I’m Irish and make traditional Mexican dishes and Italian having grown up in an Italian neighborhood. I learned from Italian girlfriends. I’m grateful for the wonderful cooks on TH-cam. I’ve learned so much during the pandemic especially from this fun guy!
@@JackovdaBoro My paternal yes American and grandparents came from Ireland. My maternal side is Irish & English. I’m currently pursuing Irish citizenship.
@@jenjoy3215 I wanna know why don’t Americans claim English heritage but claim Irish, always seems strange to me. good luck in your pursuit of citizenship.
i know it sounds weird but try it with roughly mashed potatoes, its insanely good :D i stumbled upon it when i had leftovers from the weekend and it's literally addicting
Please like to get this recipe to the top of the comments Ingredients: 2 lbs beef 1 dozen New Mexico chili pods 1/2 onion 1 roma tomato 3 garlic cloves 1 small can of tomato sauce 1/2 tsp mexican oregano 2 bay leaves Oil (any kind) 2-3 tbs Cookware: Medium pot Large pan with lid Sieve Cheese grater Directions: Veggies: • Rinse and de-seed the chili pods. • Add the chili pods, 3 peeled garlic cloves, and 1/4 unchopped onion into a pot. Add enough water to cover the ingredients. Simmer for 10-15 min. (You can move on to preparing the meat in the next section while you wait for the veggies to finish simmering) • Ladle the veggies into blender. Add 3/4 cup of the water from the pot to the blender. Add 2 tsp of salt/pepper/garlic powder blend (American Pitmaster OG), and 1 tsp of cumin. • Blend for 30-60 seconds. • Pour the liquid into a container through a sieve. You can use a spoon to help press the juice through. Discard the pulp. This can make around 4 cups of sauce. Meat: • Cut beef into 1-inch pieces. • Chop 1/4 onion and grate the roma tomato. • Over medium heat, saute the onion and beef. Cook until browned. • Add in the chili sauce and 2 tsp of mexican oregano, crushing the oregano with your hands. • Add the grated tomato and 1/4 cup (more or less to desired taste) of tomato sauce from can. Stir. • Add 2 bay leaves. • Simmer for 45 minutes. • Add salt to desired taste and stir. • Simmer for 10 more minutes.
These are the kinds of foods from our culture that need to be adopted by more restaurants. I've never not had folks love it once they try it. Including people that aren't used to seasoning with more than salt. Just gotta be nice and use mild peppers for the sauce. Looking forward to this video and the dance!
This is the year 2023 in the U.S. There are very few people who aren't familiar with and don't enjoy the seasonings and cooking of the cultures who have arrived here.
@@nocount1 Depends where you are from, population size, predominant cultures and whether the existing population is more open to non-traditional American flavors. This goes beyond even Mexican food. For example. Brisket is amazing and yeah many bbq joints serve it but in Utah, North Dakota, South Dakota, Colorado, Nebraska, Michigan i have never found any bbq place that does brisket like they do in Texas. With Mexican places, most won't even have Chile Colorado unless you're in an area with a higher population of latinos. Even when they do have it, often it can still be different because our foods can vary depending on region. Another example is barbacoa. Where I'm from that is cow cheeks cook in spices and seasonings until it is shreddable. Up here in Utah barbacoa is more like shredded beef in some sort of sauce and if i want what i know as barbacoa i gotta ask for carne de cabeza. Also in Utah if I go to like Chipotle for barbacoa, it's literally just shredded beef. It's not at all like what i know or what the local hispanics make in their neighborhood restaurants.
@@ArnieTexhave you had the extra hot variety from Barker's? I'm from Texas as well, but I discovered them on a trip to Albuqurque and am hooked. The mild ones you get from the mexican grocers around here like Fiesta just don't compare, even with respect to the flavor, let alone the heat. The west Texas grocers like Lowe's will carry Barker's brand, but nobody else here seems to carry them; it's worth getting them shipped in online, if nothing but to just try them.
I don't care what your nationality is, if you don't like what comes out of this kitchen, there is something seriously wrong with you. Good food is just good food. I come from South Carolina and grew up with different flavors. Cajun, Spanish, German, I love it all. ❤
When I used to go to Mexican restaurants Chili Colorado was my first choice. Nowadays I make it at home it's cheaper and honestly way better. This was a really good video. Thank you, God bless and Merry Christmas 🙏
Made this last night in Sheffield UK using some stand-in Romano peppers with Adobo Paste and it still looked and tasted amazing! Very easy to follow instructions and great video quality to match expectations visually. Looking forward to trying more recipes!
The instant I saw this video last week, my mouth was watering. Tonight I cooked your Chile Colorado following your steps and techniques and it is one of the most delicious dishes. Thank you for sharing!
Arnie, I love your channel! I made homemade chicken and beef enchiladas tonight! Smoked a Chuck roast and did a rotisserie chicken for the filling. Mixed the meat with chipotle salsa and green chilies, used a whipping cream for the sauce along with red enchilada sauce and freshly grated jack cheese. Perfect!
Made it today and thank you brother!!!! This is as close to what my favorite aunt would make. Soooo dam good. This recipe is simple and will be in my rotation forever now
About 15 years ago, I actually made my own chili sauce. Yes, I was making Chili Con carne with beans. I used Ancho chilies. Roasted, steamed, and pureed them. I still do this to this day. I like Pablo Peppers. 👍 😋
I'll hafta look for that cut, Chuck Eye is what you called it? I have never heard of that cut but it looks great with the streaks of fat running through the meat! There are some cuts of meat that ya'll have in Texas that can't be found in other parts of the US! I love grating tomatoes and onions. It's a different way to use those items that is super easy and adds a different flavor to a dish. Highly recommend grating roma tomatoes and any sweet onion. Easy and tasty! Happy cooking everyone! Thank you so much Chef Arnie!
Amazing!! I just did it. Easy to follow you. I m in Canada so i had to look for some latino store to get the chili pods. It taste like a heaven!!. Thank you
I made your chili Colorado and your beans. Changed a little with the beans and had to use guajillo chilis. Turned out amazing. Going to make it again this week.
Made it with chicken. Great sauce. What I love about your videos is that I get a "sense" for how things should be done....as opposed to following a detailed recipe.
Appreciate that comment a lot, I find it best to work like that, off of a “sense” and not exact. Cooking is so much about feel and experience so again thanks for that comment since you really get it!!
Appreciate that comment a lot, I find it best to work like that, off of a “sense” and not exact. Cooking is so much about feel and experience so again thanks for that comment since you really get it!!
Chili is annual New Year's food, and I might mix it up and go full ArnieTex-Mex this year. This looks incredible, and since it's not too spicy my wife and children may enjoy it too for once.
im irish american but i grew up in the IE so all my favorite foods are mexican lmao. thank you for these videos tio im cooking this on monday for the fam!!!
FYI - you don't need to change pans for diff batches, just make sure the fond isn't exposed to air and left on the heat without something in the pan for too long. I've browned like 5-6 batches with zero issues burning the fond. That said, it'll go quickly once it's exposed to air, and just a little burn ruins the whole thing, so add more oil, if needed, to the pan in between batches.
When I lived in Colorado we couldnt wait until the fall when Hatch New Mexico Chili was ready I remember guys with small trucks roasting chilis in parking lots all over the place. One time they had a shortage and that screwed up cooking for a year
Hi Arnie. How many of the New Mexico chilies did you use? What was the ~ amount of chili soaking liquid you used? 2 cups? Thanks in advance for your help.
I make that quite often I usually use a little cumin and mine not always but most of the time it gives it a unique flavor. I’ve been eating this stuff since I was a little kid homemade tortillas some of the best food ever made right here. my wife makes homemade jelly Riano‘s. We get fresh Anaheim peppers burn them on the grill get the skin off then she fills them with mozzarella cheese sometimes with meat sometimes along with the cheese and dip in the egg whites and fries and bacon grease oh buddy they are good.
That reminds me of living in NM. I lived 30 minutes north of Hatch where the chile comes from. I live in Indiana now and definitely don’t have good Mexican food around there
Thank you for this!!!! I’ve been looking for a legit authentic recipe for this dish! Going to try it for next family gathering. Does the cut of meat need to be really good or little more fatty?
