High Desert Table

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Recipe

Red Chile Caramel Corn

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This weekend my family went to a Chicago-themed holiday potluck at a friend’s house in Eldorado. We wanted to bring something fun and festive so we decided to make a version of our favorite windy city confection— Chicago Mix Popcorn, a sweet and savory mix of caramel and cheese popcorn. The classic treat reminds me of when my husband and I lived in Chicago and before embarking on any road trip, we always made a stop at Garrett’s Popcorn to pick up a bag on the way out of town.

This custom recipe is focused on one-half of the treat, the red chile caramel corn. When you make it, customize it as you wish. Mix it with cheesy popcorn, add nuts, or just enjoy it on its own for a sweet and spicy snack.

As the popcorn was popping on the stove this week, the kids ran downstairs to find out why I was making popcorn, a sure sign that some kind of family movie or game night was on the horizon. Their interest only peaked when I told them I was making caramel corn.

A touch oh heat

As the brown sugar-based caramel sauce simmered away on the stove, I couldn’t resist adding a generous spoonful of red chile powder to my little bowl of baking soda sitting by the stove, the last step of the process before coating the popcorn with the caramel and butter mixture and transferring it to the oven for baking. I’m happy to report that this just might be the best cooking decision I’ve made all week. I know caramel making can be a little intimidating for some of you, but I promise, this recipe is as easy and delightful as it gets.

Making caramel the easy way

Normally when one is making caramel, you begin with sugar and sometimes a very small amount of water. Then, it becomes a waiting game requiring a close eye, and oftentimes a candy thermometer, depending on if the caramel will be made into a sauce, candy, or coating. Here, we keep things simple and no thermometer is needed, just a timer and a bit of extra care since we are dealing with very hot sugar.

Magic ingredient

When making caramel corn, it’s the baking soda that works its magic, creating a caramel sauce that isn’t hard or overly sticky. Rather, the baking soda is added at the very last minute after the caramel has come off the heat and results in a light, melt-in-your-mouth caramel corn.

This popcorn will stay fresh for up to a week in an airtight container at room temperature, making it a perfect option for homemade holiday gifting.

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Red Chile Caramel Corn

Red Chile Caramel Corn - with a Christmas tree
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This recipe is an easy and delicious snack that is perfect for any holiday or potluck occasion. The sweet and classic treat makes it a crowd-pleaser, while the red chile powder adds a festive kick. This Red Chile Caramel Corn is easy to make and requires no special skills or equipment.

  • Author: Marianne Sundquist
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 quarts
  • Category: Dessert
  • Method: bake
  • Cuisine: New Mexican

Ingredients

Units
  • 16 c. popped popcorn
  • 2 t. baking soda
  • 2 t. New Mexico red chile powder
  • 1 t. kosher salt
  • 2 t. vanilla extract
  • 2 c. brown sugar
  • 1 c. (2 sticks) unsalted butter
  • 1/2 c. light corn syrup

Instructions

Line two large baking sheets with parchment paper or a silicone baking mat.

Preheat the oven to 250 f.

Divide the popcorn into 2-3 large bowls, making sure you have enough room to add the caramel and stir it with a heatproof rubber spatula.

Dry ingredients

In a small bowl whisk together the baking soda, red chile powder, and salt. Place this bowl and the vanilla extract next to the stove with a measuring spoon so you’re ready when you get to this step.

Making the caramel

In a large saucepan over medium-high heat (the size of the saucepan is important for safety because the baking soda will bubble up when it’s added to the caramel sauce), add the brown sugar, butter, and corn syrup. Watch carefully and once the entire pot has started to rapidly boil set a timer for 3 minutes.

When the 3 minutes have passed, turn off the heat. Whisk in the baking soda mixture and the vanilla.

Time to bake

Carefully divide this mixture among your bowls of popcorn and stir, evenly coating the popcorn as much as possible. Transfer the popcorn to the prepared baking sheets and bake in the oven for 1 hour.

Let the popcorn cool completely before breaking it into pieces and storing it in an airtight container.

Red Chile Caramel Corn - on a sheet tray

Slow Cooker Beef & Chile Stew

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The last few weeks I’ve been feeling the pace of life speed up. Between school, work, and shorter days, I knew it was time to pull out my crock pot and make a big pot of something warm that would feed us throughout the week. This Slow Cooker Beef & Chile Stew is a nourishing, hearty, and deeply flavorful recipe that brought a hefty dose of warmth and ease to our meal times lately.

Save some for a snow day

Whenever I make a big pot of something, I usually try to squirrel away a quart in the freezer to share or for a rainy day. I put two quarts in the freezer this time, and we ate the rest for multiple breakfasts and dinners. This stew is particularly good for breakfast with an egg on top and a warm tortilla on the side. If you don’t have a slow cooker, keep reading! You can easily make this in a Dutch oven by braising it at 300 F. for three-ish hours.

Choosing a cut of meat

You’ll notice the recipe calls for beef stew meat, which is easy to find in most grocery stores. In general, the best stew meat is cuts with collagen-rich connective tissues that slowly melt and tenderize in a low heat and slow cooking environment. Chuck, Round, Sirloin, and Brisket are perfect candidates for this type of stew-making, while more tender cuts are best enjoyed by searing, grilling, or roasting. Also, it’s important to remember that other meats like lamb, bison, elk, and pork can also be used interchangeably.

As with many recipes that turn out to be family favorites, I started with what I had. I had butternut squash, onion, a head of cauliflower, a tub of mild red chile and chopped green chile in the freezer, bacon, and an open bottle of red wine. I then picked up mushrooms, beef, and broth, heading home with everything I needed to put this one-pot meal together in the slow cooker.

Flexible veggies

As you look at the ingredients, remember that you can swap out other vegetables, if, for example, you don’t love mushrooms. Potato, pea, pearl onion, cabbage, parsnip, turnip, celery root, and carrot are just some of the vegetables that could be substituted for the ones used here. And if you want to add greens I would recommend adding them towards the end of the cooking process.

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Slow Cooker Beef & Chile Stew

Slow Cooker Beef and Chile Stew - in a bowl with spoon
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Indulge in the warmth and ease of this Slow Cooker Beef & Chile Stew, a hearty one-pot meal perfect for busy weeknights. Packed with nourishing ingredients, including beef stew meat and a medley of vegetables, this recipe delivers deep, flavorful satisfaction. Discover the joy of batch cooking as you freeze portions for later or savor it with an egg on top for a comforting breakfast. Learn how to customize the stew with various vegetables and explore the versatility of cuts like Chuck, Round, Sirloin, and Brisket.

  • Author: Marianne Sundquist
  • Prep Time: 1 hour
  • Cook Time: 5 hours
  • Total Time: 6 hours
  • Yield: 5 quarts
  • Category: stew
  • Method: braise
  • Cuisine: New Mexican

Ingredients

Units
  • 3 slices, applewood smoked bacon, sliced
  • 2 1/2 lb. beef stew meat, trimmed of excess fat
  • 2 T. Masa Harina
  • 2 T. olive oil
  • 1 large red onion, diced
  • 8 oz. crimini mushrooms, quartered
  • 6 cloves of garlic, thinly sliced
  • 2 T. High Desert Herbs or Herbes de Provence
  • 1 c. red wine
  • 2 c. (1 pint) New Mexico red chile puree
  • 2 c. (1 pint) New Mexico chopped green chile
  • 1 medium head cauliflower, all tender stems and florets cut into 1” pieces
  • 1 medium butternut squash, peeled, seeded & cut into 1” pieces
  • 6 c. chicken broth
  • Salt and pepper to taste

Instructions

The step with the bacon

In a large heavy-bottomed pot over low heat, slowly cook the bacon until the fat is rendered and the bacon crispy. Remove the bacon with a slotted spoon and add it to the slow cooker crock.

Sear the meat

Turn the heat up to medium-high. Gently toss the trimmed beef with the masa harina, salt and pepper. Sear the meat on all sides until caramelized, working in batches if needed so as not to overcrowd the pan and meat in the slow cooker crock with the bacon.

Prep the rest

Add olive oil to the pot. Add the onion and mushrooms. Cook for around five minutes, stirring occasionally. Add the garlic and dried herbs. Cook for a minute, being careful not to burn the garlic. Add the red wine and let simmer for a few minutes, scraping any bits of goodness from the bottom of the pot with a wooden spoon. Carefully transfer this mixture to the slow cooker crock. Place the crock into the slow cooker base.

Cook it slow

Add the red chile puree, chopped green chile, cauliflower, butternut squash, and chicken broth. Let cook in the slow cooker for 5 hours.