expanded my collection a lot over the years. I'm really happy with them. I think my local store calls them "Vigor" brand but whatever - they're great commercial quality cookware that you can live with for a long time cause they don't change styles every three years. Plus the range of pots and pans they offer is amazing.
Looks great! I love good chili. Another thickening agent besides tortilla chips is masa harina, which is the flour used for tamales. I use it to thicken chili. It's a great ingredient.
Simply love your channel Jim 😜 can’t believe you don’t have more subscribers!!! Keep doing what you are doing!!!! You are a total star ⭐️ love from Bonnie Scotland xx
@SipAndFeast, while I will never make this as you have (being Vegan), I really admire your simple, authentic recipe. My dad's chili, which I replicate, but with variations and twists, is the standard American "oops" version, where people assumed it had a tomato base. Your use of actual chilis, and no tomatoes? If I was a chef, I would do the "chef's kiss" thing. While mine these days tends to be multi-bean variants, I have used some of the faux meats out there. Some are decent, but I have never relied on them for the flavour base. We Vegans have to get creative there. I did make "steak and winesauce" (what our parents called beef burgundy) a couple weeks ago, for the first time, using Impossible patties, diced, floured, etc., and it was amazing. I am now considering trying your recipe, just using Impossible or Beyond. There is a faux steak out there, but I have not tried it yet. I fear it may disappoint, and I don't want to waste its flavour, whatever it may have, losing it in some spicy dish. Anyway, your production looks good. I sometimes watch you Omni cooks, to get tips and tricks at 56, to help me be a better home cook. My husband appreciates it, as do I. Be well. Oh, and if you ever do decide to try your hand at Veganising anything, you will gain a following. Many Omnis are Vegan-curious, but want familiarity, while many Vegans miss the tastes of home. Just a thought.
Your recipe was right on the money. You may like adding coriander to your spice blend. Try toasting cumin, pepper corns and coriander seeds in a pan, grinding them and add them to your spice blend. You may also like a combo of beef and pork.
Hello Jim, thank you for your delicious and easy to follow recipes! I made the Chili Colorado last weekend and serve it to French and Mexican friends, it was a success, some of the comments include "boeuf Burguignon a la mexicaine" and Mole Supremo. Follow your ideas for toppings and also made white rice as side dish. The following day I made corn tortilla tacos with the left overs, equally exquisite. Has anybody told you that you look like Jeremy Piven?? I hope you dont mind the comparison but when I first saw you my first reaction was; he is back as a chef now... any how, best of luck with your chanel and keep up the good work
Looks terrific! Nice to see more stuff like this although we all love your East coast foods as well. I like the corn chips in the mix too. You can also use a blender and mix some of the sauce with a corn as a tortilla thickening agent
I appreciate your channel because of your love for incorporating chili peppers into dishes you make. Using tortilla chips to thicken it up is fine, but it's also perfectly acceptable to visit a local Mexican grocery store Bolillo instead. Get 2-3 more and snack on Bolillo with butter while you cook.
Jim, if you can find Mexican oregano, use it instead of the Italian style oregano. Another level. Yes, I am from Texas where we can buy it anywhere, but it will make a bit higher taste level.
i typically add corn grits/polenta to sop up any residual liquid, a tbsp at a time. takes some planning to get the ratio right but it adds a nice texture and sweetness to any chilli.
Looks like a great chili. I love to see people using a variety of peppers rather than just adding a tbsp of "chili powder" and calling it good. And bringing that chili down to almost a gravy consistency is so much better than the soupy chilis a lot of people make. I also love to add a variety of meats. I typically use chuck for those nice chunks of meat, a ground meat like pork, and although, in no way traditional, andouille sausage. I use a little molasses for my sweetener. And I always thought 50% beef and 50% chicken stock/broth tasted better than just beef broth by itself.
My favorite chili style and yours looks fantastic! I usually bump up the smoke with a few chipotles but otherwise our recipes are very similar. Great cooking!
Egads that looks fantastic. I haven't had a good Chilie Colorado in years. The place I used to get it stayed in Santa Clara when I moved 100 miles. If only they had followed me here....
I make a chili very similar to this (a Texas version from one of Martha Stewart’s staff chefs). A couple tips: If you don’t have a powerful blender like a vitamix or one like yours in the video, I would recommend pushing the pulp through a fine wire strainer as the skins will not be as finely ground. I thin the pulp with some beef stock to make it a littler runnier. Another tip is to add white vinegar at the end of the cooking to brighten the flavor, perhaps instead of the syrup - a couple tablespoons or to taste. One final note. One reason why stews taste better the next day is that you have allowed your sense of smell/taste “forget” the strong aromas you’ve inhaled over the last few hours. Try this: make your chili or stew a couple hours before serving, then leave the house for an hour to reset your olfactory sensitivity, and I bet it will taste much better.
I always add tomatoes, arbol chilies and garlic to my chili Colorado as well. I like that you used beef, most ppl use pork, it also tastes good with chicken!
Hmmm. I’m from Colorado my whole life and have never seen this! We are Green Chile people here through and through. I’ll have to try it. Would love to see a NY spin on our green Chile - it’s practically our state food!
I usually take the leftover juice from the steeped peppers, bottle it and throw it in the fridge.. after a few months it’s a delightful spicy and effervescent drink (you can sweeten it if wanted)
You use ground masa fina from companies like Masienda to thicken the chili or soup. Gives a beautiful corn background flavor. Awesome for chicken tortilla soup.
I substitute the dried chilies with a few tablespoons of korean chili powder(gochugaru) and a couple jarred ancho chili peppers. You can also just buy the chilis in this video in powdered form as well. Saves a lot of time in prep and clean up similar outcome. Fresh chilis go bad fairly quickly after opening from airtight container. $20 is outrageous. Also, I recommend a bone stock and masa for thickening.
Chili Colorado is a Mexican dish (Colorado in Spanish means "colored red") hence the name Chili Colorado. This is not a chili dish from the state of Colorado. Thanks for watching! The chile peppers I used are linked in the description.
▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast Italian vinegar chicken, creamy polenta, and roasted broccolini is dropping tomorrow!
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The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I have a couple of pork butts I need to use. Do you think that would work in this recipe?
Why not use some bourbon to deglaze the pot or beef broth instead of water? More flavor.
@@johnb7802 Pork butt has always been my go to protein for Chile Colorado. Jim's version here looks great, though I follow Rick Martinez's recipe; you can find it by searching for the video here on Bon Appetit's channel.
@johnb7802 ... yes, you can use pork butt/shoulder. You should brown it first in some lard to get the max flavor. Also, I simmer the pork cubes in chicken stock until 3/4 done. That way, you don't burn or overcook the sauce before the meat gets tender.
remove the seeds, put the seeds in an electric coffee grinder (spices only) till you get a fine powder.
you can use the powder to add more heat to the sauce if needed
Mexican here. I make Chile Colorado pretty regularly. Your recipe is solid and your technique is spot on. The only tweaks I would make are
1. EDIT: Strain the chiles after blending them. Makes for a smoother sauce. This isn't required if you have a very powerful blender like a Vitamix which will pulverize the chiles enough that they will completely breakdown during the cooking process.
2. I use the onion just to flavor the broth so I quarter it and add it to the pot when the broth goes in, then remove at the end for a smoother sauce
3. You MUST use Mexican oregano as regular oregano is not a substitute - Mexican oregano tastes completely different with citrus and floral notes. If you must substitute something for it, use marjoram
4. Flour the pieces of meat before browning as a thickener instead of using tortilla chips
5. Use 1/4 of a round of Ibarra Mexican chocolate or another quality brand and melt it into the sauce near the end of cooking. It will add a subtle darkness and sweetness that does not overpower the sauce.
6. A personal preference here, but don't toast the chiles. While most Mexican recipes that use dried chiles tell you to toast them, I find that it makes Chile Colorado too bitter. Just clean, soak, and blend them.
7. Use different ratios of chiles until you find your preferred flavor profile. I would find your ratio to be too sweet and raisiny in flavor with so many Anchos. My preferred ratio is 8 guajillos (sometimes a mix of guajillo and New Mexico chiles), 1-2 Anchos depending on size, and 1 chile de arbol (have to keep it mild for the sister in law). But that is just my family's preference
8. No one I know uses beef stock. They all use Knorr chicken or beef bouillon. It's a staple in Mexican kitchens. I use the chicken as it has a little more flavor. It also replaces most of the salt in the broth. Definitely not as healthy as a quality stock, but it tastes like grandma used to make
God tier comment, thank you!
Thank you! It's comments like these that make these videos (that are already great) even better.
Thank you, sounds like some good recommendations.
This ^^^^^^^^^^^ I made my recipe like this, and it was beyond amazing. Even my “non-chili” liking kids ate it.
One suggestion on your awesome suggestion: if toasting your chiles makes them bitter, you're over-toasting them. Thin-skinned chiles like arbol or guajillo are fully-toasted BEFORE they really start to color.
Other possible additions, which I highly recommend: Mexican beer and a tablespoon of smooth peanut butter.
Also, you probably wouldn't like my chili, as I add mulatos in addition to anchos. Sicilian tastebuds love that dark, raisiny flavor.
Mexican here, northern one, this, even being tex mex is legit, you sir are a great cook, to give tihe the mexican touch and make it Asado de Boda from Zacatedas, some 70%, 80% chocolate some 30 gr, half an orange juice, the same rind of the orange and more mexican oregano and would be on point, love your channel, love that the wife is involved now, greay work!
I was about to say I reckon some dark chocolate would and a little citrus would lift the whole dish (Aussie here but I love Mexican food thanks to two neighbors Peque and Jose who taught me a few tricks)
Awesome. Is using beans in the chili not a thing in chili in Mexico?
@@unforgettablefire535chili should never have beans. Real authentic chili anyways…do what you want with yours
@mrjamesgrimes noted
White guy from the mid-west here! Made this last night for my office's chili cook-off and got 1st place! Thanks for the recipe, it was fun to make any even better to eat!
You didn't spill it all over the floor and attempt to scoop it back in?
Hi Jim, it's Mike Florence and I trust you and your good lady are well. I'm a Seafood Chef working in the County of Kent, England. Firstly, thanks for soooooo many great recipes - your Deli Sandwiches in particular. OK, I worked in Tennessee and Texas for years and enjoyed bowls of Chili with and without the beans. Your recipe is NEXT LEVEL. !!! Many thanks, cheers, Mike.
If you’re in Kent, try The Small Holding in Kilndown - great little restaurant
@@jamieosh70 Hi Man, it's Mike Florence and thanks for your reply. I run a small farm ten miles out from Sevenoaks. I know Kilndown and will definitely give your suggestion a try. Cheers, Mike.
Living in Kent is heaven on earth
@@willyyoung6881 Hi Man, it's Mike Florence and thanks for your comment. Yep, Kent is the County for me. Hope you are doin' well Bro. See Ya, Mike.
By the way, we can see your username Mike, so no need to introduce yourself everytime you comment, unless you really want to!
Fellow Long Islander here… this is one of my favorite dishes and can’t wait to try his version. Looks so good!!
This is by far one of my favorite channels - thorough and educational, and the end product is always delicious!!
ive come to realize in the past 2 years making recipes from UA-cam that cooking great food and feeding my family with it is one of my greatest pleasures in life. Thank you Jim for another amazing recipe! 🤤
Good for you, buddy. Comment deserves 100 likes. That's what life is about. Keep on keepin' on
You will find serving our Master Trump will bring you more joy buddy
For Dutch viewers, you can get these chilies from Westland Peppers. Probably the best source for any American chilies, dried and fresh.
thanks
Mexican here as well. I never heard of using sugar or agave in this preparation. That’s new to me. I have seen my mother make this a thousand times. It’s the most comforting food and deserves the honor you have given it. 😊
He never strained after blending the chilies, you need to strain the after blending. I made this many times myself. It is a favorite of ours.
I make a very light roux instead of using the crushed tortilla chips. For this recipe, maybe 1/3 cup flour, 1/3 cup butter or oil and you'll be good. Stir it in when all the ingredients are in the pot.
Thanks for posting!
so pleased summer hiatus is over, the weather is cool, we can make stuff, chili is on!!!!
Amen! 🙌 bring on the cozy meals!
I live in Florida. The alligator saw his shadow on labor day, so, 8 more weeks of summer! 😁
I think the alligator saw milton over its shoulder...@@garyK.45ACP
… here in CO it’s Hatch Green Chili season, we people on street corners roasting fresh green chilis … it’s wonderful
I've been to Hatch NM this time of year and the smell is mouthwatering in town. The Restaurants cooking and all the chilis drying and smoking and cooking. Mm-mm.
😢 We lived in El Paso for almost 20 yrs.....I miss that aroma sooo much in the fall....I miss everything about the SW😢
yes it is all up and down federal
chile colorado isnt even in the same ballpark as green chile. One is made with green chiles, the other is made with red chiles. Red and Green are two completely different things.
@@seangodenver879 - did I say anything about green chilies in the recipe ?? 🙄
This looks legit. I knew it from the crushing tortilla chips and recommending lard. I’m Mexican from Texas who has lived the last 30 years of my life in California. I have had the best Mexicali and TexMex and what dude is doing looks 💯 👊🏽
Wow talk about timing!!! I was planning on making chili colorado this weekend and was looking at another guy's channel I watch for his recipe last night and I wandered over to your site just in case and saw this recipe on there also! Of course I didn't see a video and thought no worries...this morning I turn on my YT and see you are making it haha
I haven't made this for many years so I needed a recipe.
Anyone who has never had chili colorado DEFINITELY try this it is AMAZING!!!
Hope you enjoy it, Jeremy!
@@SipandFeast thanks! You guys are the best!
I added the conventional tin of kidney beans to mine and fed 8 people with it (+ rice and fresh tomatoes on the side) and my visiting family from Europe were BLOWN AWAY!!! Thank you.
At what point did you add the beans?
Being in Texas I'm glad those big bags are dirt cheap for us. Keep them VERY well sealed--some types of moths and flies really love them. For bitterness, be sure to remove seeds and any obvious veins before toasting and discard them. It may reduce the heat slightly, but these are a major source of bitterness.
Gah, thank you for this, just checked my zip lock back and guess what was in there😭 a little moth. I will buy smaller amounts and use glass containers. thank you
Years ago,while driving in Jeep in the mountains,up at Cripple Creek,Colorado,we stopped into the old mining town to warm up after the temp dropped drastically by 5:00 pm. My Brother,that we were visiting,said he knew when they served great Chili. With a first spoonful ,my throat almost blow apart,from THE ( HOTTEST,SPICIEST,Chili ) I’ve ever lived through in my life. So,when I saw the title of your meal prep today,I couldn’t help but think of my experience with Colorado Chile.🥴🤣 Thanks for all your great dishes!
Thanks! I made another version of your chili recipes that involved grinding the toasted peppers in a coffee/spice grinder and then blooming them with a bit of oil to create the paste. (Turned out great, by the way), Do you think this method of paste creation is superior?
Thanks so much! It's easier to do the version I did here in the colorado recipe, but I think the results would be similar with either method. I'd have to taste them side by side to be sure though.
Beer is great for deglazing when making chili and stew. It adds a nice flavor.
Almost one million subscribers, Sip and Feast!!! A testament to how hard you all work, but very especially the Taste Tester.
That looks superb. Another one I’ll try to tackle 👍
Thank you so much!
As a Hispanic I was curious how a New Yorker would make this. I'm excited to try it out.
Let us know how it turns out for you!
Come on, spill the beans! How'd it turn out?
@@perotinofhackensack2064 lol. It just turned cold in Idaho. I will make it in the next month. I did dry my own poblanos and guajillos from my garden so I should be able to use those.
I came here to your channel to get deli style recipes that are so hard to come by here in Mexico (and my wife has such fond memories from studying over there on the US east coast so nostalgia food) and it was quite surprise to see this recipe here lol. I can't believe you got the chiles, frankly. The few Mexican friends I have that live in the US always are complaining they can't find them. Great job!
Chile colorado recipies are slightly different in my region to account for general use of a different type of chile pepper (and it's mostly just guajillo) and uses pork. That paired with some refried beans (with pork lard, cheese and a bit of the chile sauce) or red rice....I'd been doing so well on my diet so far haha.
Here in NE Florida Rowe's IGA has all the chilis in bulk as well as large packages.
I'm surprised he had a hard time finding those chiles in the NYC region, there are Latin grocery stores all over that have big bags of dried chiles.
@@carlos_herrera Thank you for giving me ammo to roast my friends with haha.
I also like add some fresh Pico de Galló with cilantro. It compliments the chili with flavor. 😋
I’m 🇲🇽 🇺🇸 the ingredients is spot on. I use that same ingredients when I make homemade tamales it works so good. It looks delicious.🎯🎯
We live in Arizona and this is a go to dish for us. We add Mexican chocolate to this for added richness and the bit of sugar to help cut the bitterness.
What chocolate do you recommend?
@@mchu007 Mexican chocolate is available at many grocery stores. Melina is the most common. It is a box with large rounds and is used in cooking and a ready to drink hot chocolate. A little chunk off of a round is plenty as it is sugary, chocolatey and also has cinnamon. Too much and the cinnamon will overpower the dish.
@@kenwanless4533 Much appreciated!!!
@@kenwanless4533 can add some cocoa powder too, that’s a winning ingredient in many chili cook offs
I have been watching since early days and I always find your videos very comforting, like my long island dad is just showing me how to cook or something. Just, it's nice thank you for making them
When I do this, when I get to the point where I am blending the chilis, I always add the water that I soaked them in as it is highly flavorful. I also save this and use it for all of the other water needs in the recipe (like the water for a chicken bouillon. I use chicken and find skinless bone-in chicken thighs work best as when cooked they slip off the bone and can be roughly chopped to desired size. Lastly, when I make this I do it with heated tortillas, sour cream, lettuce and guacamole, rather than rice. It is SOOOO good.
This chili is very popular in California. In NoCal, where I live, it’s easy to get the dried peppers. I like the idea of using the chips as a thickener, whereas we generally use masa. The chips, however, are much easier unless you use masa regularly.
Happy to make a recipe where the ingredients are easy to find. While it’s easy to get this stuff here, things like cherry peppers can be a challenge.
Though I found out that Amazon Fresh carries two brands of cherry peppers, so it’s a godsend!
I grew up in Queens, my husband on Long Island, so we really enjoy your recipes.
There is no such thing as "chili colorado". It's chile, with an E. I'm shocked at how many people are calling this chili in the comments here. Is everyone a bot?
To round out your dried chile collection, I'd suggest you order a bag of puya chiles, morita chiles, and oaxacan chiles. The moritas (dried jalapeños) and oaxacans are smoked. They are wonderful.
Chili Colorado makes great taco filling 😉 use soft warm corn tortillas, top with cilantro, a squirt of lime juice, and crumbled queso fresco
Btw - consider that the thickened, stew version of goulash (pörkölt) is in essence quite similar to chili Colorado. The main difference is the absence of Cumin, use of Hungarian paprika (which usually comes in powdered, dry form, but whole dried paprika aren’t terribly different from dried Nuevo Mexico or other large, mild chili 🌶️), and caraway seeds. But the process of browning and then braising the meat is remarkably similar
Oh, this is a fantastic idea! I was trying to justify making this before it's cool (I'm in FL) but if I make it into tacos, surely that is justifiable, lol. Thanks for the tip!
yum
My mom uses it as tamale filling sometimes. Makes them DELICIOUS
This is almost exactly what I made last week before seeing your video. I added one small can of tomatoes, no sweetener, one bell pepper with the onion, and added one fresh Armageddon pepper to the dried chili paste in the blender. My final step was juice from 1 quarter lime. Very good.
I dunno how I missed this one! Absolutely one of my favorite dishes to make, and eat. A lot of our local markets in Nassau do have a good selection of dried chilies, so we're fortunate. Excellent work as always!
I use a similar recipe. I like to add ground cinnamon, ground all spice, and ground cacao to the cumin, and at the end add some good fish sauce (Red Boat) and a splash of apple cider vinegar for some umami and acid flavor. Great fall meal.
Virtually the same as Texas Red chili, it is a top 5 dish! Yours is very authentic and looks ravenously edible. I do salt brine my chuck overnight b4 cubing it, and I do love to add 1-2 arbol and 1-2 chipotle chilis. And, I use the Instant Pot nowadays. Also, unless you have a bad-*ss blender, I do recommend straining the blended chilis. We also like to skim some of the fat to heat up tortillas (sort of birria style) to go with, and also some fat for scrambled eggs the next day! Great Show my friend. Great stuff.
That's what we call a "bowl of red" in Texas.
Once you rehydrate the chili's, take the skin off before blending it helps cut the bitterness.
Great video.
Great recipe and video as always. You always do an excellent job of breaking it down making it easy to understand.
I have some chuck in my fridge right now and planning on Beef Ranchero Burritos for dinner. I am now going to use some of the elements of this recipe to my own (made up) recipe. This is one of things I like about Sip and Feast: the loose way of cooking and following recipes is similar to mine so it's easy for me to add their recipes, techniques and ingredients (and modifications) to my own ideas. This has always been my favorite way to cook. The best part though is I like making a lot of the same kinds of foods and theirs always looks delicious!
I love your video style. Like standing in kitchen with dad learning. And i learn so much. Thankyou❤❤❤
I first had this in Chicago at an event catered by the little Tio Luis restaurant on Archer Avenue. And thanks for your clarification in your comment that "colorado" does not refer to the state but the color. We are fortunate to have a large Mexican-owned grocery nearby where they have all manner of dried chilis. Guajillo, mulato, chipotle, pasilla, etc. I sometimes soften and blend them, and sometimes grind them into a base for a chili powder. Your recipe looks tasty--I'll try it.
