Chile Con Carne Rojo, Sonoran Style

Recipe by AzArlie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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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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