Anthony Bourdain’s New Mexico Beef Chili: Hearty and Flavorful American Southwest Stew
By Olivia Hayes
This New Mexico Beef Chili is a one-pot dish that takes about 2-3 hours to make, celebrating authentic ingredients like roasted peppers and beef. Expect rich, smoky flavors that warm you through every bite.
The key to intense flavor is in the quality of the ingredients. Roasting the poblano and Hatch chilies brings out their natural sweetness, while browning the beef chuck creates a deep, savory base for the chili.
As it simmers, you’ll see the chili gradually thicken and develop a rich consistency. The most common mistake is rushing the simmering process; the longer it cooks, the more the flavors meld together.
Serve this chili hot, garnished with chopped cilantro. It keeps well in the refrigerator, often tasting even better the next day as the flavors continue to blend.
Why you'll love this recipe
- This chili is a one-pot meal, simplifying cleanup and reducing the number of dishes you need to wash after dinner.
- Roasting the peppers enriches the flavor, making the chili both authentic and comforting without excessive ingredients.
- Takes advantage of cheap pantry staples, allowing for a hearty meal on a budget, with most ingredients lying around in your kitchen.
- Chili tastes better the next day, making it perfect for meal prep or parties, as leftovers hold their flavor nicely in the fridge.
- Simmering the beef chuck for a few hours ensures tender meat, a key to achieving satisfying texture and flavor.
- This recipe adapts easily, allowing for the addition of various toppings or tweaks to heat, making it customizable to your taste.
Ingredients
- •4 poblano peppers (roasted, chopped)
- •1 pound Hatch chili peppers (roasted, chopped)
- •0.5 cup all-purpose flour
- •2 pounds beef chuck (cut into 1-inch cubes)
- •2 tablespoons vegetable oil
- •1 large yellow onion (coarsely chopped)
- •5 cloves garlic (minced)
- •2 jalapeño peppers ingredient (seeds removed and chopped)
- •1.5 teaspoons ground cumin
- •1.5 teaspoons ground coriander
- •1.5 teaspoons dried Mexican oregano
- •2 tablespoons tomato paste
- •1 cup non-alcoholic beer
- •2 cups veal or beef stock
- •Chopped cilantro (for garnish)
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Brown the beef chuck in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
- 2
Add the chopped yellow onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and chopped jalapeño peppers and cook for another minute until fragrant.
- 3
Return the browned beef to the pot. Stir in the ground cumin, ground coriander, and dried Mexican oregano. Cook for 1 minute, stirring constantly.
- 4
Add the tomato paste and cook, stirring, for 2 minutes until it darkens slightly. Pour in the non-alcoholic beer and scrape up any browned bits from the bottom of the pot.
- 5
Add the roasted and chopped poblano peppers, Hatch chili peppers, and the veal or beef stock. Stir to combine.
- 6
Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is very tender, stirring occasionally.
- 7
Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro.
