CHILE CON CARNE aka CHILE COLORADO (authentic Mexican Red Sauce Recipe)

65 mins
Serves 1
https://www.diningandcooking.com/1138193/how-to-cook-chile-con-carne-aka-chile-colorado-authentic-mexican-red-sauce-recipe/

Directions

  1. 1Cube the beef chuck into approximately 1-inch pieces, trimming off any excess fat and connective tissue.
  2. 2Cube the beef chuck into approximately 1-inch pieces, trimming off any excess fat and connective tissue.
  3. 3Cube the beef chuck into approximately 1-inch pieces, trimming off any excess fat and connective tissue.
  4. 4Deseed all the chili pods by splitting them with a knife or by hand.
  5. 5Deseed all the chili pods by splitting them with a knife or by hand.
  6. 6Deseed all the chili pods by splitting them with a knife or by hand.
  7. 7Rinse the deseeded chili pods.
  8. 8Rinse the deseeded chili pods.
  9. 9Rinse the deseeded chili pods.
  10. 10Place the chili pods, a quarter of an onion, and the three garlic cloves in a pot.
  11. 11Place the chili pods, a quarter of an onion, and the three garlic cloves in a pot.
  12. 12Place the chili pods, a quarter of an onion, and the three garlic cloves in a pot.
  13. 13Add enough water to cover the ingredients and bring to a light boil or simmer for 10 to 15 minutes to soften the chili pods.
  14. 14Add enough water to cover the ingredients and bring to a light boil or simmer for 10 to 15 minutes to soften the chili pods.
  15. 15Add enough water to cover the ingredients and bring to a light boil or simmer for 10 to 15 minutes to soften the chili pods.
  16. 16Turn off the heat and let the mixture cool for 5 to 6 minutes.
  17. 17Turn off the heat and let the mixture cool for 5 to 6 minutes.
  18. 18Turn off the heat and let the mixture cool for 5 to 6 minutes.
  19. 19Transfer the softened chili pods, onion, and garlic cloves to a blender.
  20. 20Transfer the softened chili pods, onion, and garlic cloves to a blender.
  21. 21Transfer the softened chili pods, onion, and garlic cloves to a blender.
  22. 22Add some of the water used for boiling the chili pods to the blender.
  23. 23Add some of the water used for boiling the chili pods to the blender.
  24. 24Add some of the water used for boiling the chili pods to the blender.
  25. 25Add 2 teaspoons of salt, pepper, garlic powder mixture and 1 teaspoon of cumin to the blender.
  26. 26Add 2 teaspoons of salt, pepper, garlic powder mixture and 1 teaspoon of cumin to the blender.
  27. 27Add 2 teaspoons of salt, pepper, garlic powder mixture and 1 teaspoon of cumin to the blender.
  28. 28Blend for 30 seconds to a minute until smooth, adding more water if the mixture is too thick.
  29. 29Blend for 30 seconds to a minute until smooth, adding more water if the mixture is too thick.
  30. 30Blend for 30 seconds to a minute until smooth, adding more water if the mixture is too thick.
  31. 31Strain the blended chili sauce through a strainer, pushing it through with a spoon to remove skins and seeds.
  32. 32Strain the blended chili sauce through a strainer, pushing it through with a spoon to remove skins and seeds.
  33. 33Strain the blended chili sauce through a strainer, pushing it through with a spoon to remove skins and seeds.
  34. 34Heat a large stainless steel pan until smoking hot.
  35. 35Heat a large stainless steel pan until smoking hot.
  36. 36Heat a large stainless steel pan until smoking hot.
  37. 37Brown the beef in two batches to avoid overcrowding the pan and ensure a good sear.
  38. 38Brown the beef in two batches to avoid overcrowding the pan and ensure a good sear.
  39. 39Brown the beef in two batches to avoid overcrowding the pan and ensure a good sear.
  40. 40Once browned, transfer the meat to another pan where it will finish cooking.
  41. 41Once browned, transfer the meat to another pan where it will finish cooking.
  42. 42Once browned, transfer the meat to another pan where it will finish cooking.
  43. 43Deglaze the browning pan with some of the chili boiling water to loosen up any browned bits, then add this liquid to the meat.
  44. 44Deglaze the browning pan with some of the chili boiling water to loosen up any browned bits, then add this liquid to the meat.
  45. 45Deglaze the browning pan with some of the chili boiling water to loosen up any browned bits, then add this liquid to the meat.
  46. 46In the second batch of browning meat, add the remaining quarter of the onion and sauté until translucent and soft.
  47. 47In the second batch of browning meat, add the remaining quarter of the onion and sauté until translucent and soft.
  48. 48In the second batch of browning meat, add the remaining quarter of the onion and sauté until translucent and soft.
  49. 49Combine all the browned meat in one pan.
  50. 50Combine all the browned meat in one pan.
  51. 51Combine all the browned meat in one pan.
  52. 52Pour the strained chili sauce over the meat in the pan.
  53. 53Pour the strained chili sauce over the meat in the pan.
  54. 54Pour the strained chili sauce over the meat in the pan.
  55. 55Add the two bay leaves to the simmering chili.
  56. 56Add the two bay leaves to the simmering chili.
  57. 57Add the two bay leaves to the simmering chili.
  58. 58Add 1 teaspoon of Mexican oregano, crushing it lightly before adding.
  59. 59Add 1 teaspoon of Mexican oregano, crushing it lightly before adding.
  60. 60Add 1 teaspoon of Mexican oregano, crushing it lightly before adding.
  61. 61Cut the Roma tomato in half and grate it into the chili, adding only the pulp.
  62. 62Cut the Roma tomato in half and grate it into the chili, adding only the pulp.
  63. 63Cut the Roma tomato in half and grate it into the chili, adding only the pulp.
  64. 64Add approximately 2 tablespoons of tomato sauce to the chili.
  65. 65Add approximately 2 tablespoons of tomato sauce to the chili.
  66. 66Add approximately 2 tablespoons of tomato sauce to the chili.
  67. 67Stir the mixture, cover the pan with a lid, and let it simmer for 45 minutes.
  68. 68Stir the mixture, cover the pan with a lid, and let it simmer for 45 minutes.
  69. 69Stir the mixture, cover the pan with a lid, and let it simmer for 45 minutes.
  70. 70After 45 minutes, check the consistency of the gravy and taste for salt.
  71. 71After 45 minutes, check the consistency of the gravy and taste for salt.
  72. 72After 45 minutes, check the consistency of the gravy and taste for salt.
  73. 73Adjust salt if necessary, as the flavor concentrates after the liquid evaporates.
  74. 74Adjust salt if necessary, as the flavor concentrates after the liquid evaporates.
  75. 75Adjust salt if necessary, as the flavor concentrates after the liquid evaporates.
  76. 76Let the chili Colorado cook for another 10 minutes, then it is ready to serve.
  77. 77Let the chili Colorado cook for another 10 minutes, then it is ready to serve.
  78. 78Let the chili Colorado cook for another 10 minutes, then it is ready to serve.

