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    You are in: Home / Recipes / Chile Con Carne Rojo, Sonoran Style Recipe
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    Chile Con Carne Rojo, Sonoran Style

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    AzArlie's Note:

    This recipe came to me in a cookbook published as a fund-raiser by the faculty of the school where I taught. I've used it for thirty years or so, making so many changes along the way that it is now truly "my" recipe. Enjoy!

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    Units: US | Metric


    1. 1
      Put the cut-up beef in a dutch oven or similar large kettle, cover with water and boil with salt, pepper, garlic, onion, and 3-4 bay leaves. Boil until meat is tender.
    2. 2
      Remove bay leaves and throw them away. Remove the meat.
    3. 3
      Pour the liquid into another container. (I use a good-sized plastic pitcher.).
    4. 4
      Stir the chili paste into the liquid. ( Or use 8 ounces of the paste and 8 ounces of made-from-scratch chile sauce. Or if you have an asbestos tongue, skip the commercial stuff entirely!).
    5. 5
      Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly.
    6. 6
      Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.).
    7. 7
      Reduce heat and add oregano, cumin, more garlic, and salt to taste.
    8. 8
      Stir in the meat.
    9. 9
      DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product!
    10. 10
      Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well.

    Ratings & Reviews:

    • on April 29, 2008

      I have been using this recipe for almost a year now. If you want authentic Sonoran chili con carne, this is the recipe. This is what I remember as a child.

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    • on May 19, 2007


      I was a little leary of this recipe since it's a bit out of my comfort zone but I am so glad I tried it! I did send away for the red chili paste (I have the website if anyone wants it) and then plunged right in. It was very tasty ~ DH loved it. Thanks for posting this!!!!

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    • on April 24, 2007


      I love this recipe! Some day when I have lots of 'hot' dry chili pods, I will make a paste, and base my preparation of this recipe on a proper paste. As it was, I had to make a chili gravy from a powder, which was my own blend of hot and medium chile powder. I browned the meat, added the onion, then added flour, browned that, then added the chili powder that I mixed with the garlic powder, oregano and cumin, plus about 2 cups of water. I cooked it down a long, long time so the meat was super tender, and it was just wonderful! This was the 1st Mexican recipe I have made in quite a while, and it was magic! Thanks, AzArlie!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Chile Con Carne Rojo, Sonoran Style

    Serving Size: 1 (131 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 385.8
    Calories from Fat 277
    Total Fat 30.7 g
    Saturated Fat 11.1 g
    Cholesterol 78.2 mg
    Sodium 67.2 mg
    Total Carbohydrate 4.5 g
    Dietary Fiber 0.2 g
    Sugars 0.2 g
    Protein 21.4 g

    The following items or measurements are not included:

    red chili paste

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