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Chili, New Mexico-Style
Chili, New Mexico-Style
Pork Chili Substitute
Cook Suggestions
This New Mexico chili is also called "Chili Con Carne". Skim unwanted grease after step 4 before serving. Serve with fresh bread, sour cream and shredded jalapeno Monterey jack cheese for a little extra kick. This thickens your chili up and it adds great American twist of flavor.
Ingredients
- 2 tablespoons Canola oil
- 2 pounds (910 g) Chuck or Pork Roast, Cubed
- 2 (14 ounce) cans (400 g) Beef broth
- 8 Ground New Mexico red chilies, Dried
- 6 Garlic Cloves, Minced
- 3 tablespoons (30 g) Paprika
- 1 teaspoon (5 ml) Ground Cumin
- 1 tablespoon (15 ml) Oregano
- 3 ribs Celery, Chopped
Instructions
- Heat the Canola oil in a large skillet or heavy pot and brown your meat on all sides.
- Add your beef broth, and ground chilies and bring the soup to a boil. Reduce heat and add celery. Simmer for about two hours and stir occasionally.
- Add garlic, paprika, cumin, oregano and 1 teaspoon (5 ml) salt and pepper.
- Cover with lid and simmer for 15 minutes. Stir constantly.
Cook Time
Prep time: 15 min
Cook time: 2 hours 15 min
Ready in: 2 hours 30 min
Yields: Serves six people
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© 2018 Ryan Christopher Beitler
