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

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are more nutritious, while pinto beans are typically cheaper.

Cube 2 lb of Chucky beef into approximately 1-inch pieces, trimming excess fat and connective tissue.

De-seed New Mexico chili pods using a knife, optionally removing veins, and rinse them.

Boil the chili pods in water for about 10-15 minutes until softened.

After boiling, let the chili pods cool for 5-6 minutes before blending.

In a blender, combine softened chili pods, 1/4 onion, 3 garlic cloves, and some of the boiling water.

Add 2 teaspoons of salt and 1 teaspoon of cumin to the blender and blend for 30 seconds to 1 minute until smooth.

Strain the blended chili sauce to remove skins and seeds, pushing it through with a spoon.

Heat a large stainless steel pan until smoking hot and add half of the cubed beef to brown, ensuring not to overcrowd the pan.

Brown the beef for a minute to develop a nice crust, then transfer to another pan.

Add a little of the boiling water from the chili to the pan to loosen the fond from the bottom.

For the second batch of beef, add another 1/4 onion to the pan and sauté until translucent before transferring to the other pan.

Combine all browned beef with the strained chili sauce in the larger pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary