StewsMedium

Carne con Chile (Northern Beef Stew)

Name: Carne con Chile (Northern Beef Stew)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Cuisine: Mexican
Ingredients: 800 g Beef chunks; 5 Deseeded ancho chillies; 3 Deseeded guajillo chillies; 4 cloves Garlic cloves; 1 tsp Ground cumin; 1 tsp Oregano; 1 White onion; 2 leaves Bay leaves; 2 tbsp Lard; 1 tsp Salt; 0.5 tsp Black pepper; 12 Flour tortillas

110 min (20 prep + 90 cook) Medium 6 servings Norte de México

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Northern Mexican beef stew with dried chilli sauce.

About this recipe

Northern Mexican beef stew with dried chile colorado sauce, a hearty and substantial dish prepared with dried chillies and spices.

History & Origin

Carne con chile is one of the most ancestral and representative dishes of northern Mexican cuisine, embodying the essence of ranch cooking from Chihuahua, Sonora, Durango and Coahuila. Its history dates back to the 18th-century cattle ranches, where cowboys and ranchers needed substantial food for long working days. The recipe was born from combining two fundamental northern elements: beef from local herds and dried chillies that families grew and sun-dried for year-round preservation. The chile colorado is prepared by rehydrating ancho and guajillo chillies ground with garlic, cumin and spices into a thick, intensely red sauce. The beef is sealed in lard then slowly cooked in this sauce for hours until fork-tender. Unlike Texan chilli con carne, which is soupier and contains beans, Mexican carne con chile is a thick stew where meat takes centre stage. It is served with pot beans, flour tortillas and red rice.

Estimated cost

£8.50

Total cost

£1.42

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

35g

Protein

12g

Carbohydrates

18g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Rehydrate the ancho and guajillo chillies in hot water for 15 minutes. Drain and set aside.
2
Blend the chillies with garlic, cumin, oregano, pepper and a little soaking water until you get a thick sauce. Strain.
3
In a large pot, melt the lard over high heat. Sear the beef pieces on all sides until browned.
💡 Sear in batches for proper browning, don't overcrowd.
4
Lower to medium heat. Add the chopped onion and cook for 3 minutes. Pour in the strained chilli sauce and add bay leaves.
5
Add enough water to cover the meat. Season with salt. Cover and cook over low heat for 1.5-2 hours until the meat is very tender.
💡 Check the liquid every 30 minutes and add water if it dries out.
6
Adjust salt and pepper. The sauce should be thick and unctuous. Serve with pot beans, red rice and warm flour tortillas.