I love all your content, I always give thumbs up, including this one video ALTHOUGH I frowned on the tomato sauce ( I'm from the southeast NM area ) but I will still be a loyal viewer.😊
Only one local Mexican place serves Chile Colorado, which is a shame because I love it. I love how peppers can be a little unpredictable - sometimes it's relatively mild, sometimes it clears your sinuses. Lkl
Here in El Paso we are so close to NM that we use new mexico chiles for most things (Chile Colorado, pozole, menudo, tamales) that I often wonder what those things would taste like with other chiles. Also we do our Colorado with pork and potatoes.
Straining is what takes these sauces to NEXT LEVEL it’s so worth it y’all.
What kind of chilis are those?
@@iluomobravo con carne huevos
I’m Irish and make traditional Mexican dishes and Italian having grown up in an Italian neighborhood. I learned from Italian girlfriends. I’m grateful for the wonderful cooks on TH-cam. I’ve learned so much during the pandemic especially from this fun guy!
Id put good money on you being American and in no way Irish.
@@zaphodbeeblebrox9109 . I’m an American with Irish heritage.
Im Englishman with an Irish Great Grandparent and Im probably more Irish than you.
@@JackovdaBoro My paternal yes American and grandparents came from Ireland. My maternal side is Irish & English. I’m currently pursuing Irish citizenship.
@@jenjoy3215 I wanna know why don’t Americans claim English heritage but claim Irish, always seems strange to me. good luck in your pursuit of citizenship.
That Hatch Chile has an addictive flavor.
Love that Chile Colorado with potatoes as well.
It was served with potatoes most of the time when I was a kid as well.
i know it sounds weird but try it with roughly mashed potatoes, its insanely good :D i stumbled upon it when i had leftovers from the weekend and it's literally addicting
@@eduardoserrano5453how can you tell??
You're as happy to be Mexican & sharing your food w friends as I am being Italian & sharing mine & I think that's awesome!
Hell yeah!
Please like to get this recipe to the top of the comments
Ingredients:
2 lbs beef
1 dozen New Mexico chili pods
1/2 onion
1 roma tomato
3 garlic cloves
1 small can of tomato sauce
1/2 tsp mexican oregano
2 bay leaves
Oil (any kind) 2-3 tbs
Cookware:
Medium pot
Large pan with lid
Sieve
Cheese grater
Directions:
Veggies:
• Rinse and de-seed the chili pods.
• Add the chili pods, 3 peeled garlic cloves, and 1/4 unchopped onion into a pot. Add enough water to cover the ingredients. Simmer for 10-15 min. (You can move on to preparing the meat in the next section while you wait for the veggies to finish simmering)
• Ladle the veggies into blender. Add 3/4 cup of the water from the pot to the blender. Add 2 tsp of salt/pepper/garlic powder blend (American Pitmaster OG), and 1 tsp of cumin.
• Blend for 30-60 seconds.
• Pour the liquid into a container through a sieve. You can use a spoon to help press the juice through. Discard the pulp. This can make around 4 cups of sauce.
Meat:
• Cut beef into 1-inch pieces.
• Chop 1/4 onion and grate the roma tomato.
• Over medium heat, saute the onion and beef. Cook until browned.
• Add in the chili sauce and 2 tsp of mexican oregano, crushing the oregano with your hands.
• Add the grated tomato and 1/4 cup (more or less to desired taste) of tomato sauce from can. Stir.
• Add 2 bay leaves.
• Simmer for 45 minutes.
• Add salt to desired taste and stir.
• Simmer for 10 more minutes.
Thanks so much for writing this out! 🥰👍💜
Cheers bud, that's really helpful.
A big TY!!!
The real MVP 🫡🫡🫡
Doing the Lords work here. Is there a way to subscribe a commenter? ;)
These are the kinds of foods from our culture that need to be adopted by more restaurants. I've never not had folks love it once they try it. Including people that aren't used to seasoning with more than salt. Just gotta be nice and use mild peppers for the sauce. Looking forward to this video and the dance!
