A cozy pot of authentic Mexican red chili is the ultimate fall meal! Simply simmer chuck roast in a deep red, rich chile sauce until it is fall-apart-tender then serve with a tall stack of warm tortillas or cornbread.
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There’s something deeply satisfying about watching a handful of wrinkly dried chiles turn into the silkiest brick-red sauce. I’m always amazed by how much flavor they hold—fruity, earthy, and smoky all at once—without needing tomatoes or a long list of spices.
For me, the best part is dragging a warm corn tortilla through the sauce left at the bottom of the bowl. It’s rich enough to feel special, yet unfussy enough for a quiet Sunday dinner when no one minds waiting for the beef to get perfectly tender.
Why This Authentic Mexican Red Chili Is Worth the Wait
Also known as carne con chile rojo, this classic Mexican dish gets its character from whole Mexican chiles rather than tomato sauce or chili powder. Ancho chiles are sweet and mellow, guajillo peppers add fruity brightness, and pasilla or chile de árbol lets you decide how much heat you’re in the mood for.
If you’re expecting a more Tex-Mex style chili with beans and tomatoes and ground beef I have several of those recipes to share but this is more of a thick beef stew than a soup.
It falls somewhere between chile colorado and my beef and chipotle chili, but still definitely something you want to eat with a spoon.
Browning the 1-inch cubes of beef chuck roast may require a few batches, but don’t rush it. Those golden-brown edges make the flavorful red chile broth even richer, and a slow simmer turns the beef into tender pieces that practically fall apart under your spoon—much like the beef in my stovetop birria tacos.
Mexican Red Chili Ingredients
Red Chile Sauce
- Ancho chiles: These dried poblano peppers add mild heat and smoky sweetness; find them in the international aisle at your local grocery store or substitute mild New Mexico chiles.
- Guajillo chiles: Guajillos give the sauce its fruity flavor and rich color; use more ancho chiles if you can’t find them or use any extras to make this Roasted Red Pepper Sauce with Guajillo Chiles.
- Pasilla or chile de árbol: Choose pasilla for earthy flavor or chile de árbol for extra heat; both are usually sold with other dried Mexican chiles. Read more about árbol chiles here.
- Beef broth: Hot broth softens the chiles and strengthens the beefy flavor; chicken broth or hot water also works.
- White onion: Onion adds savory sweetness and body; yellow onion is a good substitute.
- Fresh garlic: Garlic adds warmth to the sauce; use a little garlic powder in a pinch.
- Mexican oregano: Its earthy, citrusy flavor complements dried chiles; regular oregano works if needed.
- Cumin and coriander: Cumin adds warmth while coriander brings a subtle citrus note; omit the coriander if you don’t have it.
- Kosher salt: I always use Morton kosher salt, not Diamond Crystal unless otherwise specified.
Beef Stew
- Beef chuck roast: Chuck becomes tender during the long braise; brisket or boneless short ribs also work.
- Lard, bacon drippings, or vegetable oil: Any of these will help the beef brown; California Ranch Extra Virgin Olive Oil is another good option.
- White onion: Diced onion adds another savory layer. Dice some extra for garnish.
- Masa harina: Helps thicken the broth and adds a sweet tang in flavor.
- Beef broth: Extra broth provides enough liquid for braising; chicken stock or water works too.
- Bay leaf: Adds subtle herbal flavor; simply leave it out if you don’t have one.
- Freshly cracked black pepper: Pepper lightly seasons the beef before browning; pre-ground pepper works in a pinch.
How to Make Mexican Red Chili
Toast & rehydrate the dried peppers: Heat a dry skillet over medium heat. Toast the dried chiles for 1–2 minutes until fragrant (watch closely so they don’t burn). Bring beef broth to a simmer in a small saucepan. Submerge the chiles in the hot broth for 15 minutes to soften.
Blend sauce: Transfer the softened chiles and their soaking broth into a high-speed blender. Add the chopped onion, garlic, oregano, cumin, coriander, and salt. Blend on high for 1–2 minutes until completely smooth. Strain through a fine-mesh sieve into a bowl if you’d like for a super smooth sauce.
Brown the beef: Pat the beef cubes dry and season generously with salt and pepper. Heat 2 tablespoons of lard or oil in a heavy Dutch oven over medium-high heat. Working in batches, sear the beef until deeply browned on all sides (about 5-6 minutes per batch). Transfer beef to a plate.
Sauté onion & masa harina: Lower the heat to medium, add the finely diced onion to the same pot, season with salt and pepper and cook for 3 minutes until softened. Stir in the masa harina and cook for 1 minute to remove the raw taste.
Simmer: Pour in the flavorful sauce and 1 cup of additional beef broth, scraping up any browned bits from the bottom of the pot. Return the beef and its juices to the pot and add the bay leaf.
Braise until tender: Bring to a gentle boil, then cover, turn heat to low, and simmer for 1 1/2 to 2 hours—stirring occasionally—until the beef is fork-tender and the sauce has thickened into a rich, dark red gravy. Discard the bay leaf before serving with minced white onion, more dried oregano, and warm corn tortillas.
What Is The Best Cut Of Beef For Chili?
Boneless Chuck Roast is the ultimate beef cut for chili thanks to its rich collagen and fat content, which melt down into tender meat and a velvety broth. Boneless beef short ribs or beef shank are also good.
For a classic Mexican-style texture, cut the roast into 1-2-inch cubes and brown them thoroughly before simmering low and slow.
Avoid lean cuts like sirloin, as they quickly dry out and turn stringy during a long cook.
Pasilla or Árbol? You Decide
Use pasilla chiles when you want an earthy chile colorado with mild heat. For a spicy red sauce that tingles after each bite, use chile de árbol.
Two árbol chiles provide noticeable heat, so start with fewer if you’re unsure. You can always make a hotter sauce the next time.
How long is leftover chili good for?
Leftover chili stays safe and high quality in the refrigerator for 3 to 4 days when stored in an airtight container.
If you want to keep it longer, freeze it for up to 4 to 6 months for the best flavor and texture.
Always ensure it cools to room temperature before covering, and reheat it until it reaches a steaming 165°F.
Make It Your Own
- Make it spicier: Use árbol chiles instead of pasilla chiles or add an extra árbol chile.
- Keep it mild: Use pasilla chiles and remove all the seeds from the dried red chiles.
- Try different chiles: Mild New Mexico chiles or California chiles can replace some of the ancho chiles, although the flavor will be slightly different.
- Add smoky flavor: Replace the chile de arbol with dried chipotle chiles or add a couple of chipotles in adobo to the blender with the other sauce ingredients.
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Buy Now → What Else Can You Do with Red Chili Sauce?
The sauce may be destined for chili, but I wouldn’t blame you for making extra. Its smoky, earthy flavor is excellent spooned over enchiladas, tacos, burritos, or huevos rancheros—but there’s no reason to stop with the obvious choices.
Try it on:
- Baked potatoes
- Rice or beans
- Scrambled eggs or tofu scrambles
- Roasted vegetables
- Veggie burgers
Think of it as the ketchup of the chile world: a little spoonful can wake up just about anything. If you make extra sauce, refrigerate it separately so you have an easy shortcut for another meal.
FAQs
It depends on the type of chiles you choose. Ancho and guajillo chiles have relatively mild heat, pasilla chiles are earthy and mellow, and chile de árbol produces a noticeably hotter sauce.
Yes. Brown the beef and sauté the onion first, then transfer everything to a slow cooker with the red chile sauce, additional broth, and bay leaf. Cook on low for 6 to 8 hours, or until the beef is tender.
Yes. Prepare the sauce and brown the beef using the sauté function, then pressure-cook the chili on high for 35 minutes. Allow the pressure to release naturally for 15 minutes before opening the lid.
The dried chiles may have burned in the skillet. Toast them only until fragrant, keep them moving, and remove them from the hot pan before they develop black spots.
Authentic Mexican Red Chili Recipe
Ingredients
Equipment
Method
- Toast and rehydrate the chiles: Heat a dry skillet or comal over medium heat. Add the 4 dried ancho chiles, 4 dried guajillo chiles, and 2 dried pasilla or árbol chiles, then toast for 1 to 2 minutes until fragrant.
- Bring the 2 cups beef broth to a boil in a small saucepan. Transfer the toasted chiles to the hot broth, remove from the heat and let the chiles soak until they are soft, about 15 minutes.
- Blend the sauce: Transfer the softened chiles and their soaking broth to a high-speed blender. Add the 1/2 chopped onion, 4 garlic cloves, 1 teaspoon Mexican oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1 1/2 teaspoons kosher salt. Blend on high for 1 to 2 minutes, then strain through a fine-mesh sieve if you'd like a super smooth sauce.
- Brown the beef: Pat the 3 pounds beef chuck roast cubes dry and season generously with kosher salt and freshly cracked black pepper. Heat the 2 tablespoons lard, bacon drippings, or vegetable oil in a heavy Dutch oven over medium-high heat. Sear the beef in batches for 5-6 minutes per batch, then transfer it to a plate.
- Sauté the onion: Reduce the heat to medium and add the diced onion. Season with salt and cook for 3 minutes, then stir in the 2 tablespoons masa harina and cook for 1 minute.
- Combine: Pour the red chile sauce and the 2 cups beef broth into the pot, scraping up the browned bits from the bottom. Return the beef and its juices to the pot, then add the 1 bay leaf.
- Braise: Bring the chili to a gentle boil, cover, and reduce the heat to low. Simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. Discard the bay leaf.
- Serve: Ladle into bowls and serve topped with minced onion and dried oregano. Don't forget the warm tortillas!
Notes
- Don’t skip the Masa Harina: Cooking the masa harina with the onions creates a roux-like base that thickens the chili and gives it an authentic, nutty corn flavor.
- For mild heat: Use Pasilla chiles instead of Árbol, and discard all seeds completely.
- For extra kick: Increase Árbol chiles to 3–4 and leave in the seeds.
- Freezer-friendly: Cool completely and store in airtight containers for up to 3 months. Thaw in the fridge overnight before gently reheating on the stovetop.
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