Chili Colorado is an old school chili with big chunks of beef & a chili pepper sauce. A traditional Mexican recipe of pork or beef stewed low and slow in a rich red chili sauce, hence the name “colorado,” which means “colored red,” not from the state of Colorado.
CHAPTERS:
0:00 What is Chili Colorado
0:20 Chili Peppers
0:36 Remove Stems & Seeds
1:16 Toast the Chilies
1:58 Rehydrate Chilies
2:08 Season the Beef
3:23 Chili Sauce
4:56 TIP – Turn Pulp into a Seasoning Blend
5:30 Brown the Beef
6:17 Into the Pot
7:48 Simmer
8:20 Variations & BEANS?!
9:30 Serving
9:59 Taste!
6:16 More Recipes
10:38 More Recipes
THINGS YOU’LL NEED:
6 ancho chili peppers stemmed and seeded
6 guajillo peppers stemmed and seeded
2 pasilla peppers stemmed and seeded
3 chiles de arbol stemmed and seeded
1 tablespoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
FOR THE CHILI
2 tablespoons olive oil
1 small onion chopped
2 jalapeno peppers chopped (optional – I like the extra heat and flavor)
4-5 cloves garlic chopped
2.5 pounds beef chuck roast cut into bite-sized chunks
¼ cup flour
Salt and pepper to taste
2 cups beef stock, chicken or vegetable stock are good, too
FOR SERVING: Crumbly white cheese, fresh herbs, spicy chili flakes – Rice and/or warmed tortillas, if desired
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I had so much fun making this! What other videos would you like to see?
-Mike
#chilirecipe #chili #beef #beefrecipe #spicyfood
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36 Comments
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Are you Team BEANS or NO BEANS in Chili?
That recipe looks like the exact duplicate of Texas Red chili. As for beans? To each his own. I prefer no beans. As for the argument about beans? Chili was originally no beans. The story how beans came about in chili was back in the old west, when Cowboys moved cattle across country, the cook would sometimes run out of chili and some of the Cowboys wouldn't get any chili. So the cook would add beans as a filler to make more chili and feed more Cowboys. Beans were a cheap way to make the chili go further.
I like beans for sure. I don't know why but salt grinders always make me laugh. Gotta make sure that rock is freshly ground! lol
I followed your instructions to a "T". My chili was pronominal. Best I ever had or made. And I have to look real hard to find a really bad bowl of chili. My wife is not a fan of chili unless it's Gringo" chili like the make in Indiana, then only very seldom. She had two bowls of this chili. I seem to have a 74 year old convert. I'm 79. Good job!
Make the same but instead of rehydrate in H2O I use beef stock. Gives the chili paste a little more rich.
😳👍❤️
4:58 Question – how does one go about dehydrating the pulp? Just stick it in the oven and slow-n-low it for a few hours, or is there a specific process?
Before you started talking about adding tomatoes and beans, you cooked "Texas Red Chili".
Beef with ancho and guajillo peppers. Add hotter peppers for heat, just like you did.
You don’t need the flour with the amount of chili’s you are using. You can purée onions if you want a thicker gravy. I have been making this basic chili for 40+ years. Thanks for sharing.
Looks good man. Beans and rice on the side is best, flour tortillas too. Now the Mexican meat markets sell the red chili sauce there. I’ve e gotta show her how to do it lol
No beans for my house , I am Canadian , but I go for the Texas red style of chili , often I will do a BBQ flavour to it as well which is nice . The real question is , what do you eat your chili with? tortilla chips? corn bread? texas toast? let us know!
Add yellow masa to thicken it more. Let it cool. Put on a pizza crust and cover with mozzarella cheese. Then bake. Chilizza. You will see what I mean.
Who makes your Dutch oven? I really dig the asoect👍🏼
To save yourself a bit of time maybe you should get yourself a vita mix 7500 model he will not have to strain anything. It would all be purified to liquid even the seeds.
This is great I must try this
Awesome! Making this shortly… 👍
I am team no beans, but I did add fire roasted tomatoes. I made this recipe tonight, and it's simmering on the stove and finishing up right now. I can't wait to taste it. Awesome recipe, very very similar to a bowl of Texas red. I bought a new blender slash food processor in order to make chili and it worked beautifully. I will be making this one a bunch of times.
You left off the castroville chili
Subbed, third recipe I've viewed. Clean, concise, and informative recipes. Close enough to Hispanic recipes to delight anyone except las Abuelas.
Wish I could taste this looks great… going to try making this…. from Ohio so wish me luck
This is my absolute favorite recipe now for chili. I have been doing it with chicken thighs. Honestly it might be my favorite iteration. Excellent recipe. Thanks for posting!
Beans in chili is bean soup. Beans do NOT go in chili.
This is right up my alley. I've got to try it. Great video. Can't wait to see how it turns out.
Definitely A Must Try!
Legit. Love the chili mix.
cool show
Use a heat proof rubber spatula to scrape ALL the ingredients clean out of the bowls, from what I saw in your video you left a lot of the sauce mix in the bowls. Looks like I'll be trying your recipe the next time I make Chili, and thanks for the recipe.
Just finishing up cooking. I made it with pork. This is one fantastic recipe. Many thanks.
I love your recipe and your the only one to use Mexican chills instead of can tomato sauce for me the way you make it is better at the bro tasting chili thank you for your recipe I will make it.May God Bless 🙏
That’s it!
That is the Chili Colorado that I have been looking for.
I was skeptical about your recipe calling for six (!) different chili peppers, but that is it! 🙌
It is true Chili Colorado.
Thank you:)
👍
Great video and recipe. Question: Would adding a corn starch slurry (1 tbsp corn starch w/1 tbsp water) help thicken up the sauce? In your opinion would this be beneficial or not?
Any other chilli you can put beans in, Colorado is a meat chilli and shouldn't have beans
Hi! What about game meat such as Deer or Elk? You mentioned rice. What kind, white? Or some kind of Spanish?
Chili Colorado is awesome, but I hate the itty bity skin in the chili, so I strain in a strainer, ( also do this with Tamales) add your left over chili water and stir, to get your strained chili! We never use Beef, only pork loin, add Jalapeno not chili powder, add a Tablespoon, minced garlic, and when you can use more dried Hatch Green Chilis then the sweet ones! Beans are a side only, as is Spanish Rice! Corn tortillas are a must have, Toasted!
Dude, at first I was thinking ‘ Oh great, another white dude making a bland dish’. But you immediately had my attention with the peppers added to make the red sauce. I am going to try it with pork. Great video! Thanks