Red Chile Stew Recipe - How to Make Authentic Red Chile Ground Beef Stew from New Mexico
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- Äas pĹidĂĄn 6. 07. 2024
- đśď¸ Hey Chile-Heads! This week Iâm sharing a recipe that takes me back to my childhood: Red Chile Stew with ground beef. This delicious stew is prepared using New Mexico red chile powder simmered together with hearty ground beef and potatoes (sliced how my dad taught me). This dish is so quick and easy and can be served by itself or with other classic New Mexican sides, such as calabacitas or frijoles. I hope you take this recipe straight from my kitchen to yours!
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đ¸ Ingredients:
2 large russet potatoes
2 tbsp oil
1 lb. of lean ground beef
2 heaping tbsp of flour
3 heaping tbsp of New Mexico red chile powder (thefruitbasketabq.com/shop/ol...)
4 cups of water
1 tbsp of chicken bouillon (I like to use better than bouillon)
½ tsp of salt, or to taste
1 tsp garlic powder or 1 clove fresh pressed
đ¸ Instructions:
Peel 2 large russet potatoes and slice them into 1 inch cubes; itâs super easy if you use the method I demonstrate in the video. Now heat 2 tbsp of oil in a large pot on medium heat and add 1 lb. of lean ground beef, cooking it until just browned. Next, add in the diced potatoes and cook for about 5 minutes. Now add in 2 heaping tbsp of flour and mix until the flour incorporates. Let that cook for at least 1 minute; do not let it brown - you may have to turn down the heat a bit. Next, add in 3 heaping tbsp of New Mexico red chile powder and mix until just combined. Cook for about two minutes. Once you start to smell the chile, thatâs when you know itâs time to add in 4 cups of water; donât cook it any longer or the chile will taste bitter. Mix continuously until it starts to boil. Then add 1 tbsp of chicken bouillon, ½ tsp of salt and 1 tsp of garlic powder or 1 garlic clove pressed. Stir to combine. Bring the stew to a high boil, then cover and reduce to low heat. Cook for 30 minutes, or until the potatoes are fork tender, mixing occasionally. Enjoy!
Make it vegan/vegetarian: to make this a vegan recipe, simply switch out the ground beef (you may have to add some vegetable oil) for vegan meat crumbles, and the chicken bouillon for vegetable broth.
Make it gluten free: To make this gluten free, omit the flour and add a cornstarch slurry (two tbsp cornstarch mixed with 6 tbsp water) to the water/bouillon when it starts to boil and let it thicken before turning the heat down to low.
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Looks easy to make. Thanks for sharing
@@sylviadowning1782 itâs super easy, give it a try! Thanks for watching!
I made it tonight. I used water as I had no chicken or beef broth. I followed your instructions and it came out delicious!!! đ
@@scruffybehr yay! You can definitely use just water! I am so glad you liked it đ
Ooh. This looks good. Thank you!
@@Solaera it is delicious! You have to give it a try!
I'm going to make it today along with some fresh flour tortillas. My Mom taught me to cut the potatoes like that too. Thank you and God bless you. đ
@@scruffybehr yay! I knew there were others out there! Thanks for watching đ
That brand of Base is really good!
They also make some cool black label types like chipotle, adobo and others :)
@@scottpitner4298 oh wow! I will have to check out those flavors!
When I moved to Southern Colorado, I just started buying and using whole red chilis-- not knowing anything about the different varieties, and how they're used, in what recipes, etc. But I did learn to was and soak and bring them to a boil, and let them sit and soak. Then I grind them up in a blender. Saute onions and chuck stew meat, add the chili sauce.
Your recipe looks quick, easier, and tasty! I will try it.
I work as a cook in a place that's vegan/vegetarian, so maybe I'll try it with TVP (textured vegetable protein). That stuff has a similar consistency to ground meat. Kinda. đ
@@1ACL absolutely give it a try with some veggie mix. I often try to recreate my favorite dishes using vegetables or a meat substitute. Please tag me on Instagram if you make it! I would love to see it!
@@1ACL redorgreen10/Instagram
Give it a try! Cooking is a fun experiment. Happy accidents happen all the time. Ok, I stole that line from Bob Ross, but still good knowledge.
Have you ever tried making the roux first? Potatoes have starch that will thicken a stew or soup. I totally dig your recipe, I'm just curious if you tried that. Also cornstarch at the end? I'm far from a master of roux, but my friend is Cajun and I think he would use a blonde roux for this.
@@SailfishSoundSystem I love your ideas! I will experiment with it. I have just always done it this way, but I think you are on to something. Let me know what you think.
@@SailfishSoundSystem the cornstarch swirly is just if you want to gluten free.