Slow Cooker Chili Recipe: Beef Chili Colorado
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Bite-sized chunks of beef in a thick and rich, mahogany-colored sauce make this delicious slow cooker chili recipe irresistible. There are no beans in this recipe.
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.
Thank you for straight forward cooking and not a bunch of jibber jabber. I’m going to make this recipe. And I just subbed
I remember when I worked for Sysco of Eastern Wisconsin. I was their first Marketing Associate to pass the CAB test. I still have my pin. Great product.
I know someone knows something about Colorado when the ad is pronounced like ‘ad’ instead of ‘ah-doh’. – “collar-ad-oh” – ‘collar-ah-doh’
This guy reminds me of Louis CK a little bit
Substitute canola oil with EVOO.
Looks great! But, if adding the warm pan juices to the pot helps to quicken the cooking process, why not add the beef to the pan to warm it up as well?
I wanna try this and add diced potatoes
👍
Anyone know what temperature the crock pot is set to for the cooking process?
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 🙂
great
Excellent! Keep it up!
HICE EL CHILE COLORADO Y ME QUEDÓ RICO SALUDOS DESDE GUACHOCHI CHIHUAHUA
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!
Genius
It looks amazing 🙂
So what's the difference between Texas and Colorado chili?
You should always strain the chile puree sauce before adding it to the pot.
This is how we make our chile in New Mexico.
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!
Nice video. New friend here stay connected.
I think Bacon grease is the goto for browning chili meat…
Looks amazing! But no way that’s 2 cups of beef stock! More like 4
Been watching a lot of cooking videos for years. Fabulous tips! Looks tasty!
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.
omg….. ! ! !
These people are so city folk!!
I think I see a char grill in the back, why wouldn’t you char the beef ,then stew it.
Get the California flavor bruh.
Perfect presentation. No fat. Pun intended.
2 tips: Brown the meat in bacon oil and pour the blended chili pepper liquid thru a strainer to filter out the chili pepper skin
Pretty much how original Texas Chili Con Carne is made. Just a different name.
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 😉
Yum! I’m making it tomorrow but with a pork loin.
Do those chilies have heat?
I made this last night, it was amazing!!!!! Thank you💜💜💜💜
this is bomb been having it as youngin in texas this recipe is right on
Straight to the point. He didn't clickbait me. He didn't give me a bunch of useless information. This was awesome.
If you want to make the best chili you have to use the best chili powder. The best chili powder comes from the State of New Mexico. If you want to win the contest get some New Mexico Chili. I get mine from these guys: http://www.chimayochilebrothers.com/