Best Incorrect Steak With Dixon Red Chili Sauce Recipes

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NEW MEXICO RED CHILE SAUCE



New Mexico Red Chile Sauce image

Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.

Provided by Cookincwgrl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 43m

Yield 4

Number Of Ingredients 10

2 tablespoons canola oil
20 New Mexico dried red chile pods, stemmed and seeded
10 dried chile de arbol peppers, stemmed and seeded
1 large yellow onion, chopped
3 cloves garlic, chopped
1 quart chicken stock, or more if needed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 tablespoon honey

Steps:

  • Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
  • Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
  • Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
  • Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g

CHILI SAUCE



Chili Sauce image

Provided by Food Network

Time 10m

Yield 1 (18-ounce/500 g) jar

Number Of Ingredients 5

1 cup/250 ml fresh chili peppers
2 cloves garlic
1 cup/250 ml sun-dried tomatoes
Bunch fresh basil leaves
1/2 cup/125 ml extra-virgin olive oil

Steps:

  • Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency.
  • Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well.

GRILLED STEAKS WITH RED CHILE SAUCE



Grilled Steaks with Red Chile Sauce image

Categories     Beef     Pepper     Backyard BBQ     Vinegar     Steak     Bell Pepper     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

3 oz dried guajillo chiles guajillo chiles
4 cups boiling-hot water
1 (12-oz) jar roasted red peppers, drained, seeded, and coarsely chopped
3 garlic cloves, minced
1 teaspoon cumin seeds, toasted and ground in an electric coffee/spice grinder
1 tablespoon chopped fresh oregano or 3/4 teaspoon dried, crumbled
1 teaspoon salt, or to taste
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 teaspoon cider vinegar, or to taste
6 (3/4-inch-thick) boneless rib-eye steaks (7 to 8 oz each)
Accompaniment: pickled red onions with cilantro

Steps:

  • Make sauce:
  • Rinse chiles and remove stems, then split open and discard seeds and ribs. Heat a dry well-seasoned cast-iron skillet or heavy skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total. Transfer chiles to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 20 minutes.
  • Reserve 2 cups soaking liquid, then drain chiles in a colander. Purée chiles, reserved soaking liquid, and roasted peppers in 2 batches in a blender until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, pressing on and discarding solids.
  • Cook garlic, cumin, oregano, and salt in butter in a 4-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, whisking occasionally, until reduced to about 2 1/2 cups, 15 to 20 minutes. Add vinegar and salt to taste. Keep sauce warm, covered.
  • Grill steaks:
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Pat steaks dry and season with salt. Grill steaks, uncovered, on lightly oiled grill rack, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
  • Serve steaks with sauce.

POOLS BREW RED CHILI



Pools Brew Red Chili image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 25

3 tablespoons vegetable shortening
3 1/2 pounds tri-tip roast (excess fat trimmed), cut into 1-inch cubes
3 cups low-sodium beef broth
3 cups low-sodium chicken broth
1 1/2 cups tomato sauce
3 pitted prunes
Tabasco sauce (optional)
1 1/2 tablespoons paprika
2 teaspoons onion powder
1 1/2 teaspoons garlic powder
3 teaspoons beef bouillon
1 1/2 teaspoons chicken bouillon
1/2 teaspoon seasoned salt
2 1/4 teaspoons New Mexico chili powder
2 1/4 teaspoons ground New Mexico chile pepper
1 1/2 tablespoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon seasoned salt
2 1/4 tablespoons chili powder
2 1/4 tablespoons Texas-style chili powder
2 1/4 teaspoons ground New Mexico hot chile pepper
2 1/4 teaspoons New Mexico light chili powder
3 teaspoons Texas-style chili powder
1 1/2 teaspoons ground cumin
Heaping 1/4 teaspoon garlic powder

Steps:

  • Melt the shortening in a large wide pot over medium heat. Working in batches, add the beef and cook until browned on all sides, about 5 minutes. Transfer to a colander to drain, then rinse with water and return to the pot.
  • Add the beef broth, chicken broth, tomato sauce, prunes, 10 cups water and Spice Group 1 to the pot. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the meat is tender, about 2 1/2 hours.
  • Stir in Spice Group 2 and cook 15 minutes, then stir in Spice Group 3 and cook 15 more minutes. Season with salt and add Tabasco sauce to taste.

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