Ingredients

  • 2 lb beef chuck
  • 2 lb beef chuck
  • 2 lb beef chuck
  • 0.5 of an onion onion
  • 0.5 of an onion onion
  • 0.5 of an onion onion
  • 3 cloves garlic cloves
  • 3 cloves garlic cloves
  • 3 cloves garlic cloves
  • 1 teaspoon Mexican oregano
  • 1 teaspoon Mexican oregano
  • 1 teaspoon Mexican oregano
  • 2 leaves bay leaves
  • 2 leaves bay leaves
  • 2 leaves bay leaves
  • 1 whole Roma tomato
  • 1 whole Roma tomato
  • 1 whole Roma tomato
  • 2 tablespoons tomato sauce
  • 2 tablespoons tomato sauce
  • 2 tablespoons tomato sauce
  • New Mexico chilies
  • New Mexico chilies
  • New Mexico chilies
  • 2 teaspoons salt, pepper, garlic powder
  • 2 teaspoons salt, pepper, garlic powder
  • 2 teaspoons salt, pepper, garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin

Equipment

knifeblenderstrainerlarge stainless steel pancheese graterlid

Tips

  • You can toast chili pods on a griddle or in a pan if desired.
  • Straining the chili sauce helps remove any seeds or stem fragments.
  • When browning meat, ensure the pan is hot and avoid overcrowding to achieve a nice sear.
  • Add salt at the very end after the liquid has cooked down to ensure proper seasoning.
  • Crushing Mexican oregano brings out more flavor.
  • The recipe is adaptable to personal preference, especially regarding tomato sauce quantity.