Spice 8

Share a Recipe: New Mexico Red Chile:
1-2lb. ground beef or aleady made pot roast
10-12 large NM red chile pods
4 large cloves of garlic

Boil the chile pods till soft about 30 min. then let cool for about 30min more. Meanwhile start cooking the meat. If using ground beef make sure is broken up into fine pieces, not chunks. Cook the meat till slightly crispy and do not drain the fat. When the chile pods are soft enough remove the stems if you didnt already. Place the pods in a blender with the water you boiled them in. Turn on the blender speed gradually to high. While blending go ahead and throw in two of those cloves and let blend about 5min or till there are no pod or garlic pieces. Pour the chile puree in with the meat and simmer for about 10 minutes so the chile oils can combine with the fat from the meat. After that add water and boil for about 15 minutes. At this point it should have a runny consistency, if you like it with a thicker consistancy then mix equal parts cold water with flour (1/2 a cup) and add to the chile and simmer to the right consistency. You could also add mashed potato flakes instead of the flour, just pour in and mix to your liking. When using shredded beef (previously cooked pot roast), chicken or lean meats use olive oil as a sub for meat fat. For old school athentic use lard.