We’ve always been captivated by the fiery essence of New Mexican cuisine, and our New Mexico Red Chile Recipe with Ground Beef brings that authentic Southwest spirit right to your table. This hearty dish draws from the region’s rich chile heritage, where red chiles add a bold, smoky depth that tantalizes the taste buds.
Originating in the sun-drenched lands of New Mexico, it’s a staple that blends tradition with everyday ease. We’ll guide you through creating a meal that’s not only flavorful but also simple to whip up for family gatherings.
Ingredients
In our exploration of the New Mexico Red Chile Recipe with Ground Beef, we focus on selecting high-quality ingredients that capture the authentic, bold flavors of New Mexican cuisine. Below, we list the ingredients in the order they are typically used, complete with precise measurements and any necessary preparation notes to ensure your dish turns out perfectly.
- 1 pound ground beef: Choose lean ground beef (80% lean or higher) for a hearty base; we’ll brown it first to lock in flavors.
- 2 tablespoons vegetable oil: Use this to sauté aromatics; opt for a neutral oil with a high smoke point for even cooking.
- 1 large onion, diced: Freshly chopped for a sweet and pungent foundation that builds the dish’s depth.
- 4 cloves garlic, minced: Add these after the onions; fresh garlic enhances the pungent notes essential to the recipe.
- 4 ounces dried New Mexico red chiles: Stemmed and seeded then rehydrated; these are the star ingredient, providing the signature fiery yet fruity heat.
- 2 cups beef broth: Pour this in after the chiles to create a rich sauce; low-sodium options help control the salt level.
- 1 can (14.5 ounces) diced tomatoes: Undrained for added moisture and acidity; fire-roasted varieties intensify the smoky profile.
- 1 teaspoon ground cumin: Stir in for an earthy warmth that complements the chiles.
- 1 teaspoon dried oregano: Preferably Mexican oregano for its distinct citrusy flavor; add with other spices.
- Salt and black pepper to taste: Season generously after tasting; we recommend starting with 1 teaspoon salt and ½ teaspoon pepper.
- Optional: 1 cup cooked pinto beans: If you want to add heartiness, drain and rinse them before incorporating toward the end.
This carefully curated list ensures our New Mexico Red Chile Recipe with Ground Beef remains straightforward yet packed with authentic taste, making it ideal for your next family meal.
Equipment Needed
To bring our New Mexico Red Chile Recipe with ground beef to life, we rely on a few essential tools that make preparation straightforward and efficient. These items ensure authentic flavors shine through while keeping the process safe and hassle-free.
- Large Dutch Oven or Heavy-Bottomed Pot: We use this for browning the ground beef and simmering the red chiles, as its even heat distribution prevents scorching and allows flavors to meld perfectly.
- Chef’s Knife: Ideal for chopping onions and garlic with precision, helping us achieve the fine dice that enhances the dish’s texture in our New Mexico Red Chile preparation.
- Cutting Board: A sturdy, non-slip surface where we safely prepare vegetables and other ingredients, reducing mess and ensuring smooth workflow.
- Measuring Cups and Spoons: These are crucial for accurately measuring beef broth, spices like ground cumin, and dried oregano, guaranteeing the balanced taste we expect in every batch.
- Blender or Food Processor: We employ this to puree the soaked dried New Mexico red chiles into a smooth sauce, creating the signature rich and bold base of the recipe.
- Wooden Spoon or Silicone Spatula: Perfect for stirring the mixture without scratching our cookware, allowing us to combine ingredients like diced tomatoes and optional pinto beans seamlessly.
- Colander: Essential for draining and rinsing the red chiles after soaking, ensuring they contribute their full, vibrant flavor without excess moisture.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, let’s bring this authentic New Mexico Red Chile with Ground Beef to life. We’ll walk you through each step with precision to ensure a bold, flavorful dish that captures the heart of New Mexican cuisine.
Prep
Before we start cooking, we’ll prepare our ingredients to build a rich base for the red chile sauce. Begin by soaking the dried New Mexico red chiles: Place 8-10 chiles in a large bowl, cover them with 4 cups of boiling water, and let them soak for 20-30 minutes until softened. This step unlocks their deep, smoky flavor essential for the dish.
Next, finely chop 1 medium onion and 4 garlic cloves using a sharp chef’s knife on a stable cutting board. Measure out the spices: 1 tablespoon ground cumin and 1 teaspoon dried oregano, which will add an earthy warmth. If using optional pinto beans, drain and rinse 1 can (15 ounces) in a colander. Finally, gather 1 pound lean ground beef, 2 cups beef broth, and 1 can (14.5 ounces) diced tomatoes to have everything ready for seamless cooking.
Cook
With our ingredients prepped, we’ll now cook the dish in our large Dutch oven to develop its hearty flavors. Heat 2 tablespoons vegetable oil over medium-high heat, then add the ground beef and cook for 5-7 minutes, stirring with a wooden spoon until browned and crumbled, releasing its savory juices and filling the kitchen with an irresistible aroma.
Once the beef is ready, reduce the heat to medium and add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant. Blend the soaked red chiles with 1 cup of their soaking liquid in a food processor until smooth, then stir this vibrant sauce into the pot along with the beef broth, diced tomatoes, cumin, and oregano. Bring the mixture to a gentle simmer, cover, and cook for 20-25 minutes, allowing the flavors to meld into a thick, spicy symphony that evokes the bold essence of New Mexico.
Assemble
To finish, we’ll assemble the final components for a cohesive meal. If including pinto beans, stir in the drained beans during the last 5 minutes of cooking to heat through without over-softening. Taste and adjust seasoning if needed—perhaps adding a pinch more cumin for extra depth. Serve this hearty New Mexico Red Chile with Ground Beef hot, perhaps over rice or with warm tortillas, letting the rich, spicy notes shine in every bite for an unforgettable family feast.
