Beef chile recipe made with hatch chile peppers

Anthony Bourdain's New Mexico Beef Chili Recipe

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.

Course Main Course Beef
Cuisine Southwestern
Servings 8
Calories 369 kcal
Author Lea Ann Brown


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Add cumin, coriander and Mexican oregano and cook for an additional 2 minutes.

  7. 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.

  8. 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.

  9. 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.

Nutrition Facts
Anthony Bourdain's New Mexico Beef Chili Recipe
Amount Per Serving
Calories 369 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 78mg26%
Sodium 252mg11%
Potassium 854mg24%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 5g6%
Protein 26g52%
Vitamin A 870IU17%
Vitamin C 78.9mg96%
Calcium 53mg5%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.