Chile Colorado: A Delicious, Hearty Dish Perfect For Chilly Weather!
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- เผยแพร่เมื่อ 17 ส.ค. 2024
- Chile Colorado: A Delicious, Hearty Dish Perfect For Chilly Weather!
Chile Colorado is a Mexican red Chile beef or pork stew. Chef Tom’s beef of choice is brisket and chorizo simmered in an earthy, flavorful red chile sauce made from dried red chiles. Add some warming spices and potatoes for a hearty stew that is perfect for Fall. With all of those ingredients and cooked over charcoal on the Kamado Joe Konnected Joe, you'll want to throw on your flannel for this one.
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00:00 Enter The Ultimate Holiday Giveaway!
00:14 Introduction
00:48 Firing Up The Konnected Joe
01:14 Preparing The Peppers
01:43 Knife Work
02:09 Toasting Peppers
02:48 Preparing The Brisket
03:05 Making Chili Purée
03:54 Searing The Beef
04:21 Cooking Chorizo & Onions
04:43 Combining Beef & Seasonings
05:10 Adding Chili Purée & Tomato Sauce
05:26 Adding Beef Stock & Simmering
05:47 Can't Forget Some Beer
06:11 Checking & Adding Potatoes
06:52 Adding Acidity
07:05 Ready To Eat!
07:44 Like & Subscribe
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I still dont get how your not in the million subscriber range. You are informative, smart, no nonsense , no dumb jokes, no theatrics. Just dedicated and prolific and creative. I make a point to tell friends about your work.
He'll get there. Don't worry bud!
Dude... You missed a perfect opportunity to get the rest of that chili paste out of the blender with that broth. Sure it tasted great anyways, though. But, waste not, want not. :D
@Oddzilla51• I had the exact same thought. It was killing me! 🥺There were several opportunities, the last of the beef stock, the water, the beer 🤦oy. Yes and like you I’m certain it tasted delicious but….
The real grandma 👵 pro move.
Same same
OUTSTANDING AGAIN, Chef Tom Jackson ! Thank you !
As a mexican, this is actually like my grandma, my mon and I would do it.
Sometimes amazes me how much you know about mexican center and south cuisine
did they add potato's as well? First time I've seen in it chili colorado.
@@chunkyass69 Mexican cuisine will variate even in the same region. So you can add rice, potatoes, calabacitas or any vegetables you want. With potatoes or rice would be called a "guisado" which is basically "stew" in english.
Interesting take on seasonings. Might have to try it this go around.
A perfect recipe for the colder weather!
Solid recipe. I have never considered making this with brisket before, as my family grew up eating chile Colorado with pork. Looks amazing!!!
Chef Tom os the King of comfort food!
This will be a nice base for jollof 🇬🇭. The color is really vibrant 😋.
Without saying much please cook jollof next and you can add your own barbecue twist to it, chef Tom
He's not kidding about the cold I live 3 hours or so north of him and man.... twenty sumthing degrees is what it came down to yesterday the 30th of October. Brrrrrr. Nice dish. Brrrrr.
That looks amazing. Chef Tom u guys should do a Mexican Green pork chili wit fresh rosted hatch chilis. And ps it has no beans. I lived in Colorado 20 years ago and I still remember eating that. Can't get that on the east cost. Love all the videos. Keep up the good work.
This is Chile Verde you speak of.Hatch New Mexico Chiles and Pork..much more popular than red in Colorado. Red is a Texas thing.
I've never added potatoes to mine before. Definitely trying that next time.
Looks like a perfect meal for a miserable chilly weekend
This looks crazy good... Thanks chef!
This is incredible!! You blow our minds all the time, Chef Tom! An absolutely awesome recipe.
Looks pretty F'n good, my dude.
Ohh Yeah!!! Looks so good!
That's how we make asado de puerco
Or Carne quisada but a bit different wit other ingredients
Ojas de laurel,,, oregano, ajo, chile cascabel,, chile ancho ,, and. A couple of chile de arbol for the spice🙏👍👍👍👍👍👍
This is going to the top of the list once we hit a cold spell
Wow this looks delish. I wonder if chicken would taste ❤
Love everything from Chef Tom! Question - are you cooking over direct heat @500 or is there an indirect cooking plate in there?
