Best 7 Chile Con Carne Rojo Sonoran Style Recipes

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In the realm of hearty and flavorful dishes, few can rival the allure of Chile con Carne Rojo Sonoran Style. This tantalizing stew, deeply rooted in the culinary traditions of Sonora, Mexico, is a symphony of bold flavors and textures that will delight your palate. Featuring tender chunks of beef braised in a rich, aromatic tomato-based sauce, the dish is elevated by the addition of fire-roasted chiles, aromatic spices, and a medley of vegetables. As you delve into this culinary masterpiece, you'll encounter variations that showcase the diverse culinary interpretations within the Sonoran region.

One rendition, Chile con Carne Rojo Tradicional, embodies the classic Sonoran style, showcasing the harmonious blend of beef, chiles, tomatoes, and spices. Another variation, Chile con Carne Rojo con Papas, introduces a delightful twist with the addition of tender potatoes, adding a satisfying heartiness to the stew. And for those who prefer a spicier kick, Chile con Carne Rojo Picante delivers a fiery experience, featuring a generous helping of chiles that ignite the senses.

No matter your preference, each recipe in this article promises a culinary journey that will transport you to the vibrant streets of Sonora. So, prepare to embark on a flavor-filled adventure as we explore the tantalizing world of Chile con Carne Rojo Sonoran Style.

Here are our top 7 tried and tested recipes!

SONORAN CARNE CON CHILE



Sonoran Carne con Chile image

While I use venison here, you can use beef, goat, lamb or jackrabbit. It should be a dark meat. Keep in mind that while there is a fair amount of prep here, almost all of it can be done in stages over several days if you want, and once it's all made, you can eat off it for days.

Provided by Hank Shaw

Categories     lunch     Main Course

Time 3h45m

Number Of Ingredients 15

3 pounds venison neck or shoulder or shank
Salt
1 quart venison or beef stock
4 bay leaves
1 hoja santa leaf ((optional))
1 onion, quartered
3 cloves garlic, smashed
2 to 4 dried chiles morita ((or chipotles from a can))
10 to 15 guajillo, New Mexican, California or similar mild, red, dried chile
1 tablespoon cumin seeds
1 white onion, (cut in quarters)
5 cloves garlic, (unpeeled)
1 tablespoon Mexican oregano
2 tablespoons lard or vegetable oil
Salt and black pepper to taste ((smoked salt if you have it))

Steps:

  • Optional smoking step. Salt the venison the night before you plan on smoking it and set in the fridge. The next morning, smoke the meat at 185°F for about three hours. I use mesquite here, but whatever wood you like will do.
  • Braise the Meat. Put all the other ingredients for the meat in a stewpot and bring to a simmer. Cover the pot. You can simmer this on the stovetop or in a 325°F oven.
  • Toast the Chiles. Heat a comal or flattop or large, heavy frying pan over medium-high heat. While the pan heats up, remove the stems and seeds from the dried chiles. Using a metal spatula, toast all the chiles quickly, pressing on them to flatten. They will get pliable quickly. You'll only need about 30 seconds per side, and you can flip them back and forth if you want. Do not let them char or burn. Move them as you go to a large bowl. When they are all toasted, pour boiling water over them to soak.
  • Continuing, you will want to spread the cumin seeds on the hot comal. Let them toast, moving them more or less constantly, until they smell nice, about a minute or two, tops. Move them to a spice grinder and grind to a powder. Can you use ground cumin? Sure, but it won't be as good.
  • Now char the garlic and onion on the comal. Set them down on the hot surface and let them sit there until you get a nice char. You want blackening. Move them around to char on all sides. When they're ready, peel the garlic and roughly chop the onion.
  • Move the rehydrated chiles, onion, garlic, cumin, oregano and a healthy pinch of salt to the blender. Add a little soaking water or some braising liquid and puree. You want the sauce to have the consistency of heavy cream.
  • Optional Step: Push the sauce through a fine-meshed sieve to remove small bits of chile skin and seeds. They are not digestible, and doing this step makes a smoother sauce, and, well, largely prevents the "ring of fire" the following morning...
  • Heat a pot over medium heat and add the lard. When the lard is hot, pour the sauce in and stir, stir, stir until the fat emulsifies. Bring it to a very gentle simmer and keep warm.
  • Once the venison is tender, somewhere between 90 minutes and 3 hours or so -- you'll know when you can pull it apart fairly easily with two forks -- time to serve. I like to pull the meat into largish pieces and put it in the sauce pot to bathe for a few minutes before serving.

Nutrition Facts : Calories 543 kcal, Carbohydrate 13 g, Protein 87 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 256 mg, Sodium 503 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CARNE CON CHILE ROJO(BEEF AND RED CHILE)



Carne Con Chile Rojo(Beef and Red Chile) image

Provided by Sonia

Categories     Main Course

Time 3h25m

Number Of Ingredients 16

For Red Chile Sauce
10 chile California (guajillo or New Mexico, stems and seeds removed)
Grapeseed or olive oil
1 medium sweet onion (sliced)
4 to 6 cloves garlic (sliced)
1 teaspoon cumin seeds
2 cups beef or chicken broth
Salt and pepper to taste
2 tablespoons grapeseed oil or olive oil
2 pounds cube chuck (for stew)
salt and pepper
1 1/2 to 2 more cup beef or chicken broth
1 more teaspoon cumin seeds (crushed)
1 teaspoon corinader seeds (crushed)
1 teaspoon mexican oregano (crushed)
1 teaspoon chile piquin (crushed (or red pepper flakes))

Steps:

  • Preheat 3 tablespoons of oil to medium heat for a few minutes. Add the dried chiles and cook for 2 to 3 minutes. Add the onion, garlic and cumin seeds and cook for 3 more minutes. Add the 2 cups of broth and cook for 5 to 7 more minutes or until dried peppers have become soft.
  • Transfer all of the ingredients from the skillet with chiles into the blender. Season with salt and pepper to taste, using a kitchen towel to hold down the lid to the blender, blend on high until smooth. Taste for salt. Strain chile sauce into a large bowl using a wire mesh strainer. Set aside.
  • In that same skillet, add 2 more tablespoons of oil and preheat for a few minutes. Season the beef with salt and pepper and place into hot oil. Cook and sear until golden brown on most sides. Add the strained chile sauce, remaining broth and spices. If you like the a carne con chile with more broth, add all of the remaining broth. Bring to a boil, reduce to a simmer. Taste for spices and cover partially while is slow simmers for the next 2 to 2 1/2 hours or until the beef becomes tender. Serve with your favorite sides and warm, homemade flour totillas.

CARNE CON CHILE ROJO



Carne con Chile Rojo image

Beef slices are simmered together with a chile-tomato sauce in this spicy and delicious main dish.

Provided by Rosa Isel

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 7

2 tomatoes, chopped
10 fresh chile de arbol peppers, chopped
1 clove garlic
2 teaspoons vegetable oil
2 pounds beef chuck roast, cut into 1/4-inch slices
salt and pepper to taste
1 cube tomato-flavored bouillon

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.

Nutrition Facts : Calories 279.8 calories, Carbohydrate 8.9 g, Cholesterol 68.8 mg, Fat 18.7 g, Fiber 1.6 g, Protein 19.5 g, SaturatedFat 7 g, Sodium 51.3 mg, Sugar 1.2 g

CHILI CON CARNE



Chili con Carne image

At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h50m

Yield 10 servings ( 2 1/2 qt.)

Number Of Ingredients 16

2 pounds ground beef
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 medium green pepper, chopped
1-1/2 teaspoons salt
2 tablespoons chili powder
3 teaspoons beef bouillon granules
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup water
1 can (16 ounces) kidney beans, rinsed and drained
Optional: Sour cream and jalapeno slices

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.

AWARD WINNING CHILI CON CARNE



Award Winning Chili Con Carne image

This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.

Provided by CHEFJIMMY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h35m

Yield 8

Number Of Ingredients 22

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 ½ pounds lean ground beef
2 beef bouillon cubes
⅔ cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
2 ½ teaspoons dried basil
½ teaspoon dried oregano
2 tablespoons dried parsley
½ teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
½ cup water

Steps:

  • Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
  • Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
  • Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
  • In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g

RED CHILE CON CARNE



Red Chile Con Carne image

This recipe produces the most FLAVORFUL red chile con carne that rivals any Mexican restaurant. Since it's made in the crockpot and uses prepared store-bought chili paste, it's super simple and foolproof! (Finding the chile paste is half the battle...I use a prepared chili paste that is found in the freezer section of most Arizona grocery stores, but it may not be available nationwide [I've had trouble finding it online]. If you can't find it at your grocery store, you're better off trying to make your own with dried New Mexico chile pods softened in hot water and processed till smooth [no salt or anything else should be added]...there are instructions everywhere online. Enchilada sauce is NOT a recommended substitution as it has flavorings and salt added. You just want pure chile paste.) Yield amount is approximate.

Provided by Robyns Cookin

Categories     Mexican

Time 8h15m

Yield 10 , 10 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 510.1, Fat 39, SaturatedFat 14.7, Cholesterol 125.4, Sodium 574.6, Carbohydrate 3.8, Fiber 1.3, Sugar 1.4, Protein 34.6

CARNE CON CHILE ROJO (CHUCK BRAISED IN CHILE)



Carne con Chile Rojo (Chuck Braised in Chile) image

Claudia Serrato's work studying the history of indigenous Mexican foodways informs her annual holiday tamaladas, where family and friends in her community gather to fill tamales with cacao, vegetables, flowers or bison braised in red chile. The meat is first braised until very tender, then dressed in a purée of smoky chiles and garlic, before it's stuffed into fresh masa. Ms. Serrato makes her own nixtamal with blue corn, soaking it with cal and grinding it in her outdoor kitchen, though you can buy fresh masa or hydrate freshly ground nixtamal if you prefer.

Provided by Tejal Rao

Time 4h30m

Yield Serves 4 to 6 (about 4 cups)

Number Of Ingredients 17

2 tablespoons maple or raw sugar
1 tablespoon coarse sea salt
2 pounds boneless bison or beef chuck roast
1/4 cup olive oil
4 cups vegetable broth
2 ripe tomatoes
1/2 medium white onion
10 dried California or New Mexico chiles (2 1/2 ounces)
2 fresh sage sprigs
2 fresh or dried bay leaves
1/2 cup pure maple syrup
10 dried guajillo chiles, stemmed
4 dried chiles de árbol, stemmed
2 garlic cloves, peeled
1/4 medium white onion
1 teaspoon coarse sea salt, plus more to taste
2 tablespoons olive oil

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.

Tips:

  • Use high-quality chili peppers: The type of chili pepper you use will greatly affect the flavor of your chile con carne. Choose ripe, flavorful peppers that are not too spicy. Some good options include ancho, guajillo, and pasilla peppers.
  • Toast the spices before using them: Toasting the spices before adding them to the pot will help to release their flavor and aroma. This can be done in a dry skillet over medium heat for a few minutes, or in the oven at 350 degrees Fahrenheit for 10-15 minutes.
  • Use a variety of meats: Using a combination of different meats, such as beef, pork, and chorizo, will give your chile con carne a richer flavor. If you are using ground beef, be sure to brown it well before adding it to the pot.
  • Don't skimp on the vegetables: Vegetables add flavor, texture, and nutrients to chile con carne. Be sure to use a variety of vegetables, such as onions, bell peppers, tomatoes, and corn.
  • Let it simmer: The longer you simmer your chile con carne, the more flavorful it will be. Simmer it for at least 1 hour, or up to 2 hours if you have the time.
  • Serve it with your favorite toppings: Chile con carne is traditionally served with toppings such as shredded cheese, sour cream, and chopped cilantro. You can also serve it with rice, beans, or tortillas.

Conclusion:

Chile con carne is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat and vegetables, and it is also a perfect meal for a cold winter day. With a little planning and effort, you can easily make a delicious pot of chile con carne at home. So next time you are looking for a hearty and flavorful meal, give this recipe a try.

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