New Mexico Style Red Chili Recipe

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Directions

Heat some olive oil in a skillet, cast iron is preferable, add flour,
a dash of salt, and red chili to make a fairly thick paste without
lumps. Heat until mixture barely starts to brown. Add cold water,
stirring briskly with a wire whip or fork to prevent lumping and heat
until mixture begins to thicken. Add water in small quantities so that
the final result is a medium-thick sauce the consistancy of
gravy. Heck, that's what it would be if it weren't for the chili. Add
spices to taste. I keep an empty Spike bottle filled with red chili
near the stove and when i want to add more chili (i usually do), just
sprinkle it on top and stir it in until the desired flavor is
acheived. Remember that the heat tends to increase a little as the
flavors blend. A key to good red chili is to use plenty of chili. If
you want a mild sauce, use mild chili. Start by making small batches
until you find a balance that appeals to you. If you are inexperienced
at cooking with red chili (the real stuff), it may take a few tries
before you get it just right but the result is certainly worth the
effort.

Use as a sauce to smother enchiladas, burritos, taquitos,
chili-burgers, etc. I like to mix it with beans, tomatoes and onions;
A difference between New Mexican chili and Gringo chili is that
Gringos put tomatoes and onions in their chili, New Mexicans
put tomatoes and onions on their chili (of course there are
some exceptions).

If you cannot find real New Mexican red chili where you live, you can send me
a note and i'll see what i can do. I
have several good contacts with chili wholesalers and if there is enough
interest will work on developing them.