Red chile with beef 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 35) by Robb Walsh

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Notes about this recipe

  • averythingcooks on February 05, 2026

    This dish uses his "Red Chile Sauce" (pg 32) and so some of the ingredients listed here are used to make that. I have the sauce in my freezer and used 1 cup of it with 8 oz of stewing beef, adding a big handful of chopped sweet peppers (R,Y,O) + some chopped rst'd Anaheims & poblanos (both from the freezer). I used the corn (other suggestion is potatoes) and we ate this saucy braise over cheesy polenta topped with pickled onions. Very good.

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