Alrighty, haven’t had a good Chili Colorado in years. Have to say Jim, I agree with Tara just from the ingredients you’ve incorporated, it’s a winner for sure. Thanks for sharing.👍💕
This recipe is virtually identical to how I make "Texas Red Chili" except I change up some of the dried chilies. I'll add Morita chipotle, de Arbol, or whatever I have and my mood. Also, I keep Masa Harina and make a slurry instead of tortillas.
I'm sure your Colorado chili is delicious!🤤😋
This is the best style of chili in the world, my mouth was watering the whole video. Thank you!
Today I did my first pot roast from your recipe and instructions.. and its perfect ! I found your channel week ago and I can't wait to try all of those fantastic dishes.
Thank You so much for your work. Greetings from Poland !
super glad to see that I'm not the only one that makes my chili colorado this way except for one thing I don't use regular sugar or the the syrup that you were using I use a touch of brown sugar it just gives a better well-rounded taste but yeah it was really cool to see you did the same thing I always do good for you buddy
That’s a solid recipe! Mine is similar, except I use double the cumin, masa harina for thickening and I finish it with a splash or two of vinegar
definitely going to make this. I have to because I live in Colorado! Chili is my go to feel good food and I eat it all year long. Thank you for all the good recipes and most of all the "how tos".
I like using molasses or sorghum syrup for sweetening dark chili-based dishes. They aren't overly sweet, and they bring a little extra complexity with dark caramel and mineral earthy notes. They are a little bitter themselves, but I find it's still a good balance -- bitter isn't all bad.
Hello from Texas, Jim. You could also call this a bowl of red. I’ve made dozens and dozens of chilis and yours is the real deal, so great job. Only one suggestion: instead of using tortilla chips to thicken it, check out masa powder. I use it to thicken my chilis when I’m running short on time. One more thing: you are absolutely correct in making the chili the day before serving. 🤠
You add that in when? You don’t have to cook it first? Like isn’t it bitter if you don’t?
So happy to see you scrape the sides on 14m! 😃
This looks like an amazing recipe. Can't wait to try it out. Personally, wouldn't add any seeetner. Love all the peppers you're using for a true chilli flavor.Love your family and love ❤ all your recipes. TC and God bless you all
DARNIT!! I watched the entire video with my mouth watering, and I ordered the chilis already, and I love Tara, but I really missed the James review. I feel like his tastes are similar to my families. If he loves it, I know my kids would love it.
Edit: excellent job! If your viewers are trying for the first time, definitely DO toast the chiliis first. Also do not use the chili soak water (great job on that) as it is almost always bitter. Good choice of chilies for those with a mild palate, here I’d use Hot Red Hatch New Mexico, but we’re a bit more used to the heat. I personally don’t use chips or sweeteners as I don’t add unnecessary carbs, but many families do that. All chili, red or green is like Marinara or Sunday Gravy…every family Is a bit different. I’d definitely enjoy eating a few bowls of that! 👍
As a lifelong Southwesterner, I just started the video and I’m watching this skeptically to see how a New Yorker does 😊 All in good fun and love your channel!!
Also, southwesterner here, Arizona. This looks very tasty. However when James used oil instead of lard, I just cringed, so much better with lard. I'm glad you mentioned not to use the chili soaking liquid when blending. Yes, it's bitter. Otherwise, I'm looking forward to making this. Probably makes great breakfast tacos
@@daphnepearce9411 true. Lard or tallow is best if it’s available 👍
always toast the chiles!!! And I'm in with the lard approach, provided it's good lard and not the hydrogenated stuff. Best bet is to make it yourself, whenever possible.
@@desmit6 Even bacon drippings would work nicely.
Merci.
As someone who grew up in Colorado, and who is color blind, I approve this recipe.
TBH "colorado" in the name does not refer to the state; it means "colorful" in Spanish. Because it's so red. :)
This isnt a thing in Colorado 😅, Green chile is the Colorado state's chilli
I like to use more guajillo, less ancho. I do either a combo of guajillo/new mexico or all guajillo. I use these with anchos, 2:1 or 3:1. Then maybe chuck in a few chili de arbol for some heat. I blend all of my onions, garlic, chilis, and secret ingredient (a few crushed tomatoes) in the blender. I use chicken broth as i find it gives a better flavor than beef broth. I thicken at the end with some masa flour. Gives it a nice flavor too. If my chuck is on the lean side, ive been known to add a few peices of fatty bacon to the pot 😎.
