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Chile Colorado: A Delicious, Hearty Dish Perfect For Chilly Weather!
Chile Colorado is a Mexican red Chile beef or pork stew. Chef Tomās 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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āŗ FULL RECIPE: https://www.atbbq.com/blogs/recipes/chile-colorado
COOKED ON: https://www.atbbq.com/products/kamado-joe-konnected-joe-digital-18-charcoal-kamado-grill
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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 PurƩe
03:54 Searing The Beef
04:21 Cooking Chorizo & Onions
04:43 Combining Beef & Seasonings
05:10 Adding Chili PurƩe & 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
20 Comments
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 spiceššššššš
Looks yummy. My brother makes a mean chili as well. Too bad we Dutchies are not able to participate in the giveaway š¢
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 āfreshā dried chilis. If they are old they will be much more bitter. They should be more like raisins than crumbly leather.
Canned chipotleās 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.
As always competition not available in the UK
Thoughts on doing this with a chuck roast?
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.
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Looks a lo like GUISADO .
rinse that blender with the beef stock!!!
I've never added potatoes to mine before. Definitely trying that next time.
Wow this looks delish. I wonder if chicken would taste ā¤
OUTSTANDING AGAIN, Chef Tom Jackson ! Thank you !
You had me until potatos.
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.
Can I get your Recipe for the Chili Colorado
Love everything from Chef Tom! Question – are you cooking over direct heat @500 or is there an indirect cooking plate in there?
How about CHILAQUILES next?
Looks pretty F'n good, my dude.
Sick of the US only giveaways, unsubscribed as of now, remember not to annoy too many of us, those Yoders won't sell themselves, you shouldn't do giveaways in countries that can't participate, very dick of you.