Chile Con Carne Rojo, Sonoran Style
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
24
ingredients
- 6 lbs beef roast (I find it's usually cheaper to buy a roast and cut it up myself) or 6 lbs stewing beef (I find it's usually cheaper to buy a roast and cut it up myself)
- 16 ounces 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
- 1 cup flour
- 1 cup shortening
- 1⁄4 teaspoon garlic powder (or fresh minced garlic, to taste)
- 1 -2 teaspoon dried oregano (to taste)
- 1⁄4 - 1⁄2 teaspoon ground cumin
directions
- 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.
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Reviews
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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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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!
RECIPE SUBMITTED BY
I hadn't lived alone in over thirty years. One of the first things I learned was that I'm a good cook. The next thing was that it's exremely hard to cook for one. The solution seemed obvious: invite people to eat at my place. Often!
Not only did I enjoy the company, but the company always seemed to eat with enjoyment, even gusto. Many of the younger folk, I grew to believe, have just never had homey, old-fashioned cooking. They often react to the meal as if I had performed some feat of magic.!
***** UPDATE *****
Moved to Paris, Tennessee in June, 2009, to live with my brother while he and I remodel a 1930 double-brick house (sound structure, otherwise a pile of trash, junk and other stuff that filled around 40 cubic yards of dumpster roll-off) for me to live in. (The remodeling seemed like a good idea at the time!)
In December, about the time it got too cold to do much work in a place without insulation or heating, I picked up a staph infection in one of my replacement knee joints. This led me to a three-week stay in a Nashville hospital, at least the first part of which I remember poorly. Home now, after missing both Christmas and New Year celebrations (read: dinners!).
Of course, this all took place when I had no health insurance, but all concerned are ore than happy to let me "pay what I can." And this month (February) I joined Medicare!!!!
******UPDATE ENDS ******
ANCIENT HISTORY: I taught high school drama (and English, and once in a while other subjects) for almost 28 years. When I decided I'd had all the fun I could stand, I retired at the ripe young age of 53.
MODERN HISTORY: I've developed a small clientele who insist on paying me for various graphic design, web design, copywriting, and marketing jobs, and returned to my passion for the theatre. I've also expanded my musical explorations by adding my first steel-string guitar to my old standby classical guitar. Also have a mid-grade electronic keyboard, a baritone and a soprano ukulele, and even one of those Marine Band harmonicas from Hohner that I used to have as a youngster.
Since separating from my wife, I've learned--for the first time--what living alone is like, the good parts as well as the not-so-good.
If there's anything to those ads on TV with the laugh-so-much-they-fall-over babies, I must be set to live to at least 150 years old; I laugh an awful lot! And I've learned that crying is okay, too, and actually can make a person feel better.
Never expected to be involved with anything like the 'Zaar, but I'm sure glad I stumbled across it. Lots of terrific recipes, and even better people.
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