This is Anthony Bourdain’s Beef Chili Recipe. New Mexico Style, this is richly flavored, hearty beef chili stew featuring beef chuck and New Mexico Hatch Chiles and Poblano peppers. One of our favorite Hatch green chili recipes!
The passing of Anthony Bourdain has simply stunned and numbed me. To say it’s a shame it’s ended this way is a gross understatement. He had so much more to give us. Inspiration, influence, knowledge. I’ll miss his brilliant skill for interviewing and remarkable style of story-telling. I’ll miss his insatiable curiosity to explore. I truly admired his unapologetic manner. There will never be another like him.
So with that said, let’s get to our kitchens. Let’s cook, let’s explore, let’s inspire. Let’s do his memory justice and relish in all of it.
Anthony Bourdain’s Legacy
Shortly after I learned of his death, I dug out the only Anthony Bourdain cookbook I own, Appetites, A Cookbook. I received it as a Christmas gift a couple years ago. It’s a great read, includes recipes he’d collected over the years with particular attention to recipes that his daughter liked.
When I came to page 230, I found his New Mexico Style Beef Chili Recipe. I think of Anthony Bourdain as an East Coast, food thrill seeker, and world traveler to parts unknown. For some reason never pictured him hanging out in New Mexico. I knew I had to make this recipe and I had to make it soon.
This is an incredibly rich and deeply flavored bowl of chili. It gets its flavor from New Mexico Hatch Chiles and Poblano peppers. An additional layer of goodness comes from using a full-flavored New Mexico or Mexican Beer.
If you’re a regular reader, you know that I obsess over Hatch Chiles. Late August into September brings these wonderful chiles to Colorado and the roasting drums fire up and the aromas of cooking chiles fill the air. A perfect time of year to make this chili recipe. One of my favorite articles about the Hatch Chile phenomena comes from Saveur Magazine. You should give it a read.
Anthony Bourdain’s New Mexico Beef Chili Recipe:
This recipe is deep and rich in flavor. It’s an easy recipe because once prep is completed there’s a long slow stove-top simmer where the ingredients are allowed to blend and marry. The hardest part in preparing the recipe is cutting the beef chuck into bite-sized pieces, flouring them, and searing them in the Dutch oven. A little bit of a mess but worth every splatter of oil and every dusting of flour that accidentally hits your countertop.
I used Veal Stock, which provided an even deeper and richer flavor to the chili. You can find it frozen in some specialty shops and it’s worth the purchase. If you can’t find it, beef stock will work just fine.
The recipe calls for a cup of beer. Choose a Mexican or New Mexico beer, or even a rich ale. Any will be delicious in this beef chili.
If you don’t have fresh roasted Hatch Chile peppers Anaheim peppers will work. You can roast them under an oven broiler until charred on all sides, or over an open flame on your gas stovetop. Or you can buy them canned at the grocery store.
Serve corn chips or white flour tortillas with this beef chili. A squeeze of lime juice brings out the flavor and a sprinkling of cilantro is always welcome.
I hope you give Anthony’s Beef Chili recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite beef chili recipe that uses beef chuck or beef roast, let me know, I’d love to give it a try.
And if you’re a chili aficionado, you might want to take a look at:
- Bourbon Beef and Bean Chili
- Hatch Green Chili, Colorado Style
- Award Winning Chili Recipe
- Chipotle Bison Chili with Lime Crema
- and Black Bean and Beef Chili from Kalyn’s Kitchen
This is Anthony Bourdain's Beef Chili Recipe, New Mexico Style. Deep and richly flavored, this is a hearty chili stew featuring beef chuck and New Mexico Hatch chile and poblano peppers.
- 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 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
Preheat broiler and position rack as close to the broiler heat source. Line the bottom of a broiling pan with aluminum foil (this will catch any juices from the peppers). Place poblano peppers on top of the broiling pan. Place under the broiler. Let cook until peppers’ skin is blackened, turning peppers with tongs so they blacken on all sides, approximately 10 to 15 minutes.
Place peppers in a large plastic bag and loosely seal for 30 minutes. Remove and discard as much of the blackened skin as possible along with the stems and seeds. Use your hands. Don't rinse peppers under water, you'll rinse away flavor. If you want your chili to be hotter, leave in some of the seeds (source of the peppers’ heat). Coarsely chop peppers and set aside.
Repeat this roasting process for the hatch chile peppers. If you’re using frozen (no need to thaw) or canned peppers (no need to drain), they are likely already roasted, peeled and seeded. In some cases they are already coarsely chopped, too – if not, then coarsely chop them and set aside.
In a large mixing bowl, whisk together flour and about 2 teaspoons each of salt and freshly ground pepper. Toss beef in the flour mixture to coat. Heat 2 tablespoons of oil in a Dutch oven (at least 5 quarts) over medium-high heat until just smoking. Add beef in batches and sear until dark brown on all sides. Be sure not to crowd beef too much. Using tongs, remove cooked beef to a plate. Continue to cook remaining beef in batches, so you're not crowding the beef pieces.
Add onion, garlic and jalapeño peppers to the pot and season with salt and freshly ground pepper. Cook over medium-high heat, scraping the bottom of the pot with a wooden spoon to dislodge browned bits. Add an additional tablespoon of oil if necessary to keep the caramelized bits of onion mixture and beef (know as “fond”) from scorching. You can also add a splash of stock at this point. Cook for about 5 to 7 minutes or until the onion has begun to soften and brown.
Add cumin, coriander and Mexican oregano and cook for an additional 2 minutes.
Stir in tomato paste and beer. Bring to a boil and cook until liquid has reduced by about two-thirds. Scraping the bottom of the pan to loosen any bits of fond.
Stir in stock and return beef to pot. Add reserved poblano and hatch chili peppers. Bring to a boil and reduce heat to a simmer. Cook, covered for 2-1/2 hours or until beef is fork tender.
Remove chili from heat and serve in bowls with chopped cilantro, corn chips or flour tortillas and a wedge of lime. A splash of acid always brightens the flavor.