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Chili Colorado Recipe (Old School Chili!)
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- เผยแพร่เมื่อ 17 ส.ค. 2024
- 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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Are you Team BEANS or NO BEANS in Chili?
Beans in chili are a Yes / No as it all depends on the type of Chili baby! For this dish here ^ I am going to say no beans, not needed but hey...if you serve them I'd eat 'em.
I'm personally Team Beans, as it adds flavor and texture. However I also love the "authentic" recipe without. If it's your recipe, I dig it!
I've learned so much about the sacred chili from you over the years 🙂
Team no beans.
I'm bean neutral and bean fluid.
What ever strikes my fancy at the moment.
For sure, team beans. 😊
Chile Colorado takes me back over 20 years ago when I returned to the west. For $3.29 in a Mexican market, I would get the chile Colorado dinner complete with rice, beans, pico, tortillas... It was total comfort food, delicious.
Thanks for sharing!! Sounds wonderful.
Some eat without beans. Those people are lame. Some eat with beans on the side. Better. Someone figured out you can put the beans in the stew. That person is a legend.
good ol times!
Yeah.. I wish I had that, maybe just once a month
My mexican brother in law taught me how to make this in 1983 straight outta high school when we all lived together. It was messy but very good. Personal preference but I like all guajillo peppers and no ancho peppers....it is a lighter red and I like the flavor way better. It’s kind of the west Texas traditional way and we call it “asado” but it’s the same thing. To richen it up a little you can toast some pumpkin seeds and sesame seeds and blend them with the blender in the sauce and add 1/8 tsp of ground cloves. Absolutely not necessary, but adds another dimension. Great video and great recipe and nice to see another bib overall wearing white guy throwing down on some good traditional mexican cuisine!
Liked and subscribed....your pickled jalapeño recipe led me to your vast collection of recipe videos. Thanks!
I'm totally stealing this recipe 😋
I’m so impressed how a non-Mexican knows how to use peppers, at the beginning I thought he was going to be a scam like Rachel Ray making pozole, which was AWFUL!!! Congratulations I’m making some of your recipes, as a Mexican I love spicy food, really spicy, and these recipes look delicious!!!
Hey, thanks. I study food and cooking a LOT, and and ask a lot of questions of chefs and locals and many, many books, and really try to learn. I'm definitely not Mexican, but LOVE LOVE LOVE Mexican cuisine. I may spice it up a bit more than usual, but DANG do I love the amazingly rich and diverse culture that is Mexico. Thanks!
PREACH! Preach it my sister Mexi-Can =) lol
Mike is the real deal.
Mate! I just tried this, I was a bit skeptical about the amount of effort for the payoff, but it was definitely worth it! I did the full 2 hours in the crockpot and its so full of flavor! I thought the heat might be a bit much for me but it's actually very well balanced.
Much love from Australia and I can't wait to try out some more of your recipes.
Boom! I love to hear this! Seriously, very happy you enjoyed it as much as I do. I got this recipe exactly where I want it. Thanks for sharing.
"Effort for the payoff"? Outside of finding the chilis this is a very basic and straightforward recipe lol
@@specialeducationworkgroup-msde hard to find in Australia. I’m lucky in Perth all the common dried Mexican chilllis are available here.
@@adamhatton7579 Where abouts? also from perth...
Mate,, where did you get the peppers from? we don't have any around here (Melbourne,, Vic)
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!
You are very welcome - enjoy!
Do you sear the thighs whole. I'm intrigued. Since chicken cooks in less time.
Hi. I entered a chili cook off contest for the first time this weekend and won using this recipe. I browsed the internet and viewed a bunch of contest winning recipes before selecting yours. I did however make few changes. Firstly, I had never worked with these types of dried chilies before and when I made the sauce I found it to be a bit bitter. I'm not sure of that was natural or perhaps an error in my preparation. Never the less I compensated by adding a 1/4 cup of brown sugar which worked. Secondly, I did not add the 2 jalapeño peppers as it was hot enough for my taste (and the judges too it would appear). I did add 4 green peppers which I am not usually a big fan of but felt that their taste and texture would go well, (which I guess it did). And finally instead of adding fiery tomatoes as suggested I added 2 cans of regular Ro-tel tomatoes instead. I am a real fan of these. Since I felt these changes were significant enough to alter the recipe I gave it my own name as well. As my first name is Conrad, i renamed it to Chile Conrado. Thanks you
This is so great to hear! Congrats!
That's part of the versatility of chilli.. you can add, remove, or alter, and make it your own. have a different chilli every day of the week, if you like
😂😂😂
Chili Conrado! Good one!
Brown sugar is a good idea and green pepper which is used in Cajun food can work well. One thing for me which is missing from many of the US recipes....is vino!
Add a third of a bottle of red or white at the start and you get that wonderful rich French stew flavour and also...stock!
This is THE best chilli recipe, pro chef for 30 plus years here... I can no longer justify making a chilli with chilli powder. Damn you Sir, it was soo much easier using chilli powder or a chipotle paste!
Thank you so much for the kind words, it really means a lot!
@@ChiliPepperMadness I guess some dried and ground chilis are justifiable as an add-on once in a while. I still usually have some dried and ground jalapeno or birds eye around just in case I am out of fresh chilis or mess up the kitchen really spontaneously.
For sure, ground chilies are still wonderful in so many ways. In fact, I like to use a blend of fresh and dried in some sauces. Love it.
Made this for dinner tonight. Absolutely incredible, man. I changed the oil and substituted lard instead of olive oil, and I added some msg but not even a quarter teaspoon. For peppers I always have Ancho on hand but I threw in Bird's Eye for the spice peppers and New Mexicos instead of Guajillo. The whole house still smells like paradise, really appreciate you sharing this one!
Sounds amazing, thanks for sharing!
beans are an extender... you have to add beans so the $70 pot of chilli isnt gone in 20 minutes
$70!? 😳 Are chilis and beef prices that steep where you live? I hope not, but I really feel for you if so. I know some places are outrageous and I realized how much I take certain ingredients for granted when I lived overseas, and then again when I moved back.
I have always used pork for my chili. It is a cheaper cut and I am from the American southwest (Arizona). My parents learned to make green chili in Colorado and that's what I grew up with. I have since come to appreciate New Mexico style green chili more, and that is what I make now. I think any meat that is available is what is traditional, but pigs were certainly a staple in early New Mexcan (Northern frontier of New Spain back then) cuisine. Beans were another staple crop for native tribes in the area, so I think it would have been common in early chili stews too. I don't do beans in chili but I think it is silly to look down on it like many people do.
What makes this $70 I live in Cali and it wouldn't cost me $70 to make this
@@ching574 $70 if you're crazy enough to use a whole beef brisket for pot of chili.
This recipe would serve my household of three adults with no leftovers, is my guess. It looks amazing. To serve a “family” with more people … I would imagine the meat costs would raise. So yes, I would add beans and serve with Spanish rice with tortillas for more round meal options. But darn….this looks amazing !
@@F14Goose37 yeah, probably at least 20 dollars a pound just for the dried chilis around here.
I love chili of all races. Beans,no beans. As long as they make my tummy happy.This looks looks like it'll do that!☺️👍
Absolutely!
Wow... how I have forgotten this dish... I'm in California and I used to make this dish when my kids were teenagers... but, I never started out to make Chile Colorado... it always started out as a mix of dried chilies to make Chile con Carne w/ground beef or cubed beef that morphed into Chile Colorado w/beef or pork and later w/chicken or turkey... thanks for the memories as I plan to reacquaint myself with this delicious dish again! Beans (or potatoes in the last 20 mins)... count me in, although the purest has their beans and rice on the side.
So glad to bring back some good memories!
NO BEANS. IM MAKING IT JUST LIKE THAT. CAN'T WAIT. THANKS FOR YOUR RECIPE.
to make the meat softer you put less than 1/2 of white vinegar so that way it does not get any vinegar taste. It is just delicious
Team NO BEANS: This looks so good. Seems like a lot of work with all the dry chilis. Will need to search local markets for these and give it a go. Thanks for sharing
It’s not a lot of work and the flavor can’t be beat
this looked really nice, seriously. wow i wanna eat it
I’m a native Arizonan and consider myself a Chili Colorado connoisseur. This looks about as authentic a recipe as you’ll find and I can’t wait to make some. Wish I had a bowl and some fresh flour tortillas right now! 😎🌵
Thanks so much! Enjoy!
Flour tortillas!? You know what's good. Our neighbors to the south in Sonora make the best flour tortillas in the world. I love corn tortillas, don't get me wrong, but a pile of warm flour tortillas made with just lard, salt, flour and water is really hard to beat.
Another great addition if you're gonna "taco" or "tortilla" it: Some cotija and Salvadoran crema. Holy moly, it is AMAZING!
Thanks for the video, I've never watched mine; I've recently took inspiration from a Sonoran meatball recipe I saw a few months back 😋
Sounds awesome. Thanks!
Looks great! I like making a HUGE batch a chili about twice a year. One thing I do - I believe a lot of foods benefit from the addition of an acid - something to make it pop. I add a bit of lime juice to my chill. Not enough that it's noticeable [taste], but just enough to give that little something extra.
I use apple cider vinegar and a splash of coffee.
@@bobthomas8342 I use a table spoon of coco powder. Gives it a good flavor!
Agree. it only needs a little because I'd always be serving it with fresh lime anyway.
A splash of Worcestershire sauce adds acidity and some extra flavour. The Mexicans call it Salsa Inglesa and use it regularly.
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
Great tip on drying the chili mash to use in powder. Wish I'd have thought of it, but now I don't have to.
Absolutely! It works great!
I add hominy to my chili instead of beans.😋 Delicious.
Hominy sounds like a great, unique variation! I might have to give that a go! Thanks!
I'm a huge fan of Texas Red / Chili Colorado as is, but also love beans in chili (native west Texan here). Chili con carne or chili con carne y frijoles, its still chili. I am so tired of that old Texas trope that "there ain't no beans in Chili!". Same with add ins like hominy, fritos, cheeses etc etc. Its still chili After all, if you add lettuce & tomato & mustard to a cheeseburger, guess what, its still a freakin' cheeseburger.... btw, Your chili looks great!
So I made it without beans it was frikkin' DELICIOUS! served it on tortillas with a little sour cream and green onions my favourite chilli recipe ever!
Sounds great! Glad you enjoyed it! I love it.
What you have made is making my mouth water. I am going to add beans to mine, kidney, and baked beans to it.
Sounds awesome, enjoy!
Excellent recipe! I like how you mix a variety of chiles. The flavor of those must be amazing!!! Gracias!!
Awesome, thanks!
an habanero per pot is a must for me. i also love to add 70-80% cocoa dark chocolate. great recipe chef, it was a joy to watch and learn.
Thanks so much!
Sounds good - a dash of baking soda and some ground peanut butter and you'd have yourself a rock'em sock'em molè.
Chili Colorado in a folded Navajo fry bread (on the thinner side) is incredible!
Thia is awesome. Will do this tomorrow. Most likely with serrano, chipotle and some extra stuff. I add a single reaper now and then. Last time with the texas version i was sloppy and forgot to add some fresh jalapeno for the onion roast, will remember this time. I bet this would also taste delicious with a habanero based sauce.
I like it! I'll take a bowl! Enjoy.
Holy cow, this is the one I'm doing first. I was going to do your authentic TX chili, but this one got me drooling (figuratively).
Hope you enjoy them both!
I make this a few times a year. I use beef stock instead of water and I typically throw some chipotles in the puree. I've been known to throw some Dutch process cocoa in there as well for a sort of mole colorado.