You can find this in restaurants for sure
Im Danish. I love chili. 1 of the Guajillo should be replaced with a Bhut Jolokia.❤
This is the year 2023 in the U.S. There are very few people who aren't familiar with and don't enjoy the seasonings and cooking of the cultures who have arrived here.
@@nocount1 Depends where you are from, population size, predominant cultures and whether the existing population is more open to non-traditional American flavors. This goes beyond even Mexican food. For example. Brisket is amazing and yeah many bbq joints serve it but in Utah, North Dakota, South Dakota, Colorado, Nebraska, Michigan i have never found any bbq place that does brisket like they do in Texas. With Mexican places, most won't even have Chile Colorado unless you're in an area with a higher population of latinos. Even when they do have it, often it can still be different because our foods can vary depending on region. Another example is barbacoa. Where I'm from that is cow cheeks cook in spices and seasonings until it is shreddable. Up here in Utah barbacoa is more like shredded beef in some sort of sauce and if i want what i know as barbacoa i gotta ask for carne de cabeza. Also in Utah if I go to like Chipotle for barbacoa, it's literally just shredded beef. It's not at all like what i know or what the local hispanics make in their neighborhood restaurants.
Easier to find in California than in Texas. Everything in Texas is doused with cheddar cheese 😂
New Mexican chiles cannot be beat.period.
It was so good but gotta say I prefer the guajillo flavor better
@@ArnieTexhave you had the extra hot variety from Barker's? I'm from Texas as well, but I discovered them on a trip to Albuqurque and am hooked. The mild ones you get from the mexican grocers around here like Fiesta just don't compare, even with respect to the flavor, let alone the heat.
The west Texas grocers like Lowe's will carry Barker's brand, but nobody else here seems to carry them; it's worth getting them shipped in online, if nothing but to just try them.
Arnie's happy dance is contagious, and the food looks amazing so I can understand why he is so happy! Well done!
My grandma is from Zaragoza in chihuahua and all she uses is the new mexico pods, incredible dish youbcant get tired of with rice and beans
I don't care what your nationality is, if you don't like what comes out of this kitchen, there is something seriously wrong with you. Good food is just good food. I come from South Carolina and grew up with different flavors. Cajun, Spanish, German, I love it all. ❤
When I used to go to Mexican restaurants Chili Colorado was my first choice. Nowadays I make it at home it's cheaper and honestly way better. This was a really good video. Thank you, God bless and Merry Christmas 🙏
I'm Puerto Rican and i just love Mexican food!!❤
Wow! That’s a rare! Thanks for the love
@@tackbunds9942 No problem my friend.🤜🤛
I am too. It's alright.
That's like a party in your mouth. So full of great flavors. Hope you have a Merry Christmas and Happy Holidays. Cheers, Arnie! 👍🏻👍🏻✌️
Made this last night in Sheffield UK using some stand-in Romano peppers with Adobo Paste and it still looked and tasted amazing! Very easy to follow instructions and great video quality to match expectations visually. Looking forward to trying more recipes!
amigo mio, even if you have to order off Amazon, the actual New Mexico Red chile is so worth the effort! es muy sabroso.
Chile Colorado burritos. Yum!
The instant I saw this video last week, my mouth was watering. Tonight I cooked your Chile Colorado following your steps and techniques and it is one of the most delicious dishes. Thank you for sharing!
Arnie, I love your channel! I made homemade chicken and beef enchiladas tonight! Smoked a Chuck roast and did a rotisserie chicken for the filling. Mixed the meat with chipotle salsa and green chilies, used a whipping cream for the sauce along with red enchilada sauce and freshly grated jack cheese. Perfect!
Has nothing to do with the video. I had Thia food and it was great but didn't comment because that has nothing to do with this video and recipe either
I wish I could like this twice! I’m running to the grocery store right now to get the ingredients for this.
Made it today and thank you brother!!!! This is as close to what my favorite aunt would make. Soooo dam good. This recipe is simple and will be in my rotation forever now
❤❤❤ Thanks Arnie for another great video! I will have to try the New Mexico chiles next time. Keep dancing my friend!!!
About 15 years ago, I actually made my own chili sauce. Yes, I was making Chili Con carne with beans. I used Ancho chilies. Roasted, steamed, and pureed them. I still do this to this day. I like Pablo Peppers. 👍 😋
I'll hafta look for that cut, Chuck Eye is what you called it? I have never heard of that cut but it looks great with the streaks of fat running through the meat! There are some cuts of meat that ya'll have in Texas that can't be found in other parts of the US!
I love grating tomatoes and onions. It's a different way to use those items that is super easy and adds a different flavor to a dish. Highly recommend grating roma tomatoes and any sweet onion. Easy and tasty!
Happy cooking everyone! Thank you so much Chef Arnie!
Amazing!! I just did it. Easy to follow you. I m in Canada so i had to look for some latino store to get the chili pods. It taste like a heaven!!. Thank you
Love your enthusiasm.
And recipes too. 😊
This looks perfect for this cold weather
I made your chili Colorado and your beans. Changed a little with the beans and had to use guajillo chilis. Turned out amazing. Going to make it again this week.
I'm 75 y.o. the way you rip off pieces of your tortilla to scoop your food is exactly how my Dad ate every meal.
My girlfriend doesn’t like it wenn I use a tortilla as a spoon 😂
I made it. It’s delicious. And now something I will cook once a month for the rest of my life.
Just finished making this tonight. My (Mexican) son-in-law loved, so did! We're both sitting here overstuffed.
I'm going to try making this! Thanks for using our chile! Shout out from New Mexico!
😎
Viva la Hatch!
why am I just learning about this channel. it's a gold mine
Finally! Thank you for making this sir!
Born in ABQ,Nm Raised in San Antonio and austin. This dish spoke to my heart! Thank you Arnie!
10:57 thank you Lord for such beautiful food! So excellent!
Made it with chicken. Great sauce.
What I love about your videos is that I get a "sense" for how things should be done....as opposed to following a detailed recipe.
Appreciate that comment a lot, I find it best to work like that, off of a “sense” and not exact. Cooking is so much about feel and experience so again thanks for that comment since you really get it!!
Appreciate that comment a lot, I find it best to work like that, off of a “sense” and not exact. Cooking is so much about feel and experience so again thanks for that comment since you really get it!!
I always put a tiny splash of vinegar in mine to wake it up. Never thought to use tomatoes. Genius, Brother! I’m giving this a try.
This looks absolutely amazing. Just wish i had the time and money to make it all from scratch like this
Just saw you on Facebook shorts and subscribed here.. I love Mexican food
Chili is annual New Year's food, and I might mix it up and go full ArnieTex-Mex this year. This looks incredible, and since it's not too spicy my wife and children may enjoy it too for once.
That gravy with the rice is the amazing!
I’m going to make these. The chili Colorado at the local restaurants here just done seem to get the spices right.
That's how I do it Arnie, This is true soul food.
Mexican food is so delicious and flavorful great job chef
Thank you, Arnie! This is great.
I find this tutorial left a good taste in my mouth!!
im irish american but i grew up in the IE so all my favorite foods are mexican lmao. thank you for these videos tio im cooking this on monday for the fam!!!
You got my mouth straight up watering over here. First vid I've seen, but that color demands a subscription. Looking forward to trying it!
Another good video, I'll definitely be making this
I just ordered New Mexico chili's and Fiesta Mexican Oregano... I'm gonna do this one maybe New Year's Eve
@@danh1206 I'm coming over if there are invites 😂
Love it, I add some Peruvian spices too and I never sieve the sauce, it adds an amazing texture
Hey, I sure do Love to cook! Thanks for the random shoutout buddy!!
I wish you would put the recipe in the description
Arnie, put out a cookbook of your recipes
Love this guy! Made a couple of his dishes and always spot on!👍👍
I just got my Made In Saucier and I love it!!!!
Mexican food is truly a gift from God.
That looks wonderful Arnie!
Mexican food is the BEST on Earth.
Arnie my goodness you can cook. I just like watching your videos. Good stuff
Looks amazing thanks for the video. I have one place that nails, to me, Con Carne. Problem is, i cant get torillas fast enough to clean the bowl.
FYI - you don't need to change pans for diff batches, just make sure the fond isn't exposed to air and left on the heat without something in the pan for too long. I've browned like 5-6 batches with zero issues burning the fond. That said, it'll go quickly once it's exposed to air, and just a little burn ruins the whole thing, so add more oil, if needed, to the pan in between batches.
I strain my chile the same way, if you use a bigger pot to strain it into, you can tap the strainer on the edge of the pot and it goes way faster.
That looks soooo delicious! ❤️🔥❤️
I love your recipes! I just wish you would list the ingredients and instructions.
Definitely! Why is there no recipe?!
I just paused a lot and wrote it down.
I have a thousand ways to make chili including this one.
Good show mi amigo.❤
That looks awesome,one of my favorites😋
When I lived in Colorado we couldnt wait until the fall when Hatch New Mexico Chili was ready
I remember guys with small trucks roasting chilis in parking lots all over the place. One time they had a shortage and that screwed up cooking for a year
I have made several of your recipes…….. Todo muy bueno. Someday I hope you will make and share the recipe for Pozole Rojo with Pork…..😊
Looks Great, good from Sydney AustRalia,,,I'd definitely like to make that only I would try to make it more basic!
This was my favorite dish of my grandmothers. 😢
Hi Arnie. How many of the New Mexico chilies did you use? What was the ~ amount of chili soaking liquid you used? 2 cups?
Thanks in advance for your help.
I use beef mince in the UK and boil it in its sauce for a good 8 hrs its epicccc
I make that quite often I usually use a little cumin and mine not always but most of the time it gives it a unique flavor. I’ve been eating this stuff since I was a little kid homemade tortillas some of the best food ever made right here. my wife makes homemade jelly Riano‘s. We get fresh Anaheim peppers burn them on the grill get the skin off then she fills them with mozzarella cheese sometimes with meat sometimes along with the cheese and dip in the egg whites and fries and bacon grease oh buddy they are good.
The pans look like it chars well
P.S. I was born and raised in New Mexico and you can get the same dry red chile pods in a pretty hot variety.
We must protect this man at all costs!
OMG that looks delicious. Now I'm starving.
Oye papa muchos gracias specially dat oregano n salt trick
🤣 love you Arnie! Looks beautiful!
That reminds me of living in NM. I lived 30 minutes north of Hatch where the chile comes from. I live in Indiana now and definitely don’t have good Mexican food around there
You magnificent bastard! I can tell that the carne dance at the end was well deserved. Looks incredible.
I love some chili Colorado.
I love everything you make
Hi Arnie. We love watching you and love your recipes. How do we get the recipes? Not seeing them in comments?
This looks delicious ☺️
Looks amazing 😋!!!
Uhhhh that looks really tasty! 🤩
Thank you for this!!!! I’ve been looking for a legit authentic recipe for this dish! Going to try it for next family gathering.
Does the cut of meat need to be really good or little more fatty?
Damn that looks good! One of my favorite dishes. I prefer it over Chile Verde
Ah man Arnie you got some bomb chile colorado. I also add in a pasilla and an arbol for mine!
I can taste it! Wow! Incredible!
Look's amazing.
bro this is powerful recipe
This looks delicious! Looking forward to making this dish. What kind of chilies did you use? Thanks for sharing.
I love all your content, I always give thumbs up, including this one video ALTHOUGH I frowned on the tomato sauce ( I'm from the southeast NM area ) but I will still be a loyal viewer.😊
Arnie DANCE man! love it!
Looks so delicious😊
I love this so much! What wooden utensil are you using?
Arnie always calls you Friend.
Only one local Mexican place serves Chile Colorado, which is a shame because I love it.
I love how peppers can be a little unpredictable - sometimes it's relatively mild, sometimes it clears your sinuses. Lkl
Here in El Paso we are so close to NM that we use new mexico chiles for most things (Chile Colorado, pozole, menudo, tamales) that I often wonder what those things would taste like with other chiles. Also we do our Colorado with pork and potatoes.
It was so good but gotta say I prefer the guajillo flavor better