Thursday, May 21, 2015

Chile Con Carne Rojo, Sonoran Style

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins


  • Servings: 23-24
  • 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


  • 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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