A bowl of Red

[edmonds]

That spoonful with a piece of meat and chile sauce looks wonderful.

Yes, dried guajillo, ancho, and (red) New Mexican chiles are not hot. You got to add the hot ones separately. And as you discovered, whole hot chiles won't add much heat either. You gotta at least slit them. I like to use serrano chiles that have been split open and smoke-dried. I always make a gallon baggie of them every fall that I put in soups and stews for extra flavor and heat.

The first time I ordered some chili at a restaurant in New Mexico, I was brought a bowl of red chile sauce, like a thick soup, no meat. You could order meat and beans separately.

 

[Moose]

Nuco59 and Moose,
Thank you for the clarification.
I have to admit, I've not heard of chili Colorado before.
Looks like I need more research and more chili!
Yet another thing I've learned from this wonderful forum.

The recipe came from Matt Pittman, aka Meat Church.
Well, he is a transplanted Texan, not a native.
Time to check out some more recipes!

Thanks again guys!

Here's a little more info on Chile Colorado:


https://blog.amigofoods.com/index.php/mexican-foods/chile-colorado-mexican-stew/


I can think of no better filling for a large burrito than chile colorado(other than a good chile verde), served either straight up, or mojado(wet) style, where the burrito is covered with lots of chile colorado sauce, topped with cheese and finished for a few minutes under the broiler.