# Chili colorado **URL:** \ **Category:** Cafe Society\ **Created:** [December 2, 2012, 3:26pm UTC](https://boards.straightdope.com/t/chili-colorado/642761 "2012-12-02T15:26:43Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [December 2, 2012, 3:26pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/1 "2012-12-02T15:26:43Z")
I made chili colorado for the first time last night. It tasted pretty much like what I remember from Tito’s Tacos, so I guess it was successful. But I was reminded that I’ve always found chili colorado to be a little lacking in the strong flavour department. I used chili powder, cumin, garlic powder, onion powder, salt, and pepper. I may have used just a tad too much cumin, but that’s OK. The SO liked it and said it was good, but she did admit it needed ‘something’ after I said it did. I didn’t use any cayenne pepper because she prefers things to be less spicy than I do. I don’t think ‘heat’ is what it needs. Jalapeños or serrano chilis wouldn’t taste right anyway, since this isn’t ‘chili’ chili. But to my palate, it just needs… ‘something’; one more additional spice. Any suggestions? We had ‘tacoritos’ yesterday; i.e., ground beef taco meat, lettuce, tomato, cheese, sour cream, and guacamole wrapped up in a flour tortilla. Kinda ‘Mexicany’ like Taco Bell, but not real Mexican food. Just one of those things we grew up with that we like on occasion. We only sampled the chili colorado since we were full. The chili colorado will be consumed wrapped up in a flour tortillas. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 2, 2012, 3:36pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/2 "2012-12-02T15:36:43Z")
New Mexico chiles and Mexican oregano would be a start. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 2, 2012, 3:57pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/3 "2012-12-02T15:57:54Z")
Mexican oreganos would be my vote, too. You could also try a little bit of vinegar. ---
**Author:** ![VOW](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/vow/32/3043_2.png) [@VOW](https://boards.straightdope.com/u/VOW)\ **Post date:** [December 2, 2012, 5:16pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/4 "2012-12-02T17:16:36Z")
If you toast, simmer, then grind the dried chiles instead of using chili powder, you will get a better end product. “Chili powder” is a blend of God-knows-what. If you don’t want to fiddle with preparing the dried chiles on your own, go to a Mexican market and look for chile powder that is labeled as to WHAT kind of chiles it includes. I’m making a batch today, to include in the filling of my homemade tamales! ~VOW ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [December 2, 2012, 5:22pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/5 "2012-12-02T17:22:55Z")
> [@Chefguy](#): > > New Mexico chiles and Mexican oregano would be a start. How does one get them outside of NM? I don’t see them sold even at the high end crocery stores in the Bay Area, but I haven’t looked at the local _mercados_, either. ---
**Author:** ![sleestak](https://avatars.discourse-cdn.com/v4/letter/s/919ad9/32.png) [@sleestak](https://boards.straightdope.com/u/sleestak)\ **Post date:** [December 2, 2012, 5:43pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/6 "2012-12-02T17:43:44Z")
> [@John\_Mace](#): > > How does one get them outside of NM? I don’t see them sold even at the high end crocery stores in the Bay Area, but I haven’t looked at the local _mercados_, either. Hatch does shipping. [Linky](http://www.hatch-chile.com/catalog.asp?categoryid=8875). Powder or edible ristas. Hatch is da bomb. Slee ---
**Author:** ![NAF1138](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/naf1138/32/3245_2.png) [@NAF1138](https://boards.straightdope.com/u/NAF1138)\ **Post date:** [December 2, 2012, 6:04pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/7 "2012-12-02T18:04:25Z")
Lime juice. Maybe it’s my Los Angeles roots, but for me the difference between Mexican food that tastes “right” and food that comes close but misses is almost always lime juice. At least a few drops belong in everything. Otherwise I agree that toasting your own chilis instead of chili powder is probably the way to go. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 2, 2012, 7:20pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/8 "2012-12-02T19:20:23Z")