Sounds wonderful!
99 degrees here in Fredericksburg Va today so this recipe will stay at the top of he que for fall cooking. Sounds like a GREAT one and I will go with the pork variation. Thanks.
Yes, enjoy! Stay cool! 97 here today!
Wish I could taste this looks great... going to try making this.... from Ohio so wish me luck
Good luck! I bet you will love the result!
This turned out sooo good! My husband actually said "damn babe!" Normally I get a "meh" when i cook 😂 he also said "I hope you have enough Tupperware containers cause I'm taking this to the guys on my crew tomorrow" I'm gonna have him look through your recipes and let me know what he wants next ❤
Wow, this is awesome to hear!! Thanks for sharing this! I hope you find many recipes you both enjoy.
Oooooh this looks so amazing, I love your recipes 😀 Greetings from Germany
Thanks so much, Tommis! 😊
When I make my chile Colorado, I use my Omega Low RPM juicer to "press" my peppers. Cool thing about it is, I don't need to worry about deseeding. Thanks for sharing.
I learned to make this (though a little less spicey) in a Mexican restaurant in Montana, in the 70s, from a chef who learned it the right way from someone in Colorado. This is the closest I've seen to that, just adjust the spice count to your liking and purpose...
It's chili here but, we made this and added it to our "Famous, Super Nachos" along with all the other good stuff and it absolutely makes the best nachos you ever had!! 😀
Thanks for sharing this, it should be a staple in anyone's home that likes chili, nachos or any other dish that calls for this kind of braised beef as a main or complimenting ingredient. 😊
For those who don't like all the chili's or are making something different but like the braised and seasoned beef, just omit the chili's and make it the same way and you now have "Beef Colorado." 😉
It's a very versatile dish and satisfying to eat. 😊
Awesome! Thanks so much!
Great idea with the nachos!
Love your videos Mike .... you explain things easily and ingredients are authentic. No nonsense explosive food!!! Seems like you love what u do!! Keep up the good work!!
I appreciate that!
I like to make something very similar to this, with much thicker sauce, and make it into burritos with cheddar cheese. And yes, No Beans.
Great recipe Mike!! 🌶️👍
Sounds GREAT to me, Ray. Thanks!!
I've done Chili Colorado Quesadillas served with fresh guag, sour cream and cilantro/green onion condiments. So ridonculously good.
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.
Wonderful! Thanks a lot for sharing your experience!
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!
Your comment has just made my day. Thank you for sharing it with me, Donald. Enjoy!
I like that you've added 3 layers of heat with the peppers, jalpenos and cayenne; should have some balanced heat profile there but i'd caution people from wathing the cayanne and jalapenos can really run the gammut in terms so of heat as well. I really wanted to do a spicier version so this is a great idea thanks!
Yes, definitely adjust to your own heat preference. Thanks, Wiggan!
I normally make chili without beans and add beans in leftovers. I feel it makes a slightly different chilii well also extending it.
Yummo!
No joke, i was searching your channel for this last week
Nice!! I hope you enjoy it!
Man, I was just thinking that some chunky tomatoes would really be nice in this recipe. Can't wait to try.
this looks amazing, definitely because i'm a big chilli fan. i'm with team bean sadly for me the rest of the family isn't. i have shredded the beef for a different texture and also added charcoal grilled plum tomatoes is was fantastic
thank u very much for this great recipe👍
This is similar to a recipe I use to make the sauce for Carne Adobada using pork loin rather that beef. I use New Mexico Chiles though, Chimayo variety specifically. It's a nice blend of heat and smooth, earthy flavor. Oh, and beans are a side dish. If you want throw those into the chile colorado for yourself, fine.
I love New Mexico chiles - they are so good.
Looks amazing Mike, definately something to keep me warm while it's still snowing up here
Thanks, Madoon!
Just finishing up cooking. I made it with pork. This is one fantastic recipe. Many thanks.
