That "Thank you Gavin" might have been the most pure, sincere things I have ever heard. What all cooks or chefs love to hear! Love this recipe!

Right to the point. He didn't waste time being a movie star like so many u tubers. Thanks. Cooking it today.

That "Thank you Gavin" sounded like it was from the heart. lol. I gotta try this.

When someone takes a bite and just says thank you and then steps off camera to maintain their dignity while ravaging your food.... That's a great compliment.

Gavin, really like how you focused on technique in this one to build layers of flavor. This was a cooking class, one of your best!

I ended up having to continue cooking on low for several more hours...but literally his is the best chile Colorado I have ever ever had. childhood memories of my favorite Mexican restaurant back home. life changing

I made this for a party a week ago, I cook because I love doing it. This was commented on all night long. Bravo. I took zero credit this was all you. I just followed the directions.

We made this today, and I can't thank you enough. This is my new favorite chili recipe. It's just delicious, the best I've ever had. It's going to be a regular at our house.

i just wanna say ive been binge watching almost all of your videos. I currently have cancer now and im staying over at the hospital during chemotherapy. As im not able to eat well your videos really do help me pass time. Once again thank you for all of your videos truly appreciate em. btw sry if my english is bad

Let me beat a dead horse… excellent video! Great not to have to continually skip for 30mins on what inspired you or what your cat did last night. Ingredients, charm, temp, time, tips. Perfect! Thank you for the content. Chili tacos for me soon! 👍

AWESOME RECIPE! (Hint for all Chili: After you finish the second hour simmering it down, turn off the heat, let sit till cool. LEAVE IN CROCKPOT, place in the fridge overnight to steep. Remove the next morning and leave it to sit until the pot is room temp, then restart on low for 2 hours until dinner. Mmmmm.) leaving it all to blend overnight REALLY makes it POP!

About 30 minutes before it's done I drop in a wedge or two of Ibarra Chocolate Genuine Mexican Hot Cocoa. Adds a depth of flavor that will have people raving over the dish

We made this yesterday and it tasted wonderful. We put it into a Dutch oven on the stovetop after 90 minutes of trying to reduce it in the slow cooker as it was going to take many hours longer than advertised. After an additional 40 minutes stovetop it came out beautifully. Next time we will just go straight to stovetop after the hour on high in the slow cooker.

Ive been using chilis for years and had no idea it was called chili Colorado. I have a few variations that I do that i fell elevates it. I strain the chilis after they are blended to get ot the flakes of skin that can stay after blending. I add 1 tube of beef chorizo, a bottle of beer, some fire roasted tomatoes and a can of hominy the last 30 minutes of cooking, they give a nice texture and and absorb the flavors. Great vid!

This stuff is FANTASTIC. I didn't make this specific recipe but one that is basically the same. I did shredded beef in the dutch oven, added Mexican beer, masa for a tamale flavor, and did bell peppers instead of onions. I now regret leaving onions out. Don't know why I did. That chili puree is phenomenal. I don't think I can do chili any other way. Thank you for spreading the word.

simple recipe, minimal ingredients, maximum flavor. You can't go wrong feeding your family with this recipe! Perfect for Sunday morning after church!

Brisket works incredibly well in this recipe. Like blow your mind good.

Tip: Turn your slow cooker on before you even start. It gets the ceramic up to temp before you put anything in. This will cut a lot of time from your cook.

I just slow cooked this in a Dutch oven. So all the goodness in one pot! Thank you so much for this recipe! SO GOOD!!! First of many of your recipes I shall try. 🙏

Old friend of mine grew up in Montana, very smart guy. Over the years listening to his stories of his life his different jobs was really exciting. Well he asked me once if I ever had chili Colorado I said nope. He's says well its all meat I remember he used butt roast cubed up and sausage, not sure what kind of sausage. No beans at all but from start to finish it took him 3 hours I'd say. He used soft tacos and would get a bowl and use the soft taco to dip out. Very delicious.

This was a simple, well produced video. I will be using this method for Chili Colorado. One comment, though. Gavin's recipe calls for Oregano. There are two kinds of "Oregano" and they are completely different. Mexican oregano and Italian or Mediterranean oregano. This from a Google search: "These two types of oregano share a name, but that's about it. They are from different plant families and have different tastes and aroma. Regular oregano is an Italian and Mediterranean spice with minty undertones. ... Mexican oregano has lemon and citrus flavors as well as some tones of licorice." Since this is a Mexican dish, I would assume he is using Mexican oregano but I'm sure there are many people who don't realize the huge difference.

Just got done with this recipe and it turned out amazing thanks for the great suggestions!

My mom used to prepare and serve with Spanish rice,fresh pinto beans on a plate with warm corn tortillas . Mmmmm thanks for the recipe and fond memories

Wow what a hit. Me and my family totally enjoyed this. Now I'm making it again and this time it's for Christmas lunch. Thanks for great recipe. From South Africa 🇿🇦.

Been watching a lot of cooking videos for years. Fabulous tips! Looks tasty!

Here in Hungary we tend to use neck or beef shank meat for our stews, the high fat content adds a lot of flavor, texture, and the meat gets so tender in the end, it just melts in your mouth. We also love to add some red wine in the end of cooking, and evaporate the alcohol out of it. Truth be told, it needs to cook for 3-4 hours to get it done, and you have to replenish the liquid with some beef stock or water in the process, because a good part will evaporate even with a lid on, but it's well worth the effort.

Thanks for such a simple presentation. This is, by far, my favorite Mexican dish!

I love the complex simplicity of your dishes. Thanks for sharing.

This looked so freaking good. You have my subscription

Nice video! Just the way my mom used to make. She didn't have a slow cooker, so it cooked it all day on the stove adding a little water as needed. Chilis and comino seeds were toasteded on a comal (griddle), and ground by hand (Mocojete or Mortor & Pesal). Just in time for my Dad to get home from work. My variant, I throw in a serrano chili to kick the spiciness. Your video make my mouth water, so as I always say "the best tacos never make it to the table!" Thanks! 😛

Made my mouth water watching him prepare one of my favorite Mexican foods. And appreciated the valuable tips and techniques.

So happy I found this channel!! Very genuine

Man that would pair up perfectly with mezcal, and an ice cold corona!🇲🇽🤙🏽

My hubby got the chilies for me today. 👍 Will be making my first attempt tomorrow. 🙂

I made this for the wife today, and it was delicious! I added a bit more kosher salt at the end, and an extra teaspoon of cumin. Served with toasted tortilla and a spoon of sour cream. Thankyou!

Im classically trained, learned french technique at a well known culinary academy. It was soooo satisfying to read the recipe because i made chili colorado not long ago and didnt ues a recipe. Item for item this is what i made just off the top of my head. Iv had a life long passion for cooking and its paying off

This is a family favorite since I was young. Adding some diced potatoes brings it to another level. Sooooo good.

Chili Colorado is my mom's favorite Mexican dish, and I might have to make her some after seeing this video! Thanks for the great video man!

Just made this for the first time and it was sooo good. Beyond expectations. I let mine simmer really low for 12 hours after first 2 hours of high simmer. The way the flavor and aroma develop from hour to hour is just fantastic. This was so easy to make, would highly recommend for anyone. The waiting was the hardest part. Served over rice, but will definitely be doing it as taco, too.

Never saw a recipe like that,......... definitely will step my game up this cold New England winter!!! Thank you

Finally I have cooked this recipe! Had to find a specialist seller in the U.K to get those 3 specific chili peppers, wasn't too bad. So to start, I've never eaten a *Colorado* chili con carne. I've been trialing out various standard con carne recipes over the years, without detracting too far from the typical family recipe using less beef stock and adding tomato's. This Colorado Chili was a completely different experience to using the common hot chilli powder or bird's eye chilis, indeed it was much more of a mellow taste, hardly any spiciness involved. Slightly sweet tasting and slightly bitter tasting. The beef flavor that comes through it. Yes definitely I enjoyed it. The tastes are nicely balanced, but near the end I felt like it also needed a faint kick up the arse, so I put 1tsp cayenne powder in, just a personal preference. The look and smell of the final result is amazing, really does have the deep mahogany color to it. Consistency of the sauce, for me was a little too runny, personally next time I would slow cook it for 2 hours and then 1 hour without the lid. - Maybe it's the cooker I used, but the meat could have been more tender also, again like I said next time I'd go longer on the cooking time. These are more fine tuning (my own problems) with the recipe though. I definitely would cook this again though. It's slightly different to the typical U.K taste palette, which I found interesting. The making of the chili and the eating of it was both enjoyable. Both people I cooked this for aside from myself enjoyed it, but wasn't as enthusiastic and while it isn't an immediate favorite to replace the family recipe either way I rate this video 5/5, the recipe 5/5. Liked, subscribed, and page favorited ;)

I do the same thing with Chipotle chilis in adobo sauce. Just buy a tin from your Hispanic foods section, blend up the container, dump it in with some seared beef or chicken, and let it sit in your crock pot for 2 hours. It's fantastic.

This is a Mexican authentic recipe. Stamp of approval.🇲🇽

My dude...this was amazing! Made it tonight. I deglazed with half cup of red wine in addition to the 2 cups beef broth. Also I added 1.5 tsp of smoked paprika to the spice mix. Finally I garnished with fresh onions. The liquid was akin to consume for birria tacos.

HICE EL CHILE COLORADO Y ME QUEDÓ RICO SALUDOS DESDE GUACHOCHI CHIHUAHUA

Wow I am a super excited to try this recipe, When I was a little boy growing up in southern California, my go to dish I always ordered was chile colorado. It was essentially how I judged a restaurant on their quality, lol! El torito in Colton CA was the best!

I just learned so many methods to strengthen the flavor of just about anything in this one video.

Loved the video format and how straight forward you are. This looks great and I cant wait to make it.

Looks awesome, I’m makin it tonight

I you read about the origin of chili, it had 3 ingredients - meat, fat, and chili peppers. When you said "no beans" I immediately thought "oh he's making real chili!" Ala Sheldon - "are there beans in this? I don't know what it is, but it's not chili!" Can't wait to try this one.

I am from the Bay Area. This was my go to since I was a kid at El Burro's in Campbell. Everywhere I go in the US that has this I order it. Some are mids and some are awesome. My favorite spots have been driving through New Mexico.

That looks INCREDIBLE

lucky for me there is a mexican store near me that sells all kinds of dried peppers..i will be making this soon..

this is bomb been having it as youngin in texas this recipe is right on

This looks amazing, I'll definitely be trying this recipe soon. Thanks for the great video!

LOVE IT...I LIVED IN LOVELAND, COLORADO FOR 11 YEARS, GROWING UP IN THE HIGH COUNTRY. THANKS !

It looks amazing :-)

I made this last night, it was amazing!!!!! Thank you💜💜💜💜

My absolute favorite especially over some rice. A staple of New Mexican cuisine.

I am making this recipe right now. I will be sure to tell you how I and the hubby like it. I grew up eating Chili Colorado. I LOVE it. I am hoping this recipe is everything that I think it will be.

run the blended chilis through a mesh strainer using a rubber spatula to push all the chili pulp through while retaining the remaining skin and seeds in the strainer. Then pour the chili pulp into the crockpot and finish the recipe.

Looks fantastic. I have a friend from El Paso who gave me his Abuela's recipe. It is very similar. Uses Hatch Chili, but adds Knorr bullion cubes. Garlic, onion and cilantro. No cumin. Also Uses pork versus beef and white wine to de-glaze. Chicken broth over beef stock. Best ever on Harina tortillas. Now I have to play the video, " There's No Tortillas " sung by very talented kids!

Thanks for sharing this recipe, Gavin It looks absolutely awesome, I can hardly wait to try it out myself

Made this recipe yesterday, was absolutely delicious. Ate the rest for lunch today. I love spicy food and thought this had a nice mild heat to it. My girlfriend does not really like spicy foods, adding a little sour cream made it great for her as well.

My mom and grandma always added potato chunks to this during the slow cooker stage (like in chile verde), so if you're inclined they are a great addition.

Deglaze fraun first with 1/2 cup of broth and enough butter to sauté onions, when deglazed sauce evaporates sufficiently, add onions, sauté, deglaze again, pour into crock, Save back a cup of broth to rinse the blender into the pot

Gavin, I'm back again after making this dish AGAIN for the 5th time. There are few recipes Income back to and this one is one of my favorites. Today I made tacos a day after making the chilli. I soaked the tortillas in the consume filled it with cabbage, beef, cotijo, and pickled red onions with a dollop of salsa or habanero hot sauce. I slammed 4 of those bad boys down. Just amazing

Fantastic! Your presentation is wonderful. Straight to the point, and very clear. Love your videos.

I'm from Germany and that variation of chili is not really known here... Your result looks so delicious that I'll give it a try! Thanks for the video :-)

Have some wild deer that this recipe seems perfect for

Thank you for all of the helpful flavor tips throughout the video. Excellent!!

This is absolutely awesome! You cook that beef and the vegetables and everything exactly like my grandmother used to do it! Thank you so much! This is a perfect recipe! I am cooking it right now! I used chuck roast and I also bought some beef cheek. Man, I’ve never had cheek before but I’m hoping that it serves this dish well! Can’t wait to see you make other dishes. This is my first time seeing you. I am now a subscriber a comment her and I gave you a thumbs up❤

I love making ancho chili sauce and what we call "burrito pork", it ends up tasting like taco bell dreams about tasting. I also make menschaladas (cuz I'm a white guy who grew up with Hispanic and Puerto Rican friends and their awesome families), and tamales which have been tasted by the families and gotten their blessing. I love cooking Hispanic foods and Puerto Rican foods, they're so good, cost barely anything and feed armies so there's leftovers for days! unless I do the menschaladas, those are usually gone first day no matter how many I make.

That just makes me want to weep it looks so good. I'm here in New Zealand and have no hope whatsoever of finding those chilies. For some reason the only type of chilli that's widely available here are the little ones that l think are called bird's-eye and, sometimes, canned jalapeños. Wonder if l could do some sort of mash up of sweet peppers, bird's-eye and some canned Mexican ones.

My favorite dish from my Jaliscan grandmother. She would make fideo and beans as a side and smother it with this sauce. I love how authentic you kept the recipe. The browning of the meat in particular. Having that crust is so delicious with the sauce. If you want to take this up a notch, add some bone marrow to that consomé

Definitely trying this. Thanks man!

To be honest, this is a fantastic recipe. For me though, I use leftover day old coffee to steep my chilis in, and blend with. I've also added on occasion a chunk or two of Abuleta chocolate if the chilis are a bit much. This is a simple recipe you can experiment with.

If you really care about doing this right and flavor, do yourself a favor and ditch the crockpot. Use a cast iron Dutch oven. You can keep the recipe the same and when you cover for braise, put the cast iron into an oven at 325F. If you *really* want to swing for the flavor fences, do this with hardwood charcoals in a grill/smoker or campfire.

I watch food videos all the time and I’m like oooh I’m so making that then I never do, not this time! Totally making this.

these are the best and easiest to follow cooking videos i have ever watched.

Looks delicious, I would probably still add beans but I like beans with my tacos and burritos when available and I don't think that would have a negative impact on the taste here.

Aside from the rehydrating and blending of the dried chilis (not fried!), could this be done in a pressure cooker? The searing of the meat, sautéed of onions, deglaze with stock, then throw the meat back in with the chili blend and pressure cook?

This is my comfort food for a cold winter night.

I made this yesterday, taste is so deep, delicious. Thank you for the enlightenment!!!

Fun fact: Chili Colorado is a dish I get from Mexican restaurants to test their competence.

finally someone not annoying

That is my favorite way to make chili!! The taste is so 'real'!

Love this! All the steps make sense! This chef knows that technique (like browning in batches) are the little things that make a big difference! Thank you for explaining so well. Looking forward to trying this (just wish I had that nice cut of meat that you have, but, I'll give it a go with my chuck roast.)

Nice as always! But what’s the difference to the recently aired Texas Chili? Only the usage of a crockpot or a Dutch oven? ツ btw: I made this last Saturday and had some leftovers today! It’s freaking delicious! Thanks for sharing!

That lone cut of beef he left on the cutting board drove me nuts 😂

Definitely gonna try this next week

I loved this!

I think Bacon grease is the goto for browning chili meat...

You should always strain the chile puree sauce before adding it to the pot.

I will surely try this! Sounds awesome.

Looks really good, I'm a big chilli fan. Can't wait to try it. Thanks for the videos.

One thing I disagree with. Don't use canola oil. Use Beef Tallow, it will increase the beef flavor of the meat and it's stable at high smoke points 400-420, it's way better than canola oil for heat tolerance (look it up, free radicals). It's the stuff that made McDonald's fries so tempting (before the started using canola blended oil), and more nutritious than anything on their menu, in my opinion. It will 200% this recipe. you're welcome.

If you cut the meat, salt it, and put it in the fridge for a couple of hours (even overnight) it will pull the extra moisture out of the meat. This way you won't get the excess release of water while cooking.

just watched this thank you for not taking ages to get too the point you are great at the whole explanation from start to finish

I 💓 LOVE THIS GUY. HE DOESN'T WAIST MY TIME. HE GOES STRAIGHT TO THE POINT. AWESOME TEACHING SKILLS HERE. 💕❤️