How To Make Red Chile

Add 14 dried New Mexico chilies into a saucepan.

Cover the chilies with water and allow them to boil for 10 minutes or until they soften.

Once the chilies are soft, add them into a blender along with 2 cups of the water from the boiled chilies, 5 garlic cloves, ground cumin, oregano, and chicken bouillon.

Blend well until smooth and set the sauce aside.

In a large pan over medium-high heat, drizzle in and heat 1.5 tbsp of oil.

Add in 2 lbs of chuck roast cut into small pieces, season with garlic salt and black pepper.

Add in half of a small diced onion and 2 tbsp of all-purpose flour, mix well.

Cook the meat for 10 minutes or until browned and fully cooked through.

Strain in the blended sauce and fill the blender with water, straining it in until it just covers the meat.

Add in 2 bay leaves, give a quick mix, and bring the sauce to a simmer.

Cover the pan with a lid, lower the heat to low, and allow the meat to simmer for 1 hour, stirring occasionally.

After 1 hour, the red chili is done and ready to enjoy.

Equipment Needed

Spice Level: