Ingredients
Scale
Beef and Red Chile Broth
- 2 lb beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 3 tablespoons pure New Mexico red chile powder
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 6 cups beef broth, preferably low-sodium
- One 15-ounce can diced tomatoes, with juices
- 1 bay leaf
Beans and Finish
- Two 15-ounce cans pinto beans, drained and rinsed
- 1 tablespoon apple cider vinegar or fresh lime juice
- ¼ cup chopped cilantro, for serving
Optional Additions and Accompaniments
- 2 medium potatoes, cut into approximately 1-inch pieces
- 1 green bell pepper, chopped
- Diced white onion and lime wedges, for topping
- Warm flour or corn tortillas, for serving
Instructions
- Pat beef dry. Heat oil over medium-high heat and brown in uncrowded batches, about 5–7 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Cook onion for 4–5 minutes, then add garlic for 30 seconds.
- Stir in flour for 1 minute. Lower heat and stir in chile powder, cumin, oregano, paprika, salt, and pepper for 15–30 seconds.
- Gradually add broth, stirring and scraping the base. Add tomatoes, bay leaf, beef, and its juices.
- Bring to a gentle simmer, partially cover, and cook for about 1½–2 hours, or longer until beef is almost tender. Stir occasionally and replace evaporated liquid as needed.
- If using potatoes, add now and simmer 25–35 minutes until tender. Add optional bell pepper with potatoes or during the last 15–20 minutes.
- Add beans during the final 10–15 minutes. Without potatoes, add beans when beef is almost ready. Cook until hot and beef is fork-tender.
- Remove bay leaf. Add lime juice or vinegar, adjust salt and consistency, and serve with cilantro and optional toppings.
- Prep Time: 20 minutes
- Cook Time: Approximately 2¼–3 hours, including browning; allow longer if needed