I know I’ve been talking a lot about soup szn but don’t forget, it’s also CHILI SZN. I love chili, especially all the extra toppings that go along with it. If you are eating your chili plain without any extra cheese, tortillas, and sour cream then you need to reevaluate your life. This recipe from Anthony Bourdain is New Mexico style, ft. no rice, no beans, and a whole bunch of peppers. I couldn’t find Hatch chili’s myself at the store but check out your canned isle, or go with a substitute like Anaheim peppers. This recipe makes your house smell like fall and peppers, what more could you want. Pair with delicious sides like my jalapeño skillet corn bread.
- 4 Poblano Peppers
- 1 lbs Hatch Chilis, fresh, frozen, or canned [ or sub in Anaheim pepper]
- 1/2 Cup All Purpose Flour
- 2 lbs Beef Chuck, cut into 1-2 in pieces
- 2-3 TBSP Canola Oil
- 1 Large Yellow Onion, peeled and coarsely chopped
- 1 1/2 TSP Cumin
- 1 1/2 TSP Coriander
- 1 1/2 Dried Oregano [I used 1 TSP Fresh Oregano]
- 2 TBSP Tomato Paste or Harissa
- 1 Cup of Beer
- 3 Cups Chicken Stock
- Salt + Pepper
- Toppings of your choosing: jalapeños, cilantro, sour cream, cheese, tortilla chips
Let’s Get Cooking
Put your oven’s broiler on LOW. Broiler’s low key scare me so I like to keep hawk eyes on them. Place your peppers, poblano’s and hatch (if they are fresh, if canned skip this), on a baking sheet. Place the peppers in the broiler and let the pepper’s skin blacken, turn them as needed. This takes about 15 minutes or so and be sure to keep an eye on them, they can go fast. Remove from oven when done and let cool.
Once cool, remove stem and some seeds along with the blackened skin. Chop the peppers coarsely and set aside.
Place the flour in a large bowl and add in about TBSP each of salt + pepper. Coat the beef in the flour.
In a dutch oven, heat the oil, add in the beef in small batches when the oil gets hot. Let the beef get brown on all sides but do not cook all the way through. Place cooked beef on a plate and finish with the remaining beef.
Once the meat is all cooked, add in the onion + garlic into the hot pan with salt + pepper. Add in a little extra oil if needed. Scrape the bottom of the pan with a wooden spoon while mixing the garlic and onion to get the browned bits on the bottom. After the onion has softened, add the cumin + coriander + oregano and cook for about 2 more minutes.
Stir in the tomato paste and then the beer. Bring this up to a boil and allow the liquid to reduce, you will know it’s done when you don’t smell the beer anymore. Add in the stick and the cooked beef into the pot. Add in the chopped peppers and bring up to a boil. Once boiling, reduce the heat to simmer, cover, and cook for 90 minutes.
Serve however you like once finished, Anthony recommends LOTS of cold beer.
Made with Love,
2 thoughts on “Anthony Bourdain’s New Mexico-Style Beef Chili”
This looks fabulous
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Thank you! It’s a perfect fall chili
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