How to make Red Chile (Bowl of Red) from the heart of New Mexico! A taste of New Mexico or Texas!
Recipe Information
Red Chile
Brown the diced brisket in batches in a pot with melted beef lard or vegetable oil for about 10 minutes.
Add diced onions and minced garlic to the pot after browning the meat, adding a little more oil if needed.
Stir the onions and garlic for about 3 minutes to soften them without getting color.
Return the browned meat to the pot along with the seasonings (salt, pepper, cumin) and the red chili powder.
Pour in the beef broth and bring the mixture to a boil.
Reduce the heat to a simmer and cook for about 3 hours.
Plate the dish and garnish with sour cream, diced tomatoes, and optionally lettuce or cheddar cheese.
Equipment Needed
Spice Level:
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