This is not a quick dish to make but this New Mexico Red Beef Chili is worth the effort. We used beautiful New Mexico dried chiles, chuck roast, onions, garlic and seasonings. Serve with warm corn tortillas and a side of Mexican Pinto Beans. Some sliced avocados would be a great add too.
Although we made ours in a large pot on the stove this could as easily cook in your slow cooker.
Make The New Mexico Chile Sauce, see recipe here.
Add oil to large 8 quart pan over medium heat.
Add the garlic and the onions and saute for about 5-8 minutes or until the onions are soft.
Sprinkle the meat with the flour and toss the pieces to coat them well.
One the onions are cooked add the meat and the red New Mexico Chile sauce. Stir the mixture well and cook over medium high for about 5 minutes, stirring the mixture as it cooks.
Add all the rest of the ingredients, stir well to combine and bring the chili to a boil. Reduce the heat to a simmer and cook, uncovered for about 4-6 hours until the meat is tender when pierced with a fork. Stir the chili frequently to prevent it from sticking.
This is a perfect make-ahead dish. Cover and refrigerate it up to days ahead. Leftovers can be put into serving size freezer containers for storage up to 6 months, frozen.
Sauteing the onions and garlic.
Beef mixture starting to simmer