Make-Ahead Instructions
To simplify our New Mexico Red Chile Recipe with Ground Beef, we can prepare components in advance, allowing the bold flavors of the red chiles and spices to develop even further. This approach ensures a hassle-free meal, perfect for busy weeknights or family gatherings, while maintaining the dish’s authentic, hearty appeal.
Preparing the Chile Sauce Ahead
We recommend starting with the chile sauce, as it benefits from resting time to enhance its smoky depth. Follow these steps:
- Soak and blend the chiles: Begin by soaking 8–10 dried New Mexico red chiles in hot water for 20–30 minutes to soften them. Once ready, drain them in a colander, remove the stems and seeds, and blend with 2 cups of beef broth until smooth. This sauce can be made up to 3 days ahead.
- Storage tips: Transfer the blended sauce to an airtight container and refrigerate it. For longer storage, freeze it in portions using freezer-safe bags or containers, where it will keep for up to 3 months.
Pre-Cooking the Beef Mixture
The ground beef and vegetable base can be partially prepared ahead to save time during the main cooking process.
- Brown and season the beef: In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium heat, then add 1 pound of lean ground beef. Cook until browned, breaking it up with a wooden spoon, and stir in 1 chopped onion and 3 minced garlic cloves. Add 1 teaspoon of ground cumin and 1 teaspoon of dried oregano, cooking for another 5 minutes until fragrant.
- Combine with other elements: Stir in the pre-made chile sauce, 1 can of diced tomatoes, and optional 1 cup of pinto beans. Simmer for 10 minutes, then cool completely. This mixture holds well when made 1–2 days in advance.
- Storage guidelines: Store the cooled mixture in an airtight container in the refrigerator for up to 3 days. If freezing, portion it into containers and freeze for up to 3 months to preserve the dish’s rich, spicy notes.
Reheating and Serving
When you’re ready to enjoy our recipe, reheating is straightforward and helps meld the flavors even more.
| Step | Reheating Method | Time Estimate | Key Tips |
|---|---|---|---|
| 1 | Stovetop | 10–15 minutes | Thaw frozen components in the refrigerator overnight, then heat in a pot over medium-low heat, stirring occasionally to prevent sticking. Add a splash of beef broth if needed to adjust consistency. |
| 2 | Microwave | 5–7 minutes | Use a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between for even warming. Ideal for smaller portions. |
| 3 | Oven | 20–25 minutes | Preheat oven to 350°F (175°C), transfer the mixture to an oven-safe dish, cover with foil, and heat until bubbling. Great for larger batches to retain moisture. |
By following these make-ahead steps, we ensure our New Mexico Red Chile Recipe remains vibrant and flavorful, ready to serve hot over rice or with warm tortillas for an effortless, authentic meal.
Conclusion
We’ve loved sharing this New Mexico Red Chile Recipe with ground beef, as it’s a gateway to authentic flavors that bring warmth to any table. It’s more than a meal—it’s a celebration of bold tastes we can all enjoy at home.
Try tweaking it with your favorite spices, and you’ll discover endless possibilities that keep dinners exciting. We’re confident this dish will become a staple in your kitchen, making every gathering memorable.
Frequently Asked Questions
What is a New Mexico Red Chile Recipe with Ground Beef?
A New Mexico Red Chile Recipe with Ground Beef is a hearty dish rooted in New Mexican cuisine, featuring bold flavors from dried red chiles. It combines lean ground beef with ingredients like onions, garlic, cumin, and oregano for an authentic, easy-to-make meal perfect for family gatherings. This recipe balances tradition with convenience, offering a flavorful option for weeknights or special occasions.
What ingredients are needed for this recipe?
You’ll need lean ground beef, vegetable oil, onion, garlic, dried New Mexico red chiles, beef broth, diced tomatoes, ground cumin, dried oregano, and optional pinto beans. These ingredients create an authentic taste, with red chiles providing the signature spice and depth. Measure them carefully for the best results, keeping prep simple and straightforward.
How do I prepare the New Mexico Red Chile Recipe?
Start by prepping ingredients: chop onions and garlic, and blend rehydrated red chiles into a sauce. Cook the ground beef in a Dutch oven with oil, then add the sauce and other ingredients. Simmer until flavors meld, about 30-45 minutes. It’s a straightforward process that results in a rich, flavorful dish ready to serve over rice or with tortillas.
Can I make this recipe ahead of time?
Yes, prepare the chile sauce up to three days in advance and store it in the refrigerator, or freeze it for up to three months. You can also cook the ground beef mixture ahead and refrigerate it for easy reheating. This makes the recipe ideal for busy schedules, allowing you to assemble and heat it quickly for fresh-tasting meals.
How should I store and reheat the dish?
Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months. To reheat, use the stovetop for even warming, the microwave for speed, or the oven for larger portions—always heat until hot throughout to maintain flavors. This keeps the dish vibrant and ready for quick servings.
Is this recipe suitable for family gatherings?
Absolutely, it’s a hearty, flavorful option that’s easy to scale for groups. The bold tastes of New Mexico red chiles and beef make it a crowd-pleaser, while being straightforward to prepare. Plus, make-ahead tips simplify hosting, so you can focus on enjoying time with family without kitchen stress.
What equipment do I need for this recipe?
You’ll need a large Dutch oven for cooking, a chef’s knife for chopping, measuring cups and spoons for accuracy, a blender for the chile sauce, and a colander for draining. These basics ensure a hassle-free process, making the recipe accessible even for beginner cooks.