Red Chile Con Carne Recipe

Name: Red Chile Con Carne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Trim the meat of any visible fat and season with salt and pepper.
2
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.).
3
Transfer the meat to a crockpot and add all of the remaining ingredients except for the green chilies and hot sauce.
4
Cook on low for 8 hours.
5
One hour before done, shred the roast with a fork and stir in the green chiles and hot sauce to taste.
6
Serve with grated cheddar cheese in a warmed tortilla.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 lbs roast (any kind is fine), 2 tablespoons canola oil, 1 medium onion, chopped, 3 tablespoons chili powder, and more.

Yes, Red Chile Con Carne falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Chile Con Carne

How did you like this recipe?

Frequently Asked Questions