Reviewed: Jul. 28, 2009

Very good. My dad was known for his carne con chile. He will roast the chile de arbol peppers in a pan, then blend them and keep them on hand. I also added tomatoe sauce and alittle water/chicken stock at the end with some flour to ticken it up.

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Reviewer:

Carmelita

Cooking Level: Beginning

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Reviewed: Apr. 14, 2009

I took the idea from this recipe but changed a few things. I used a bag of dried Chile Colorado, poached it with the tomatoes and garlic cloves, added about a cup of water and blended it with a chicken boullin instead of tomato boullin. Then I added it to the chopped chuck and let it simmer for 15 minutes, it was AWESOME! I am now going to use this same adjusted recipe for sauce for enchiladas!

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Reviewer:

DeniseAg

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Reviewed: Oct. 3, 2008

This was excellent, it had an outstanding flavor to it and we all enjoyed it, I will certainly cut my meat a little smaller and consider simmering the sauce and meat in a crock pot to let everything simmer in together. I simmered the meat and sauce on low for an hour waiting for my husband to get home for dinner and it was great! This will make it into our dinner meal rotation!

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Reviewer:

Dollar

Cooking Level: Expert

Home Town: Fayetteville, North Carolina, USA

Living In: Fort Irwin, California, USA

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Reviewed: Sep. 10, 2008

This is a great recipe! I love it. I originally found this recipe because I was looking for beef recipes with less than 300 calories and this was on the list. To cut down on the calories even more...I used olive oil instead of the vegetable oil which is much better for you! Thanks so much!

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