Best 10 Carne Con Chile Recipes

CARNE CON CHILE

Steps:

• Place the tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves into a saucepan over medium-low heat, and cool until the mixture is juicy and the peppers are tender, about 10 minutes. Remove and discard the garlic cloves. Pour the mixture into a blender, and blend until smooth, about 1 minute; set sauce aside. Mince 1 clove of garlic, or amount to taste, and mix into the sauce; season to taste with salt.
• Mince 1 more clove of garlic, and place into a skillet with the pork over medium heat. Cook covered until the pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour the blended sauce over the meat, and reduce heat to a simmer; cook, stirring often, until the pork is tender, 5 to 10 more minutes.

CARNE CON CHILE ROJO

Steps:

• Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
• Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
• Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.

CHILE CON CARNE ROJO, SONORAN STYLE

Steps:

• 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.

RED CHILE CON CARNE

Steps:

• 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.

CHILE COLORADO/CON CARNE - TUCSON'S EL CHARRO

Steps:

• Cut the meat into 3/4" pieces. Put a handful at a time into a bag containing the flour, salt and pepper. Shake well. Repeat with the remaining meat.
• Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly.
• Add the Enchilada Sauce, garlic puree and oregano.
• Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary.
• I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender!

CARNE CON CHILE ROJO (CHUCK BRAISED IN CHILE)

Steps:

• To make the bison: Heat oven to 275 degrees.
• Sprinkle the sugar and salt all over the roast. Heat the oil in a large Dutch oven over high heat. Add the roast and sear until dark brown on all sides, 7 to 10 minutes. Transfer to a plate and reduce the heat to medium. Carefully add 1 cup broth (the hot fat will spatter) and scrape up all the browned bits from the pan. Return the roast and any accumulated juices to the Dutch oven and add the tomatoes, onion, chiles, sage, bay leaves, syrup and remaining 3 cups broth. Bring to a boil, then cover and transfer to the center of the oven.
• Braise until the meat is very tender, about 3 1/2 hours. A fork should slide through easily. Uncover and cool for 15 minutes, then transfer the roast to a large bowl. Finely shred the meat using your hands if cool enough to handle or with two forks. Strain the cooking liquid and reserve.
• To make the chile rojo: Bring a medium saucepan of water to a boil. Add all of the dried chiles, reduce the heat to medium, and simmer steadily until softened and lighter in color, about 10 minutes. Transfer the chiles to a blender, along with the garlic, onion, salt and 2 cups of the braising liquid. Save any remaining braising liquid for another use (see Tip). Blend until very smooth.
• Heat the oil in a large, deep skillet over high heat until shimmering. Carefully add the chile sauce (it will splatter) and immediately reduce the heat to medium. Simmer, stirring often, until thickened and brick red, 8 to 10 minutes. Add the shredded meat and any accumulated juices and stir to evenly coat. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt. Serve immediately or cool to room temperature to use as a filling for tamales. The sauced braised meat can be refrigerated for up to 5 days or frozen for up to 3 months.

CHILE CON CARNE (CANNING)

Steps:

• Wash beans thoroughly and place them in a 2 qt saucepan.
• Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours.
• Drain and discard water.
• Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil.
• Reduce heat and simmer 30 minutes.
• Drain and discard water.
• Brown ground beef, chopped onions and optional peppers in a skillet.
• Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans.
• Simmer 5 minutes.
• CAUTION: Do Not Thicken.
• Fill jars, leaving 1" headspace.
• Adjust lids and process in pressure canner.
• Dial Gauge Pressure Canner:.
• 75 minutes.
• 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft.
• Weight Gauge Pressure Canner:.
• 75 minutes.
• 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.

CARNE ASADA CON CHILE VERDE

Steps:

• Pound steak thin Salt & pepper Dredge in flour Pan-fry in hot oil till tender Drain on paper-towels Place on baking sheet, cover with green chilies and cheese Bake @ 350 till cheese melts - about 10 minutes

CHILE CON CARNE

Steps:

• Heat oil in a saucepan and add the onions, garlic and green pepper. Cook, stirring, until wilted.
• Add beef and cook, chopping down with the side of a heavy metal spoon to break up any lumps. Cook until the meat loses its raw look. Add chili powder, cumin, oregano, coriander seeds, hot red pepper flakes and bay leaf. Stir to blend.
• Add tomatoes, salt, pepper and vinegar and bring to a boil. Partly cover and let simmer, stirring often, about 30 minutes. Remove bay leaf and serve.

BETTY CROCKER CHILE CON CARNE

Steps:

• 1. Cook beef, onion and garlic in 3-quart saucepan over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. 2. Stir in remaining ingredients except beans. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally. 3. Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.