Chili Colorado Recipe (Old School Chili!)

it is truly Chili Pepper Madness in the chili pepper Madness kitchen today my friends because today we are making chili colorado Chile Colorado is the ultimate bowl of chili it is stew beef that is seared and simmered in a delicious red chili sauce it is ridiculously delicious and I think you're gonna love it [Music] but first we'll make our chili sauce and I have a lot of Chili Peppers here Chili Pepper Madness you know I have six ancho Peppers six guajillo Peppers two pastilla peppers and I have three chili day Arbol peppers and you can use fewer of the chilita herbal for Less heat but first thing we want to do is remove the stems and the seeds from our Peppers so you can go ahead and just pull the stems off and you can just start to pull the peppers apart a bit and if you want you can use a pair of kitchen scissors to kind of snip them to make it a little easier for yourself and just go ahead and remove any excess seeds from within you can strain them out later if you want to but it's a little easier to do it now all right last pepper here you'll see all the seeds and stems from just this many chilies all right I got these ready now let's toast up our chilies so for toasting the chilies get a pan or the pot that you're gonna use to make the chili heat it up to a good medium to medium-high heat and we're going to lightly toast the chilies in the dry pan or pot and you only need about a minute maybe two at the most per side you're really just loosening up the skins and loosen up the oils and the peppers and developing the flavor here so I'll do it in batches if you need to you will start to smell the peppers as they're starting to lightly toast and it smells delicious just be careful not to burn them all right all my peppers are nicely toasted so get them moved over to a glass bowl a heat proof Bowl go ahead and cover them in very hot water and we're going to rehydrate them for a good 20 minutes or so until they get nice and softened up [Music] Brown the beef so here I have a two and a half pound chuck roast and you can use other cuts of beef but this recipe really benefits from the low and slow cooking process so stew beef is ideal here chuck roast is great and you're going to cut it into anywhere from one half to one inch chunks really what you consider more bite-sized pieces and you can definitely go larger chunks if you'd like to all right got my beef all cubed up to the sizes that I prefer we're gonna get everything transferred over to a bowl and let's go ahead and season these up so for seasoning the beef it's just the light seasoning we're going to use salt and pepper so really salt and pepper to your personal tastes get this all mixed in go ahead and mix it up in the bowl and also a quarter cup of flour this is all-purpose flour so the flower here is going to help get a nice Browning sear on the meat but also it's going to help as a slight thickening agent for your chili as well get it nicely coated like so all right we are good to go all right I got my chilies all softened up here so go ahead and transfer them to a food processor here it's okay if you got a couple seeds in there and I'm going to use about a cup of my soaking liquid to keep the sauce nice and loose there's definitely a lot of nutrients that gets leached into this water here so it's definitely very good for cooking still although it has a slight bitterness so you could use fresh water if you'd like and also I'm going to use here for seasonings a tablespoon of Mexican oregano along with a teaspoon of freshly ground cumin and for myself I'm going to add about a tablespoon or so of cayenne for a little pop of heat I will process the sauce here [Music] all right let's take a look yep it's very thick at this point so I'm going to add a little bit more of the soaking liquid to loosen it up a little bit but you can see here by the color of it it's a really deep rich red very earthy color earthy flavor very delicious all right look at that nice and thick but it's loosening up nicely now I'm going to go ahead and strain the sauce you can use a strainer or I like my food mill for this one this is going to help remove any kind of leftover skins that didn't really get processed [Music] all right after that so real quick tip guys any of this pulp that's left over in your uh in your food mill here can be dehydrated and turned into a nice seasoning blend like I did with my posole blend this uh great seasoning for lots of stuff all right my sauce is nice and smooth and don't forget a little salt and pepper and this actually is a very versatile sauce you can use this in many different recipes so it's good to keep this one on hand all right let's make the chili get yourself a large pot heat it up to a good medium high heat and we're going to heat up a couple tablespoons of olive oil and we're going to go ahead and sear our beef in batches you might get a nice sear on these listen to that sizzle and you really only need a couple minutes per side get them nice and brown [Music] yes look at how Brown These are getting amazing transfer your seared beef over to a plate and we'll finish up our batches all right got all the meat nicely browned here so I'm going to reduce my heat just a little bit to more of a medium and go ahead and add a bit more olive oil if you need to next we're going to cook down some onion so I have a medium medium sized onion chopped and a couple of jalapeno peppers you can use bell pepper if you'd like for a milder version but I usually go with the jalapeno or Serrano and cook these down for about five minutes or so three four to five minutes and soften them up you can scrape up some of those brown bits from the bottom as well got lots of flavor in there next I have some garlic I have four cloves of four large cloves of garlic that have been chopped I'm gonna cook it down for 30 seconds to a minute until you can smelly gorgeous garlic Bloom you know I love my gorgeous garlic all right next I'm going to go ahead and add two cups of beef stock and scrape the bottom of the pan a little bit to get some of those browned bits and our red chili sauce here going to add to the pots nice do not waste your chili sauce all right get this stirred in here all right I'm going to bring this up to a light boil yeah let's look at the gorgeous color on this got a little bit of a boil going here so next I'm going to go ahead and return all this meat to the pan and tuck it into the chili sauce like so get this all Incorporated so next reduce the Heat to a simmer and I'm going to go ahead and cover it and we're going to cook this for a minimum of 30 minutes until it really starts to break down the meat and get nice and tender it'll take longer likely I usually like to go at least an hour probably more closer to two hours but it really depends on your preference from how well done the meat is so this recipe is also awesome with pork give it a try with pork shoulder and I think you will fall in love with the chili I mean not with me Patty wouldn't like that anyway [Music] so a couple of variations on Chile Colorado number one is fire roasted tomatoes so really really old school chili was made with meat and chilies but today lots of people love adding tomatoes to their chili it's very traditional nowadays I love adding tomatoes to mine if you're going to add any fire roasted tomatoes are fantastic secondly is beans now are you guys team beans or no beans lots of people say no beans and chili but uh I'm of the school that says hey if you want to add beans to your chili you go ahead and add beans so it's totally okay Mike said it's okay it's your recipe now if you want beans you go ahead and add beans so let's talk about the Chili Peppers Mexican chili peppers are really ideal for this recipe and you can use a mix on this chili colorado so it's you know think more reddish red brown colors but realistically you can use any chilies like new Mexican chilies are great California chilies there's really a lot of different ones that you can use for this recipe I actually like to put in some Chipotle chilies every now and then for a nice smokiness but really mix and match and make it your own for delicious flavor so let's talk about serving when you're ready to serve your chili colorado it's great served by itself in a bowl or you can serve it with a bit of rice to fill out the meal it's actually fantastic with some warm tortillas so just eat it like a taco with or without all your favorite fixings and you will absolutely love it all right check it out my friends oh look at that chili colorado yes this looks amazing all right let's give it a taste who's hot dude seriously Chile Colorado it is so tender I mean you're really gonna love it Chile Colorado my friends I hope you guys love it as much as I do I'd really love to hear in the comments below what you think of the recipe and how you change up to make it your own like what kind of chilies are you gonna use you got to hear all about the chilies and the spices but also if you're gonna add beans or no beans so uh all right be nice in the comments below hey if you guys are looking for more chili recipes you gotta check out my chili verde recipe that's made with pork very meaty very delicious but also one of our favorites is black bean chili I think you'll really love that one it's loaded with flavor it's very easy to make so uh all right I hope to see you in the kitchen next time Mike from Chili Pepper Madness bye

Channel: Chili Pepper Madness

Views: 66,421

Keywords: chili, chili recipe, chili colorado, spicy chili, chili no beans, how to make chili, how to make chili colorado, bowl of red, red chili, chili colorado recipe, beef chili, no bean chili, meaty chili, homemade chili, homemade chili recipe, spicy chili recipe, mexican chili, mexican chile peppers

Id: HK9dowq2ELc

Length: 10min 55sec (655 seconds)

Published: Fri Mar 10 2023