Anthony Bourdain’s New Mexico Style Beef Chili Recipe
When it comes to beef chili, Anthony Bourdain’s New Mexico-style recipe stands in a league of its own. It’s not just a chili—it’s an experience. The heat of roasted Hatch and poblano peppers, the tenderness of slow-simmered beef, and the depth of cumin, coriander, and Mexican oregano make for a bowl of comfort that feels both hearty and adventurous. This is the kind of chili that makes you want to sit back, spoon in hand, and savor each bite with a smile. And trust me, once you’ve tried this, you’ll never look at a bowl of chili the same way again.
I first stumbled across this recipe while leafing through one of Bourdain’s cookbooks on a chilly autumn day, which, now that I think of it, was the perfect setting for this dish. The aroma that fills the kitchen is like a cozy blanket, wrapping you in smoky, earthy, and savory notes. If you’ve never roasted your own peppers, this recipe will be your excuse to start. It’s one of those meals that takes a little time, but the payoff? Oh, it’s worth every minute.
The origin story (or, how I discovered my love for roasted peppers)
I remember the first time I roasted a poblano pepper. It was a bit of a chaotic experience, to say the least. I got impatient, cranked up the broiler too high, and ended up with a pepper that was more charcoal than charred. But eventually, I got the hang of it, and that smoky flavor has been a staple in my kitchen ever since.
Fast forward to trying Bourdain’s chili, and the roasted poblanos and Hatch chiles hit me like a revelation. There’s something about the combination of smoky peppers with tender beef that brings a whole new level of depth to chili. It’s like the Southwest in a bowl—bold, spicy, and full of character. Whenever I make this chili, I’m reminded of that first fumbling attempt at roasting peppers and how far I’ve come since then. Now, I make this dish every fall, and it never fails to impress.
Let’s talk ingredients: the good, the better, and the “oops I’m out of that”
This chili is packed with layers of flavor, and it all starts with a few key ingredients.
- Poblano and Hatch chile peppers: These roasted beauties bring the smoky heat that makes this chili sing. Poblanos are milder, with a deeper, earthier flavor, while Hatch chiles can range from mild to fiery. If you can’t find fresh Hatch chiles, canned versions will work just fine—just make sure they’re roasted. And for an extra kick, leave in some seeds!
- Beef chuck: This cut is perfect for chili because it gets meltingly tender after a long simmer. If you can’t find beef chuck, you could swap in short ribs or even brisket. Just make sure whatever cut you choose has some fat marbling; that’s where the flavor lives.
- Garlic and jalapeño peppers: Garlic is, well, garlic—do we even need to explain why it’s here? As for the jalapeños, they add a nice, fresh heat that complements the smokier peppers. If you prefer a milder chili, you can seed them more thoroughly, or leave them out entirely.
- Cumin, coriander, and Mexican oregano: These spices give the chili its warm, earthy backbone. Cumin and coriander are classic in Southwestern cooking, and Mexican oregano has a more citrusy, bright flavor than its Mediterranean cousin.
- Beer: This is Bourdain we’re talking about, after all. The beer adds depth and helps balance out the richness of the beef and peppers. You don’t need anything fancy—an amber or lager works great. If you’d rather skip the alcohol, you can substitute with more beef stock.
And a quick word on flour—it’s used here to coat the beef before searing, which gives the meat a nice crust and helps thicken the chili as it simmers.
Kitchen gear: What you need (and what you can totally skip)
If you’ve got a Dutch oven, you’re halfway there. The heavy bottom of a Dutch oven is perfect for getting a nice, even sear on the beef, and it holds heat beautifully for that long, slow simmer. If you don’t have one, any large, heavy pot will do, but try to avoid something too lightweight, or the beef might stick and burn.
A set of tongs is your best friend when it comes to turning the beef cubes and handling the roasted peppers. They give you the control to get a nice, even sear and keep your hands safe from hot oil.
And of course, a good knife—you’ll be doing a fair amount of chopping with the peppers, onions, and garlic. If you’re in a pinch, a food processor can chop the onions and garlic for you, but resist the temptation to overdo it—you want those pieces to hold up during the long simmer.
Step-by-step: My foolproof method (and a few hard-learned lessons)
- Roasting the peppers: If you’ve never roasted your own peppers before, don’t be intimidated. Turn your broiler on high and let those poblanos and Hatch chiles blacken and blister. The key is to keep turning them so they char evenly on all sides. Once they’re good and scorched, throw them into a plastic bag to steam—this helps the skins slip off easily. Don’t rinse them under water, though! You’ll wash away all that smoky goodness.
- Searing the beef: Toss your beef cubes in a mix of flour, salt, and pepper, and get them into a hot Dutch oven with a little oil. You want the beef to brown deeply on all sides—this step is crucial for building flavor. Take your time here, and don’t overcrowd the pan. (Trust me, I’ve rushed this and ended up with gray, steamed beef. Not what we’re going for.)
- Sautéing the aromatics: Once the beef is out, toss your onions, garlic, and jalapeños into the pot. Use a wooden spoon to scrape up all those browned bits from the bottom—this is where the magic happens. If things are looking a bit dry, add a splash of stock to help deglaze the pan.
- Building the chili: Now, stir in the cumin, coriander, and oregano. Let the spices toast for a couple of minutes to bring out their full flavor. Then comes the tomato paste and beer—bring it all to a boil and let it reduce a bit. This concentrates the flavors and gives the chili a rich, hearty base.
- Simmering: Add the stock, beef, and roasted peppers back to the pot, bring it to a boil, and then reduce to a simmer. Now you play the waiting game—about 2 ½ hours of slow, gentle cooking will turn the beef into melt-in-your-mouth goodness.
Variations on a classic: Make it your own
This chili is versatile, and I’ve played around with it quite a bit.
- Vegetarian version: Swap the beef for a mix of hearty beans—black beans, pinto beans, and kidney beans work great. You can still use the roasted peppers and spices, but add in a bit of extra vegetable stock to keep everything from drying out.
- Low-carb: If you’re watching carbs, skip the flour when searing the beef. You can thicken the chili with a spoonful of almond flour or even by pureeing some of the cooked vegetables into the broth.
- Extra heat: Love it spicy? Keep the seeds in the jalapeños or add a couple of serrano peppers to the mix.
- Seasonal twist: In the summer, I like to stir in fresh corn kernels during the last 10 minutes of cooking. The sweetness of the corn plays beautifully with the smoky peppers.
Serving suggestions: Because presentation matters!
This chili is hearty enough to stand on its own, but if you’re feeling fancy, serve it up with some sides. Warm flour tortillas or corn chips are a natural fit, and a squeeze of lime and a sprinkle of chopped cilantro add a bright, fresh finish. If you’re having friends over, serve the chili in deep bowls with a side of Mexican rice, and top it with a dollop of sour cream and a little crumbled queso fresco.
What to drink: My favorite pairings
For a dish this rich and bold, I like to serve it with something that has enough flavor to stand up to the heat. A cold Mexican lager or amber ale is a great choice, but if you’re in the mood for wine, a Zinfandel or Syrah will do the trick. And if you’re feeling non-alcoholic, a tart hibiscus tea is refreshing and cuts through the richness nicely.
Leftovers? Here’s how to store and reheat them
This chili actually gets better after a day or two, so don’t be afraid to make a big batch and store leftovers. Let it cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to five days, or in the freezer for up to three months. To reheat, just warm it up gently on the stovetop, adding a little splash of water or stock if it’s thickened too much.
Scaling the recipe
If you’re feeding a crowd, this recipe doubles easily—just make sure you have a large enough pot! The simmering time will remain roughly the same. For smaller portions, you can halve the recipe, but the simmering time might shorten by 15–20 minutes. Keep an eye on the beef; once it’s fork-tender, it’s ready to go.
Potential issues: Don’t worry, I’ve got you covered
- Too thick: If your chili reduces too much, just stir in a little extra stock or water to thin it out.
- Too spicy: If the heat is too much, add a spoonful of sour cream or a dash of cream to cool things down.
Conclusion: Time to dig in!
If you’re looking for a chili that’s smoky, spicy, and packed with flavor, this New Mexico-style beef chili is the one. The combination of roasted peppers and slow-cooked beef is unbeatable, and once you’ve mastered this recipe, you’ll find yourself coming back to it again and again. So go ahead, give it a try—and don’t be afraid to make it your own!
Frequently Asked Questions
- Can I use a different type of meat? Yes, you can substitute pork or even chicken thighs, but the cooking time may vary.
- What if I can’t find Hatch chiles? You can use Anaheim peppers as a substitute, though they’ll be milder.
- Is it really necessary to roast the peppers? Roasting adds a smoky depth that’s hard to replicate otherwise, but in a pinch, you can use canned roasted chiles.
- Can I make this chili ahead of time? Absolutely! In fact, the flavors only get better after sitting in the fridge overnight.
- Can I freeze the leftovers? Yes, this chili freezes well for up to three months.
Anthony Bourdain’s New Mexico Style Beef Chili Recipe
This New Mexico-style beef chili, inspired by Anthony Bourdain, brings smoky roasted peppers and tender beef together for a bowl of hearty comfort.
- Total Time: 3 hour 30 minutes
- Yield: 6
Ingredients
- 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
- Roasting the peppers: If you’ve never roasted your own peppers before, don’t be intimidated. Turn your broiler on high and let those poblanos and Hatch chiles blacken and blister. The key is to keep turning them so they char evenly on all sides. Once they’re good and scorched, throw them into a plastic bag to steam—this helps the skins slip off easily. Don’t rinse them under water, though! You’ll wash away all that smoky goodness.
- Searing the beef: Toss your beef cubes in a mix of flour, salt, and pepper, and get them into a hot Dutch oven with a little oil. You want the beef to brown deeply on all sides—this step is crucial for building flavor. Take your time here, and don’t overcrowd the pan. (Trust me, I’ve rushed this and ended up with gray, steamed beef. Not what we’re going for.)
- Sautéing the aromatics: Once the beef is out, toss your onions, garlic, and jalapeños into the pot. Use a wooden spoon to scrape up all those browned bits from the bottom—this is where the magic happens. If things are looking a bit dry, add a splash of stock to help deglaze the pan.
- Building the chili: Now, stir in the cumin, coriander, and oregano. Let the spices toast for a couple of minutes to bring out their full flavor. Then comes the tomato paste and beer—bring it all to a boil and let it reduce a bit. This concentrates the flavors and gives the chili a rich, hearty base.
- Simmering: Add the stock, beef, and roasted peppers back to the pot, bring it to a boil, and then reduce to a simmer. Now you play the waiting game—about 2 ½ hours of slow, gentle cooking will turn the beef into melt-in-your-mouth goodness.
Notes
Serving suggestions: Because presentation matters!
This chili is hearty enough to stand on its own, but if you’re feeling fancy, serve it up with some sides. Warm flour tortillas or corn chips are a natural fit, and a squeeze of lime and a sprinkle of chopped cilantro add a bright, fresh finish. If you’re having friends over, serve the chili in deep bowls with a side of Mexican rice, and top it with a dollop of sour cream and a little crumbled queso fresco.
- Prep Time: 30 minutes
- Cook Time: 3 hour
- Category: Dinner