That is my home town, Chihuahua Mexico, traditional dish: "Asado de Puerco" ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TsnFcrhYNOQ.html When I saw your video title, I thought "Sam you better don't F-up!"... you didn't! My mom used to make it with pork instead of beef, but all the rest, the same, even the NO straining part. In Chihuahua, we add chunks of potatoes to it. Thanks for doing it right!
STCG delivered the intro suspiciously well. (Does Sam have third career on late-night TV? We'll never know since we have abandoned TV for RU-vid and TikTok.)
Hey Sam, my name is Philip and I'm a kidney transplant recipient and I love your recipes.. is it possible if you can do a day after Thanksgiving or Christmas show. Where you show some good ways to use your leftover foods from those days but a somewhat healthier way for the transplant community.. Keep it up you are doing great
As a fedex courier, I thank you from the bottom of my heart for doing an early black Friday sale. It really does make actual black Friday not so bad for us when companies do this.. Love your channel Sam!
@@Stacie_89 The amount of shipments increase significantly during the Holiday Sales period. By STCG having their sale early helps alleviate that problem somewhat.
@@Stacie_89 when companies do a "black friday" sale before the actual day after Thanksgiving it evens out the volume of packages that we get. Instead of getting a huge spike around black Friday its a little more spread out
Made this for an office pot luck a few weeks ago! I smoke my chuck before cubing and cooking. Also add bacon to amp up the smokiness and a cup or 2 of a Mexican beer. It was insane!
I am sure you did mmm hmmm. Jkjk Its funny how much that seems to happen. Whenever I see something I end you seeing ads and other stuff for it everywhere
I made it tonight! It only took me about 6-7 hours, but OMG it is OFF THE CHARTS!!! I can't stop tasting the sauce and the chuck roast cubes melt in my mouth! I'm putting in containers, freezing and putting aside a big ass serving for my daughter and me for when we watch football tomorrow.
Cold weekend ahead, I'm making Chile Colorado now. But, Sam, try toasting your chilis in a hot dry pan before adding to the blender, press down on them, once orange-y you're good.
Just made this yesterday and it was fantastic. I made two changes/subs: - subbing in 1 can of fire roasted tomatoes for the whole tomatoes because that's what I had on hand - worked perfectly. - Added 5-6 dried, toasted chile de arbol for some extra heat It's really easy to throw this one together and the flavor is amazing... those chiles really shine. Delicious. I made the Mexican rice too, and it was pretty good. It turned out a little "gloopy" for my taste though, so maybe I'll try it with a touch less liquid next time. The flavor was on-point though.
So I made this last night and it was ridiculously good, thanks Sam! I put the cut up beef and seasoned flour in a big zip-lock bag and shake it up, easier clean-up for me that way.
When I was a kid, every Mexican Restaurant in California made this. Now most don’t. I use the Las Palmas red chili sauce in a can, same spices , beef base , and pressure cooker. My sister-in-law came out from Texas made it with potatoes, wasn’t enjoyable.
Made this on Sunday, served it on Monday. It was the bomb. Everyone went back for seconds. Thanks for a great recipe Sam. Enjoy and learn from your videos.
Yes, sir... I do have an idea. 😀 In the late 70s, early 80s I tended bar in a bar/restaurant in Kalispell, Mt. One of the things they served there was a dish called Duh da Daaahh... "Super nachos" and the main ingredient was "Beef Colorado," which I had the chef teach me to make. It's essentially the same thing you've made there, sans the quajillos (sp). We did add some chilli type ingredients to it but, it was mainly the beef, onions, garlic, some herbs, etc. and the broth, seared and braised to perfection, making a similar gravy. That, the chips, sheets, pickled jalapeño slices, black olives, guacamole, sour cream, etc. and you had a plate of nachos to die for. And this was back before the "trndy" restaurants started doing nachos. He also made a chimi changa that was equally amazing. His chili was very similar to what you made, I'm not sure which chili's he added but, it wouldn't be a strenuous guess. 😆 I've been fortunate enough to have some good mentors in the kitchen.
There's lots of info in the episode. Not just the dish, you get an AWESOME chili paste, Mexican rice dish, how to process and brown beef chuck, etc. Bravo guys, I love all the videos! Keep up the good work!
Sam, I'm a 40 third generation American of Mexican heritage and I have trouble saying Colorado when I speak Spanish. Trust me, ur pronunciation was just fine, vato. 👍 Thanks for giving it a shot. Plate looks great, way to go.
Made this tonight. I did a couple of things differently… having made Texas Red chili before which is very similar, one of the differences was that a steeped the chilis in hot water, then blended them from with the beef broth rather than steeping them in the broth, was an extra dish, but the peppers can let out some really bitter flavors. The only other deviation was on the rice which I made in a rice cooker by dumping the rice in, adding a small can of tomato sauce, some sautéed onions, and filling the rest up to the line with chicken broth and adding a couple of seasonings, then fluffed it with some butter and a little squirt of fresh garlic paste stirred in. Everything was fabulous and this will be a staple recipe FOR SURE!!!!
Dude! I made this chile Colorado for my family and it was absolutely fabulous!! There is a local Tex-Mex style restaurant here in town that is known for it and everyone said this one was WAY better. Thank you again for not steering me wrong. This is why we love Sam and the crew!!!!
I'm originally from New Mexico... Guijillo are a way of life for red... of course Hatch for green... but this... well.. change your meat to venison and cook it in the autumn... well that's home. I'm busy teaching my Cajun husband to make this very dish... wish me luck. Absolutely right it's a home run... Thank you boys for doing what you do... we are huge fans. ¡Viya con Dios MI amigos! ¡Muchas gracias!
GREAT videos! Huge fan! I’m sure this has been asked before and I do try to scroll the comments, but there are so many! But WHAT WRISTWATCH are you wearing???? I GOTTA know!
I just made this tonight, I took the bones from the bottom of my rib roast cut off all the meat, boiled the bones to make a bone broth, and followed the rest of the steps, this came out so tender and rich, this will be in my rotation. Thanks again Sam love the channel and all the episodes!
I add fresh garlic to my rice and Jalapeños! The chili looks really good. Funny thing is in Mexico they don’t add any tomatoes to the chili. It’s all chilis and beef broth for the liquid.
I’ve done a different recipe without tomatoes and didn’t miss them One Bit. I’m going to try Sams version and really roast the tomatoes good like he does and see how it turns out.
I make mine with a handful of Chile de árbol and it comes out spicy. Sometimes I go with 2 handfuls. My mom if she wants to make it she puts it all in a slow cooker and let’s it cook in the sauce for atleast 8-12 hrs. Hers comes out amazing the meat marinates and cooks in the sauce and it always falls apart. With some white rice I could eat it everyday
On the stove reducing. waiting for hours, that is okay. If the end is partially as good as Sam. If not, let it sit in fridge for a couple of days, reheat, re-spice, reduce again. In the meantime, I made Dal, spicy, ginger, cumin, cardamom, peppery, (cayenne, red pepper flakes, dash of ghost) lemon lentil soup. Got the recipe from Mom 45 years ago and had enough sense to photograph it in the book.
This is a gosh darn solid recipe Mr. Sam the Cooking Guy! I cook Chili Colorado for thanksgiving every year (b/c turkey is overrated, sorry), and this recipe is going into the list of "go-to" meals in my repertoire. I only deviated with an additional side dish of fried plantains. Keep putting out the great content Sam. I appreciate all you and your sons are doing to make cooking food great again.
Literally bought 5 knives yesterday... I have 2 of your nakiris already (one signed by you and one not so I can use it) and i use it every day in my restaurant. Best knife I've ever owned without even the fact that its your knife its just great quality and idk if this is just my personal preference but the handle fits my hand perfectly. My more expensive knife handles slip around easier and its really hard to use them wet yet yours feel safer, I've had expensive Japanese and German knives double and even triple your price yet i still prefer yours (AND ITS ALWAYS GETTING TAKEN WHEN IM NOT THERE while my Japanese nakiri stays on its rack lol)
I feel like Sam is talking about Aaron Sanchez at the beginning .... he speaks as midwest as possible until there's an R to roll, then he's all of a sudden transported to the heart of Mexico.
I tell you what, I grew up eating both Southern & Mexican foods. I lived In CA & AZ half of my life. The other half back home in TN. My cousins, Sister in-law, nephews & nieces are all Mexican Americans. I love them all! When I moved back home to TN we have both country cookin & Mexican restaurants everywhere. Just recently, these Mexican restaurants have changed their Chili Colorado recipe full of junky meat. I have tried eating at several Mexican restaurants wanting chili colorado. Not one of them can cook it the right way. They are either using extra hot jalapenos & or extra hot seasonings in the sauce. "I like hot, but not like it is burning your mouth to blisters!". And the meat is in thin strips or small chunks with nothing but grizzle. I could not eat it & they would give me a different dish. I am bound & determined to make my own real Chili Colorado again & freezing my sauce. For now on, I'm staying away from Mexican restaurants forever more. It also could be they cannot keep up with the high prices of meat nowadays. Tough Times!
In case you need a list Steak chilies recipe Ingredients for chili Steak of choice Dried chilies Beef bone broth Kosher Salt Black Pepper All purpose white flour Oil of choice, avocado recommended Whole peeled tomatoes Yellow or White onion Garlic Oregano Cumin Dried chilies, remove seeds and discard. Add chilis to hot beef bone broth (almost boiling). Let them soak Add kosher salt, black pepper and basic all purpose white flour to raw steak Seer steak set aside Roast the whole peeled tomatoes set aside Heat onion to soften then add garlic minced or crushed add 1 tablespoon of cumin and 2 tablespoons of oregano Then add back beef to onions Now add the roasted tomatoes and chilis to blender, salt and pepper, then blend and add to pan Simmer and cover for two hours or so. With Mexican rice Soften onion add long grain rice add salt pepper and cumin Add chicken broth and tomato sauce Boil then simmer with lid approximately 15 minutes
How about going with “it’s all smooth sailing from there” over the uphill/downhill thing? Just a suggestion! Keep up the great work everybody. Love every episode
Thanks so much Sam & crew. This is the 3rd recipe I’ve made in 2 weeks & it was the best so far. My wife & I had the chance to spend our afternoon making this together, and my hollow legged, but finicky son, did a good job of eating most of it! If I could post a pic here in comments, I would. The plated food looks so rich. We have leftover chili so I’m going to make more of the rice today. (I’m going to throw in a can of Rotel diced chilies & tomatoes to see how that comes out.) By the way, our rice was perfect 👍… lite & fluffy. My wife is from Mexico and has made Spanish rice many times, but the way this recipe came out, we both felt like we were eating restaurant food! I think your show is great and you’ve inspired me to cook again. The humor & the back & forth with you & Max is a lot of fun. I recently saw an episode where you said you hadn’t gone to culinary school. I was instantly inspired. Keep up the great work & I’ll keep making your great food for my family.
Sam what a thrill to watch you put together a pot of Chili Colorado!!!! I could taste it. My Grandmother used to make it for Christmas. Its a yummy Mexican dish for the belly .
I just did this recipe. Its was GREAT!!! This and "Food wishes" channel are the only ones that have recipes that do taste great. I've learned the hard way that there are ton of trash 'cooking' channels that only show food that look easy and amazing, but have trash taste to them. Biria Tacos are another HIT from here.
I’ve been watching your videos for at least a year but haven’t actually made a recipe until this past weekend. (I know, f*** me for that right). I made the chili portion of this recipe but not the rice. I followed the recipe exactly but added some black, pinto, and kidney beans, upped the dried Chile amount slightly and used all the peeled San Marzano’s. Everyone that tried it said it was the best chili they’ve ever tasted. Deada**. I wish I could take the credit but I sent them the link to your recipe. Anyway just want to say thanks, plan to make some more of your stuff when time allows.
Man I bought one of those cast Iron pans and I've been cooking with it LIKE CRAZY. It's big and the only downside is its a bit heavy but man I love it.
I wanted to make this but was unable to find any New Mexican chilis. So instead I doubled the amount of Guajillo peppers. I also did this in the Instant Pot at 45 minutes on high with a natural release. This turned out amazingly good. I am going to source some New Mexican Chilis for this and other recipes in the future.
Amazing dish. Thank you for all your great episodes. But….why/how did you switch the pot when you brought out the finished chili? You never explained that.
Every time you repeat yourself multiple times while doing something, it brings me back to watching Martin Yan on Sunday mornings as a kid. Chop it up chop it up chop it up. Lol
You took me out talking about the selective accent words🤣🤣🤣 Spa-git-ee Parmigiano-(tongue roll) reggiano We were dying. I've talked shit about that forever
Glad to see you switched from the cast iron to the pot. You usually shouldn't cook acidic foods in cast iron for an hour and a half, unless you want to strip all the seasoning off.
Love this dish! I'm gonna do it. I have a request: Can you please make a spicy tuna poke-bu(rrito)? Pretty please with spring onions on top? Thank you!
