Brits Try Chili Colorado Recipe for the First Time | Mr H & Friends
🌶️ Welcome back to our little kitchen!
Today, we’re tackling something totally new — Chili Colorado! 🇲🇽✨
At first, we thought it was from the state of Colorado… but “Colorado” actually means red in Spanish — so it’s really Chile Colorado, a deep red, rich, authentic Mexican beef stew made with dried chiles and layers of bold, smoky flavour.
We’re two Brits learning our way through American, Mexican, and Southern classics — and loving every messy, spicy, delicious minute of it. ❤️
👨🍳 What We Made
1) Dried ancho and guajillo (“wilo”) chiles soaked in chicken broth for that signature red base
2) Chuck beef (UK: braising steak) — seasoned, floured, and browned in batches
3) Onion & jalapeño sautéed for extra heat and depth
4) All blitzed together in our trusty Brenda the blender
5) Simmered low and slow with garlic powder, smoked paprika, cumin, oregano & bay leaf
🔥 The result? A rich, comforting bowl of spicy beef perfection — warming, hearty, and absolutely packed with Mexican flavour.
⭐ The Verdict
David: 9½ / 10 – “Romancing me in my mouth… doing the tango down here!” 💃
Nakita: 10 / 10 – “Rich, medium spice, and that crunch from radish is amazing!”
Serve it with Mexican rice (we used shop-bought this time 😅), fresh lime, and sliced radish for that perfect balance of heat and freshness.
💬 Join the Conversation
What should we make next?
More Mexican, Tex-Mex, Southern, or American comfort food?
Drop your suggestions below — we might try your recipe next!
#ChiliColorado #ChileColorado #MexicanCooking #BritishFoodies #FamilyCooking #BeefChili #TexMexUK #FoodieFamily #HomeCooking
We might not be Southerners, but we sure love the food! ❤️ This Chili Colorado recipe (or Chile Colorado, as it’s authentically known in Mexico) has fast become one of our favourite discoveries yet. It’s a deep, rich red chili beef stew made with dried ancho and guajillo chiles, slow-simmered until the flavours melt together into pure magic. Think of it as a Mexican beef stew recipe with that same heart and soul you’d find in great Southern cooking — bold, comforting, and full of love. Whether you see it as a Tex-Mex recipe, a chili con carne alternative, or simply a bowl of true Mexican comfort food, this one’s a keeper. 🇲🇽 We’re just a British family cooking Mexican food from our little UK kitchen, learning how to make Chili Colorado step by step and sharing every moment with y’all. If you enjoy homemade Mexican recipes, hearty Mexican stew recipes, and watching Brits try their hand at your favourites — you’re in the right place. Grab a fork, settle in, and join us for another delicious adventure! 🇬🇧🤝🇺🇸🌶️
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49 Comments
I forgot the tomatillas!
You gotta add some beans on the dish
It's a guisado like carne guisado etc. Meat and gravy i highly recommend Puerto con Chile Verde which is another guisado there are lots of guisados and all very tasty
Instead of rice and beans as a side try fried potatoes or mash potatoes and fideo
Where's your tortillas and salsa
Pick a fattier cut of beef for a moore tender and better tasting
Puerco con chili verde is the best guisado
Oh and use your tortillas instead of your spoon. Get a tortilla and pull a piece off and now grad some food with it
since its sweater weather season I highly recommend making these:
Champurrado
Atole
Capirotada
Arroz Con Leche
Bunuelos
Albondigas
Elote
Chicharrones
Chile Verde
Chicken Molé
Caldo De Res
wait til next year for making tamales
yes Mexican rice is a very simple side dish to make you just need to brown some dry Jasmine Rice in pan with Lard then toss in the Garlic Powder & Tomato & Onion diced then pour water til rice is under the water put a lid on it & let it simmer til done then eat
Having some proper dried chilies, like you have now, is really gonna make a big difference in getting an authentic Mexican or Tex Mex flavour. You're cookin' now. 😉
In the South west the smell of tamales is the smell of Christmas to us. Next month,you should try making them.
Dear Miss. Makita, if you enjoy radishes tat much you may want to try pickling them, you can also pickle fresh ginger with them as they compliment each other. They make a great snack as well as a sandwich topper.
35 years in Colorado never heard of it. I'm a poor judge of Espanol but I believe Chile is a nation on pacific coast south America, pronounced Chee Lay… the stew is chili.. Chee Lee. Then Chili gets Americanized and you hear Chilly. I'm an Ariz native, never thrilled with Mexican food, sonoran style in Phoenix. Denver is on the north / south I-25 corridor from Hatch New Mexico, the green chili capital of the Us at least. Denver gets Hatch harvest early autumn, it's a new world of delicious. I remember seeing a big color poster of fresh chili's with their name captioned, then their post charring picture and new name. who knew ?
I've been to Colorado but never to Chili Colorado. I need to try this.
Chili verde enchiladas. I'm fairly sure that's what Mrs. H had in San Antonio. It's a beautiful, beautiful thing.
Why do you keep talking about Texas chili, these two are nothing alike…one is Chili and the other is Chile…two dishes world's apart..
Looks so good and presentation is really nice.
Oh, I was wondering if ya'll are going to do another Thanksgiving meal?
And speaking of Mexican food. I fix what's called Mexican spaghetti. This is how I fix mine: in a large deep skillet,
brown a pound of hamburger meat.
Then add a can of Rotel tomatoes,
1 pkg taco seasoning,
a can of corn(drained),
2 cans of beek broth(or stock). You can add water if it looks too dry
Bring that to a boil
Then a handful of dry spaghetti pasta, press diwn into the juice.
Put lid on top. I turn the heat diwn just a tad and let the pasta cook. When it's done,
Stir and top with cheese(of your choice),
Put lid back on, turn fire off, let it sit till the cheese is melted. Then it's ready you eat. You are welcome to modify it as you please. But that's just the way I do it. You can have tortillis or any kind of bread. Oh, and you can put a little sour cream on top if you so desire. Anyway, that's one of my favorite one pot meals.
Have a great weekend! 👍❤️🤠🇺🇸
Have you tried Chili Verde? I live in Colorado, green chili is a lot more common here. Pueblo Colorado has the the best green chilis you can get. I also love a good chili Colorado. I think you did a pretty good job. The meat will have more flavor if you brown it right though, its called Maillard reaction. For browning, don't stir or move it around until it gets a little crust. It will release from the pan when that happens.
Let's clear one thing.
all you know about the cowboys culture, the ranch, the county,the spiciness ,the strong beverages, all the USA wants to show to the world , A millions more , comes from Mexico, even the Tex Mex food, just take it in the main, chile con carne,( chili o chili con carni) jjj or chili ( ground meet, like in Mexico to prepare , picadillo) is Mexican or with different preparation.
Congregation to eat our food and try more Mexican food 🎉
Have you ever tried a Halifax Donair? It's a famous street food in Eastern Canada. It's very easy to make. Just an idea for a video. Big fan, keep up the good work. Peace.
Everyone should try this. People think Mexican food is just tacos and burritos. One of my absolute favorites. 🤤
"Chile" is the name of the country. "Chili" is the type of pepper that flavors this dish. "Colorado" as you pronounced it is the state. The dish is pronounced "koh-loh-rah-doh."
Can you make chile relleno(I think that’s how spell it) casserole
Slow cook Short Ribs is better. But you should have slow cook the meat in the pan with every thing. thats a long cooking dish.
Chile Relleno is awesome. I love some anytime. Mom would flame them on open fire.
You should cook up some mashed pinto beans to go along with this dish. So simple and quick in a pressure cooker. Much better than canned.
You should make al pastor tacos. It's the best taco.
Does not need lemon
Los amo
Chile Verde
I kept waiting for Mr H to squeeze the lime but he never did, glad Mrs H did.
Really enjoyed watching 👍👍
I would love to watch you make mexican rice.
I suggest that you higher someone to go to your home so they can show you where to shop for your ingredients, how to prep and how to cook while having lots of fun.
Have you tried doing Mexican Drinks? It would be lovely to see you try some of their drinks. One I learned is Sweet strawberry water … You need strawberries, one can of sweet condensed milk, water, ice, and a pinch of Lemon. Mix all in a blender to your own taste….. P.S. sweet condensed milk is the secret ingredient to some of the fruits, you can also make Mexican frozen pops with the drink.
Have you tried making the Native American dish known as Navajo (nah-vah-ho) Tacos? Also known as Indian Tacos
If you fly into El Paso (the far western tip of Texas), you can drive north on I-25 and you'll pass Las Cruces and, another half-hour, you'll drive into the small town of Hatch, New Mexico. (This eastern side of New Mexico is Farming Country … cotton, feed grains like maze, sweet corn, melons, all kinds of chiles, peanuts, onions, etc.) Hatch is famous for the large, forearm'd size chiles, which can be grilled (blackened outer skin is peeled away and used elsewhere) and then stuffed with mellow cheeses, or chopped/minced for salsas. "Hatch chile salsas" are considered "premium."
If you wanna make a dish that is from the great state of Colorado make Colorado green chili. I was shocked when I moved from Colorado to Georgia and found that they had no idea what green chili was. I have spent most of my life in Colorado so I have always known what green chili is and love it. There are several recipes online and you can have it thinner more like a soup or thicker like a sauce. Both are delicious. I would recommend making it thinner and eating it as a soup on day one and then using a cornstarch slurry or a roux to thicken it the next day as a sauce over burritos, tamales, or any amount of things Mexican. I am new to your channel and I have just hit the subscribe button.
Looks good, however the authentic version has no jalepeño in it nor does it have lime or paprika. In Mexico, we boil the dried red chiles for about 15-20 minutes (after cleaning out the chile seeds), half an onion and a large Roma tomato (mom uses to toast the chiles, onion and tomato first before boiling them). Then they go in the blender with 3 fresh garlic cloves, the spices and a couple tablespoons of chicken bouillon (Knorr Caldo de Pollo) and 2 cups of the boiling liquid (use water if you didn’t clean out the seeds from the chile pods because the seeds make it bitter). Blend it up, then strain it into the beef. Adjust for salt, no jalapeño, lime or paprika. The rest of the recipe is spot on. And kudos for the presentation! Looked absolutely delicious and it is my favorite Mexican meal. Mom would make this dish with Mexican red rice and beans refried with bacon fat and home made Sonoran flour tortillas!
Simmer 3-4 hours. That's how I do my Texas Red Chile. This recipe is almost identical.
When you're browning meat let it sit in the pan form a crust and leave a fond, when you keep stirring it about you're sautéing, not browning. You've 'greyed' the meat, not browned it. You need a pan that retains heat and doesn't cool down when you add the meat to it, like a heavy cast iron skillet. The meat is not there to cook, it is to get a hard seared crust on each side and you should be able to turn each piece with tongs and have enough heat in the pan to have all sides seared without cooking them through.
It neither a 'chili' nor a 'stew,' it is a sauce, much like an Asian sauce or 'curry' is for meats. It needs to simmer for a long time to be fork tender and nearly fall apart. If you want to cut down the cooking time there are pressure cooker versions or you can use a slow cooker so you don't have to watch the hob. You can have it with or in tortillas as well, it pairs nicely.
There is a giant radish called Daikon that is used in Japanese and Korean dishes frequently as well as a pickle Love them, but then I'd eat a plate of the little round white and red ones (Raphanus sativus) with salt as a kid. Fresh, pickled, even roasted, try them those ways.
That meat is not “browned” but good attempt making this dish!
Is without lemon radish and silantro
Sweetheart. Where's your tortilla? It does need to be slowly cooked for 2 to 3 hours.
brown the meat more simmer it longer but still a good job
It is I think the same thing as Texas chili or pretty close to it ?
I make a cheaper easier version of this with pork shoulder and a tomatoe based sauce with chili powder still pretty good but i have to simmer for 2 to 3 hours to get tender also in my experience if you brown the meat to much it will be tough
Great job guys, you must try this recipe with pork meat, it will blow your mind but meat should be cooked until it begins to render its fat add a bit of flour then chile sauce let simmer on low at least 40 minutes to an hour 😊