How to make Mexican Red Chili Beef Stew Carne con Chile Colorado

beef

🥗Healthier: lean turkey

💰Cheaper: pork

Turkey is lower in fat, while pork can be more affordable.

dried red chiles

💰Cheaper: cayenne pepper

Cayenne pepper is more accessible and can provide similar heat.

Cut beef chuck into smaller pieces.

Season beef with 4 teaspoons of salt and 1 tablespoon of black pepper.

Coat beef with 3 tablespoons of flour.

Set beef aside.

In a pot on high heat, add 3 cups of water, 3 cleaned Chile Anos, 7 Chile Wos, and 1/4 white onion; boil for 10 minutes.

Transfer chiles and onion to a blender; add 3 cups of water, 1 tablespoon of beef bouillon, 2 teaspoons of dry oregano, 1 teaspoon of cumin, and 3 garlic cloves; blend until smooth.

Set a pan on medium heat and add oil; once hot, add the beef in small batches to brown on both sides, about 1-2 minutes each side.

Transfer browned beef to a plate and repeat with remaining beef, adding more oil as needed.

In a separate pot on medium heat, add the blended sauce; check seasoning and add more beef bouillon if needed.

Once sauce is boiling, add the browned meat back in, mix, cover, and cook on low for 1.5 to 2 hours until meat is tender.

Cooking Techniques

Equipment Needed

Spice Level: