Carne con Chili Rojo is a recipe that is so deep in flavor, and packed with a richness that brings warmth to every taste. With tender beef being slowly cooked in a spirited red chili sauce, combined with just the right amount of smoky, savory, and slightly spiciness. Weather you spoon it over rice, stuff it in a taco, or enjoy it with some sides of beans or a salad, it is a meal that feels like its goal is to bring peace and comfort to your heart.

Freezer Meal Hack

This make-ahead meal works beautifully as a freezer meal. Beef is a naturally wonderful freezer meal, and is perfect for a ready-to-go dinner option. Prep a batch, store it in the freezer, and cook with your handy slow cooker for a stress free dinner experience. Click here are some of my favorite meal prep tools to help speed up the process!

Why You’ll Love This Carne con Chili Rojo recipe

High in Protein – Keeps everyone full and satisfied.
Pairs with Pantry Staples – No need for a special grocery run.
Great for Lunches – Leftovers reheat beautifully for easy meals.
Customizable Spice Level – Make it as mild or spicy as your family prefers.
Works with Different Proteins – Swap beef for chicken or pork for variety.

Equipment Needed To Make Make-Ahead Mexican Beef Recipe

High speed blender
Freezer bag
Slow cooker

Ingredients For Your Carne con Chili Rojo

2-3 lbs beef chuck roast
Sauce (Blend Together):
4 dried red chilies, seeded and soaked in hottest tap water for 5-10 minutes.
1 cup onion, diced
1 ½ tsp garlic powder
2 tsp ground cumin
1 tsp oregano
1 1/2 tsp salt
1/2 tsp black pepper
2 cups beef broth (or chicken broth)
Serve with:
6-8 Tortillas
2 cups cheddar cheese, shredded
Your favorite taco toppings (optional)

How To Make A Carne con Chili Rojo

Prep Directions:

Prepare a gallon freezer bag, labeling according to your preferred method.
Blend sauce ingredients until smooth. Click here for my favorite blender!
Add beef and blended sauce to the freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.

Slow Cooking Directions:

Thaw freezer bag in fridge 12-24 hours before cooking.
Dump contents of the freezer bag into the slow cooker.
Cook on low for 8-10 hours.
Shred/break apart beef and serve in tortillas with cheese. Optional: Top with your favorite taco toppings.

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Carne con Chili Rojo Freezer Recipe

This high protein Carne con Chili Rojo beef freezer meal is full of flavor, and pairs nicely with pantry staples. Great for Freezer meal prep, leftover lunches, and large parties.

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Prep Time 7

Cook Time 8

Course dinner, Main Course

Cuisine American, Mexican

Servings

Calories 784 kcal

Equipment

1 Slow Cooker
1 High speed blender

Ingredients

2-3 lbs Beef chuck roast

Sauce (Blend together)

4 dried red chilies seeded and soaked in hottest tap water for 5-10 minutes.
1 cup Onion diced
1 1/2 tsp Garlic powder
2 tsp Ground cumin
1 tsp Oregano
1 1/2 tsp Salt
1/2 tsp Black pepper
2 cups Beef broth (or chicken broth)

Serve with:

6-8 Tortillas
2 cups Cheddar cheese shredded
Your favorite taco toppings(optional)

Get Recipe Ingredients

Instructions

Prep | Directions

Prepare a gallon freezer bag, labeling according to your preferred method.
Blend sauce ingredients until smooth
Add beef and blended sauce to the freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.

Slow Cooker | Cooking Directions

Thaw freezer bag in fridge 12-24 hours before cooking.
Dump contents of the freezer bag into the slow cooker.
Cook on low for 8-10 hours.
Shred/break apart beef and serve in tortillas with cheese. Optional: Top with your favorite taco toppings.

Nutrition

Calories: 784kcalCarbohydrates: 31.2gProtein: 56.4gFat: 52.3g

Keyword Beef Freezer Recipe, Beef Slow Cooker Recipe, Carne con Chili Rojo, Mexican Inspired Recipes

What to Serve/Pair with Your Best Chili Rojo Recipe

Sides:

Spicy Smacked Cucumbers Salad
Uchepos(Fresh Corn Tamales)
Cazuelitas

Desserts:

Conchas
Bionico
Mosaic Gelatin

Mocktails:

Agua Fresca
Virgin Margarita
Hibiscus Iced Tea

Popular Substitutions & Additions

Substitutions:

Swap Beef Chuck Roast for Pork Shoulder – If you prefer a slightly different texture, pork shoulder (or pork butt) works just as well and absorbs the chile sauce beautifully.
Use Guajillo or Ancho Chilies Instead of Generic Dried Red Chilies – These chili’s offer a deeper, slightly smoky flavor that enhances the dish.
Replace Cheddar Cheese with Oaxaca or Monterey Jack Cheese These cheeses melt better and provide a creamier texture when reheated from frozen.

Additions:

1 Can of Fire-Roasted Tomatoes – Adds a slightly sweet, smoky depth to the sauce while maintaining freezer stability.
1 Cup of Cooked Black Beans or Pinto Beans – This stretches the meal further and adds extra protein and fiber.
1/2 Cup of Diced Green Chiles – Brings a mild heat and extra flavor without overpowering the dish

Storing and Reheating Questions

Best Way To Store Easy Carne con Chili Rojo
Leftover?

The best way to ensure that your Carne con Chili Rojo is delicious for second servings is to follow some easy storage protocols. Make sure to allow the dish to cool before transferring it to an airtight container. If you plan to eat the leftovers within a few days, the fridge is a great option. Store in a shallow, sealed container to help it cool quicker.

Needing a longer storage option, portion the meat and sauce into a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. Proper storage keeps Carne con Chili Rojo tasting fresh and flavorful.

How Long Will Carne con Chili Rojo Last In the Fridge?

When you have followed the proper storage procedures, Carne con Chili Rojo will stay fresh in the fridge for up to five days. This flavorful red chili sauce helps to preserve the meat, but make sure to store your leftovers correctly to maintain the best texture and taste. When you go to prepare the meal, make sure to do some checks of smell, texture, or signs of spoilage, and if your meal has gone bad, don’t change it, discard the meal.

Can I Freeze Authentic Chili Rojo Beef?

Yes!!! Absolutely!!! Carne con Chili Rojo is an excellent freezer meal, before cooking, as a raw freezer meal, or with storing leftovers in the freezer. Once the dish has cooled completely, make sure to transfer immediately to a stored freezer-safe bag, or even vacuum-sealed bags for freshness. If using freezer bags, lay them flat for easy stacking and storage. Properly stored, this Carne con Chili Rojo can last in the freezer for up to three months without losing flavor.

How To Reheat Carne con Chili Rojo Freezer Meal?

For fridge reheating, the best way to reheat Carne con Chili Rojo is on the stovetop over medium heat. When you are reheating, add a splash of broth or water to loosen up the sauce and prevent drying out. Stir occasionally until heated through, which should take about 5-7 minutes.
For freezer leftovers, make sure to thaw overnight in the fridge if possible. Use a slow cooker on low for 2-3 hours, a stovetop method over medium-low heat with a touch of broth added for 10-15 minutes, or a microwave for 4-5 minutes, stirring occasionally, every 30-45 seconds. The key is to reheat slowly to preserve the meat’s tenderness.

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Your Questions Answered about Carne con Chili Rojo Recipe!

Comment below if you have any questions we didn’t answer.

Can I use a different cut of beef instead of Chuck Roast?

Yes! While Beef chuck roast is the most popular choice, other cuts of protein work well too. Beef brisket or short ribs are also excellent alternatives, as they become incredibly tender when slow cooker in the red chili sauce. If you are looking for a leaner protein option, beef round roast can also be used, although it may not be as juicy. No matter the cut, be sure to slice the beef against the grain after cooking for the most tender results to your Carne con Chili Rojo.

What type of Dried Red Chilies work best for this recipe?

If you are looking to add the most spectacular flavor, use a mixture of guajillo chilies, ancho chilies, and pasilla chilies. If you prefer a spicier dish, toss in a dried chili de arbol or two. Make sure to remove the seeds before soaking to control the heat level. These chilies create a deep and authentic flavor that makes Carne con Chili Rojo so incredible.

Can I use Fresh Garlic instead of Garlic powder?

Yes! Fresh garlic will enhance the flavor of Carne con Chili Rojo! Swap 1 ½ teaspoons of garlic powder for 3-4 cloves of fresh garlic, minced or blended with the sauce ingredients. Fresh garlic will add a colder, slightly spicy kick that pairs well with the smoky dried chilies. Fresh garlic also freezes well, especially when blended into a sauce.

Is it better to use beef broth or Chicken broth for the sauce?

Both options work, but beef broth is the best choice for a rich and hearty Carne con Chili Rojo. Using a beef broth will help deepen the meaty flavor and enhance the slow-cooked tenderness of the beef. However, if you only have chicken broth, it is still a great alternative, it will create a slightly lighter sauce but will still complement the spices and chilies. Using a low-sodium broth is ideal so you can control the salt level of your dish.

Can I use other cheeses besides cheddar?

Yes! While Cheddar cheese melts well and adds a sharp, tangy flavor, other cheeses can be just as delicious. Oaxaca Cheese is a great choice for a melty texture, similar to mozzarella. Monterey Jack is another excellent option. If you want a bold flavor profile, try cotija cheese, which can be a salty, crumbly texture, like feta.

Can I use Carne con Chili Rojo recipe in a slow cooker or Instant Pot?

Yes! This is a versatile recipe that can be perfectly made in both the slow cooker and Instant Pot For a slow cooker, cook on low for 8-10 hours on low setting. Need it done faster? Cook on high for 4-5 hours until the beef is able to fall apart and is tender. Even shorter on time, use the Instant Pot. Use the pressure cook setting on high for 50-65 minutes, followed by a natural release for 15 minutes. Both methods allow for a flavorful, juicy beef with hands off effort.

How can I thicken the sauce if it turns out to be watery?

If your recipe is in need of thickening, there are a few things that you can do. Simmering uncovered for an extra 10-15 minutes on the stovetop will allow a lot of the excess water to evaporate. Another method to thicken the sauce would be to add 1 tablespoon of corn flour or cornstarch slurry( 1 tbsp cornstarch with 2 tbsp water) to the sauce. Stir it well and let it cook for a few minutes until the sauce thickens. A thicker sauce is ideal for freezer meals.

Can I freeze the tortillas and cheese along with the meat, or should they be stored separately?

If you have leftovers and are in need of storing, it is best to store tortillas and cheese separately from the Carne con Chili Rojo when freezing or storing in the fridge. Flour tortillas freeze well when stacked with parchment paper in between. Store your tortillas in a zip-lock bag. Shredded cheese should be stored in an airtight container or freezer bag, and can be added to your food when reheated. Making sure that ingredients are separated makes it easier to thaw and reheat everything perfectly.

What can be done to make this recipe vegan friendly?

When you are looking into making this recipe Vegan friendly, you will need to consider swapping a few ingredients out. Replace the beef with jackfruit, mushroom and lentils, or soy curls. Use vegetable broth instead of beef broth! Choose a dairy-free shredded cheese like Daiya, or a homemade cashew queso for that creamy goodness. Use corn tortillas instead of your traditional flour tortillas. With these adjustments, you’ll have a hearty and flavorful freezer-friendly Vegan Chili Rojo ready to go that satisfies your taste buds.

If you like this recipe here are some other Beef recipes you’re sure to love:

Don’t forget to come back and let me know how your Carne con Chili Rojo recipe turned out!! I really want to know.

And if you have ANY QUESTIONS comment here, I’m happy to help.