Red Chile Con Carne
- Ready In:
- 8hrs 15mins
- 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
- 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.
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<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year or so later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>