Easy Chili with Santa Fe Chili Gravy - the savory, dark red chili sauce
Here's a recipe for a hearty chili con carne (or a vegetarian version) made with Santa Fe Chili Gravy, the savory, dark red chili sauce.
THE BEST CARNE ADOVADA RECIPE: Delicious, Fork Tender, Braised Pork in New Mexico Red Chile
Whether you spell it ADOVADA or ADOBADA, this delicious, fork tender, braised pork in New Mexico red chile is one of my absolute favorite recipes. It's also one many of you have requested. And while there are many ways to make Carne Adovada, this is how I like it best. If you start with good chile, you don't need to add a whole lot of other ingredients to it. Read on for the recipe.
Carne Adovada
5 lbs. pork butt/shoulder, cut into 2 pieces
1-12 New Mexico red chile pods (choose hot, medium, or mild)
4-5 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste
2 bay leaves
*flour, optional
Cut pork meat into 2 pieces, season with salt, cover and place in refrigerator while you make the chile sauce.
Remove stems and seeds from chile pods. Rinse quickly to remove any dirt. place in bowl and pour very hot water over chile pods. (I like to boil water for this part.) Let sit approx. 15 minutes so that chile rehydrates and softens. Drain water from chile, but reserve chile water for later. Place chile in blender, along with garlic, oregano, cumin, and about 1 tsp. salt. Add between 2 and 2 1/2 cups of the chile water and blend until sauce is completely smooth. (You will not have to run your chile through a sieve if you blend long enough.) Set chile aside.
In a large dutch oven (or oven-safe pot with a lid), place enough oil to coat the bottom of the pan and heat on stovetop at medium high. If you choose, coat pork meat with a sprinkling of flour before frying them in pot. You don't need to cook fully, just enough to brown all the sides. Then pour in the chile sauce. Let it reach a boil. Place bay leaves on top, cover and lower heat. Let it continue to simmer 10-15 minutes. Meantime, preheat your oven to 325º.
Then place your pot in the oven, with the lid on, and let the carne adovada braise for 2-3 hours. The longer you leave it, the more tender the meat will be.
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe, if you haven't already. You can also follow me at Marcy Inspired on Instagram at or on Facebook at
*All music in this video used with rights from Storyblocks.
Red Pepper Polenta with Manchego Cheese - From El Farol Santa Fe NM
Red Pepper Polenta with Manchego Cheese- Polenta Tapas - Polenta with Piquillo Peppers and Manchego Cheese, topped with a white wine butter garlic sauce, from El Farol Santa Fe NM (
Recently I was in Sante Fe NM, visiting my son Carlo and his girlfriend Mary for Easter.
For Easter dinner, we went to one of the nicer Santa Fe restaurants, El Farol, located at 808 Canyon Rd., Santa Fe, NM 87501. The El Farol experience combines the classic tastes of Spain with a unique blend of art, dance, flavor, and aroma. El Farol has been called Santa Fe's most iconic bar and restaurant since 1835.
One of the tapas I had was a polenta dish made with piquillo peppers, Manchego cheese, and a white wine, garlic butter sauce with cherry tomatoes.
So I did what I have been known to do when I ate something at a restaurant that I loved, I called the chef at El Farol, Chef Esteban. Chef Esteban was gracious enough to walk me through the recipe and tell me how this great polenta dish was made.
So, here is my attempt to make this delicious Polenta tapas, courtesy of Chef Esteban of El Farol restaurant in Santa Fe, NM
The recipe can be found here -
Our series, Cooking with Milwaukee Community Leaders was recently profiled in Milwaukee Magazine -
Then a few days later, they were discussing me on the radio. I was kind of shocked to hear people talking about me. It is a local Foodie show – here is the link for the radio show “This Bites”, where my series “Cooking with Milwaukee Community Leaders” is discussed (it’s in the first few minutes of the show)
Our Recipe website, cookingsecretsformen.com is ranked in the Top 30 Men’s Cooking Websites on the Internet. We have followers worldwide, and I would love it if you would follow us if you are not already doing so.
Here is the Top 30 article -
Please Like our videos and subscribe to this YouTube channel. Cooking Secrets for Men is a place for men (and other cooks) to learn shortcuts and secrets to everyday cooking. We are also on Facebook, Instagram, Pinterest, and Twitter (links below).
All of our free e-cookbooks are available on our download page (
E-Cookbook Vol 6, Seafood and Fish should be out soon
(Of course, Free) – E-Cookbook Vol 5 – Poultry and Chicken ready to download
(Free) – E-Cookbook Vol 4 – “Pasta” (written in both English & Italian) is available to download at
(Free) – E-Cookbook Vol 3 – “Appetizers” available for free download at
(Free) – E-Cookbook Series Vol. 2 – “Soups & Stews” available for free download at
(Free) – E-Cookbook Vol 1 – “Sauces you’ll use – A lot”, is available for free download at
And we are always looking to collaborate with other bloggers and YouTube Chefs.
Contact me if you are interested in a conversation about some collaboration.
Comments or questions, contact us at cookingsecretsformen@gmail.com
Instagram –
Facebook -
Pinterest -
Twitter -
Linkedin -
00:00 Start
02:22 Liquid Ingredients
04:25 Add Polenta
05:50 Pour into Pan
10:30 Make Garlic Butter Wine Sauce
13:40 Taste Test
How to make Santa Fe Chili,Quick and Healthy Recipe,
I am going to show you how to make an easy, hearty Southwestern style chili & cornbread dish that serves 8, for under 30 minutes. My secret? Philadelphia Santa Fe Blend Cooking Creme. Such a time saver! With all the bell peppers, jalepenos, onions, lime, spices, and more packed into that little tub, I hardly had to prep a thing. The combination of spicy, meaty chili with the sweet and crusty cornbread is just irresistable. Guaranteed to be a family favorite. When you're short on time, but want a satisfying meal that's big on flavor... Don't call for take out. Put down that phone and pick up the tub (of Philly Cooking Creme that is!) .If you like this video Please SUBSCRIBE this CHANNEL. AND click on subscribe button.
How To Make REAL Authentic Red Hatch Chile Sauce With Dried Chili Pods
A quick tutorial showing the step by step process for creating red chile sauce with sun dried chili pods.
My Cookbook New Mexican Food Made Easy:
Texas Chili Recipe (Won over 30 Cookoffs!)
It's the perfect season for making authentic Texas chili, and this award-winning chili recipe has over 100 5-star reviews on the blog, as well as 30 readers who have won their own local chili cook-offs, using this tried and true Texas recipe.
Printable Recipe:
SUBSCRIBE NOW!:
This video is inspired by our Texas Brisket Chili blog post where we have a printable recipe and guide:
Knife Sharpener:
(This is an Amazon affiliate link and we earn a small commission by sharing our favorite kitchen tools with our readers. This helps us to continue making great videos and teaching cooking for free.)
Get Our Latest Recipes On Instagram:
We think this is the best Texas chili recipe and the internet seems to agree. In this recipe, we use the flat of a brisket for creating tender morsels of chili meat that doesn't come out tasting like pot roast.
This recipe is in the style of Texas barbecue restaurants and is a chili recipe with no beans.
It's a bit like a chile con carne recipe, but we slowly simmer these chunks of beef until they are one solid soup. In fact, you might find that using an immersion blender after the chili cooking gives you even more of a Texas quality chili. Just buzz it a few times to make it extra broken up and mixed well. :)
Ingredients Used:
• 4 slices thick cut bacon
• 3-4 lb. beef brisket, trimmed
• Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
• 2 c. white onion, small diced (one large onion)
• 5 garlic cloves, pressed through a garlic press
• 1 T paprika
• 1 T. cumin powder
• 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
• ½ t. dried thyme
• ½ t. chipotle chile powder
• ½ t. salt
• 1 quart beef broth
• ½ c. strong black coffee (you can save this from your morning coffee)
• 28 oz. can whole tomatoes, in juice
I have full step-by-step instructions on the blog and you can read lots of reviews by readers who have won chili cookoffs using this recipe, made this chili and modified the recipe, or even substituted smoked brisket.
We have additional award-winning recipes, a bestselling cookbook, and a FREE BRISKET SCHOOL at: UrbanCowgirlLife.com
Any questions or concerns about this authentic Texas chili recipe? Leave us a comment and we will get back to you asap! You can also use the contact tab on the recipe website.
Thanks, Sarah Penrod & Team