Chili Colorado - How I Make The World's Most Flavorful Chili

Today we're making Chili Colorado. This chili is so flavorful and quite easy to make. Enjoy!
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INGREDIENTS
For the dried chiles
6 dried ancho chiles - stems and seeds removed
5 dried pasilla chiles - stems and seeds removed
3 dried guajillo chiles - stems and seeds removed
For the Chili Colorado
4 tablespoons (56g) lard or neutral oil - divided
3 pounds (1350g) chuck roast - cut into 1-inch cubes, remove any large pieces of fat
1 large yellow onion - diced
5 cloves garlic - minced
2 teaspoons Mexican oregano
2 teaspoons ground cumin
3 cups (720g) low sodium beef stock - plus more as needed
1/4 cup (40g) crushed tortilla chips - for thickening, optional
2 large bay leaves
salt and pepper - to taste
agave or honey - to taste, (optional)
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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[@SipandFeast]

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]

I have a couple of pork butts I need to use. Do you think that would work in this recipe?

[@Shrewd_Enough]

Why not use some bourbon to deglaze the pot or beef broth instead of water? More flavor.

[@tinyfishhobby3138]

@@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.

[@cwelch0625]

​@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.

[@mikeflorence8655]

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]

If you’re in Kent, try The Small Holding in Kilndown - great little restaurant

[@mikeflorence8655]

@@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.

[@willyyoung6881]

Living in Kent is heaven on earth

[@mikeflorence8655]

@@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.

[@itsKarlDesigns]

By the way, we can see your username Mike, so no need to introduce yourself everytime you comment, unless you really want to!

[@billh397]

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!!

[@lawrencetaylor4101]

Merci. As someone who grew up in Colorado, and who is color blind, I approve this recipe.

[@ctsilva45]

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

[@DietBajaBlast]

God tier comment, thank you!

[@SE013]

Thank you! It's comments like these that make these videos (that are already great) even better.

[@bkm2797]

Thank you, sounds like some good recommendations.

[@jeremiahglass8262]

This ^^^^^^^^^^^ I made my recipe like this, and it was beyond amazing. Even my “non-chili” liking kids ate it.

[@johnnygraz4712]

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.

[@charlottar0403]

so pleased summer hiatus is over, the weather is cool, we can make stuff, chili is on!!!!

[@jscottxiii]

Amen! 🙌 bring on the cozy meals!

[@garyK.45ACP]

I live in Florida. The alligator saw his shadow on labor day, so, 8 more weeks of summer! 😁

[@RobbnCO]

… here in CO it’s Hatch Green Chili season, we people on street corners roasting fresh green chilis … it’s wonderful

[@andrewmantle7627]

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.

[@karrinwilley8079]

😢 We lived in El Paso for almost 20 yrs.....I miss that aroma sooo much in the fall....I miss everything about the SW😢

[@mojo15568]

yes it is all up and down federal

[@seangodenver879]

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.

[@RobbnCO]

@@seangodenver879 - did I say anything about green chilies in the recipe ?? 🙄

[@akitachow]

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.

[@Stmpjmpr01]

As a Hispanic I was curious how a New Yorker would make this. I'm excited to try it out.

[@SipandFeast]

Let us know how it turns out for you!

[@kenwanless4533]

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.

[@mr.martyr8573]

Oh hell yea. This is the food Im here for. Im a winter, comfort food guy instead of a summer deli guy. Hahah. Thanks!!

[@sct5566]

Would love to see a Top Chef season with the best KZbin chefs competing and James would definitely be a contestant.

[@karenlehn2351]

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!

[@patrickcannady2066]

Chili Colorado makes great taco filling 😉 use soft warm corn tortillas, top with cilantro, a squirt of lime juice, and crumbled queso fresco

[@patrickcannady2066]

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

[@crystalrowan]

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!

[@surfrat8884]

yum

[@alexgonzalez-fn9jb]

My mom uses it as tamale filling sometimes. Makes them DELICIOUS

[@kevinbraden7021]

This is one of the best channels on KZbin. Your meals are delicious. Keep going...

[@jeremywilson6387]

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!!!

[@SipandFeast]

Hope you enjoy it, Jeremy!

[@jeremywilson6387]

@@SipandFeast thanks! You guys are the best!

[@CorwinBos]

Great recipe and video as always. You always do an excellent job of breaking it down making it easy to understand.

[@ronsandahl274]

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.

[@stevewashere4122]

There was a hole in the wall Mexican place across from my buddies' apartment. 1st place I had chili colorado. Tender chunks of beef, delicious! Got it every time, it was so good.

[@margaretcopeland5029]

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.

[@awtumnrain]

This is my mom's favorite dish! add some homemade tortillas and refried beans and you've got the ultimate comfort food

[@lawrenceteller650]

Corn or flour tortillas?

[@robinblackmoor8732]

​@@lawrenceteller650corn. Not much flour use in Mexico. If you want it authentic.

[@goredongoredon]

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!

[@lmelior]

So happy for cold weather food coming back!