I am very happy to hear that - enjoy!
Beans in chili, yes. Beans in chili colorado, NO!
Unless you like beans in chili colorado, then it’s a yes.
@@Get_Splooshed still a No!!!! 😂😂
Beans, beans, the musical fruit… 😊💨
Beans in a confined space? NOOO!
A good batch of refried beans, Mexican rice & tortillas to compliment the Chilli colorado
Beans just go well with chilli. I think it's something to do with cooking beans down with fatty meat. Some of the beans will break down completely and add to the luscious sauce. There are some South American bean dishes that use a lot of fatty pork and the more fat the better in breaking down the beans.
great job! I add 1/4 tsp of cinnamon, brings another very subtle layer of flavor.
Sacrilege to leave the seeds out . They are a must for me . Wonderful recipie though . I like a hit of cumin towards the end too . I serve it with black beans & lime & corriander rice on the side .
Thanks. Nothing wrong with keeping the seeds. Glad you enjoyed it!
This looks great. Unfortunately in Australia it’s all but impossible to find the required chilies. I grow a few different varieties and dehydrate and smoke them but there’s a limited range of varieties available. Re beans or no beans I’m divided. For a truly hot chilli sauce I usually don’t use beans but for an aromatic spicy but not too hot chilli I do use beans. Both are lovely.
There aren't any specialist suppliers of chilies online in Australia?
My Mexican mother approves of this recipe. 👍
Wonderful!
The technique of coating cubes of beef with flour and then searing works magic. I use it to make excellent Stroganoff and, yes, any excess flour acts a thickening agent.
Absolutely!
This man does Chili right!
An absolute home cook masterpiece! Chuck steak instead of ground beef! Lots of real dried chilis!
My own family recipe is an exact copy of yours with two differences: I add a bottle or can of ale and I thicken with masa instead of flour. If you don’t have masa in stock just crush about 8 corn chips into the chili and mixed until dissolved.
I make two permutations.
A: no beans no tomato, serve with cheese, raw onion and scoop up with corn chips.
B: beans and tomato served straight up or over rice.
Outstanding! I love it! I also like using a good ale sometimes. So good!
Team Beans!
No beans in the chile! Beans are a great side dish, you can spoon your chile over if you want to. Just don't cook them in the chile, that's sacrilege!
I'll take beans but only on the side. Fresh tortillas, mexican rice and charro beans are the perfect accompaniement to Chili Colorado. And, it's even better the next day. Great recipe. I just subscribed.
Sounds great! Thanks!
If you like to have more sustenance then just beef cubes and chili sauce then yes add beans. Without beans it's basically just Birria taco filling.
So meat only beef stew, with chili spices ! 😝✌️
Enjooooooy!
This looks amazing, one of the best looking chili recipes I've ever seen.
Thanks so much!
I used to make chili this way, years ago on my own. I didn't even know it was called Chili Colorado. My favorite way to make chili, with no beans or tomato, but I do add onion.
So good, huh?
mr clean kicking it up a notch! i like my chili with no beans in it
Chili Colorado over cornbread is my #1 comfort food!
So good, isn't it? Enjoy!
Newly subbed and watching from northern Alberta Canada, home to the best beef this side of heaven . I am gonna have to try this out! Thx 🙏
Welcome! Thanks!
Dang that looks tasty! I would add kidney beans and fresh cut tomatoes diced! A little dried garlic and a dash of dried onion. In stead of using the pepper left over water I would use beef or chicken stock for extra flavor. A touch of honey as well.
Go for it!
Looks delicious. Didnt know chili came in this way, looks like a stew. Definitely would try this with rice
Go for it! I bet you'll love it!
I like beans but you also have recipe with beans. I’d leave this as is. Wonderful recipe. Looks tasty.
Thanks - enjoy!
I stumbled across your website a while ago and it's great to see you have videos too. I'd love to do more of this sort of cooking and just looking at it makes me hungry.
