New Mexico Red Chile with ground beef is a hearty dish that brings the bold flavors of the Southwest right to our table. Known for its rich, smoky, and slightly spicy profile, this recipe highlights the unique taste of New Mexico red chile powder, a staple in Southwestern cooking. It’s a comforting meal that’s perfect for any day we crave something warm and satisfying.
This recipe combines tender ground beef with a robust red chile sauce that’s both flavorful and easy to make. Whether we’re serving it over rice, with warm tortillas, or as a filling for burritos, it’s a versatile dish that captures the essence of New Mexican cuisine. Let’s dive into creating this delicious red chile recipe that’s sure to become a favorite in our kitchen.
Ingredients
To create an authentic New Mexico Red Chile Recipe with Ground Beef, we carefully select fresh ingredients to ensure bold, rich flavors. Below are the essential components for the red chile sauce, the ground beef mixture, and optional toppings that elevate the dish.
For the Red Chile Sauce
The heart of this recipe is the vibrant and smoky New Mexico red chile powder. It delivers that unique Southwestern spice and color we crave.
- 3 tablespoons New Mexico red chile powder (mild or medium heat)
- 1 tablespoon vegetable oil
- 3 cups beef broth (preferably low sodium)
- 1 medium white onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 tablespoon all-purpose flour (for thickening)
- Salt to taste
- Freshly ground black pepper to taste
For the Ground Beef
We use lean ground beef to maintain a hearty yet balanced flavor. Preparing it with complementary seasonings blends perfectly with the chile sauce.
- 1 pound lean ground beef (85% lean or higher)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for browning the beef)
Optional Toppings and Garnishes
Adding fresh garnishes brings color and contrast to this bold dish. Here are our favorite options:
| Topping | Notes |
|---|---|
| Chopped fresh cilantro | Adds brightness and herbaceous notes |
| Diced white onion | Offers crunch and sharpness |
| Sliced radishes | Adds peppery crunch |
| Shredded cheddar cheese | Melts nicely over warm chile |
| Sour cream or Mexican crema | Balances spice with creaminess |
| Lime wedges | A squeeze of acidity enhances flavor |
These ingredients combine to create a rich, smoky, and comforting New Mexico Red Chile with Ground Beef that honors its Southwestern heritage.
Equipment Needed
To master the New Mexico Red Chile Recipe with Ground Beef, having the right equipment is essential. Each tool plays a role in bringing out the bold flavors and achieving the perfect texture of this hearty Southwestern dish.
- Large Skillet or Dutch Oven
We use this for browning the ground beef and simmering the red chile sauce. A heavy-bottomed skillet or Dutch oven ensures even heat distribution and prevents sticking.
- Wooden Spoon or Silicone Spatula
Essential for stirring the beef and sauce mixture. These tools allow us to scrape the bottom without damaging the cookware.
- Measuring Spoons and Cups
Accurate measurements of New Mexico red chile powder and spices maintain the balance of flavors.
- Knife and Cutting Board
For chopping onions, garlic, and optional toppings like cilantro or radishes with precision.
- Can Opener
If using canned beef broth or other canned ingredients, a reliable can opener saves time.
- Mixing Bowls
To prepare and combine spices or set aside chopped ingredients for easy access during cooking.
- Ladle
Perfect for serving this flavorful red chile stew neatly over rice or into tortillas.
Here is a summarized table for quick reference:
| Equipment | Purpose | Notes |
|---|---|---|
| Large Skillet/Dutch Oven | Brown beef, simmer red chile sauce | Heavy-bottomed preferred |
| Wooden Spoon/Silicone Spatula | Stir ingredients without scratching | |
| Measuring Spoons/Cups | Accurately measure chile powder and spices | Crucial for flavor consistency |
| Knife & Cutting Board | Chop vegetables and toppings | Sharp for precise cuts |
| Can Opener | Open canned broth or ingredients | |
| Mixing Bowls | Hold prepped spices and chopped ingredients | Keeps cooking organized |
| Ladle | Serve the finished chile dish | Allows easy portioning |
Having these tools ready helps us streamline the cooking process and ensures our New Mexico Red Chile with Ground Beef turns out both authentic and delicious every time.
Prep Work
Before we start cooking our New Mexico Red Chile Recipe with Ground Beef, preparation is key to unlocking the bold flavors of this Southwestern classic. Let’s focus on making the red chile pods ready and seasoning the ground beef properly to build the depth of taste.
Preparing the Red Chile Pods
We begin by handling the heart of this recipe: the New Mexico red chile pods. Follow these steps to prepare them perfectly:
- Toast the Pods: Heat a dry skillet over medium heat. Toast 6–8 dried red chile pods for 1–2 minutes per side. This releases their smoky aroma and enhances flavor without burning them.
- Remove Stems and Seeds: Once cooled slightly, cut off the stems. Shake or scrape out all seeds to reduce bitterness and control spiciness.
- Soak the Pods: Place the pods in a bowl. Pour 2 cups of hot water over them and let them soak for 15–20 minutes. This softens the pods for easy blending.
- Blend into a Sauce: Transfer soaked pods along with soaking water into a blender. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon ground cumin. Blend until smooth for a rich red chile sauce base.
Pro Tip: Strain the blended sauce through a fine mesh sieve for a smoother consistency.
Preparing the Ground Beef
The ground beef provides hearty texture and flavor that balances the chile’s heat. Here’s how we prepare it:
- Choose Lean Ground Beef: Use 1 pound of 90% lean ground beef. This reduces excess grease and keeps the dish balanced.
- Season the Beef: Before cooking, season the beef with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon ground oregano. This infuses the meat with complementary Southwestern spices.
- Brown the Beef: Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of vegetable oil. Add the beef, breaking it into small pieces with a wooden spoon. Cook for 5–7 minutes until browned and cooked through, stirring frequently.
- Drain Excess Fat: Carefully drain any excess fat to keep the sauce from becoming greasy.
| Step | Action | Purpose |
|---|---|---|
| Toast red chile pods | 1-2 minutes per side | Enhance smoky chile flavor |
| Remove stems and seeds | Cut stems, shake seeds out | Reduce bitterness, control heat |
| Soak pods | 15-20 minutes in hot water | Soften for blending |
| Season ground beef | Salt, pepper, oregano | Infuse flavor into beef |
| Brown ground beef | 5-7 minutes in skillet | Develop texture and taste |
With red chile pods prepared and ground beef seasoned and browned, we’re ready to combine these powerful ingredients to create the rich, authentic flavor that defines our New Mexico Red Chile Recipe with Ground Beef.
Making the New Mexico Red Chile Sauce
To build the foundation of our New Mexico Red Chile Recipe with Ground Beef, we focus on crafting a deeply flavorful red chile sauce. This sauce harnesses the bold essence of New Mexico red chile pods through precise toasting, grinding, and slow simmering.
Toasting and Grinding the Chile Pods
The first critical step is to toast the dried New Mexico red chile pods to unlock their aromatic oils and deepen their flavor profile.
- Heat a dry skillet over medium heat.
- Place the chile pods in the skillet in a single layer.
- Toast each side for about 20-30 seconds or until fragrant but not burnt, turning gently.
- Remove pods and let cool slightly.
Next, we prepare the pods for grinding:
- Remove stems and shake out seeds carefully.
- Tear pods into smaller pieces for blending.
To transform the toasted pods into a smooth chile powder base:
- Add the torn pod pieces to a spice grinder or blender.
- Pulse until you achieve a fine, vibrant red powder.
Pro Tip: Toasting enhances the chile’s smoky notes while grinding releases its deep red color and essential oils — this step is crucial to achieving the sauce’s signature taste and hue.
Simmering the Chile Sauce
Now that our chile powder is ready, it’s time to build the sauce that will marry perfectly with our ground beef.
- In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat.
- Gradually whisk in 4 tablespoons of the freshly ground chile powder.
- Cook the chile powder for 1-2 minutes, stirring constantly to prevent burning.
- Slowly add 2 cups of beef broth, whisking continuously to create a smooth, lump-free sauce.
- Add 1 minced garlic clove, 1 small diced onion, 1 teaspoon ground cumin, ½ teaspoon oregano, and salt to taste.
- Bring the sauce to a gentle simmer.
