Description
Experience the rich flavors of Anthony Bourdain’s New Mexico Style Beef Chili, a hearty and spicy dish that brings the essence of Southwestern cuisine to your table.
Ingredients
Scale
- 4 poblano peppers roasted
- chopped
- 1 pound Hatch chili peppers roasted
- chopped
- ½ cup all-purpose flour
- 2 pounds beef chuck cut into 1-inch cubes
- 2 to 3 tablespoons vegetable oil
- 1 large yellow onion coarsely chopped
- 5 garlic cloves minced
- 2 jalapeño peppers seeds removed and chopped
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons dried Mexican oregano
- 2 tablespoons tomato paste
- 1 cup beer
- 2 cups veal or beef stock
- Chopped cilantro for garnish
Instructions
- In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion and jalapeño peppers, cooking until soft.
- Stir in the minced garlic, ground cumin, ground coriander, and dried Mexican oregano, cooking for an additional minute until fragrant.
- Add the beef chuck cubes to the pot, browning them on all sides.
- Sprinkle the flour over the beef, and stir to coat. Mix in the roasted poblano and Hatch chili peppers, followed by the tomato paste.
- Pour in the beer and beef stock, bringing the mixture to a simmer. Reduce heat and cover, cooking for about 30 minutes until the beef is tender.
- Serve hot, garnished with chopped cilantro.
Notes
For a spicier chili, keep some seeds in the jalapeño peppers. This dish pairs wonderfully with cornbread or crusty bread.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: stovetop
- Cuisine: New Mexican, Southwestern
Nutrition
- Serving Size: 1½ cups
- Calories: 455 kcal
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 110 mg
Keywords: Anthony Bourdain, Beef Chili, New Mexico Style, Chili Recipe, Southwestern Cuisine