Get ready for your world, or at least your dining experience, to be rocked with this fantastic red chili con carne dish! You don’t need many ingredients to make this classic Mexican feast and it’s so good, whichever side dishes you choose to serve with it.
Consider Spanish rice or perhaps rice and beans. Sliced avocados are always great with homemade chili or it could be you’re a cornbread lover instead. Anything goes! Beef chuck roast is used to make this recipe, along with chilies, vegetables, and all the best Mexican seasonings and spices to showcase the wonderful flavor.
The dish makes use of Mexican chiles. If you’re not familiar with these, they’re also known as California chiles or New Mexico chiles. They’re long, medium-spicy and dried. If you can’t find them, just use any other kind of dried red chile peppers.
Why You’ll Love the Recipe:
This delicious chili con carne is really easy to make and it offers so much amazing flavor in every bite.
How to Serve It:
Pair this dish with rice, cornbread, rice and beans, refried beans, avocado slices, or anything else you want.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat it later if you want.
Storage Instructions:
Leftovers will keep for up to 4 days in an airtight container in the refrigerator.
Variations and Substitutions:
Adjust the amount of chiles used if you like.
Great chili con carne recipes are always worth knowing and this one is especially good. Made with chuck roast, Mexican chile peppers and south of the border seasonings, this offers a wonderful flavor that is sure to be a huge hit.
Carne Con Chile Rojo
Ingredients
- 2 pounds beef chuck roast
- 8 dried Mexican chiles or any long, thin red ones
- 14 ounces canned tomatoes
- 4 minced garlic cloves
- 1 chopped onion
- 2 cups hot beef or chicken broth
- 2 teaspoons olive oil
- 1 teaspoon lard or butter
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Put the chiles in a blender jug with the hot broth and wait for 10 minutes.
- Meanwhile, saute the onion and garlic in a skillet until soft and then transfer the onion mixture into the blender.
- Add the cumin, chiles, tomatoes, coriander, salt, and pepper.
- Puree until smooth.
- Heat the oil and lard or butter in a pan and saute the beef in there with the chiles for several minutes.
- Season the meat with salt, pepper and oregano.
- Take the pan off the heat and pour in the pureed sauce, mixing well.
- Put the meat and sauce and cook for 20 minutes until become tender.
- Then season with more salt and black pepper to taste and serve hot.
- Enjoy!