I'd go with pork, and sub in some hominy instead of spuds.
That would make it a pozole. Definitely my preference too.
But meat and potatoes is also delicious.
Can I get your Recipe for the Chili Colorado
Thoughts on doing this with a chuck roast?
Looks yummy. My brother makes a mean chili as well. Too bad we Dutchies are not able to participate in the giveaway 😢
rinse that blender with the beef stock!!!
Chef Tom, another great video / recipe as always, but I didn't see those potatoes comin'. Can't say I've ever seen potatoes in chili, not even up north here where we put beans in our chili.
Not traditional but looks good
Instead of using plain water to loosen up the chili by the end of the cooking, could you use the water in which you rehydrated your dried chilis, or would that be too much?
I had never heard of Chile Colorado, but I definitely want to try it now!
So from what I have read, the water you use to cook the chilis in is considered "sour" or "bitter" and should be discarded. This because most people do not split and clean their chilis prior to using them. If rinsed prior to using the chilis, then I would say yes you can use that same water.
Might as well add celery carrots ..
As always competition not available in the UK
🔥🔥🔥🔥🔥🔥🔥🔥
Awesome recipe! I’m guessing the contest isn’t for Canadians? 😢
0:29 spooky whistle
Okay, FINE. I'll make it soon, I swear! This is the third iteration of chile Colorado I've seen recently on my subscriptions. You guys are ganging up on me. 🤣
Looks a lo like GUISADO .
How about CHILAQUILES next?
CHILAQUILES Verdes
I know that marketing is a key part of this channel and that the KJ is one of the ATTBQ products on offer, but tell me how cooking this on the grill has any benefit vs. the stove.
Charcoal/Smoke flavor vs. no charcoal/smoke flavor. Can obv do it both ways but you are missing out on a lot of smoky goodness w/ just the stove.
Does the alcohol kill any of the Capsaicin in the stew? Didn't see any deseeding on the peppers. Looks amazing
He does say to remove the stems and seeds in the beginning of the video
Chili'rado is the real El Dorado.
Like some others… you lost me at adding potatoes!! Lol 😮
Still think it will be amazing. Thanks Chef. 👍🏼
A couple notes. I really prefer this tomato-less(maybe a tablespoon of tomato paste). Also, discard the water you reconstituted your chilis in. It can be bitter, and use “fresh” dried chilis. If they are old they will be much more bitter. They should be more like raisins than crumbly leather.
Canned chipotle’s in adobo go great here too. Better-Than-Bullion also makes a chipotle/pepper base and it is perfect for this dish if you can find it. You can also use any cut other than eye of round, that shit should be saved for cat food.
This looks super tasty, but this isn't the "traditional" green chili the way our grandma's made it.
You had me until potatos.
I’m curious how you can boil water in your cast iron like that, and NOT pull all the seasoning out…
@richarddimple7734 I disagree, a lot. I can wash my cast iron with some dawn and cool water and barely touch the seasoning, I boiled water one time in my cast iron soup pot, and within minutes of the water boiling, the water turned dark and there was barely a shred of seasoning left. I've been using cast iron since I was old enough to pick up a skillet, and here I am, 41 years old, and EVERY cast iron cook I know says not to use cast iron for boiling water, or for high acidity foods like tomato sauce, that's what porcelain coated cast iron was made for.
@richarddimple7734 hell, go watch Kent Rollins, he's considered an expert on cast iron, and he says don't boil water, it releases the seasoning.
you are correct but he shouldn't have been boiling the peppers rather steeping them to get soft i have done this before with no adverse effects on my seasoning, have a good day@@CowboyCree63
Are you simmering covered or uncovered. I’m guessing uncovered but you don’t say in video or recipe. Thanks!
From now on, I am not even going to watch your videos. I am just going to give it a 👍after reading the title. I will even go one more for ya and give everyone a quick review by making the comment.... "oh man".... any true followers of the faith will get the point. Thanks CT, going to be in my bowl tomorrow, no kidding.
Looks delicious but..lost me at the potatoes. 🤷🏻♂️ oh well, to each their own.
I'd rather have beans than potatoes!
Your salsa looks amazing! I stayed with you during the beef (vs pork) stage, but when you added potatoes you lost me! LoL. You need some rice, beans, and tortillas with that!