Red chile sauce from The Chili Cookbook: A History of the One-Pot Classic, with Cook-Off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian (page 32) by Robb Walsh

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for beef stock.

  • averythingcooks on October 23, 2025

    I used stemmed/seeded New Mexico dried chiles that I soaked in 1/2 the (hot) broth then ran through the blender, finally straining into the pot with everything else. I am bit surprised with how thin it is (even after the cornstarch slurry) and so simmered for a while to reduce. While I'm not sure it's the best version I've made, this stuff (frozen in 2 x 1 cup portions from a 1/2 recipe) will certainly get used up.

  • ChandraNH on March 14, 2025

    Fantastic. Used part chili powder (new mexico) and part dried chiles (deseeded and boiled then pureed with everything else).

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