[@jeohist]

For Dutch viewers, you can get these chilies from Westland Peppers. Probably the best source for any American chilies, dried and fresh.

[@FishareFriendsNotFood972]

This is the best style of chili in the world, my mouth was watering the whole video. Thank you!

[@Evan-bc6nb]

Looks amazing. Teach the people about Chile Verde. Their minds will be equally as blown!

[@darcyjorgensen5808]

Chile Verde ROCKS!! I use fire-roasted Hatch Chiles, which I buy by the bushel once/year when they are in season.

[@draskuul]

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.

[@simongsmith]

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

[@brendaf1033]

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".

[@edwardgiovannelli5191]

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.

[@brianchristian7293]

Made your recipe from the website last May. I can vouch for it--fantastic!

[@zeroelus]

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.

[@thevintagerecipeblog]

Here in NE Florida Rowe's IGA has all the chilis in bulk as well as large packages.

[@carlos_herrera]

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.

[@zeroelus]

@@carlos_herrera Thank you for giving me ammo to roast my friends with haha.

[@drzlecuti]

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.

[@thatozarklife]

Super stoked for another recipe. You’re really on a roll this week!

[@SipandFeast]

Thanks! Yes, I'm doing an extra video each week for the next few weeks!

[@desmit6]

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!!

[@daphnepearce9411]

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

[@desmit6]

@@daphnepearce9411 true. Lard or tallow is best if it’s available 👍

[@lisar3944]

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.

[@daphnepearce9411]

@@desmit6 Even bacon drippings would work nicely.

[@deathmetalparrot172]

Okay I love that the chilis used in your recipe are the same kind of chilis I use in my recipe! Great flavor combination!

[@timperley69]

Always look forward to another recipe video, cant wait to watch when i get home from errands.

[@minnzoo3]

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.

[@maryfrancesaitken5644]

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

[@ShaneRG]

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

[@chelg]

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)

[@lindapena2782]

I’m 🇲🇽 🇺🇸 the ingredients is spot on. I use that same ingredients when I make homemade tamales it works so good. It looks delicious.🎯🎯

[@markpukey8]

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....

[@dmart3vids]

I'm not sure I have ever had this before but I will be making it for sure soon. Great recipe as always, thanks!

[@stevecagle2317]

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!🤤😋

[@amyk6659]

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.

[@ulf373]

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.

[@bkm2797]

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.👍💕

[@beautifulworld1988]

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 !

[@Airbear211]

So funny, I was going to make chili this weekend! Perfect timing. Great video 🤌🏻

[@apone12]

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

[@Pattiefair]

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

[@KPA78]

A classic dish I've made many times. Love it!

[@jeffsartadventure3634]

51 years old and have NEVER had chili from any restaurant that even came close to as good as what I make at home.

[@Peter7966]

When I grew up on Long Island, many moons ago, we never ever heard of this sort of a Mexican or Southwest US dish. Things have changed for the better, at least food wise. Now I live in New Mexico, where Chile Colorado is easily found. Your recipe looks authentic, from the chiles you're using to all the other ingredients. One thing, here chile is spelled using an "e" not an "i". I suppose it doesn't matter if the food is authentically good.

[@jcnikoley]

I don’t have time to watch this, but I know it’s gonna be good, so saving it to my recipe playlist.

[@bettechic5052]

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

[@jeannetomlinson3055]

With this, pan roast 2 red peppers, to the pan add a can of black beans, drained, and leftover beef chili. Heat until everything is hot, sprinkle with chopped cilantro and serve with rice. Serve with lime wedges, sublime.

[@dkexp725]

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!

[@tyson2496]

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.

[@63ah1275]

I like to sear the meat in slabs and then slice. It gives up less moisture and browns better.

[@WilliamPabon-b4f]

You always keep things easy to follow!

[@jacobhowerton3379]

I made this within the last 6 months with Nopales and it was so hearty and filling.

[@jacobhowerton3379]

Helpful hint: the Nopales are a very inexpensive way to stretch this recipe and they add a little twang to the dish

[@c.michelle3538]

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!

[@jmcmonster]

Nice! I usually use masa instead of tortilla chips to thicken, but this looks amazing!

[@DefenderTIM]

99ºF in SW Oklahoma today, I will not be making this in the foreseeable future. But it'll work its way in to the meal plan when the weather turns, alongside all the other stews, soups, casseroles, and lasagnas on my agenda.

[@deserthunter73]

Love the little cut crushing the tortillas. Nice edit.

[@esrevinu.]

Def tryin this one out. Im still attempting to catch up on the older recipes youve shot that I still havent gotten around to doing yet.

[@jimx1169]

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!

[@KoniB.]

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.

[@bradcampbell624]

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.

[@dennismatthews6660]

Thank you. Overnight is a long wait.😊

[@MartinRosol]

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.

[@johnr.5706]

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!

[@kevinbraden7021]

I wish that I could upvote this more.

[@jamieosh70]

I love these videos - great explanation and makes me want to cook

[@williamward7801]

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.

[@dougww1ectebow]

Love Chile CO, will have to try your recipe. Turning cool here in CO too so now is a good time.