Awesome! Thank you!
This is right up my alley. I've got to try it. Great video. Can't wait to see how it turns out.
Hope you enjoy it!
Nice looking chili.
Thank you so much 🙂
I cooked it your way and it was absolutely great! Chapeau my friend!
Fantastic! Thanks!
I'll be making something similar for my team at work tomorrow.
Enjoy!
You are the first American that cooks as is should be , by the way I like your hairdresser , it looks great man 👊👍
Haha, yes, love that good looking head of yours! LOL.
@@ChiliPepperMadness 😂💪
As a Southeast Asian I love that you have a pestle and mortar. ❤
I use mine frequently. Invaluable!
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:)
Perfect! I am happy that you've found it!
Definately one to try!
i really need to try this style, beef chunks are the way.
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 🙏
Thanks so much!
Just stumbled on this channel, and I am HUNGRY and EAGER to try this. Thank you for the great presentation. And yes, beans are fine with me ;-)
Welcome! I hope you enjoy it!
Definitely A Must Try!
Looks outstanding, gonna try this out with some pork shoulder. My personal preference is meat and peppers with no beans or tomatoes. I prefer a thicker sauce, and put it over rice. But good food is good food, if someone has a tasty recipe with beans or tomatoes, I don't turn my nose up at that.
I do like some beans, Love your channel, thanks for making your videos, its appreciated
Thank you so much! Enjoy!
Subbed, third recipe I've viewed. Clean, concise, and informative recipes. Close enough to Hispanic recipes to delight anyone except las Abuelas.
Thank you, glad to have you here!
The longer you cook it the more tender, I'm a 2 to 3 hour guy. Thanks for the video!
Yes, I always just let it simmer until fork tender.
I made something similar recently after getting a really good deal on a tri-tip. Perfect amount of fat and breaks down beautifully. I saw the video on the creamy jalapeño sauce. I may try this reciwith the green sauce next. Looks amazing
I must learn to be like this man. Never have i ever cooked without getting my hands dirty.
Haha, I often get my hands in there (and I'm always making a mess), but it's a little harder when shooting videos. Cheers!
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.
Yep, works great, too. Thank you for sharing your way.
I like it both ways, I have Fresno & Anaheim chilis in my garden will use the instead of Jalapeño’s!
Thanks for a great chili recipe!👍👍
Sounds amazing. Thank you - enjoy!
Beans on the side, refried, arroz rojo and some tortillas! Glad I found this video, I miss good Chili Colorado.
Most places around me make it with quickly cooked meat and a house sauce. It can be good but I've only had it in a restaurant once where it was slowly stewed like it should be. They added tomatillos to their sauce. I could eat it every day. Too bad that placed closed.
Absolutely, low and slow is the best way to go for this recipe.
When they are, the must take on the real deal and with extras we see sincerity and authenticity! It's true that only the special types with a close eye to knowing exactly the way to go! Here we are finding the pleasant how and where and when - that a secret. But we want to share so that everything is know and hero are welcome - who would of thought it? Now we cooking! Oh Yes !!
Reading this comment, I do get a feeling that someone had a very good weekend... 😂
Looks great! I will try it with Beef and then with Pork. Thank You!
Team No Beans! As you were…thank you ✌️
Great recipe the only thing I would chance is the food processor for a blender. Can’t wait to try it.
I started using dried Chinese peppers (no idea what they are but not hot at all) because recipe's told me so. When they're gone never again because I like fresh peppers like Mme. Jeanette, Adjuma and Habanero. They've such al fresh and fruity taste. Love it chopped on my fried eggs too...!!
I LOVE your choice of fresh peppers!
Great video. Team beans baby!
The kind of food we love! Congrats!
Beans are okay. I like it both ways. I user more of the earthy darker Chillies and use a bit of fancy Hungarian paprika for color and sweetness. This is a lovely recipe. Thanks.
Glad you liked it! The Hungarian paprika sounds awesome!