Meat With Red Chili
A flavorful beef dish infused with toasted tomatoes and red chilies, offering a spicy and savory profile perfect for those who enjoy bold, hearty flavors.
Ingredients
Instructions
- Cut the beef into small pieces.
- Cook the beef in a pan with a small amount of oil until medium rare.
- In a blender, combine toasted and peeled tomatoes, toasted and peeled red chili peppers, and garlic; blend until smooth.
- Add the blended mixture to the cooked meat.
- Add 1 cup of water to the mixture to thin it out or 2 cups to thicken.
- Add flour and let the mixture boil for 15 minutes on low heat.
Tips & Substitutions
To enhance the flavor, consider marinating the beef roast with spices like cumin or paprika before cooking. For a milder sauce, you can reduce the number of red chili peppers or substitute with mild bell peppers. If you prefer a thicker sauce, add more flour gradually until desired consistency is reached. Pair with sides from Mexican recipes for a complete meal.
Serving Suggestions
Serve the meat with red chili over a bed of fluffy rice or alongside warm tortillas for a hearty meal. Add a side of black beans or a fresh salad to brighten the plate. This dish pairs beautifully with Pinto Beans And Rice Casserole for a filling dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a saucepan over low heat, adding a splash of water to prevent drying out. Stir occasionally until heated through. Alternatively, microwave in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Meat With Red Chili contains roughly 826 calories, with 20g protein, 101g carbohydrates, and 38g fat. It is an excellent source of vitamin C (50% of the Daily Value), iron (42% of the Daily Value), and protein (40% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1483mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of beef for this recipe?
Yes, chicken can be used as a substitute for beef. Adjust the cooking time to ensure the chicken is fully cooked, about 10-15 minutes depending on the cut used. The flavor profile will change slightly but should still be delicious.
What can I serve with meat with red chili?
This dish is versatile and can be served with rice, tortillas, or even over a baked potato. For a refreshing contrast, a simple green salad or Mexican corn salad works well to balance the spiciness.
How do I adjust the spiciness of the dish?
To reduce the heat, use fewer red chili peppers or remove the seeds and membranes before blending. Alternatively, you can add a bit of sugar or honey to the sauce to balance the heat if it becomes too spicy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).