Chile Con Carne Rojo Sonoran Style
Immerse yourself in the bold, smoky flavors of the Southwest with Chile Con Carne Rojo Sonoran Style, a rich and hearty dish that celebrates the vibrant culinary traditions of northern Mexico. This recipe features tender beef chuck roast simmered to perfection in a velvety sauce made with a trio of dried chiles—ancho, guajillo, and pasilla—enhanced with warm spices like cumin, smoked paprika, and a hint of cinnamon. The process involves toasting and blending the chiles into a luscious paste, then slowly braising the beef with onions, garlic, and aromatic spices for a melt-in-your-mouth texture. Finish it with a splash of apple cider vinegar for brightness and serve alongside fresh cilantro, lime wedges, and warm tortillas for an authentic Sonoran-style meal. Whether you're hosting a festive gathering or craving a comforting homemade dinner, this dish is packed with deep, complex flavors that will transport your taste buds straight to the desert plains of Mexico. Perfect for taco nights, family feasts, or meal-prep leftovers, this chile con carne is both satisfying and unforgettable.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
- 1.5 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 large onion, finely chopped
- 4 units garlic cloves, minced
- 2 tablespoons lard or vegetable oil
- 4 units dried ancho chiles, stemmed and seeded
- 4 units dried guajillo chiles, stemmed and seeded
- 2 units dried pasilla chiles, stemmed and seeded
- 2 cups hot water
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon smoked paprika
- 0.25 teaspoons ground cinnamon
- 2.5 cups beef stock
- 1 tablespoon apple cider vinegar
- 0.25 cup fresh cilantro, chopped, for garnish
- 1 unit lime wedges, for serving
- 6 units warm corn or flour tortillas, for serving
Instructions
Season the beef cubes evenly with 1 teaspoon of kosher salt and the ground black pepper. Set aside and let them rest for 10 minutes while you prepare the chiles.
Toast the dried ancho, guajillo, and pasilla chiles in a dry skillet over medium heat for about 30 seconds on each side, until aromatic but not burned. Place the toasted chiles in a bowl and cover them with 2 cups of hot water. Let them soak for 15 minutes until softened.
In a blender, combine the softened chiles, soaking water, cumin, oregano, smoked paprika, and ground cinnamon. Blend until you have a smooth chile paste. Set aside.
Heat the lard or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides, about 2-3 minutes per side. Transfer the browned beef to a plate and repeat with the remaining meat.
In the same pot, reduce the heat to medium and sauté the chopped onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Return the browned beef to the pot. Stir in the chile paste and cook for 3-4 minutes, allowing the flavors to meld. Add the beef stock, remaining 0.5 teaspoon of kosher salt, and apple cider vinegar. Stir to combine.
Lower the heat to a gentle simmer, cover the pot with a lid, and cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce is thickened.
Taste and adjust seasoning with additional salt or vinegar, if needed. Serve the chile con carne hot, garnished with chopped cilantro. Pair with lime wedges and warm tortillas on the side.
Nutrition Facts
Calories |
3395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.1 g | 266% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 30.5 g | ||
| Protein | 192.7 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 5414 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