Made your recipe from the website last May. I can vouch for it--fantastic!
I make Chili Colorado a few times every winter season, but I've always used pork shoulder and chicken stock (soften the chilis in the stock), and it always tastes amazing. I'll have to try your beef version and compare.
I have the same pans as your 14" I got them at my restaurant supply store starting about 20 or 25 years ago, Still have them and I have expanded my collection a lot over the years. I'm really happy with them.
I think my local store calls them "Vigor" brand but whatever - they're great commercial quality cookware that you can live with for a long time cause they don't change styles every three years. Plus the range of pots and pans they offer is amazing.
I found this recipe a few years ago, and it is legit one of the best things I make. Even better day 2.
The pan is back!! Longtime viewer here and bought the Vigor 14 inch pan after seeing it in every video, but then it went away
Looks amazing. Teach the people about Chile Verde. Their minds will be equally as blown!
Chile Verde ROCKS!! I use fire-roasted Hatch Chiles, which I buy by the bushel once/year when they are in season.
Looks great! I love good chili. Another thickening agent besides tortilla chips is masa harina, which is the flour used for tamales. I use it to thicken chili. It's a great ingredient.
Simply love your channel Jim 😜 can’t believe you don’t have more subscribers!!! Keep doing what you are doing!!!! You are a total star ⭐️ love from Bonnie Scotland xx
@SipAndFeast, while I will never make this as you have (being Vegan), I really admire your simple, authentic recipe. My dad's chili, which I replicate, but with variations and twists, is the standard American "oops" version, where people assumed it had a tomato base. Your use of actual chilis, and no tomatoes? If I was a chef, I would do the "chef's kiss" thing. While mine these days tends to be multi-bean variants, I have used some of the faux meats out there. Some are decent, but I have never relied on them for the flavour base. We Vegans have to get creative there. I did make "steak and winesauce" (what our parents called beef burgundy) a couple weeks ago, for the first time, using Impossible patties, diced, floured, etc., and it was amazing. I am now considering trying your recipe, just using Impossible or Beyond. There is a faux steak out there, but I have not tried it yet. I fear it may disappoint, and I don't want to waste its flavour, whatever it may have, losing it in some spicy dish. Anyway, your production looks good. I sometimes watch you Omni cooks, to get tips and tricks at 56, to help me be a better home cook. My husband appreciates it, as do I. Be well. Oh, and if you ever do decide to try your hand at Veganising anything, you will gain a following. Many Omnis are Vegan-curious, but want familiarity, while many Vegans miss the tastes of home. Just a thought.
This is my mom's favorite dish! add some homemade tortillas and refried beans and you've got the ultimate comfort food
Corn or flour tortillas?
@@lawrenceteller650corn. Not much flour use in Mexico. If you want it authentic.
@@lawrenceteller650 my family prefers flour :)
So happy for cold weather food coming back!
Your recipe was right on the money. You may like adding coriander to your spice blend. Try toasting cumin, pepper corns and coriander seeds in a pan, grinding them and add them to your spice blend. You may also like a combo of beef and pork.
So funny, I was going to make chili this weekend! Perfect timing. Great video 🤌🏻
Hello Jim, thank you for your delicious and easy to follow recipes! I made the Chili Colorado last weekend and serve it to French and Mexican friends, it was a success, some of the comments include "boeuf Burguignon a la mexicaine" and Mole Supremo. Follow your ideas for toppings and also made white rice as side dish. The following day I made corn tortilla tacos with the left overs, equally exquisite. Has anybody told you that you look like Jeremy Piven?? I hope you dont mind the comparison but when I first saw you my first reaction was; he is back as a chef now... any how, best of luck with your chanel and keep up the good work
Looks terrific! Nice to see more stuff like this although we all love your East coast foods as well. I like the corn chips in the mix too. You can also use a blender and mix some of the sauce with a corn as a tortilla thickening agent
That's the most delicious looking chili I've ever seen!
51 years old and have NEVER had chili from any restaurant that even came close to as good as what I make at home.
I appreciate your channel because of your love for incorporating chili peppers into dishes you make. Using tortilla chips to thicken it up is fine, but it's also perfectly acceptable to visit a local Mexican grocery store Bolillo instead. Get 2-3 more and snack on Bolillo with butter while you cook.
