Red Chile Con Carne

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.

• Ready In: 8 hrs 15 mins
• Serves: 10
• Yields: 10

Ingredients

• 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

1. Trim the meat of any visible fat and season with salt and pepper.
2. 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.).
3. Transfer the meat to a crockpot and add all of the remaining ingredients except for the green chilies and hot sauce.
4. Cook on low for 8 hours.
5. One hour before done, shred the roast with a fork and stir in the green chiles and hot sauce to taste.
6. Serve with grated cheddar cheese in a warmed tortilla.