[QUOTE=NAF1138;15754945 Otherwise I agree that toasting your own chilis instead of chili powder is probably the way to go.[/QUOTE] Oh, I just assumed the OP was making his own. All the chili colorado recipes I have start with dried red chiles. I don’t think I’ve seen one that called for powder. :smack: And now I see the OP says he used chili powder. Well, there you go. There really is a big difference. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 2, 2012, 7:27pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/9 "2012-12-02T19:27:41Z")
> [@John\_Mace](#): > > How does one get them outside of NM? I don’t see them sold even at the high end crocery stores in the Bay Area, but I haven’t looked at the local _mercados_, either. You can also use guajillos. ---
**Author:** ![andrewbub](https://avatars.discourse-cdn.com/v4/letter/a/b9e5f3/32.png) [@andrewbub](https://boards.straightdope.com/u/andrewbub)\ **Post date:** [December 2, 2012, 7:31pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/10 "2012-12-02T19:31:42Z")
> [@VOW](#): > > If you toast, simmer, then grind the dried chiles instead of using chili powder, you will get a better end product. > > “Chili powder” is a blend of God-knows-what. If you don’t want to fiddle with preparing the dried chiles on your own, go to a Mexican market and look for chile powder that is labeled as to WHAT kind of chiles it includes. > > I’m making a batch today, to include in the filling of my homemade tamales! > ~VOW this! when i make my scratch chili i usually use a blend of dried habaneros, guajillo, ancho, and pasilla negro chiles, with the bulk (50-60%) of the chiles being guajillo. i never toast my dried chiles but i think i might try that next time. i usually just pop the caps off to remove the seeds, put them in a mixing bowl, and cover with boiling water and let them steep for about an hour. peel off the skins, and then i then pop chiles and water into a blender and puree. this is about a thousand times more flavorful (estimate :dubious:) than any chili powder you can buy off the shelf. ---
**Author:** ![VOW](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/vow/32/3043_2.png) [@VOW](https://boards.straightdope.com/u/VOW)\ **Post date:** [December 2, 2012, 8:14pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/11 "2012-12-02T20:14:53Z")
I’m taking about 3-1/2 pounds of dried Hatch chiles back with me when we return to SCal this week! You can order them online. The chile colorado sauce I’m making this very minute doesn’t have Hatch chiles in it, though. Just California, Guaijillo, and Negro dried chiles. I tasted a dab, and it’s GOOOOOD. I toasted them outside on the BBQ grill. I recommend that over any other toasting methods, because _cough_ it can get _cough-cough_ rather INTENSE _cough-choke-gag_ during the toasting process. Even now, just SIMMERING the chiles in a covered pot on the stove can clear out the old sinuses. (and this isn’t even a HOT batch!) I simmer my chiles in V8 juice for the extra flavor. I’ll add garlic, oregano, salt, and maybe a tiny bit of sugar to smooth it out. ~VOW ---
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [December 2, 2012, 8:23pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/12 "2012-12-02T20:23:10Z")
Three suggestions: Ditto the mexican oregono. I always make my own chili powder. Maybe it’s the freshness of that over storebought that would make the difference. Add some mild fresh chiles like poblano or Anaheim. Not enough to make chili but still add that subtle flavor. Maybe even grill them beforehand. Remeber chili colorado is still a chili and needs some of that flavor. ---
**Author:** ![Glazer](https://avatars.discourse-cdn.com/v4/letter/g/a88e57/32.png) [@Glazer](https://boards.straightdope.com/u/Glazer)\ **Post date:** [December 2, 2012, 8:38pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/13 "2012-12-02T20:38:38Z")
What is the difference between chili and chili colorado? ---
**Author:** ![andrewbub](https://avatars.discourse-cdn.com/v4/letter/a/b9e5f3/32.png) [@andrewbub](https://boards.straightdope.com/u/andrewbub)\ **Post date:** [December 2, 2012, 8:42pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/14 "2012-12-02T20:42:51Z")
> [@Glazer](#): > > What is the difference between chili and chili colorado? chili colorado is chunks of beef braised in a red chile sauce. it is a type of chili. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [December 2, 2012, 8:49pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/15 "2012-12-02T20:49:46Z")
> [@Glazer](#): > > What is the difference between chili and chili colorado? [Chili](http://whatscookingamerica.net/Soup/BowlOfRedChili.jpg) [Heretic’s chili](http://whatscookingamerica.net/Soup/LindaChile4.jpg) [Chili colorado](http://delicious-cooks.com/data_images/recipes_01/chile-colorado/chile-colorado-03.jpg) Basically, chili colorado is Mexican and chili con carne isn’t. Chili colorado is eaten with tortillas. Chili con carne is eated with a spoon, or Fritos. 😛 ---
**Author:** ![Rhiannon8404](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rhiannon8404/32/17929_2.png) [@Rhiannon8404](https://boards.straightdope.com/u/Rhiannon8404)\ **Post date:** [December 2, 2012, 9:24pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/16 "2012-12-02T21:24:18Z")
> [@John\_Mace](#): > > How does one get them outside of NM? I don’t see them sold even at the high end crocery stores in the Bay Area, but I haven’t looked at the local _mercados_, either. Raley’s and Bel Air here in Sacramento carry Mojave brand dried (whole and powdered) chiles, includng NM, in the ethnic food aisle. Since Nob Hill Foods is owned by Raley’s, I would expect you could find them there. ---
**Author:** ![Glazer](https://avatars.discourse-cdn.com/v4/letter/g/a88e57/32.png) [@Glazer](https://boards.straightdope.com/u/Glazer)\ **Post date:** [December 2, 2012, 9:33pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/17 "2012-12-02T21:33:54Z")
So chili without beans of veggies. Cool I’ll have to try some. ---
**Author:** ![VOW](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/vow/32/3043_2.png) [@VOW](https://boards.straightdope.com/u/VOW)\ **Post date:** [December 2, 2012, 11:53pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/18 "2012-12-02T23:53:57Z")
> [@Glazer](#): > > So chili without beans of veggies. Cool I’ll have to try some. No, no, no, no, NO! “Chili” is tomato sauce, beans, ground beef (or veal, or pork, or turkey) with a tablespoon of McCormick’s (or Gebhardt’s) chili powder, and maybe some cumin. I make a mean chili, I put in a lot more stuff, sometimes even whole small onions, and if I know the people eating it aren’t wimps, I’ll even throw in some jalapeño slices. Chile colorado (note the difference in spelling!) is made like I said above: start with the dried chiles, toast them, take the seeds out, simmer them, strain them, and then add garlic, cumin, and a bit of Mexican oregano. Use that as a sauce to stew the meat (usually beef) until it falls apart. Cut the meat in chunks, return to the sauce, and serve in a bowl with warm tortillas and beer. ~VOW ---
**Author:** ![Glazer](https://avatars.discourse-cdn.com/v4/letter/g/a88e57/32.png) [@Glazer](https://boards.straightdope.com/u/Glazer)\ **Post date:** [December 2, 2012, 11:58pm UTC](https://boards.straightdope.com/t/chili-colorado/642761/19 "2012-12-02T23:58:33Z")
Cool, thanks for the clarification. Sounds yummy. ---
**Author:** ![VOW](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/vow/32/3043_2.png) [@VOW](https://boards.straightdope.com/u/VOW)\ **Post date:** [December 3, 2012, 12:46am UTC](https://boards.straightdope.com/t/chili-colorado/642761/20 "2012-12-03T00:46:21Z")
I’ve got a pot of it in my kitchen. I’m using chile colorado in my tamales I’m making tomorrow. Half will be pork, the other half will be black bean and corn. ~VOW [Next page](https://boards.straightdope.com/t/chili-colorado/642761.md?page=2)