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Chicken Veloute Supreme

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Pan seared chicken cutlets served over mashed potatoes are drizzled with a healthy ladle of lively garlic chicken veloute supreme sauce. Topped with olives, gremolata and sided with the splash of brilliant color from fresh vegetables, chicken with veloute sauce is a very special meal.

If you love fancy feel restaurant quality dinners to prepare in your own kitchen, try my pan seared Lollipop Lamb Chops or my Shrimp and Polenta with Marinara.

Chicken cutlets served over mashed potatoes topped with veloute supreme sauce.

If you’ve ever taken a cooking class, more than likely the five classic French Mother sauces have been addressed. Bechamel, espagnole, tomato, hollandaise and veloute. Each consists of a liquid and a thickening agent, three of these are thickened using a roux. If you like a superior macaroni and cheese sauce, or a good gumbo, one of these sauces is more than likely responsible for the luscious creamy saucy texture.

For this recipe we’re using a veloute sauce.

What Is Veloute Sauce?

Don’t let it’s fancy name trick you, pronounced “vuh-loo-tay” it’s simply an easy technique to make a quick blond gravy. Starting with a light roux of butter and chicken stock or broth. For this recipe, we’re turning it into veloute supreme, a daughter sauce of chicken veloute, by adding heavy cream. I’m also adding garlic, a little bit of rosemary and some lemon to brighten the end flavor.

Adding Chicken

We’re turning it into a meal by drizzling chicken veloute over mashed potatoes and chicken cutlets.

This is a recipe inspired by my favorite local Italian restaurant, Farro. I hardly ever order chicken in a restaurant, but their chicken cutlets served on top of mashed potatoes and drizzled with this glorious rosemary garlic chicken veloute is simply outstanding.

The dish is then sprinkled with an olive mix and a simple gremolata, which is made of fine diced parsley and lemon zest.

I simply couldn’t resist recreating this recipe in my own kitchen.

Let’s get started.

Ingredients You’ll Need

To make the chicken veloute supreme sauce you’ll need:

Ingredients to make veloute supreme for Chicken Veloute.
  • Chicken Broth or Chicken Stock: Homemade is always best, but a good quality store-purchased will work fine here.
  • Heavy Cream: Adding cream turns this into veloute supreme sauce. This is not the time to skip on fat calories. You’ll appreciate the creamy flavor using heavy cream.
  • White Pepper: White pepper will keep the creamy appearance of the chicken veloute sauce pure and creamy. White pepper is ground from white peppercorns, has a bright earthy flavor and much milder than fresh ground black pepper.

Step by Step Instructions

This is an easy meal to put together. Let’s get started.

Zesting a lemon using a zester.
Making gremolata in a food chopper grinder.
  1. Step 1: Before we start with the meal, let’s zest the whole lemon.
  2. Step 2: Make a quick gremolata by chopping parsley and lemon zest together. Grab your small chopper machine to make this an easy task.
Making a roux in a saucepan to make chicken veloute.
Making roux in a fry pan to make chicken veloute.
  1. Step 3: We’ll start by making the roux for veloute sauce. Over medium heat stovetop, add the butter. Once the butter melts add the flour and whisk constantly until a thick roux develops. This will take about two minutes. I like to make this a dark blond roux, but watch it closely so it doesn’t turn too brown or start to burn.
  2. Step 4: When the roux is almost done, add diced garlic and rosemary. Cook for about 30 seconds, stirring, until just fragrant. Again, you don’t want any of this to burn or brown.
Adding chicken stock to roux to make chicken veloute sauce.
Chicken Veloute Sauce with Cream in a sauce pan.
  1. Step 5: Add chicken stock and whisk. Keep the whisk moving until the sauce has thickened into a thin gravy like consistency.
  2. Step 6: Remove from heat and stir in the heavy cream, white pepper and lemon juice. Keep warm while you prepare the chicken cutlets.
Flour dusted chicken breast cutlets.
Searing chicken breast cutlets in a heavy skillet.

To Make Chicken Veloute A Meal

  1. Step 7: Place chicken cutlets on a cutting board and use a meat mallet to even out the cutlets. Sprinkle with salt and pepper and a dusting of flour. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the salt and pepper, flour and to cook evenly.
  2. Step 8: Cook cutlets in a large fry pan with neutral oil until cooked through. This will take about 5 – 6 minutes per side.

Variations

  • You can keep veloute sauce dairy free by not adding the cream. You’ll have a simple straight forward chicken veloute sauce.
  • The beauty of this sauce is adding herbs of your choice to ramp up the flavor. Thyme, rosemary or even a pinch of tarragon. Make it yours.
  • If you’d like the sauce to be smooth and creamy, strain it through a sieve strainer. I didn’t do this because I didn’t want to lose any of the garlic and rosemary flavor.

Questions You May Have

What Is Veloute Sauce Used For?

It’s an easy way to dress up any chicken recipe that needs dressing up. Seafood is a great option for veloute sauce. Try it over oven roasted cod or sauteed shrimp served over asparagus.

What Is The Difference Between Chicken Stock and Chicken Broth?

Chicken stock is made using chicken bones and herbs and seasonings. Stock is thicker than broth due to the collagen from the bones. Chicken broth is a clearer version simmering the meat along with vegetables to flavor the liquid.

Tips For Success

Chicken Veloute Supreme is extremely easy to make and somewhat similar to Bechemal, also known as white sauce or cream sauce.

  • Prepare mashed potatoes and vegetables before starting this recipe. Keep warm.
  • Be sure to keep the flour from browning too much. Chicken veloute is traditionally a blond gravy. Cooking the roux too long will darken the veloute.
  • If you feel the sauce is cooking too quickly, slide it off the burner and continue to whisk.
  • Once you add the chicken broth, whisk continuously so no lumps appear and the sauce doesn’t scorch.
  • If the sauce is too thick, drizzle in a little more chicken broth.
  • Once served, this recipe is topped with whole cloves of garlic. Dry roast them in a skillet over medium heat. This will only take a couple of minutes. Shake the pan while cooking and once the garlic starts to brown in spots, it’s done.

How To Serve It

Chicken Veloute Supreme served over mashed potatoes and with peas and carrots.
  • Add a dollop of mashed potatoes to your favorite white serving plates.
  • Place a chicken cutlet on top of the mashed potatoes. Drizzle on a healthy ladle of chicken veloute sauce.
  • Sprinkle on a pinch of chopped parsley and lemon zest, which is officially called gremolata.
  • Add some roasted whole garlic cloves and an assortment of pitted olives.
  • Serve with a colorful vegetable such as a mix of carrots and peas, or this recipe for Martha Stewarts Mixed Green Vegetables, or some Roasted Glazed Carrots.

Recipe for Chicken Veloute Supreme

I hope you give this restaurant quality French cuisine meal a try. Once those mashed potatoes are prepared, this recipe comes together easily. You’ll feel like a fancy chef if your own kitchen.

You Also Might Like

And don’t miss my category for Chicken Recipes, you’ll find lots of great dinner ideas, including the most popular chicken breast recipe on my site for White Wine Sauce with Chicken and Gremolata. Easy and restaurant quality.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken Veloute Supreme sauce served over chicken cutlets, mashed potatoes and with peas and carrots.
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Chicken Veloute Supreme Sauce for Chicken Cutlets

Pan seared chicken cutlets served over mashed potatoes are drizzled with a healthy ladle of lively garlic chicken veloute sauce. Topped with olives, gremolata and sided with the splash of brilliant color from fresh vegetables, chicken with veloute is a very special meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course Chicken
Cuisine: French
Servings: 2 people
Calories: 777kcal
Author: Lea Ann Brown

Equipment

  • 1 sauce pan or fry pan, as I used.

Ingredients

  • 2 Tablespoon Fresh parsley
  • Zest of one lemon
  • To Make Chicken Veloute Sauce
  • 1 Tablespoon Unsalted Butter
  • 2 Tablespoons All-purpose flour
  • 8 small Garlic cloves half chopped, half left whole for presentation
  • 2 Tablespoon Fresh rosemary leaves leaves stripped from stems.
  • 1 ½ Cups Chicken stock or broth
  • ¼ Cup Heavy cream
  • 1 teaspoon Lemon juice fresh squeezed
  • ¼ teaspoon White pepper
  • For The Chicken
  • 4 small Chicken Cutlets Sauteed in neutral oil
  • 2 Tablespoons Neutral Oil Canola or Vegetable Oil work well here.

Instructions

  • Make a quick gremolata by fine chopping the parsley and adding lemon zest. Using a small chopper machine works very well here. Set aside.
  • This recipe is topped with whole cloves of garlic. Dry roast them in a skillet over medium heat. This will only take a couple of minutes. Shake the pan while cooking and once the garlic starts to brown in spots, it's done.
  • To Make The Chicken Veloute Supreme: Melt butter in a heavy saucepan over medium heat. Add the flour and whisk constantly until you create a roux. This will take about two minutes. I like to make this a dark blond roux. Watch it closely so it doesn't start to burn or brown too much.
  • When the roux is almost done, add chopped garlic and rosemary. Cook for about 30 seconds, stirring, until just fragrant. You don't want any of this to burn or brown.
  • Add chicken stock and whisk. Keep the whisk moving until the sauce has thickened into a thin gravy like consistency.
  • Remove from heat and stir in the cream, white pepper and lemon juice. Keep warm while you cook the chicken cutlets.
  • Dust chicken cutlets in small amount of flour, and salt and pepper. Use a meat mallet to even out the chicken and to secure the salt and pepper and flour into the meat. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the salt, pepper and to cook evenly. Saute in 2 Tablespoons neutral oil until browned and cooked through. About 5 minutes per side.
  • Serve a generous ladle of chicken veloute over chicken cutlets and mashed potatoes and side with a bright colored vegetable. Top with pitted olives and whole roasted garlic cloves.

Notes

Tips For Success
Chicken Veloute Supreme is extremely easy to make and somewhat similar to Bechemal, also known as white sauce or cream sauce.
    • Prepare the mashed potatoes and vegetables before you start this recipe. Keep them warm.
    • Be sure to keep the flour from browning too much. Chicken veloute is traditionally a blond gravy. Cooking the roux too long will darken the veloute.
    • If you feel the sauce is cooking too quickly, slide it off the burner and continue to whisk.
    • Once you add the chicken broth, whisk continuously so no lumps appear and the sauce doesn’t scorch.
    • If the sauce is too thick, drizzle in a little more chicken broth.

Nutrition

Calories: 777kcal | Carbohydrates: 18g | Protein: 79g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 272mg | Sodium: 665mg | Potassium: 1565mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1087IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 3mg

Chicken Veloute … It’s What’s For Dinner

Creamy Stovetop Mac and Cheese with White Cheddar

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Less than 30 minutes stands between you and some of the creamiest, tastiest White Cheddar Cheese Mac and Cheese. And this stove top version is quick and easy to make, its a perfect side dish for a busy weeknight or cozy night in.

A bowl of white cheddar mac and cheese made with elbow macaroni.

What You Can Expect From This Recipe

Creamy, Fast, and Flavor-Packed: This stovetop White Cheddar Mac and Cheese comes together in minutes and tastes far better than any boxed version. Made with real cheese-no preservatives or powdered mixes-it's rich, creamy, and perfect for weeknight comfort food.

In this post, I'll walk you through my go-to stovetop method, the best white cheddar to use, and a simple secret ingredient (hint: it's mustard!) that takes the flavor to the next level. This tried-and-true recipe has been in my kitchen for over 40 years-and after one bite, you'll see why.

Let’s get started.

Table of contents

Why White Cheddar For Mac and Cheese?

Cheddar that is marketed as “white cheddar” is simply cheddar cheese in it’s natural state. There’s been no coloring, such as annatto added to make the cheese orange in color. In my opinion, it’s pure creamy color gives the impression of a creamier dish.

I like to use an extra sharp white cheddar to make white cheddar mac and cheese. Extra sharp means it’s been aged longer and it’s nutty and pungent flavor has a lot to brag about. It’s intense bold flavor makes for a more satisfying and complex mac and cheese experience.

I like to use Dubliner White Cheddar Cheese. It’s a very special cheese, an aged full flavored mature Irish cheese. It brings a distinctive flavor with a hint of sweetness. It’s easily found in the special cheese section at the supermarket. It’s also the cheese used for one of my favorite appetizers, Dubliner Cheese Dip. It’s good stuff, complex, worldly, slightly sweet, slightly nutty and robust, this cheese is fabulous.

Stovetop vs Baked Mac and Cheese

When it comes to macaroni and cheese, the cooking method makes all the difference in taste, texture, and preparation time. Here’s a breakdown of the key differences between stovetop mac and cheese and baked mac and cheese.

  • Stovetop mac and cheese is made entirely on the stovetop. After boiling the pasta, you mix it with a creamy cheese sauce and serve it immediately-no oven required.
  • Baked mac and cheese, on the other hand, involves an extra step. After mixing the pasta and cheese sauce, the dish is transferred to a baking dish, often topped with breadcrumbs or extra cheese, and baked until bubbly and golden.
  • Texture: Stovetop versions are creamier and more saucy, perfect for those who love a smooth and velvety mac. Baked mac and cheese develops a firmer texture and often includes a crispy, cheesy top layer thanks to the oven finish.

Ingredients You’ll Need To Make White Cheddar Mac and Cheese

Ingredients to make white cheddar mac and cheese.
  • Elbow Macaroni
  • White Cheddar Cheese: Choose extra sharp, sharp or even mild.
  • Whole Milk: This is no time to skimp on fat calories. Use whole milk.
  • Dijon Mustard: The acidity in the mustard will brighten the end flavor in an amazing way.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Substitutions

  • Pasta: Elbow macaroni is customary to make mac and cheese, however shell macaroni is a good choice here, or a corkscrew shape such as fusilli.
  • Milk: Using whole milk will result a creamier mac and cheese. However, you can also use reduced fat 2% milk.
  • Mustard: Substitute plain yellow mustard for Dijon, or even mustard powder.

Step by Step Instructions, It’s Super Easy

Step 1 to make white cheddar mac and cheese, cooking the macaroni noodles.
  1. Step 1: Cover elbow macaroni with water and cook to package directions, drain and reserve ½ cup of the water the pasta was cooked in.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Making a roux to make white cheddar mac and cheese.
Adding flour to make a roux for white cheddar mac and cheese.
  1. Step 2: In the meantime, in a saucepan, melt the butter. Add flour and stir for two minutes over medium heat.
  2. Step 3: Slowly add the milk and stir constantly until thickened. 
Adding cheese to stove-top macaroni to make white cheddar mac and cheese.
Making stove top white cheddar mac and cheese.
  1. Step 4: Add the pasta and grated cheese and stir until the cheese melts.
  2. Step 5: Stir in the Dijon mustard until blended.

Recipe Variations

  • Measure the cheese with your heart. This recipe calls for a healthy cup of white cheddar cheese. It won’t hurt a thing to throw in a little more.
  • To make this mac and cheese even more decadent, use half and half instead of milk.
  • Add a protein to make this a meal. Cooked chicken, sausage or shrimp would work well here. Sprinkle in some cooked bacon bits, or some steamed small broccoli florets
  • Gluten Free: Make this white cheddar mac and cheese gluten free by simply switching out all purpose flour for gluten free white flour.

Tips For Success

  • Use room temperature ingredients. Let the milk set out for 30 minutes. The warmer the milk, the quicker the roux will thicken.
  • Grate your own cheese and use sharp white cheddar or even extra sharp cheese. You’ll love the aged cheddar flavor experience it gives this recipe.
  • The easiest way to grate cheese is with an old-fashioned box grater, using the large holes. You can also use a food processor with a grater attachment.
  • Clumpy or Gritty Cheese Sauce? Bring the cheese close to room temperature before grating, it will melt more evenly and won’t become clumpy. And if your cheese sauce is gritty or grainy, it means you’ve over-cooked the cheese sauce at too high of heat. Just watch it close, and stir often.
  • Don’t over-cook the pasta. Follow package instructions for al dente cooking time. If you over cook, pasta will seem mushy. Remember, it continues to cook during the sauce process.

Storage

  • Store any leftovers in the refrigerator covered tightly. It will keep for 3 – 4 days.

What To Serve With Mac and Cheese With White Cheddar

This pristine comfort food side dish deserves a comfort food main course. Consider these to make it a meal. Our favorite Steakhouse Burger is a good choice. Or how about a Grilled T-bone Steaks. This white cheddar mac and cheese would also make a great side dish for Chicken Asado.

Frequently Asked Questions

Why Add Mustard To Macaroni and Cheese?

Adding a form of acidity to many dishes helps to brighten the flavor. Adding mustard to macaroni and cheese won’t give the end flavor an overly mustard-y flavor, it will simply add a slight tanginess and round out the flavors.

Can I Freeze Macaroni and Cheese

Yes, macaroni and cheese dishes freeze well. Store in an airtight container for up to three months. I like to use zip-lock style freezer bags. Just fill the bag, squeeze the air out while it’s standing, seal and then lay flat in the freezer to optimize space. Let frozen white cheddar mac and cheese thaw overnight in the refrigerator before re-heating.

How Do I Reheat It Without Drying Out?

The 50% power feature on the microwave is your best friend. Add a little milk and microwave in 1 minute increments at 50% power. Stirring after each increment. Using the gentler lower temperature will keep the macaroni and cheese from drying out. You can also re-heat stove-top at a low temperature, stirring in a little milk as you go. Reheating at to high of a heat temperature will also bring out the oil in the cheese, which will compromise the texture.

What’s The Best Pasta Shapes For Cheese Sauce Retention?

There’s a reason elbow macaroni is a traditional pasta shape selection for mac and cheese. It’s curvy shape creates pockets and nooks to capture and hold on to that cheese sauce. Here are some other shapes that will work well.

  • Curvy Cavatappi with all it’s twists and turns is an excellent choice.
  • Shell shaped pasta works well due to it’s pinched end to trap the sauce.

Recipe for White Cheddar Mac And Cheese

A bowl of white cheddar mac and cheese made with elbow macaroni.

I hope you give this super-easy White Cheddar Mac and Cheese side dish a try. It’s a one-pot wonder that you’ll want to make over and over.

And if you love macaroni and cheese recipes as much as we do, here are some of our favorites.

If You Love Classic Comfort Food Try These

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

White cheddar mac and cheese in an orange bowl.
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Stove-Top White Cheddar Cheese Mac and Cheese

Less than 30 minutes stands between you and some of the creamiest, tastiest White Cheddar Mac and Cheese. And this stove top version is quick and easy to make, its a perfect side dish for a busy weeknight or cozy night in.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 241kcal
Author: Lea Ann Brown

Equipment

  • 1 3-4 Quart Dutch Oven or sauce pan

Ingredients

  • 2 Cups Elbow macaroni
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons All-purpose flour
  • 1 Cup Milk
  • 1 (healthy) Cup White cheddar cheese shredded. About ½ of a 7 ounce block of Dubliner White Cheddar Cheese.
  • ½ Cup Water from cooked pasta
  • ½ teaspoon Dijon mustard or ¼ teaspoon mustard powder

Instructions

  • Using a Dutch oven or large sauce pan, cook elbow macaroni according to package directions. Drain, reserving ½ cup of the water the pasta was cooked in.
  • While the pasta is draining, using the same pan, melt the butter. Add flour and stir for two minutes.
  • Slowly add the milk and stir constantly until thickened. Add in the drained macaroni. Add the grated white cheddar cheese and stir until it melts. Stir in the Dijon mustard until blended. Use the pasta water to bring to consistency that you like.
  • Taste and add salt if necessary. Cheese can be salty, and the pasta water also adds salt. I like to sprinkle with a little freshly ground pepper to add color.

Notes

Tips for Success: 
    • Use room temperature ingredients. Let the milk set out for 30 minutes. The warmer the milk, the quicker the roux will thicken.
    • Grate your own cheese: Buying pre-grated cheese in bags contain ingredients to keep cheese from clumping. Grating cheese from a block of cheese will give you a creamier and quicker melting experience.
    • The easiest way to grate cheese is with an old-fashioned box grater, using the large holes. You can also use a food processor with a grater attachment. 
    • This recipe can easily be doubled.

Nutrition

Calories: 241kcal | Carbohydrates: 39g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 24mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 0.002mg | Calcium: 63mg | Iron: 1mg

Stove Top White Cheddar Mac and Cheese …. It’s Whats for Dinner

Hearty Red Wine Bean and Beef Soup

By 3 Comments

Rich, robust and full flavored, this Bean and Beef Soup is a hearty stick-to-your-ribs meal. With beef broth and red wine as a base, this is a very flavorful soup full of sheer pizzaz.

Nothing pairs better with a rich soup than a piece of Cheesy Cornbread.

Bean and beef soup served in a shallow white bowl, topped with a spoonful of sour cream.

What You Can Expect From This Recipe

Satisfying: This bean and beef soup builds satisfying hearty flavors in a few key ways. Red wine and beef broth are such an elemental combination, and when combined, create a beautiful rich base for this soup.

Mirepoix For Building Flavor: The soup starts with a classic combination of carrots, onion and celery, a mirepoix. A customary combination for building flavor in many soups, stews and sauces.

Adding Tomato Paste brings another rich depth of flavor. Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.

Top Tip

Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

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Ingredients You’ll Need

Don’t let the long list of ingredients scare you away from making this recipe. Once the dicing and slicing is over, this bean and beef soup comes together easy.

Ingredients to make bean and beef soup.
  • Cooked Beans: I like to cook dried beans in the crockpot. It’s such an easy method, and healthier than using canned beans. About any type of bean will work here. I used Anasazi beans. Pinto beans, red kidney beans, or bolita beans are all good choices. I also wouldn’t hesitate using a mixed bean combination, like the ones you find to make 15-bean soup.
  • Beef: This recipe doesn’t call for a long cook time, so choose a lean cut of beef like top sirloin steak. It’s a flavorful tender cut of meat without requiring a long cook time. Sirloin and top round are also good choices here.
  • Mirepoix: A classic flavor base for so many soups; chopped onion, celery and carrot.
  • Spices: Kosher salt, freshly ground pepper, Summer savory, dried basil, and Red chile powder.
  • Bell Peppers: I like to buy those fresh, colorful bell peppers in a 3 count pack. Delicious flavor, versatile for use in a variety of dishes and recipes.
  • For The Broth: Beef broth and a hearty red wine. Cabernet Sauvignon or Merlot work well here.
  • Neutral Oil: Canola oil or vegetable oil work well here.
  • Fresh Garlic: You simply can’t make soup without it.
  • Tomato Paste: An MVP in the kitchen, it will add a robust layer of flavor to this soup.
  • Honey: To add just a hint of sweetness.
  • Pickapeppa Sauce: A unique blend of tomatoes, onions, sugar, cane vinegar, mangoes, raisins, peppers and spices. A product from Jamaica, it’s a great option anytime a recipe calls for Worcestershire sauce. You’ve got to give it a try.

Chef’s Secret: Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.

See recipe card for quantities.

Step by Step Instructions

Cooking dried beans in the crockpot.
  1. Step 1: I like to cook the beans in a crockpot the day before. Cover with water, add a scoop of lard. Add a bay leaf and cook on low for about 5 hours or until tender. Easy! Done!
  1. Step 2: In a large skillet heat two tablespoons of the oil over medium heat. When oil is hot, add the chopped onion, carrot and celery and sauté until soft, about 5 minutes., stirring occasionally. 
Adding bell peppers to mirepoix to make bean and beef soup.
  1. Step 3: Add the bell peppers, and sauté another 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Adding seasonings to bell peppers and mirepoix to make bean and beef soup.
  1. Step 4: Remove from heat and stir in Summer savory, basil, chile powder, salt and pepper. Set aside.

Summer Savory

Summer savory can be a hard spice to find. Substitute dried thyme.

Flouring beef pieces to sear, to make bean and beef soup.
  1. Step 5: Toss the cubes of steak with flour and shake off access flour.
Browning chunks of beef in a dutch oven to make bean and beef soup.
  1. Step 6: In a Dutch oven, heat four tablespoons of oil and brown beef on both sides. Do this step in two batches as not to overcrowd the meat.
Adding red wine and beef stock to vegetables to make bean and beef soup.
Adding vegetables to broth to make bean and beef soup.
  1. Step 7: Add the beef stock, honey, Pickapeppa sauce, wine, tomato paste and bring to a boil. Then reduce heat to a simmer and cook uncovered for 30 minutes.
  1. Step 8: Stir in the cooked beans and vegetable mixture. Turn down heat to very low and let simmer uncovered until the flavors are blended. About 30 minutes.

Hint: When you first add the broth and wine, use a spatula to scrape up any bits of meat that has accumulated on the bottom of the pan. There’s a lot of flavor in those bits.

Substitutions

  • Bell Peppers – My husband didn’t like the bell peppers in this recipe. If you’d like to switch them out, I’d suggest cubed butternut squash, or purple potatoes. Avoid white potatoes, as the deep dark red color of the wine/beef broth will turn white potatoes purple.
  • Canned Beans: You can substitute 2-15 ½ ounce cans of beans. Choose pinto or red kidney beans. Drain and rinse before using.
  • Vegetarian – If you want to make this a vegetarian soup, substitute small button mushrooms for the steak.
  • Don’t confuse “chili” powder with “chile powder”. Chili powder with an “i” is a blend of spices used to make Tex Mex Style Chili Soups, like my Award Winning Chili recipe. Chile powder with an “e” is a single blend red chile powder. Use Ancho chile powder if you don’t have access to New Mexico Red Chile Powder.
  • Sour Cream: Substitute plain Greek Yogurt for Sour Cream.

Equipment

A 7-quart Dutch oven is a workhorse in my kitchen. I’ve used my Le Creuset at least once a week for the 10 years I’ve owned it. Which, to me, justifies it’s pretty price tag.

Storage

As with most soups and stews, this is a recipe that just gets more flavorful the longer it sits. This bean and beef soup makes enough to feed an army. Store leftovers in a sealed container in the refrigerator for up to 5 days. This soup will also freeze well for up to 3 months.

FAQ’s

Can You Use Stew Meat For Bean and Beef Soup?

I would advise against it, as stew meat requires a very long cook time to break down and become tender enough to eat. Save stew meat or chuck roast for those long simmering recipes like this recipe for Beef Stew with Mushrooms.

Can I Use White Wine?

Red wine is commonly used along side beef stock as a braising liquid for many soups and sauces. Added at the beginning, it’s beneficial to add flavor, and it’s acidity will keep food moist and tender. Red wine is an important ingredient for the robust flavor of this recipe. To answer your question, yes you can use white wine, but I would suggest saving it for poaching fish, or for chicken dishes like this Chicken in White Wine Sauce.

Can You Cook Beans and Meat Together?

Dried beans can take a few hours of cooking time to become tender. For this recipe, since we’re using a lean cut of steak, please pre-cook the beans before adding to the soup. Cooking beans and meat together simply won’t work in this recipe.

Looking for other hearty soup recipes like this? Try:

I consider soups and stews to be my specialty so please don’t miss my category for Soup Recipes. You’ll find lots of comfort food recipes to keep you cozy all Winter long.

Two of the most popular soup recipes on my site are for this old fashioned Taco Soup with Ranch Dressing and my 15 Bean Soup Crockpot recipe.

This rich flavor layered soup was inspired by my Beef Stew with Mushrooms recipe. Another soup where technique and process are important to optimize flavor.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Red wine bean and beef soup in a shallow white bowl.
Print Recipe
5 from 2 votes

Hearty Red Wine Bean and Beef Soup

Rich, robust and full flavored, this Bean and Beef Soup is a hearty meal. A perfect warm blanket Winter soup to keep you cozy.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 12
Calories: 412kcal
Author: Lea Ann Brown

Ingredients

  • 6 Tablespoons Neutral oil divided. Canola and vegetable oil work well here.
  • 1 cup Sweet onion chopped
  • 1 cup Celery chopped
  • 1 cup Carrot chopped
  • 3 Bell peppers stemmed, seeded and diced. I like to use a package of the tri-colored peppers.
  • 4 Cloves garlic diced
  • 2 pounds Top Sirloin Beef Steak cut into bite sized pieces
  • All purpose flour enough to coat meat
  • 1 teaspoon Summer Savory dried
  • 1 teaspoon Basil dried
  • ½ teaspoon Chile powder Preferably New Mexico red chile powder or ancho chile powder.
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Freshly ground black pepper
  • 6 cups Beef broth
  • 1 Tablespoon Honey
  • 1 Tablespoon Pickapeppa or Worcestershire sauce
  • 2 cups Hearty red wine Merlot or Cabernet work well here
  • ¼ cup Tomato paste
  • 3 ½ Cups Cooked dried beans ½ pound dried beans will equal about 3 ½ cups when cooked.
  • Sour cream

Instructions

  • In a large skillet heat 2 tablespoons of the oil over medium heat. When oil is hot, add the chopped onion, carrot and celery and sauté until soft, about 5 minutes., stirring occasionally. Add the bell peppers, and sauté another 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  • Remove from heat and stir in Summer savory, basil, chili powder, salt and pepper. Set aside.
  • Toss the cubes of steak with flour and shake off access flour. In a Dutch oven, heat 4 tablespoons of oil and brown beef on both sides. Do this step in two batches as not to overcrowd the meat. You want a good sear on the pieces of steak. Too crowded of a pan will create a steaming effect.
  • Add the beef stock, honey, Pickapeppa sauce, wine, tomato paste and bring to a boil. Then reduce heat to a simmer and cook uncovered for 30 minutes.
  • Stir in the cooked beans and vegetable mixture. Turn down heat to very low and let simmer partially covered until the flavors are blended. About 30 minutes. Serve garnished with a dollop of sour cream.

Notes

Tip for Success
Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Nutrition

Calories: 412kcal | Carbohydrates: 41g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 1158mg | Potassium: 1327mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2883IU | Vitamin C: 44mg | Calcium: 98mg | Iron: 6mg

Bean and Beef Soup … It’s What’s For Dinner

Old Fashioned Hamburger Potato Soup

By 5 Comments

This Hamburger Potato Soup recipe is a quick and easy meal. Loaded with ground beef, potatoes and vegetables, it’s budget friendly and hearty enough to satisfy any healthy appetite.

Serve this soup with a fresh green salad and a pan of Cheesy Cornbread for a perfect meal.

A bowl of Autumn Soup.

What You Can Expect From This Recipe

Simplicity: Sometimes the most simple ingredients make the best meals. And you’re going to love that the simplicity of this soup doesn’t skimp on flavor.

History: This recipe has been in our family for as long as I can remember, my Aunt always called it Autumn Soup. It’s an easy stove-top weeknight friendly recipe that’s hearty and satisfying.

Behind every good soup recipe you’ll find Mirepoix. This ground beef soup with potatoes starts with the customary soup ingredients, a mirepoix mixture of celery, onion and carrots. Mirepoix is a customary base of diced vegetables that are lightly cooked to enhance and add a layer of flavor to many soups, stews, sauces and braises.

Hearty: Hamburger and potatoes are the “meat and potatoes” of this soup. Fundamental ingredients that make it hearty and so appealing. And with a tomato base, the color is gorgeous.

Feeds A Crowd: Who doesn’t love a big bowl of soup when the calendar indicates it’s Autumn and the weather has turned cool. And especially if that recipe makes a large batch. This Hamburger and Potato Soup will wow your family. And it will wow you because it makes enough for left-overs and freezes really well.

Let’s take a look.

Ingredients You’ll Need

Most hamburger soup with potatoes recipes I see are for a heavy creamy version. Keeping the ingredients fresh and simple make this soup a healthier option.

Ingredients to make hamburger potato soup.
  • Canned Tomatoes: Choose a brand that indicate they’re small diced tomatoes. I always reach for Red Gold Petite Diced. The smaller chop breaks down better and quicker in soups and stews.
  • Oil: Choose a neutral oil. Vegetable and canola oil are good choices here.
  • Beef Broth
  • Hamburger: Choose a lean ground beef for this recipe. A 93-7% is recommended. If you use an 80-20% you’ll need to drain the grease after browning.
  • Potatoes: Choose a lower starch potato like Yukon Gold or red-skinned potatoes. The texture will hold up much better than a high starch potato. Plus, the skin of Yukon Gold and red-skinned potatoes are thinner and more pleasing to the palate. The benefit being that you don’t need to peel them. And that really saves time. Save those high starch Russet potatoes to make fluffy Baked Potatoes.
  • The Mirepoix Mix: Celery, onion and carrot.
  • Seasonings: Kosher salt, freshly ground pepper, dried basil and a bay leaf.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Ingredient Substitutions

  • Seasonings: Switch out the bay leaf and basil with a tablespoon of my Soup Seasoning Mix. It’s a mix I use for 15 Bean Soup, but it works great for any beefy, savory soup.
  • Broth: I highly recommend sticking with beef broth for this recipe. The rich flavor profile just makes sense. But if all you have on hand is vegetable or chicken broth, either will work ok.

Step by Step Instructions, It’s So Easy!

This Simple Hamburger Potato Soup makes a large batch. Choose a large soup pot or 6-quart Dutch oven.

Cooking vegetables in a Dutch Oven to make Hamburger Potato Soup.
Cooking hamburger with mirepoix in a Dutch oven to make hamburger potato soup.
  1. Step 1: Add oil to a Dutch oven and heat over medium high heat. When the oil is hot, add carrots, celery and onions. Cook for about 5 minutes, stirring regularly.
  1. Step 2: Add the ground beef and cook until almost all the pink is gone from the meat.
Adding beef broth and spices to soup ingredients to make hamburger potato soup.
Adding tomatoes to soup ingredients to make hamburger potato soup.
  1. Step 3: Add the beef broth stir well to loosen the meat bits from the bottom of the pan. Add remaining ingredients, except the tomatoes. Bring to a simmer, cover pan and simmer for 10 minutes.
  1. Step 4: Add tomatoes and simmer 10 more minutes. Remove bay leaf and serve.

Questions You Might Have

Can I Make This Soup Ahead Of Time?

This is a great make-ahead soup recipe. You can make it a day in advance and gently reheat stovetop.

Is This Soup Gluten Free?

100%. All of the ingredients in this soup are naturally gluten free. So many recipes I see for ground beef and potato soup start with a flour and cream roux. This is a brothy version without cream.

What Should I Serve With Hamburger Potato Soup?

This is a very hearty and filling soup. I like to serve it with a few Oyster Crackers sprinkled on top. But if you’re looking to make it a big meal, bread and salad are always perfect partners for a soup dinner.

Recipe Variations

I highly recommend you stick with the ingredients as presented in this recipe. However, here are suggestions if needed.

  • If you want to lower the carb content, swap out potatoes for cubed butternut squash. Which would give the soup more of an Autumn soup feel.
  • Don’t eat beef? Try making this soup with ground turkey.

Storage

  • This soup will keep in the refrigerator, in a sealed container for up to 4 days.
  • The beauty of this soup is that it freezes very well. I like to store it in freezer safe zip-lock style bags. You can lay them flat in the freezer to optimize storage space.
  • Quick Lunch Idea:Try using smaller freezer bags for individual servings. Thaw in the refrigerator overnight, then empty into a bowl for a quick microwave re-heat.

Tips For Success

  • As I mentioned above, use a low fat ground beef mixture. If you use lean ground beef, you won’t need to drain the grease once the beef has browned. But if you want to use an 80/20% blend, it will work fine. Just drain any excess grease before continuing with the recipe.
  • Garnish with chopped chives or chopped parsley to give it another layer of color.
A bowl of hamburger soup with potatoes.

This old fashioned Hamburger and Potato Soup gets rave reviews every time I serve it. And because its an easy soup, I’m always asked for the recipe.

This is a great pot luck idea, and a dream if you’re participating in a meal train for a neighbor or friend in need.

More Easy Soup Recipes

Your Fall meal plans will love these quick soup recipes.

And don’t miss my category for Soup Recipes, you’ll find lots of great recipes, including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Beef Chile. Rich robust and crowd pleasing.

Hamburger potato soup served in an orange bowl.
Print Recipe
5 from 2 votes

Hamburger Potato Soup

This Hamburger Potato Soup recipe is a quick and easy meal. Loaded with ground beef, potatoes and vegetables, it's budget friendly and hearty enough to satisfy any healthy appetite.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course Beef
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 195kcal
Author: Lea Ann Brown

Equipment

  • 1 Soup Pan or Dutch Oven

Ingredients

  • 2 Tablespoon Neutral Oil Canola or vegetable oil work well here
  • 1 cup Chopped Onions
  • 1 cup Carrots rough chopped
  • 1 cup Celery rough chopped
  • 1 pound Lean Ground Beef
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • 4 cups Beef broth
  • 1 pound New Potatoes rough chopped. About 8 new small potatoes.
  • 1 Bay leaf
  • ½ teaspoon dried basil
  • 2 cans chopped tomatoes undrained, 14.5 ounce cans

Instructions

  • Add oil to a Dutch oven and heat over medium high heat. When the oil is hot, add carrots, celery and onions. Cook for about 5 minutes, stirring regularly.
  • Add the ground beef and cook until almost all the pink is gone from the meat.
  • Add the beef broth stir well to loosen the meat bits from the bottom of the pan. Add remaining ingredients, except the tomatoes. Bring to a simmer, cover pan and simmer for 10 minutes.
  • Add tomatoes and simmer 10 more minutes. Remove bay leaf and serve with some crusty bread.

Notes

 

Tips For Success

    • Use a low fat ground beef mixture. If you use lean ground beef, you won’t need to drain the grease once the beef has browned. But if you want to use an 80/20% blend, it will work fine. Just drain any excess grease before continuing with the recipe.
    • Garnish with chopped chives or chopped parsley to give it another layer of color.

Nutrition

Calories: 195kcal | Carbohydrates: 18g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 1238mg | Potassium: 811mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2854IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 3mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Hamburger and Potato Soup … It’s What’s For Dinner

New Mexico Red Chile Sauce From Powder

By 3 Comments

This recipe for red chile sauce using chile powder, can be made from just about any red chile powder or a combination of powders. Find a chile powder that you like and cook up a batch of red chile sauce for your favorite Southwestern recipes.

A bowl of red chile sauce made from red chile powder.

This recipe for red chile sauce from powder, is very similar to my recipe for red sauce for tamales, made by toasting whole dried red chile pods.

Pure red chile powder, is simply a ground form of red chile peppers. Most of the red chile powder I use comes from New Mexico. And with New Mexico hailed as the Chile Capital of The World, there are many varieties available to purchase.

Making red chile sauce from powder is simple and very rewarding with rich robust flavor.

Red Chile Powder From New Mexico

New Mexico Red Chile Powder comparison.

Chile peppers are grown practically all over the state of New Mexico. And with each region comes a different nuance in color, flavor and heat level. A simple example is comparing chile powders from Southern New Mexico and Northern New Mexico.

The chile powder on the left is made from Hatch Red Chiles, from the Southern part of New Mexico. The chile powder on the right hails from the Northern part of the state. This is a great example of color variations.

Both are medium heat peppers, but my experience finds that Northern chile peppers are routinely hotter than those grown in the South. There is also a difference in flavor. Northern Chiles, example: Chimayo Chile Powder, is very rich with flavor and with a sweet note. The Southern chile powder, Hatch in this case, brings a bolder, earthier flavor.

Using chile powder from Northern New Mexico is recommended for chicken and vegetable dishes. While the powder from the Southern part of the state works well with heavier dishes that include beef or chorizo.

Either one of these powders make a delicious red chile sauce and don’t hesitate to make this sauce with chile powder from anywhere in the State of New Mexico. It’s all delicious, with just a different flavor.

If you’re looking to make red chile sauce from peppers grown in Colorado, check the heat level. Most peppers from Southern Colorado are Mirasol Peppers. The heal level is noticeably spicier.

This recipe is inspired by the many dishes I’ve had in restaurants in New Mexico with tips, tricks and serving recommendations from experts, New Mexico Magazine and MJ’s Kitchen.

For this red chile sauce, I’ve used Chimayo Chile Powder.

Key Ingredients You’ll Need

Ingredients to make red chile sauce from powder.
  • Pure Chile Powder: New Mexico chile powder preferred. A single blend red chile powder which is different that chili seasoning, which is a blend of spices used to make style Chili Soup Recipes.
  • Onion: Use a sweet or yellow onion here. The flavor of a red onion would overwhelm the flavors.
  • Kosher Salt:Chefs prefer the pure salt flavor of Kosher salt.
  • Mexican Oregano

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions, It’s Easy

Cooking onions in a sauce pan to make red chile sauce from chile powder.
Cooking red chile sauce made from powder in a saucepan stovetop.
  1. Step 1: Warm oil in a saucepan over medium heat. Add onion and saute until onion softens. About 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 2 Tablespoon flour. Cook, stirring constantly to make a roux.
  1. Step 2: Stir in chile powder then add chicken broth one cup at a time, stirring well each time. Add oregano and salt and simmer for about 20 minutes. Done!

The result is a rich, red, robust sauce that’s earthy in flavor. If you want red chile sauce in a hurry, then make it from red chile powder, rather than from chile pods. It’s an easy recipe to make for that quick sauce fix.

Tips For Success

  • Chile Powder: To experience the true flavor of New Mexico, use a New Mexico Chile Powder. For other flavors, use a red chile powder available to you. As long as you like the flavor and it’s not too spicy hot. A Scoville Heat Unit that ranges from 500 to 8,000 can be used for enchiladas, burritos and even Huevos Rancheros. Anything hotter than that should be used in small amounts, such as drizzling on tacos or tostadas.
  • Powder Texture: The powder texture determines the final texture of the sauce. To test, rub the powder between your fingers, if it’s gritty (like the Hatch chile powder pictured above), run the powder through a spice grinder to create a texture like flour.
  • Sauce Texture: If you want a smoother sauce, use garlic powder and onion powder.
  • Sugar: If the sauce seems bitter in flavor, add a sprinkle of sugar (about ½ teaspoon) and a splash of Apple Cider Vinegar (about 1 teaspoon).
Is Chile Powder The Same As Chili Powder?

Don’t confuse a single blend chile (with an e) powder with chili (with an i) powder. Chili powder is a blend of seasonings used to make chili soups, like this recipe for New Mexican Cowboy Chili. Want to learn more about chiles? Take a look at my post for Chili vs. Chile, know the difference.

How To Use It

Red chile sauce has endless uses in New Mexico, Southwestern cuisine. Here are some suggestions:

  • A bowl of Pinto Beans with Chorizo would flourish with a drizzle of red chile sauce.
  • Use it to make a quick Carne Adovada Sauce.
  • And a spoonful to drizzle on any taco, burrito or enchilada is a treat.

Storage

Red Chile Sauce will keep in the refrigerator for up to 5 days. This sauce also freezes very well. I like to freeze in one cup increments in freezer safe zip-lock style bags. Lay flat for maximize storage space.

A bowl of New Mexico red chile sauce made from chile powder.

Looking for more saucy recipes to elevate your recipes? Here are some to take a look at.

And if you’re looking for a variation to make Red Chile Sauce, don’t miss my recipe for Red Chile Sauce made by using dried chile pods. This is my go-to recipe when making tamales.

And don’t miss my category for Mexican Southwest Recipes. You’ll find lots of recipes to spice up your meal plans, including the most popular on my site for Colorado Green Chili. It’s a Hatch Green Chili recipe with pork, Colorado style.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of red chile sauce made from red chile powder.
Print Recipe
5 from 1 vote

Red Chile Sauce from Chile Powder

This recipe for red chile sauce using chile powder, can be made from just about any red chile powder or a combination of powders. Find a chile powder that you like and cook up a batch of red chile sauce for your favorite Southwestern recipes.
Prep Time15 minutes
Cook Time20 minutes
Course: sauce
Cuisine: Southwestern Mexican
Servings: 4 cups
Calories: 222kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Neutral Oil canola or vegetable oil work well here.
  • 1 mediium Sweet Onion chopped
  • 3 cloves Garlic diced
  • 2 Tablespoons All purpose flour
  • ¾ cup New Mexico Chile Powder
  • 4 cups Chicken Broth you can also use water
  • 1 teaspoon Mexican Oregano
  • 1 teaspoon Kosher salt or more to taste
  • ½ teaspoon sugar if needed to adjust bitter flavor
  • 1 teaspoon Apple Cider vinegar if needed to adjust bitter flavor

Instructions

  • Warm oil in sauce pan over medium heat. Add onion and sautee until onion is starting to become soft. About 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 2 Tablespoon flour. Cook, stirring constantly to make a roux.
  • Stir in chile powder, and then chicken broth, one cup at a time.
  • Add oregano and salt and bring to a boil.
  • Cook for about 20 minutes.
  • Use warm or refrigerate for later use. This red chile sauce also freezes well.

Notes

    • Chile Powder: To experience the true flavor of New Mexico, use a New Mexico Chile Powder. For other flavors, use a red chile powder available to you. As long as you like the flavor and it’s not too spicy hot. A Scoville Heat Unit that ranges from 500 to 8,000 can be used for enchiladas, burritos and even Huevos Rancheros. Anything hotter than that should be used in small amounts, such as drizzling over tacos or tostadas.
    • Powder Texture: The powder texture determines the final texture of the sauce. To test, rub the powder between your fingers, if it’s gritty (like the Hatch chile powder pictured above), run the powder through a spice grinder to create a texture like flour.
    • Sauce Texture: If you want a smoother sauce, use garlic powder and onion powder.
    • Sugar: If the sauce seems bitter in flavor, add a sprinkle of sugar (about ½ teaspoon) and a splash of Apple Cider Vinegar (about 1 teaspoon).
  •  

Nutrition

Serving: 1cup | Calories: 222kcal | Carbohydrates: 28g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 2181mg | Potassium: 928mg | Fiber: 16g | Sugar: 5g | Vitamin A: 13166IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 8mg