CHILE CON CARNE aka CHILE COLORADO (authentic Mexican Red Sauce Recipe)
1h 5m
Serves 1
Directions
- 1Cube the beef chuck into approximately 1-inch pieces, trimming off any excess fat and connective tissue.
- 2Deseed all the chili pods by splitting them with a knife or by hand.
- 3Rinse the deseeded chili pods.
- 4Place the chili pods, a quarter of an onion, and the three garlic cloves in a pot.
- 5Add enough water to cover the ingredients and bring to a light boil or simmer for 10 to 15 minutes to soften the chili pods.
- 6Turn off the heat and let the mixture cool for 5 to 6 minutes.
- 7Transfer the softened chili pods, onion, and garlic cloves to a blender.
- 8Add some of the water used for boiling the chili pods to the blender.
- 9Add 2 teaspoons of salt, pepper, garlic powder mixture and 1 teaspoon of cumin to the blender.
- 10Blend for 30 seconds to a minute until smooth, adding more water if the mixture is too thick.
- 11Strain the blended chili sauce through a strainer, pushing it through with a spoon to remove skins and seeds.
- 12Heat a large stainless steel pan until smoking hot.
- 13Brown the beef in two batches to avoid overcrowding the pan and ensure a good sear.
- 14Once browned, transfer the meat to another pan where it will finish cooking.
- 15Deglaze the browning pan with some of the chili boiling water to loosen up any browned bits, then add this liquid to the meat.
- 16In the second batch of browning meat, add the remaining quarter of the onion and sauté until translucent and soft.
- 17Combine all the browned meat in one pan.
- 18Pour the strained chili sauce over the meat in the pan.
- 19Add the two bay leaves to the simmering chili.
- 20Add 1 teaspoon of Mexican oregano, crushing it lightly before adding.
- 21Cut the Roma tomato in half and grate it into the chili, adding only the pulp.
- 22Add approximately 2 tablespoons of tomato sauce to the chili.
- 23Stir the mixture, cover the pan with a lid, and let it simmer for 45 minutes.
- 24After 45 minutes, check the consistency of the gravy and taste for salt.
- 25Adjust salt if necessary, as the flavor concentrates after the liquid evaporates.
- 26Let the chili Colorado cook for another 10 minutes, then it is ready to serve.
Ingredients
- 2 lb beef chuck
- 0.5 of an onion onion
- 3 cloves garlic cloves
- 1 teaspoon Mexican oregano
- 2 leaves bay leaves
- 1 whole Roma tomato
- 2 tablespoons tomato sauce
- New Mexico chilies
- 2 teaspoons salt, pepper, garlic powder
- 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.
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