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Red Chile Beef

This recipe crafts a hearty Red Chile Beef stew, featuring tender beef chuck slow-cooked in a rich sauce of rehydrated red chilies, tomato, and aromatic spices. Enhanced by pinto beans and brightened with cider vinegar and lemon juice, it's a deeply flavorful and comforting main course perfect for a satisfying meal.
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Course lunch/dinner
Cuisine American
Servings 6 people
Calories 60.8 kcal

Equipment

  • 1 Large Pot or Dutch Oven For searing beef and slow simmering
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Spoons and Cups For accurate ingredient measurement
  • 1 Spice Grinder or Blender For grinding cinnamon stick and blending rehydrated chilies

Ingredients
  

Main

  • 1 can pinto beans 15 oz. 4 cups beef broth 1 yellow onion, chopped (about 1 cup) 1.5 lbs. (approx.) beef chuck or stew meat, cut in bite-sized chunks 4 garlic cloves 2 tbs. vegetable oil 1 can tomato paste (6 oz.) 2 tbs. cider vinegar 1 tbs. lemon juice
  • ½ tsp. ground coriander ½ tsp. fennel seeds ½ tsp. ground cloves 1 cinnamon stick ground (or approx. 1 tbs.) 1 tsp. black pepper 1 tsp. paprika ¼ tsp. ground nutmeg 1 tbs. ground cumin 1 tbs. oregano 1 tsp. salt 3 dried red chilies ¼ cup semi-sweet

Instructions
 

  • Rehydrate dried red chilies by soaking them in hot water for at least 30 minutes, then drain and reserve some liquid.
  • If using a whole cinnamon stick, grind it to a powder along with any other whole spices as needed.
  • Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef chuck in batches until well-browned on all sides, then remove and set aside.
  • Add chopped yellow onion to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  • Stir in tomato paste and cook for 2 minutes, then add ground cumin, oregano, paprika, black pepper, nutmeg, coriander, fennel seeds, ground cloves, and salt, cooking for 1 minute until fragrant.
  • Deglaze the pot with cider vinegar and lemon juice, scraping up any browned bits from the bottom.
  • Blend the rehydrated red chilies with about 1/2 cup of beef broth until smooth. Add this chili puree and the remaining beef broth to the pot.
  • Return the seared beef chunks to the pot. Stir in the can of pinto beans.
  • Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the beef is fork-tender.
  • Adjust seasoning if necessary before serving the Red Chile Beef hot.

Notes

For a richer flavor profile, consider toasting the dried red chilies lightly in a dry pan before rehydrating them; this deepens their complexity. Ensure the beef chuck is well-browned in batches to build a robust fond, which is crucial for the stew's depth of flavor. Slow simmering is key for tenderizing the beef; don't rush this step. If the sauce becomes too thick, thin with a little more beef broth. Serve with warm tortillas or rice to soak up the delicious sauce.