Prep 30 mins
Cook 1 hr
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!
- 2721.55 g beef roast (I find it's usually cheaper to buy a roast and cut it up myself) or 2721.55 g stewing beef (I find it's usually cheaper to buy a roast and cut it up myself)
- 453.59 g red chili paste (sold in Arizona by Santa Cruz Chile, or you can make your own like this one Hatch Red Chili Sauce)
- 4-6 bay leaves
- 1 medium onion, chopped
- ground pepper
- 236.59 ml flour
- 236.59 ml shortening
- 1.23 ml garlic powder (or fresh minced garlic, to taste)
- 4.92-9.85 ml dried oregano (to taste)
- 1.23-2.46 ml ground cumin
- 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.
- Remove bay leaves and throw them away. Remove the meat.
- Pour the liquid into another container. (I use a good-sized plastic pitcher.).
- 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!).
- Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly.
- Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.).
- Reduce heat and add oregano, cumin, more garlic, and salt to taste.
- Stir in the meat.
- DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product!
- Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well.
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....
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.
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!!!!