Rio Grande Chili Beef (Chile con Carne Mexicano)

Average: 5 (3 votes)
3 1⁄2 hours 8 Servings Print RecipeEmail Recipe


4poundbeef chuck (cut into 2 inch cubes)
1⁄3cupall-purpose flour
1teaspoonground cumin
3tablespoonchili powder
1tablespooncurry powder
1 1⁄2teaspoonsalt
  ground black pepper (to taste)
2tablespoonvegetable oil
1cuponions (chopped)
4clovegarlic, crushed
2cupbeef stock
1cupdry red wine
  pimiento strips (for garnish)


Dredge the meat in a mixture of flour, cumin, chili, curry, salt, pepper, and oregano. Set aside.

Place the oil and butter in a large heavy skillet. Add the onions and garlic and sauté several minutes, until soft. With a slotted spoon, remove the garlic and onions to ovenproof casserole.

In the same pan, sauté the seasoned meat cubes, a few at a time, until they are browned on all sides. Add them to the casserole.

Deglaze the pan with the beef stock. Pour the stock and the red wine into the casserole. Cover tightly and bake in a 300°F oven 2-1/2 to 3 hours, until the meat is tender. Garnish with pimiento, or let cool, refrigerate up to 24 hours, then reheat and serve.

Recent comments