Recipe by Robyn's Cookin'
This recipe produces the most FLAVORFUL red chile con carne that rivals any Mexican restaurant. Since it's made in the crockpot and uses prepared store-bought chili paste, it's super simple and foolproof! (Finding the chile paste is half the battle...I use a prepared chili paste that is found in the freezer section of most Arizona grocery stores, but it may not be available nationwide [I've had trouble finding it online]. If you can't find it at your grocery store, you're better off trying to make your own with dried New Mexico chile pods softened in hot water and processed till smooth [no salt or anything else should be added]...there are instructions everywhere online. Enchilada sauce is NOT a recommended substitution as it has flavorings and salt added. You just want pure chile paste.) Yield amount is approximate.
- 4 lbs roast (any kind is fine)
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 3 tablespoons chili powder
- 1⁄2 tablespoon cumin
- 1 teaspoon garlic powder
- 1 (8 ounce) can Mexican tomato sauce (El Pato brand)
- 8 ounces beef broth
- 8 ounces chili paste
- salt and pepper
- hot sauce (I use Tapatio brand)
- 2 (4 ounce) cans diced green chilies
Directions See How It's Made
- Trim the meat of any visible fat and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Place roast in the skillet and brown quickly on all sides. (This step can be skipped if cooking from frozen, or if you're short on time.).
- Transfer the meat to a crockpot and add all of the remaining ingredients except for the green chilies and hot sauce.
- Cook on low for 8 hours.
- One hour before done, shred the roast with a fork and stir in the green chiles and hot sauce to taste.
- Serve with grated cheddar cheese in a warmed tortilla.