How to Cook CHILE CON CARNE aka CHILE COLORADO (authentic Mexican Red Sauce Recipe)

You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link – https://madein.cc/1223-arnietex

Getcha some American Pitmaster Rubs Here:
https://www.pitmaster.us/

How My Mom Makes ASADO DE PUERCO (Mexican Recipe, Asado de Boda)

My Salsa Recipes 👇

Fajitas: All You Need to Know (Playlist)

I love that sizzling sound it’s just music to my ears I know you’re salivating over there and I’m the one enjoying it but trust me if you follow this recipe you’ll enjoy it as much as I do today we’re making Chile Colorado also known as Chile carne basically it’s

Made up of two primary ingredients one of them is beef today we’re using Chucky the other one is a chili sauce and we’re using New Mexico chilies today I like to use Chucky because it Cooks a little bit quicker and it’s very very tender meat traditionally here in Texas we use guil

But today I have New Mexico chili I want to see what all the hype is about New Mexico chili so I got me some I’m going to be using about A4 of an onion three garlic cloves half a teaspoon of Mexican oregano two bay leaves and it’s not

Always real traditional to use tomato and tomato sauce in Chile Colorado but I love the flavor that it gives my chili I’m going to use one roma tomato and a little bit of tomato sauce so the first thing I’m going to do is I’m going to

Cube up this meat right here and I’m using 2 lb of Chucky it’s probably more like 2 and a/4 I’m just going to get rid of some of the fat here cut it off from some of this connective tissue here that’s in between the little parts of

The steak and I like them about an inch in size approximately you can make them a little bigger or a little bit smaller the choice is really yours and they don’t have to be exactly perfectly sized so the next thing I’m going to do is deced all these chili pods you can split

Them by hand or you can use a little knife me I like to use a little knife just makes the job a lot quicker they’re not a very hot chili so you’re not going to be burning your mouth with these so you don’t really have to take the veins

Out but you can if you want to and I’m going to put these in here we’re going to rinse them in just a moment and then we’re going to let them boil for about 10 15 minutes you can actually toast these on a griddle or in a pan we’re not

Doing that today but just another thing you can do if you want you know if a little seed sneaks in there here and there it’s not the end of the world it’s quite all right don’t worry about it we’re going to drain this sauce anyway just to get any little bit of chili

Flakes and stuff like the stem that gets in there out of my chili col all right we’re going to get this on here all we’re trying to do is soften up the chili pods I’m going to be using about a/ qu of an onion in the chili sauce

Here and so you want this to lightly boil or we can call it a simmer for about 10 to 15 minutes all right friends it’s been 15 minutes you can see our chili pods are really soft and they’re ready to go to the blender we’ve got an

Onion in there and we also have our three garlic cloves in there as well we’re going to turn this off let it cool off for about five or six minutes then we’re going to go straight to the blender so we’ll be right back all right so let’s get our chili pods into the

Blender now and we have our garlics in there and the onion all right now we’re going to need a little bit of the water that we boiled the chili pods in so we’re going to add some of that in here give it a little pulse I want to get my two teaspoons of

Salt pepper garlic in here I’m going to use one teaspoon of coino you guys might know it as cumin or cumin depends on which Rancher you’re from you want to give it a nice long blend about 30 seconds to a minute depending on how much you have in there

And how much liquid right now it still looks a little bit thick I’m going to add a little bit more water in here remember we’re going to strain it so it doesn’t have to be super thick all right we’re good all right let’s check the texture one more time

Yeah see that’s a lot better that will go through the uh strainer a little bit better that way so we’re going to go ahead and put that in there we’re going to use our spoon you want to push this through just like that beautiful red color coming through it has a excellent

Aroma it smells really delicious and this is a tedious process it takes a little while but the results are definitely worth it look at all this pasty stuff this is the skin and you can see there couple of seeds so you want to get all that out of your chili sauce all

Right friends we’re cooking some delicious Chile con carne but before we move on today I just want to take a quick moment to talk about the pans I’m using today and about today’s sponsor made in now in my house we all love cooking I love to cook Terry loves to

Cook and Mama Tex loves to cook too so we’re always on the hunt for great products to improve our kitchen setup so I had already been looking at the maiden cookware and like Serendipity Works they reached out to work together so I jumped at the opportunity Maiden designs professional quality products for the

Home cook and they also partner with multigenerational factories and Artisans to bring you all a curated collection of materials and shapes that you need in the kitchen and so for today’s CH we’re using the made in stainless collection these madein stainless clad pans are crafted in Italy and used by

Professional chefs in the world’s best kitchens and look friends these pans are amazing quality made in five PES stainless steel materials what sets it apart from other pans out there the five layers allow for Superior heat retention even Heating and ease of heat control the handles are also designed to stay

Cool on the stove top plus all of made in stainless clad cookware can go from the stove top to the oven with ease up to 800° that’s important for the cooking we do on this channel y’all can check out the stainless collection and M’s other cookware by using the link in my

Description to save on your order all right all right all right let’s get back into the chili conne Vos chili sauce looks beautiful look at that just gorgeous color we’re ready to start Browning our meat so that is next and I’m going to use a bigger made in

Stainless steel pan to Brown my meat you don’t want to Crow all your meat in together at one time I need a little bit of room so I’m probably going to do two batches because I want that meat to get nice and brown all right friends we have

Our pan smoking hot now we’re going to go ahead and add some of this beef we’re want to Brown this meat get it nice and sheared that’s about half you want to make sure your Pan’s nice and hot cuz the meat’s going to sweat out some of that water and you don’t

Want it to just boil you want it to Brown the meat tends to swell up when it starts to cook with the heat and then it’s going to shrink back down let’s let it set a minut so we can get some nice Brown mired reaction in there and it

Doesn’t have to be 100% brown and perfect you’re going to have a little fond down here and we’re going to add a little bit of liquid to that just to loosen that up here in a little bit all right this meat is nice and brown just

The way I want it so I’m going to put this meat into the other little pan that we’re going to finish it off in remember some of that water that we boiled the chili in we’re going to add a little bit of that in here we want to loosen up all

That delicious yummies on the bottom we’re going to add that into our little pan over here if you don’t have a big enough pan to do big batches you can always do a couple of batches it’s quite all right here is round two I love that sizzling sound it’s just

Music to my ears now to this second batch we’re also going to add some onions this is another quarter of the onion I love the flavor that onion bring to the table here so we want to get that onion sauteed with the meat a little bit it’s going to add some really nice

Flavor when it get translucent and soft a that smells good already man oh man all right friends we have it all nicely browned up it’s time to put it all into my other little pan here all right so we have all of our meat in here to this

We’re going to add our chili sauce friends it’s not an exact measurement your pan might be a little different might be shaped a little bit different than mine but we do have 2 lb of meat we’re going to add all this sauce in here just like that we’re waiting for

This to start simmering it’s starting to simmer right now we’re going to add two bay leaves here’s one and two and remember we’re going to use a teaspoon of Mexican oregano one of the things you want to do is kind of give it a little crush brings out the flavor even more

I’m going to cut this tomato in half just like this use my cheese grater and get that in here all we want is the Tomato pulp that’s one roma tomato all right so I’m going to add a little bit of tomato sauce it’s not an exact measurement friends things are always

Always to preference always try to remember that when it comes to cooking this is going to be about 2 tablespoons more or less let’s give it a little stir we’re going to put a lid on it and let the Heat and the pan do its magic there we go all right my friends

Our Chile Colorado AKA chili AKA garic AKA CH AKA gar Papas carne Papas all right it’s not carne K Papas it’s chili con Carney Chile conar has been simmering for 45 minutes we’re going to go ahead and check it it’s been simmering for a pretty good while now look at that

Beautiful beautiful color I’m going to give it a little stir the gravy looks gorgeous we didn’t even have to add flour or anything to it right now it’s when you would really need to taste it for salt so I’m going to take a little taste test flavor is amazing the aroma is

Intoxicating it’s fantastic but it needs a little Shake of salt at first we had a lot more liquid in here that’s not when you check for salt you check for salt after it’s cooked down then that liquid and the water evaporate and then that salt is going to get more concentrated

That’s why you always check for salt right at the very end when you’re almost done we’ll be back in 10 minutes to give our chili colorado a taste and see how it turned out all right friends our chili colorado is ready I know it’s done man

Look at that that looks amazing that is beautiful just gorgeous sorry friends I know you’re salivating over there and I’m the one enjoying it but trust me if you follow this recipe you’ll enjoy it as much as I do all right so let’s get some into our little dish over here I’m

Going to pour me a nice helping here I’m going to get a little extra gravy cuz I love that gravy it’s always super delicious look at that that’s just so nice pure deliciousness it’s time for the taste test I’m excited to try this it looks beautiful just look at that gorgeous color yo

Man oh man instant hit of flavor wow that gravy turned out so good that little sauce look at that it cooked down thickened up Incredible that’s so good that sauce that gravy is just amazing some of that gravy on the rice baby but you guys know what I always say right everything’s better than a tortilla so for this we’re going to get our Mexican spoon out and we’re going to

Scoop some of this up right here just like this gravy and all W little bit of Green Sal to go with this oh baby look at that good good Good I’m just going to tell y’all today this chili colorado this chili con carne is fantastic it’s super delicious it has everything that you want in a dish like this I hope you enjoyed it friends if you did make sure you hit that like button make sure you hit that subscribe

Button if you’re interested in our American Pit Master R you can go to Pitmaster us if you want to up your barbecue game go to Pitmaster class. us hope to see you at the next one keep smoke light make it work and boom boom