- Reduce heat to low and let simmer uncovered for 15-20 minutes, stirring occasionally.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Vegetable oil | 2 tablespoons | Base for chile powder absorption |
| New Mexico chile powder | 4 tablespoons | Provides flavor and color |
| Beef broth | 2 cups | Adds depth and richness |
| Garlic | 1 clove, minced | Aromatic enhancement |
| Onion | 1 small, diced | Adds sweetness and body |
| Ground cumin | 1 teaspoon | Earthy warmth |
| Oregano | ½ teaspoon | Herbal balance |
| Salt | To taste | Enhances all flavors |
The slow simmer thickens the sauce and mellows the chile’s heat. As it bubbles gently, the boldness of the New Mexico red chile fully develops, resulting in a rich, velvety sauce ready to coat our ground beef and complete this iconic Southwestern dish.
Cooking the Ground Beef
To build the bold, hearty foundation of our New Mexico Red Chile Recipe with Ground Beef, properly cooking the ground beef is essential. This step locks in rich flavor and delivers the perfect texture for our dish.
Browning the Ground Beef
We begin by heating a large skillet over medium-high heat. Once hot, add 1 pound of lean ground beef. Use a wooden spoon to break the beef into small pieces as it cooks. This ensures even browning and prevents clumping.
- Cook the beef for 6 to 8 minutes, stirring frequently.
- Look for a deep brown color with no pink remaining.
- Drain excess fat from the skillet to keep the dish from becoming greasy.
- Season with 1 teaspoon of salt and ½ teaspoon of black pepper during browning to enhance the meat’s flavor.
Remember, browning doesn’t just cook the beef, it creates a caramelized crust that will complement the smoky, spicy notes of our red chile sauce.
Combining Beef with Red Chile Sauce
Once the ground beef is perfectly browned and drained, we integrate it with our prepared New Mexico red chile sauce. Follow these steps to marry the flavors beautifully:
- Reduce heat to medium-low and gently pour the simmered red chile sauce (about 2 cups) into the skillet with the beef.
- Stir thoroughly to coat all beef pieces evenly.
- Let the mixture simmer for 15 to 20 minutes, uncovered, stirring occasionally.
- This allows the beef to absorb the chile sauce’s complex flavors.
- Adjust seasoning by tasting and adding more salt or chile powder if needed.
| Ingredient | Amount | Key Notes |
|---|---|---|
| Ground beef | 1 pound | Lean, browned and drained |
| Red chile sauce | 2 cups | Simmered and well-seasoned |
| Salt | 1 teaspoon | Added during cooking and tasting |
| Black pepper | ½ teaspoon | Enhances beef flavor |
At this stage, the sauce thickens slightly, becoming a velvety coating around the savory beef. The aroma of the New Mexico red chile mingles with the beef juices creating an irresistible Southwestern essence that defines our dish.
Serving Suggestions
To fully enjoy our New Mexico Red Chile Recipe With Ground Beef we recommend pairing it with traditional sides and serving it in ways that highlight its rich, bold flavors.
Traditional Sides to Pair With
Enhance your meal by serving this hearty dish alongside these classic Southwestern favorites:
- Spanish Rice: The fluffy texture and mildly spiced flavor balance the rich chile sauce perfectly.
- Refried Beans: Creamy and savory beans complement the tender ground beef.
- Cornbread: Slightly sweet cornbread adds a delightful contrast to the smoky red chile.
- Grilled Vegetables: Bell peppers, zucchini, and onions provide added texture and freshness.
- Chopped Fresh Salad: Crisp lettuce with radishes, cucumber, and cilantro brightens each bite.
| Side Dish | Flavor Profile | Texture |
|---|---|---|
| Spanish Rice | Mildly spiced, savory | Fluffy |
| Refried Beans | Creamy, earthy | Smooth |
| Cornbread | Slightly sweet, buttery | Crumbly |
| Grilled Vegetables | Smoky, fresh | Tender-crisp |
| Chopped Fresh Salad | Refreshing, tangy | Crisp |
Ideal Serving Methods
Our New Mexico Red Chile with Ground Beef shines when served in these versatile styles:
- Over Steamed White or Brown Rice
Ladle the rich chile beef mixture onto a bed of rice for a comforting plate perfect for family meals.
- With Warm Flour or Corn Tortillas
Use the chile beef as a filling to create authentic tacos or burritos. Garnish with diced onions and fresh cilantro for extra flavor.
- Classic Red Chile Sloppy Joes
Spoon the beef mix onto toasted buns for a Southwestern twist on this favorite sandwich.
- Topped with Shredded Cheddar and Sour Cream
Add creamy sour cream and sharp cheddar cheese to enhance the bold spice and richness of the dish.
