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I have this recipe cooking as we speak, and it smells sensational. The flavours are equally outstanding. I am a sniff and taste cook, and am able to determine by flavour and aroma if the recipe will be worthy of ingrediens. This one certainly is more than worthy. I like that it is a large quantity, because I do like to freeze meal size portions. I shall serve this with crusty french bread for dipping; and/or large taco shells for that preference. Makes a great lunch item, with tossed mesculin salad. I also like that you insist we do not use tomato product; for then the flavour and texture is not changed from chili to pasta sauce. I love it. Thanks again. Yes, I did use fresh chopped garlic (I do not use garlic or onion powders). Thanks for posting; I am happy to have seen the link....

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TOOLBELT DIVA March 16, 2007

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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sonoranvalleycactus April 29, 2008

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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Lvs2Cook May 19, 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!

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Mme M April 24, 2007
Chile Con Carne Rojo, Sonoran Style