Dude... that's what I'm talkin' about!!!! I actually did this recipe (crazy that I had everything in my kitchen that was required) and it came out absolutely majestic. Sooooo good!!!!!
Here on north México we used to call it “asado rojo” and we also use pork meat, but beef or pork, the chile salsa it’s what makes it from another world. Also, don’t forget to throw one or two bones for that extra flavor
@@jmgonzales7701 a good asado rojo it’s never spicy, chile guajillo, morita and ancho have a reduced spicy sensation but they have a lot of flavor and brings so much color to any guiso, and that’s the purpose of the asado rojo, the fusion with the salsa with all the flavor and color mixed with the fat and texture of a tenderized meat, so it’s okay to try if spicy food it’s not for you, as always on every mexican kitchen there always gonna be a kicker and spicy extra salsa so annyone can get that extra kick if that’s what they want
@@MurangiRadzuma I do eat it with pap, but it’s made more similarly to this recipe with beans and chilli. I also use smoked paprika to give the meat a smokey taste
I love your recipes. I grew up in a Italian American family in Boston. I love going out to eat Mexican food now I can cook it at home. Thank you for posting!
When I was growing up in Eastie we had to go to Chelsea for Hispanic food. So glad it's spread everywhere. I eat/cook it almost as much as I eat/cook Italian.😋🤤
As a white dude, I WISH he was MY uncle. Not that mine suck or anything. Ones part of Satans Tramps and the other does security for Robert Di Nero and Robert Rodriguez(If you watch Machete and see the scene where he tells the limo driver to get the fuck out, the driver is my uncle. Former army Force Recon Vet. I’m just saying that I also wish I had him as my uncle.
I had an uncle like that, married into the family, high percentage Mescalero Apache. What my family learned about proper Mexican food, we learned from him.
You are by far the best youtuber for good mexican food recipes. This is my second favorite mexican dish. Or maybe third after carnitas and carne asada.
This is crazy but… and hear me out… plate the leftover chilli with some eggs in the morning. Couple warm to lightly toasted tortillas. Perfect breakfast.
You can have an amazing cuisine... and still want to try others! I am Indian, I love to try other amazing cuisines, Mexican, Italian, Japanese... anything except English 🤣
Make it, substitute the mexican chile for any mild one available in your country. Rest of the ingredients should be pretty easy to find. (im in australia and tried this, turned out amazing)
One of the most slep on dishes. Tacos, birria, and enchilladas are great but those are the foods people really care about. Love chile colorado well done sir.
I'm actually fasting as its ramadhaan and I watched this the other day following your process and I gotta say it turned me mexican now 😅😅😅 thanks mexico 🇲🇽 salaams
Another Aleman here. I will def. try that recipe. I always just seared grounded beef with garlic and onion and then used sieved tomatos (Passata) - poured them over the beef and slowcooked it with a lot of spices (Cayenne pepper, black pepper, salt...). But this def. looks so much better. I will def. try it.
In England we eat chili with rice all the time I was surprised when I moved to Canada that no one ever did this with rice. It's nice to see that there's a real Mexican that eats chili with rice
@@mike.t.drinkwater yeah it is. Chile is a dish made of chiles that is a thick goop with tomatoes and a bunch of other spices. chile verde, chile roja, chile con carne, it's all chile dude
Arnie good job on using New Mexico Red Chile. Here in NM I'll eat that for breakfast over scrambled eggs with a side of hash browns, it doesn't get any better.
Thanks, Arnie! I purchased some grass fed beef that tastes too gamey. I am hoping making your recipe will help make it edible for me. I was surprised. Thank you for all the amazing recipes!
@@JoseLopez-du4kd Me too. I grew up in the San Francisco bay area and I'd always look for restaurants that served good food like this. There use to be a go to restaurant called The Hot House that made a great mole sauce. They made homemade chili Colorado and served it with SF style sourdough french bread. But there was many other good places in the mission district or on 24th street where you could get real good homemade Mexican dishes!!!!
We eat this same dish in Nigeria 😅 it’s called beef stew..have it with rice and beans also..or with anything really..rice, beans, spaghetti, bread…whatever 👌🏾 lovely to see something we have in common
I use a 3 to 1 mix of guajillo and ancho. No tomato in mine ..but my two secret ingredients are a can of beef consomme' with additional liquid from the pepper boil and later 2 tbs of masa (premix with a liquid) at the end of the process to help thicken and add another background flavor. For extra heat I like a serrano fine-diced and rendered early in the beef sear .. one for medium heat ..two for ayyyy chihuahua !!!!
Thank you, that sounds like an excellent recipe, and I’ll give it a try. I have not spent a lot of time exploring Mexican and Tex-Mex foodways, but I’m trying to correct that oversight. I cannot eat spicy peppers now because of a chronic illness, but I can tolerate some guajillo or Kashmiri chilies. That’s about it. My older children adore hot and spicy foods, so I make a separate pepper paste from bird’s eye chilies that they can stir in to the finished dish. I cook a lot of Indian food, so there’s a lot of creative chili use in that cuisine as well. It’s not ideal, I know, but I have to work with what I’ve been given. You’ve made me want to cook chili con carne now!
That little dance! Good food makes us move because our soul is smiling! And this is no way condones anything even remotely associated with gluttony, one of the seven cardinal sins!
Hello! I pray that you are having a blessed day and wanted to encourage you to seek Jesus Christ if you haven't already. He wants a personal relationship with you, as His precious child 🙏💗 God bless you!
@@joelrubio4902 bruh why do people always have to bring up and put words into other people's mouths? Did anyone here say anything about taco bell?? I only say "tex-mex" because I realize Mr Arnie is from and does quite a few cooking stuff here in the valley, and most of his dishes here are actual dishes that I've had in my childhood tambien, he himself at times describes these dishes as "tex-mex" have a good day, but all of you just appreciate the food and stop saying about "real authentic" no ones asking about that
We do the same thing with either pork or beef but we combined it with nopalitos beans and rice!! ❤ And tor breakfast its usually with refried beans black or pinto and eggs.
If that's the case you'll give a fat "F" to most of the Mexican restaurants in Northern California, lol! That's because Chile Colorado is not commonly found here where I live. Some semi-formal sit down type restaurants might carry it, but I prefer the Mexican food from the hole-in-the-wall take out or taqueria places where they don't usually have that stuff. Chile Verde (green chile pork) is far more common vs. Chile Colorado. On the other hand, chile verde is hard to find in Texas (Rio Grande Valley). Chile Colorado and a similar looking beef in red sauce dish called "Guisado de Res" were far common there, where I lived for a while, several years ago.
@@249sAreHeavyyes, just cumin. For best results though, toast the whole seeds in a dry pan until they begin to pop, and grind the cumin into a powder in a cheap coffee grinder
What kind of New Mexico red chile pods do you use? My favorite are the Sandia or Chimayo red chile pods. The only thing that I do different from his, is that I don't use bay leaf or onions in my red chile sauce. I learned how to make my red chile sauce from my mom and my grandmother.
Never made Chile Con Carne, I always thought it was really hard to make. This looks so amazing and you break it down so well. Thank you for that, I really want to try this now!
Thank you so much for uploading this video. My brother and his wife are having a baby, and now I have the perfect dish to prepare as we celebrate the birth of my new nephew.
This guy has that one familiar face that all Latin households knows or at least has one relative that looks like him. Its a rather friendly, comforting face.
First time making this and... OH MY GOSH! The flavor is insane and just the right amount of spicy to enjoy it! Next time I will add a little baking soda to tenderize the beef but even then, this dish will be a staple. Chile con pollo is next 😋😋😋
