Just got my dried pasilla, guajillo, and ancho chilies, along with some Mexican oregano, delivered after 2 1/2 long weeks of waiting (Amazon really drags their heels when you don’t subscribe to Prime). Been reading or viewing videos of different techniques and recipes to try to form my strategy for a great batch.
Any good tips and tricks for those of you who have made it? For example, most recipe videos I’ve seen rehydrate the chilis in hot water, then dispose of all or most of the water. But one recipe said to heat beef stock to boiling, take off the heat and let the chilis steep in it, and blend the chili-infused beef stock and chilis together. Since you’re adding stock, why waste any chili goodness by throwing out the steeping water? Tips like that are what I’m looking for. Another one was, most CC recipes do not call for any tomato product, but one said they like to add a little tomato paste for an umami boost. Think I will do that too.
What, if anything, is the difference between chili Colorado and “Texas style” chili? Because your chili Colorado recipe looks a lot like my favorite Texas style chili recipe, which does recommend steeping the dried chilies in hot stock and then blending them together. I have found that with my food processor adding all the stock just makes a mess when you turn it on, so I blend the rehydrated chilies with just a little bit of stock to make a paste and then mix it back into the stock in a bowl.
Sometimes the water will have an overly bitter taste. I use this method when I make chili; after steeping, I taste a drop of the water. If it’s bitter, I drain it off and replace it. If it’s fine, I use it as-is.
Adding a bit of tomato is a good idea, for a bit of a tart flavor note to balance things.
Texas-style chili is chile colorado. ‘Chile colorado’ is Spanish for ‘red chili’.
I haven’t used dried chiles in years. Like maybe a decade. (I’m sure the dried chiles are still in the back of a cupboard.) I never did simmer them and blend them; I just seeded them and threw them into a slow-cooker. I was never happy with the outcome. The chile was a little on the bitter side.
I’ve been using Gebhardt’s chile powder. It’s quicker and easier. And I use a pot instead of a slow-cooker.
Anyway: Put some kosher salt in a 1-gallon zip-top bag with some flour. Throw in your chunks of beef (USDA Choice chuck) and shake to coat. Sear the beef in batches in a pot with some vegetable oil in it. Remove the seared beef from the pot. Dice a yellow onion and sauté in the vegetable oil (add more oil if needed). Throw in some minced garlic for about 30 seconds. Add the meat back into the pot and just cover with hot water. Add your chile powder, say about 4 tablespoons of Gebhardt’s for every pound and a half or two pounds of beef. Mix it all tagedda. Bring to a boil and then reduce the heat to low. Simmer, covered, for a couple/few hours. (Last time, I simmered for three hours. Very tender meat.)
Coincidentally, I’m making chile colorado tomorrow since I’m taking the day off.
Very good question. They are extremely similar recipes. The closest I’ve been able to figure is that 'Texas style red" is a Tex-Mex variation on the more traditional Mexican Chili Colorado (the ‘Colorado’ part being Spanish for 'Red Chili", not having to do with the state). But the recipes for both styles all differ enough that I don’t know what constitutes 'Texan" and what “Mexican”.
BTW, your “Texas style” chili recipe looks great! I may borrow some of its ingredients.
Thanks. I was thinking that may be one argument against steeping in the stock-- maybe the rehydrated chiles plus the steeping liquid together might be too much. Think I’ll go through with steeping in beef stock, but make sure I have extra stock on hand, just in case.
Just one comment from me. When I have used dried chilis, usually ancho, I don’t bother to rehydrate them. I just throw the dried ones in my blender (a Vitamix), grind them up, and add the resulting powder/granular flakes right to the pot. I also don’t use much regular off-the-shelf “chili powder.” To me, it just gives heat with no particular flavor. YMMV.
Incidentally, there’s a place in Culver City, CA that I used to go to all the time when I lived in L.A. called Tito’s Tacos. Small place, small menu, always a line.
If you ordered chili, you got chile colorado. If you ordered a beef burrito, you got chile colorado wrapped in a tortilla.
Absolutely this. I always take a swig of the cooking liquid to see if it’s bitter. It shouldn’t be, but I’ve been bitten once, so I’m cautious.
Did we mention toasting the chiles first in a dry pan? That’s a standard technique. Toast them for about a minute or two until soft and aromatic. Do not let them burn! That will make it bitter.
