Recipe Details
Nutrition Per Serving
estimated
Anthony Bourdain's New Mexico Beef Chili
A hearty chili stew featuring beef chuck and New Mexico Hatch chile and poblano peppers, deep and richly flavored with Southwestern spices.
Ingredients
Instructions
Preheat broiler and position rack close to the heat source.
Line a broiling pan with aluminum foil and place poblano peppers on top.
Broil peppers until skin is blackened, 10 to 15 minutes, turning with tongs.
Place peppers in a plastic bag and seal loosely for 30 minutes.
Remove skin, seeds, and stems from peppers, coarsely chop and set aside.
Repeat roasting and prepping process with hatch chili peppers.
In a mixing bowl, whisk together flour and salt and pepper.
Toss beef cubes in flour mixture to coat.
Heat oil in a Dutch oven over medium-high heat until just smoking.
Brown beef in batches, then remove to a plate.
Add onion, garlic, and jalapeƱo to pot, season with salt and pepper.
Cook over medium-high heat, scraping pot to dislodge browned bits.
If needed, add extra oil, and cook until onion is soft, 5 to 7 minutes.
Add cumin, coriander, and oregano, cook for 2 minutes.
Stir in tomato paste and beer, cook until liquid reduces by two-thirds.
Add stock and return beef to pot, with reserved chili peppers.
Bring to a boil, reduce heat, simmer, covered for 2 1/2 hours until beef is tender.
Serve in bowls with chopped cilantro, corn chips or tortillas, and lime wedges.
Recipe from Cookbook Hub - www.cookbookhub.org