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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Utilize residual pan drippings to sauté onions, garlic, and jalapeños. Deglaze with stock, scraping accumulated flavor-rich browned fragments from pot bottom.
- Incorporate aromatic spices – cumin, coriander, oregano – allowing brief toasting. Introduce tomato paste and beer, reducing liquid to concentrate flavors and create robust foundational layer.
- 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