Until recently, New Mexican chiles were rarely used in Texas cooking.
But as the popularity of chili con carne cookoff contests increased,
cooks began experimenting with chiles other than just piquíns and
jalapeños. Here is one result of this broadening of the chile pepper
4 dried red New Mexican chiles, stems and seeds removed
4 small dried red chiles such as piquíns or chiltepíns
2 cups water
1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons vegetable oil
1 1/2 cups ketchup
12 ounces beer, Shiner Bock preferred
1/4 cup brown sugar
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon freshly ground black pepper
In a pan, simmer the chiles in the water for 15 minutes or until
softened. Puree the chiles in the water to make a smooth sauce. Strain
In a saucepan, saute the onions and the garlic in the oil until soft.
Add the pureed chiles and the remaining ingredients and bring to a boil.
Reduce the heat and simmer for an hour.
In a blender, puree the sauce until smooth. If the sauce is not thick
enough, return to the heat and continue to simmer until the desired
consistency is obtained.