I then steep in just-boiled water with a dish over the chiles so they are fully submerged.
Oh, and deseed the chiles to also help avoid bitterness.
Cool, thanks for the confirmation. Think I will still steep the chiles in beef stock, but keep more beef stock on hand just in case.
Absolutely! Stem, seed, toast and steep. Thanks! I’m looking forward to cooking with authentic Mexican rehydrated chiles- haven’t worked with these chiles before.
On a related side note, I now have 1lb. bags each of dried pasilla, guajillo, and ancho chilies, which is a LOT. They have a “use by” date of July 1, 2026, so I have about 15 months (though they’ll probably still be ok for a few months after that..?). What else can I make with these chiles besides more Chili Colorado? Chicken with Mole sauce comes to mind.
Thirding or fourthing the advice to taste the steeping water before using it. I also made some unpleasantly bitter chili before I learned to do this.
If you are keeping a batch of dried chiles in your pantry, those little humectant packs sold at smoke shops do an excellent job of keeping your chiles from totally drying out. Since I’ve been using them, the chiles stay flexible and retain their raisin-y aroma a lot longer. Keeping them in an airtight glass jar also helps.
Thanks, that’s right, I remember now from watching a video that the dried peppers should not be too dry, to the point that they can be crumbled into dust. I don’t know if I’ll go the humectant pack route, but keeping the chiles in some sort of airtight container once I open the packages sounds like a great idea. Good tip!
Good luck with your chili! Looking forward to hearing how it turns out. Though, I have to admit I’m a little skeptical of it being true Colorado chili using only chili powder, not actual rehydrated chiles:
I’m wondering if not steeping and blending them was the problem you had with bitter chili in the past. But, who knows-- as I said, this is my first time rehydrating dried chiles or cooking with this particular trio of chiles, so maybe I’ll be disappointed too. I’m making my batch tomorrow, so stay tuned…
Meh. Even celebrity chefs use shortcuts (bouillon cubes come to mind). As I said, the chili came out bitter every time I used dried chiles. And the ones I have are probably at least 10 years old.
The steeping in hot liquid (and disposing of the hot liquid if it’s too bitter) and blending steps seem pretty critical to the process.
But again, what do I know- I’m not yet speaking from experience. Once I make my chili, if it comes out bitter or otherwise disappointing I’ll concede you may have a point. But if it comes out amazing, maybe I’ll convince you to try again another time with whole dried chiles (but yeah, throw out those 10 year old ones-- those are either moldy or mummified by now).
I’m something of a chile snob, so I’m a LOT more prone to filling my freezer with frozen fresh chiles for any cooking rather than using dried, carefully rehydrated or not, but all the advice I’ve seen so far has been good. And I further acknowledge that I’m spoiled, as Pueblo Colorado is a more-or-less local producer at only an hour’s drive away, so I’m not beholden on the various online outlets to do so!
But for any stewed chile pepper based dish, I always recommend if you have fresh available to roast a few capsicums (air fryer, broiler, what have you), seed and remove skins, and use as a topping or accent. To me at least, it helps bring the chile flavor back to the forefront, which can otherwise be muted in simmered or otherwise slow cooked dishes.
IMHO, YMMV, confessions of a Hatch Chile Addict, etc.
This is an interesting comment. I’m not disagreeing with this viewpoint, since I am still learning when it comes to cooking with Mexican chiles, but I was under the impression that the reason dried chiles are used is not because it’s difficult to obtain them fresh, it was actually preferable to use dried chiles in chili Colorado. Similar to how it’s preferable to use certain types of dried mushrooms in some Asian dishes over fresh.
The choice between fresh and dried chiles can affect a dish’s flavor, texture, and overall experience. Fresh chiles provide a bright, crisp heat with more of a vegetal quality. They are ideal for dishes whose vibrant character is front and center, such as salsas, salads, and fresh garnishes. Using dried chiles in your cooking, on the other hand, offers a deeper, more complex flavor. The drying process concentrates their heat and introduces smoky, earthy undertones that can enhance soups, stews, and sauces.
I was thinking maybe I’d also add some fresh chiles, maybe at least a few jalapenos, to the stew as a ‘bright, crisp heat’ counterpoint to the flavor of the rehydrated chiles.