Jim, if you can find Mexican oregano, use it instead of the Italian style oregano. Another level. Yes, I am from Texas where we can buy it anywhere, but it will make a bit higher taste level.
Okay I love that the chilis used in your recipe are the same kind of chilis I use in my recipe! Great flavor combination!
I like to sear the meat in slabs and then slice. It gives up less moisture and browns better.
i typically add corn grits/polenta to sop up any residual liquid, a tbsp at a time. takes some planning to get the ratio right but it adds a nice texture and sweetness to any chilli.
Oh hell yea. This is the food Im here for. Im a winter, comfort food guy instead of a summer deli guy. Hahah. Thanks!!
Looks like a great chili. I love to see people using a variety of peppers rather than just adding a tbsp of "chili powder" and calling it good. And bringing that chili down to almost a gravy consistency is so much better than the soupy chilis a lot of people make.
I also love to add a variety of meats. I typically use chuck for those nice chunks of meat, a ground meat like pork, and although, in no way traditional, andouille sausage. I use a little molasses for my sweetener. And I always thought 50% beef and 50% chicken stock/broth tasted better than just beef broth by itself.
In addition to beef chuck, I love using wild game for this recipe. My elk season is only a few days away, yum.
Looks amazing. And different from many of your other recipes. If only Amazon couild ship those Mexican dried chilies to Belgium where I live.
when did you pull that second bay leaf out? Thanks for the video. I will try this
I'm not sure I have ever had this before but I will be making it for sure soon. Great recipe as always, thanks!
Quick tip for you to thicken it, make a roux after cooking the onions down add some oil and flour then start adding chili mix ect.
Always look forward to another recipe video, cant wait to watch when i get home from errands.
My favorite chili style and yours looks fantastic! I usually bump up the smoke with a few chipotles but otherwise our recipes are very similar. Great cooking!
Looks amazing gonna try it! One suggestion serve over polenta. A friend turned us onto polenta with chili and it’s our goto now.
Egads that looks fantastic. I haven't had a good Chilie Colorado in years. The place I used to get it stayed in Santa Clara when I moved 100 miles. If only they had followed me here....
Chili Colorado sounds like the sequel to Dani California
As a Costco employee, I'd like to thank you for the pretty consistent plugs.
This turned out perfect, I didn't add any sweetener just a little fresh lime & it will be a new tradition for me for sure 😁
I make a chili very similar to this (a Texas version from one of Martha Stewart’s staff chefs). A couple tips: If you don’t have a powerful blender like a vitamix or one like yours in the video, I would recommend pushing the pulp through a fine wire strainer as the skins will not be as finely ground. I thin the pulp with some beef stock to make it a littler runnier.
Another tip is to add white vinegar at the end of the cooking to brighten the flavor, perhaps instead of the syrup - a couple tablespoons or to taste.
One final note. One reason why stews taste better the next day is that you have allowed your sense of smell/taste “forget” the strong aromas you’ve inhaled over the last few hours. Try this: make your chili or stew a couple hours before serving, then leave the house for an hour to reset your olfactory sensitivity, and I bet it will taste much better.
I always add tomatoes, arbol chilies and garlic to my chili Colorado as well. I like that you used beef, most ppl use pork, it also tastes good with chicken!
Nice! I usually use masa instead of tortilla chips to thicken, but this looks amazing!
Hmmm. I’m from Colorado my whole life and have never seen this! We are Green Chile people here through and through. I’ll have to try it. Would love to see a NY spin on our green Chile - it’s practically our state food!
I usually take the leftover juice from the steeped peppers, bottle it and throw it in the fridge.. after a few months it’s a delightful spicy and effervescent drink (you can sweeten it if wanted)
You use ground masa fina from companies like Masienda to thicken the chili or soup. Gives a beautiful corn background flavor. Awesome for chicken tortilla soup.
Super stoked for another recipe. You’re really on a roll this week!
Thanks! Yes, I'm doing an extra video each week for the next few weeks!
I substitute the dried chilies with a few tablespoons of korean chili powder(gochugaru) and a couple jarred ancho chili peppers. You can also just buy the chilis in this video in powdered form as well. Saves a lot of time in prep and clean up similar outcome. Fresh chilis go bad fairly quickly after opening from airtight container. $20 is outrageous. Also, I recommend a bone stock and masa for thickening.
Great recipe try straining the blended peppers through a fine mesh strainer, really improves the texture and flavor