- Accompanied by Lime Wedges
A squeeze of fresh lime juice cuts through the heat and deepens the flavor profile.
For maximum enjoyment, serve immediately while the sauce remains warm and aromatic. The textures and flavors come alive when combined with these suggestions making the meal both satisfying and memorable.
Make-Ahead and Storage Tips
To enjoy our New Mexico Red Chile Recipe With Ground Beef at its best anytime, careful make-ahead and storage practices ensure the flavors stay vibrant and the texture remains perfect.
Make-Ahead Instructions
- Prepare the full recipe following the instructions, allowing the red chile sauce to fully infuse the ground beef during the simmering process.
- Allow the dish to cool completely at room temperature for about 30 minutes to avoid condensation when stored.
- Portion the chile beef into airtight containers or heavy-duty freezer bags. Flatten bags to remove excess air and speed thawing later.
- Label containers with the date for easy rotation.
Refrigerator Storage
- Store in an airtight container in the fridge up to 4 days.
- Reheat gently in a skillet over low heat or microwave until warmed through, stirring occasionally to prevent drying.
Freezer Storage
- For longer storage, freeze in sealed containers or bags for up to 3 months.
- Thaw overnight in the fridge before reheating. Avoid microwaving frozen portions directly to preserve the sauce’s silky texture and beef tenderness.
| Storage Method | Duration | Reheating Tips |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat slowly on stovetop or microwave |
| Freezer | Up to 3 months | Thaw in fridge overnight, then reheat |
Additional Tips
- For best flavor retention, avoid overcooking during reheating. Warm gently until just heated through.
- If the sauce thickens too much after chilling, add a splash of beef broth or water while reheating and stir well.
- To refresh the dish, top with freshly chopped cilantro, diced onions, or a squeeze of lime after warming.
By following these make-ahead and storage tips we keep the authentic Southwestern flavors of our New Mexico Red Chile alive and convenient for busy days or meal prep plans.
Conclusion
This New Mexico Red Chile with ground beef recipe brings together bold flavors and hearty comfort in every bite. It’s a versatile dish that fits perfectly into a variety of meals, whether served over rice or wrapped in a tortilla.
With the right ingredients and techniques, we can easily recreate an authentic Southwestern favorite at home. It’s a recipe that not only satisfies our taste buds but also warms the soul, making it a go-to for any occasion.
By preparing it ahead or storing leftovers properly, we ensure that the rich flavors stay vibrant and ready to enjoy whenever we want. This dish truly captures the spirit of New Mexican cuisine in a simple and delicious way.
Frequently Asked Questions
What makes New Mexico red chile powder unique in this recipe?
New Mexico red chile powder has a rich, slightly spicy flavor that is key to Southwestern cuisine. It provides the authentic bold taste and vibrant color essential for the dish’s comfort and satisfaction.
Can I use other types of ground meat instead of beef?
Yes, ground turkey or pork can be used, but ground beef delivers the traditional flavor and texture that pairs best with the red chile sauce.
How do I prepare the New Mexico red chile pods for the sauce?
Toast the pods lightly, remove stems and seeds, soak them in hot water until soft, then blend into a smooth sauce for a rich, velvety base.
What is the best way to brown ground beef for this recipe?
Cook the beef in a hot skillet without crowding, stirring occasionally until fully browned and textured. This locks in flavor and prevents a soggy texture.
What are ideal sides to serve with New Mexico Red Chile with ground beef?
Serve with Spanish rice, refried beans, cornbread, grilled veggies, or fresh salad for a well-rounded Southwestern meal.
How should I store leftovers to keep flavors fresh?
Cool completely, store in airtight containers. Refrigerate up to 4 days or freeze for 3 months. Reheat gently, adding broth if sauce thickens.
Can this dish be made ahead for meal prep?
Yes, it keeps well refrigerated or frozen and is easy to reheat, making it perfect for meal planning and busy days.
What toppings complement this New Mexico Red Chile dish?
Toppings like chopped cilantro, diced onions, radishes, shredded cheddar, sour cream, and lime wedges enhance flavor and presentation.
How should I serve the red chile beef for best taste?
Serve warm over rice, with tortillas, as taco or burrito filling, or topped with cheese and sour cream to enjoy the full flavor profile.
Is this recipe spicy for those new to Southwestern cuisine?
The spiciness is moderate and can be adjusted by controlling the amount of red chile powder or choosing milder pods for a gentler heat.