Red Chile Stew
🌶️Craving a delicious Red Chile Stew? This easy-to-follow recipe will help you create a perfect dish every time! Whether you're a beginner or a pro, you’ll love the rich, bold flavors. Want a step-by-step guide? There's a full recipe video below!This hearty and comforting stew is a staple in Southwestern cuisine, packed with tender meat, earthy red chiles, and aromatic spices. Perfect for chilly nights or when you're craving something warm and flavorful, this dish pairs wonderfully with tortillas or warm bread. Let’s get cooking!
Video
Ingredients
- 2 Large russet potatoes
- 2 tbsp Oil
- 1 lb. Lean ground beef
- 2 heaping tbsp Flour
- 3 heaping tbsp New Mexico red chile powder
- 4 cups Water
- 1 tbsp Chicken bouillon
- ½ tsp Salt or to taste
- 1 tsp Garlic powder or 1 clove fresh pressed
Instructions
- Peel 2 large russet potatoes and slice them into 1 inch cubes; it’s super easy if you use the method I demonstrate in the video.
- Now heat 2 tbsp of oil in a large pot on medium heat and add 1 lb. of lean ground beef, cooking it until just browned.
- Next, add in the diced potatoes and cook for about 5 minutes.
- Now add in 2 heaping tbsp of flour and mix until the flour incorporates.
- Let that cook for at least 1 minute; do not let it brown – you may have to turn down the heat a bit.
- Next, add in 3 heaping tbsp of New Mexico red chile powder and mix until just combined.
- Cook for about two minutes.
- Once you start to smell the chile, that’s when you know it’s time to add in 4 cups of water; don’t cook it any longer or the chile will taste bitter.
- Mix continuously until it starts to boil.
- Then add 1 tbsp of chicken bouillon, ½ tsp of salt and 1 tsp of garlic powder or 1 garlic clove pressed.
- Stir to combine. Bring the stew to a high boil, then cover and reduce to low heat.
- Cook for 30 minutes, or until the potatoes are fork tender, mixing occasionally.
Enjoy!Make it vegan/vegetarian:
- To make this a vegan recipe, simply switch out the ground beef (you may have to add some vegetable oil) for vegan meat crumbles, and the chicken bouillon for vegetable broth.
Make it gluten free:
- To make this gluten free, omit the flour and add a cornstarch slurry (two tbsp cornstarch mixed with 6 tbsp water) to the water/bouillon when it starts to boil and let it thicken before turning the heat down to low.
