How To Make Red Chile Carne Con Papas

Deseed 12 to 15 New Mexico chilis and rinse them well.

Add the chilis to a saucepan with 4 whole chilis (seeds left in) and 1/4 piece of onion.

Cover the ingredients with water and boil over high heat for 10 minutes.

After 10 minutes, add the softened chilis and onion to a blender with 3 garlic cloves.

Season the mixture with chicken bouillon, ground cumin, oregano, and salt.

Pour in 4 cups of water and blend until smooth, then set aside.

In a deep pan, heat 2 tablespoons of oil over medium-high heat.

Add 3 lbs of bottom round steak to the pan and season with garlic, salt, and black pepper.

Mix in the seasonings and allow the beef to cook for 15 minutes or until all juices have evaporated.

After 15 minutes, add 2 chopped potatoes to the pan.

Strain in the red chili sauce prepared earlier and give everything a quick mix.

Drop in 2 bay leaves and allow the sauce to come to a simmer.

Once simmering, cover the pan with a lid, lower the heat to medium-low, and cook for 25 minutes or until the potatoes are fork tender.

After 25 minutes, the red chili carne con papas is ready to serve.

Equipment Needed

Spice Level: