Savor Anthony Bourdain’s Bold New Mexico Beef Chili Recipe

Hearty and robust, this beef chili packs a New Mexico style punch that’ll transport your taste buds straight to the Southwest.

Spices dance through tender chunks of beef, creating layers of complex flavor.

Bold chili peppers and rich, smoky notes define every single bite of this classic dish.

Culinary legend Anthony Bourdain perfected this recipe during his travels across the region.

Each spoonful tells a story of tradition and bold southwestern cooking.

Warm, comforting, and packed with authentic ingredients, this chili transforms an ordinary meal into an extraordinary experience.

You’ll want to savor every last drop of this incredible southwestern classic.

Side Dishes for Bourdain’s Beef Chili

• Savor Spicy Companions: Beer and Chili Pairings
• Complement the robust New Mexico-style beef chili with craft amber ales that echo its southwestern heat and depth, highlighting the beer's malty sweetness against the dish's complex spice profile.
• Refresh with Cooling Sides: Creamy Counterpoints
• Balance the chili's intense flavors with a crisp cilantro-lime slaw or Mexican-style street corn salad, providing tangy, cool textures that cut through the rich, spicy meat and cleanse the palate.
• Elevate with Southwest-Inspired Wine Selection
• Select bold, fruit-forward red wines like zinfandel or tempranillo, which stand up to the chili's powerful spices and complement its smoky roasted pepper undertones, creating a harmonious dining experience.
• Garnish for Textural Contrast: Crunchy Additions
• Top the chili with crispy tortilla strips, diced raw onions, or toasted pepitas to introduce contrasting textures and add layers of nutty, fresh crunch that enhance the overall sensory enjoyment.

Flavor Swaps for Bourdain’s Chili Bowl

• Vegetarian Chili Swap: Replace beef with hearty black beans, lentils, or plant-based protein crumbles while maintaining the same spice profile and roasting techniques for peppers.
• Gluten-Free Adaptation: Use cornstarch instead of flour for coating beef and ensure all spices and beer are certified gluten-free to accommodate celiac dietary needs.
• Low-Sodium Version: Select low-sodium stock, reduce added salt, and incorporate more fresh herbs like cilantro and green onions to enhance flavor without increasing sodium content.
• Instant Pot Express: Transform the slow-cooking method by using an Instant Pot, reducing total cooking time to approximately 45 minutes while preserving the deep, complex flavor profile of the original recipe.

FAQs

• Why use poblano and Hatch chiles?

These peppers provide a deep, complex flavor profile with mild to moderate heat. Poblanos offer earthiness, while Hatch chiles bring a unique southwestern taste that elevates the chili’s authenticity.

• Can I substitute the beer?

Yes, but choose wisely. Dark beer like stout or porter works best, adding depth and richness. If avoiding alcohol, beef stock or strong coffee can provide similar complexity and depth to the chili.

• What's the importance of searing beef?

Searing creates a caramelized exterior that locks in flavor and develops a rich brown crust. This Maillard reaction adds incredible depth and prevents meat from becoming bland or steamed.

• How do I know when the chili is perfectly cooked?

The beef should be incredibly tender and easily break apart with a fork. The sauce will have thickened, and the flavors will have melded together, creating a rich, harmonious taste.

Why This Chili-Style Beef Hits Different (Anthony Bourdain’s)

• This chili recipe delivers an explosion of taste and technique that will make your taste buds dance.
• Even novice cooks can master these straightforward steps, transforming basic ingredients into a restaurant-worthy dish with confidence and ease.
• The recipe offers flexible techniques like roasting peppers and searing beef that allow personal touches and creative variations to suit individual preferences.
• By using traditional New Mexico ingredients like Hatch chiles and following Anthony Bourdain's method, you'll create a deeply authentic and soul-warming meal that transports you to the heart of Southwestern cuisine.

What You’ll Need for Bourdain’s Beef Chili

• Poblano Peppers: Fresh chili peppers that provide a mild, earthy flavor to the chili.
• Hatch Chiles: New Mexico's signature peppers that add a distinctive southwestern heat and depth.
• Jalapeños: Spicy green peppers that contribute a sharp, intense kick to the dish.

• Beef Cubes: High-quality beef that becomes tender and flavorful after slow cooking.

• Onions, Garlic: Classic flavor base that creates a rich and complex foundation for the chili.
• Cumin, Coriander, Oregano: Warm spices that enhance the traditional southwestern chili profile.

• Flour: Used to coat the beef and help create a thickened sauce.
• Beer: Adds depth and complexity to the chili's overall flavor.
• Tomato Paste: Provides a concentrated tomato flavor and helps thicken the sauce.
• Stock: Creates a moist cooking environment and adds additional flavor layers.

• Salt, Pepper: Basic seasonings that enhance the natural flavors of the ingredients.

Cooking Up Anthony’s Bold New Mexico Chili

Step 1: Char Peppers

Crank up the broiler to high heat.

Place poblano and Hatch chiles directly under the flame, rotating them carefully to ensure even blackening.

Once peppers are completely blistered and dark, transfer them into a sealed plastic bag.

Let them steam for several minutes, which will help loosen their skins.

Gently peel off the charred skin without rinsing to preserve the smoky flavor.

Step 2: Prepare and Sear Beef

• Flour
• Salt
• Black pepper

Heat oil in a Dutch oven.

Carefully place seasoned beef cubes into the hot pan, ensuring they’re not overcrowded.

Brown the meat thoroughly on all sides, developing a deep caramelized exterior.

Work in batches if necessary to achieve proper browning.

Step 3: Create Aromatic Base

Remove beef from the pot.

• Onions
• Garlic
• Jalapeños

Use a wooden spoon to scrape up the browned bits stuck to the bottom of the pan.

If the pan seems dry, add a splash of stock to help deglaze and release all the flavorful remnants.

Step 4: Build Chili Flavor

• Cumin
• Coriander
• Oregano

Toast the spices for a couple of minutes to intensify their flavor.

Stir in tomato paste and beer, bringing the mixture to a boil.

Allow the liquid to reduce slightly, concentrating the rich flavors.

Step 5: Combine and Simmer

Return the seared beef and roasted peppers to the pot.

Pour in stock and bring to a boil.

Reduce heat and let the chili simmer gently.

Cook for approximately 2 ½ hours, stirring occasionally.

The long, slow cooking will transform the beef into incredibly tender, melt-in-your-mouth meat.

Bourdain’s Chili – Handy Kitchen Tips

• Roast poblanos and Hatch chiles under high broiler, turning frequently to ensure even charring. Steam in a sealed bag to easily remove skins without losing smoky flavor.
• Pat beef cubes dry before coating in seasoned flour. Work in batches to achieve deep golden-brown crust, preventing steaming and maximizing flavor development.
• Toast ground cumin, coriander, and oregano briefly to release their essential oils and intensify their aromatic qualities. This technique elevates the entire chili's flavor profile.
• Allow chili to simmer gently for 2½ hours, letting beef become incredibly tender. Low and slow cooking breaks down tough muscle fibers, creating melt-in-your-mouth texture.
• Use wooden spoon to scrape browned bits from pot bottom when sautéing aromatics. Splash of stock helps release concentrated flavor compounds stuck to cooking surface.

Storing & Warming Up Leftovers from Bourdain’s Chili

• Store the chili in an airtight container within 2 hours of cooking. Properly sealed, it stays fresh in the fridge for 3-4 days. Keep the container tightly closed to prevent odor absorption and maintain flavor quality.
• Transfer cooled chili to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Frozen chili maintains excellent taste for up to 3 months. Label containers with date and contents.
• Pour chili into a microwave-safe dish. Cover with a microwave-safe lid or paper towel. Heat on medium power, stirring every 30 seconds to ensure even warming. Add a splash of water or stock to restore moisture if needed.
• Place chili in a saucepan over medium-low heat. Stir occasionally to prevent sticking. Add a little water or stock to maintain desired consistency. Heat until the chili reaches 165°F, ensuring food safety and preserving rich flavors.

Anthony Bourdain’s New Mexico Style Beef Chili Recipe

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4.6 from 20 reviews

• Total Time: 3 hours
• Yield: 6 1x

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Description

Simmering with bold southwestern flavors, anthony bourdain’s new mexico style beef chili brings robust spices and hearty meat to your dinner table. Warming comfort blends perfectly with complex chili notes, inviting passionate cooks to savor every rich, slow-cooked bite.

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Ingredients

Scale 1x2x3x

Meat:

• 2 pounds beef chuck (cut into 1-inch cubes)

Peppers:

• 4 poblano peppers (roasted, chopped)
• 1 pound Hatch chili peppers (roasted, chopped)
• 2 jalapeño peppers (seeds removed and chopped)

Other Ingredients:

• 1 large yellow onion (coarsely chopped)
• 5 garlic cloves (minced)
• 1/2 cup all-purpose flour
• 2 to 3 tablespoons vegetable oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons dried Mexican oregano
• 2 tablespoons tomato paste
• 1 cup beer
• 2 cups veal or beef stock
• Chopped cilantro for garnish

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Instructions

1. Prepare poblano and Hatch chiles under high broiler, rotating frequently to achieve uniform charring. Swiftly transfer blistered peppers into sealed plastic bag to facilitate skin removal, preserving smoky essence without water rinsing.
2. Coat beef cubes with seasoned flour mixture, then sear in hot Dutch oven with oil. Ensure deep caramelization on all surfaces, working in batches to prevent overcrowding and maintain optimal browning.
3. Utilize residual pan drippings to sauté onions, garlic, and jalapeños. Deglaze with stock, scraping accumulated flavor-rich browned fragments from pot bottom.
4. Incorporate aromatic spices – cumin, coriander, oregano – allowing brief toasting. Introduce tomato paste and beer, reducing liquid to concentrate flavors and create robust foundational layer.
5. Reintegrate roasted peppers and seared beef into pot. Bring to vigorous boil, then reduce to gentle simmer for approximately 2½ hours until beef transforms into tender, succulent morsels.

Notes

• Carefully rotate peppers under the broiler to achieve an even, deep char without burning, ensuring maximum smoky flavor and easy skin removal.
• Work in batches when searing meat to prevent overcrowding, which creates steamed instead of beautifully caramelized beef surfaces that develop rich, complex flavor profiles.
• Toast ground spices briefly before adding liquid ingredients to release their essential oils, intensifying the chili’s aromatic depth and creating a more robust taste experience.
• Swap beef for turkey or plant-based protein alternatives, use gluten-free flour for coating, and select low-sodium stock to accommodate different dietary needs without compromising authentic New Mexican chili essence.

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner, Snacks
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 90 mg