[@Patches9427]

Remember to bring the cast iron pot to room temperature before heating so it doesn’t crack! Or heat it in another pot 😁 That looks tasty😋👍🏽

[@jamiemaloney1552]

I made this once and found out that the blended peppers really needed to be strained. The little pieces of peppers made it almost inedible.

[@jesusislord88]

Using a tortilla and making a chili cheese burrito with this is amazing. 👍

[@danieltijerina9789]

Jim, only thing missing was the sides, mexican rice, pinto beans and fresh made flour tortillas😊. Saludos from Texas

[@ren2704]

Don't scream at me but I feel like adding crushed unsalted peanuts would be really nice !

[@crystalrowan]

Argh! I live in Florida, and while I will pretend it's fall and make stews, braised meat, etc. before it actually cools off, I have a rule about not making chili until we get our first "cool" snap, which hasn't arrived yet. But I want to try this so bad! Gah! The forecast has low temps just barely dipping into the 60's a week and a half form now so I'm going to put this on my meal plan for then, lol. Can't wait to try it!

[@markmacintyre3422]

When handling dried peppers of unknown heat level, best practice to use nitrile or latex gloves when chopping or de-seeding prior to toasting. Handling peppers with bare hands can cause distress after either rubbing your eyes or using the restroom later!!!! 😱😱😱😱😱😱😱😱😱 Thanks for a great recipe!!!!🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️

[@julianortiz4151]

Chile colorado is our “red gravy” here in New Mexico where I live. Other than learning how to make tortillas and pinto beans, making chile is one of the first things we all learn how to make. That said, the way we make chile here in New Mexico is very different than your recipe here. This is a more true Mexican style, which I do enjoy, but I prefer New Mexican style because that’s what I was raised with. The major differences are we don’t use oregano, cumin, or bay leaves and the type of chiles we use are the Hatch “Big Jim” peppers, ripened on the vine until they turn red. They get sweeter this way and after they’re dried you can toast them to get a complex flavor. Big Jim chiles are a bit hotter than guajillo, ancho, and pasilla chiles. Also, we tend to use quite a bit of garlic to enhance the taste. I personally will use a little cumin in mine, but not enough to where you can taste it. I’ve just noticed the cumin helps prevent tummy upset from the higher Scoville factor, as does the garlic. Overall, this is a pretty good recipe. 👍🏼

[@markpukey8]

Think "Fajitas" and use this beef instead of the skirt steak or chicken. It's phenomenally good rolled up in a tortilla with the same rice, beans, bell peppers, onions and the rest. (Probably going to be Sunday dinner since I can make it tomorrow (Saturday) and let it rest overnight.)

[@chrisann144]

This looks amazing we are getting spoiled with two videos a week! And this week was my pasta fazool week once a month I make it it’s the so good

[@aephix73]

I would salt the beef chunks the day before and allow them to dry out uncovered in the fridge. They come out dry and the salt penetrates the meat. I avoid putting pepper on meat that I am searing. It causes the pepper the burn and have a bitter taste. Just put the pepper in the before you start to braise the meat.

[@koz1138]

Surprised you haven't gone this way already, but if you're going hardcore costco freezer style and buying chuck roasts 3 at a time, a vacuum sealer will change your life. Ironically enough DON'T get the one from Costco (it's not great) but ATK did a solid review of them a year or so ago. A good one will run around $100ish but it's worth the investment. Seriously. Life-changing.

[@Grayald]

That looks really good. I love that deep rich color. I can almost taste it.

[@waymor2460]

The dried chilis make all the difference. As a thickener maybe use chopped soft corn tortillas or I’ve seen recipes that use cornbread mix.

[@dirkclarke2372]

I'm going to make it, but at the same time, you just reminded me... I'm out of Pepcid AC. I'll have to remember to grab some when I go to the supermarket for the rest 😅

[@greenzone5146]

I make a pretty similar dish using pork instead of beef. The pepper sauce comes out a lot smoother if you strain it through a screen.

[@rally618]

I bought a variety of dried chilies to make this and still haven't. I love the rich deep red color of the sauce. I live in a small city. Had to buy mine online. I am NOT a spicy food person. Went by some online places to pick then low end spiced peppers LOL. Gonna pair it with Mexican Rice and Charro Beans. I need to make this very soon. My favourite foods are Italian and Mexican.

[@rsmith1820]

I'm the only person who doesn't like day after stews and sauce. That pot would be MINE!!

[@j.w.2271]

It's a chili with the advantages of a goulash or curry. I like it. Rice would be my first choice of a side as well.

[@MichaelSorensen-bl3ec]

Lovely recipe, can't wait to try it, I really love Chili but it's quite hard to find it where I live.

[@josephmunch724]

Thanks for this, I’ll definitely try it. Looks like you’re set with chilies for a while, but I’ve found them locally in PJS and also Compare. Really dig your recipes, I’m actually making the sausage/gorgonzola pasta for dinner tonight👍😊👍

[@WellaWally65]

Awesome! Thanks! Delicious recipe!

[@pmcd2480]

Those dad socks & shoes were awesome