Recipe By 14712870
Published Apr 4th
Prep 30m Cook 2h 15m Additional - Ready In 2h 45m
Servings 4 servings Calories 673.3

This is a chile and meat recipe which can be used for chili and beans or eaten with French fried potatoes.

Recipe Ingredients

  • 2 cups water
  • ½ teaspoon salt
  • 2 pounds beef stew meat, cut into 1 1/2 inch cubes
  • 4 tablespoons guajillo chile powder
  • 2 cloves garlic, minced
  • 1 ¼ teaspoons dried Mexican oregano
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • ¼ teaspoon ground cumin
  • 1 tablespoon chopped fresh parsley
  • salt to taste

Cooking Directions

  1. 1 In a saucepan, combine water, 1/2 teaspoon salt, and beef cubes. Bring to boil, reduce heat, and simmer for 30 minutes.
  2. 2 Combine the chile powder, minced garlic, and oregano in a small bowl. Add enough of the beef cooking water to make a paste. After 30 minutes, stir the spice paste into the beef mixture.
  3. 3 Heat oil in a large heavy skillet over medium heat. Cook flour, stirring constantly, until golden brown. Take 1 cup of the spiced cooking water and whisk it into the flour mixture until smooth. Stir in the cumin, chopped parsley, and salt.
  4. 4 Transfer the thickened sauce mixture into the saucepan with the beef. Simmer until tender, about 1 1/2 hours.

Nutrition Facts

  • Calories 673.3
  • Carbohydrate 8.2 g
  • Cholesterol 152 mg
  • Fat 51.9 g
  • Fiber 3.1 g
  • Protein 43 g
  • Saturated Fat 19 g
  • Sodium 599.5 mg
  • Sugar 0.6 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

Use any red chile powder: Anaheim, New Mexico, Guajillo.


  1. This makes an outstanding sauce and the flavor is outrageous. This is defiantly a new favorite.
  2. will definitely make this again. Quite tasty.
  3. This recipe is awesome! Will definitely make again.
  4. Wow! This was spicy! 4 Tbsp red pepper flakes was WAY too much. I used only 2 Tbsp and we were sweating and our lips were burning. Despite the bite it had a great flavor! We'll cook this one again but probably only with 3-4 teaspoons of the red pepper flakes.