Anthony Bourdain’s New Mexico Style Beef Chili Recipe

There’s something incredibly comforting about a big bowl of chili, especially when it’s packed with the smoky, complex flavors of roasted peppers and tender beef. Anthony Bourdain’s New Mexico-Style Beef Chili is a true homage to Southwestern flavors, highlighting those earthy Hatch chiles and rich, slow-simmered beef. This recipe isn’t your quick, throw-it-together weeknight meal—it’s a labor of love, but trust me, the effort is worth it. With each bite, you’ll taste layers of spice and the deep, roasted flavor of the peppers that bring a whole new level of warmth.

I remember the first time I tried this chili. It was a chilly fall afternoon, and I had a craving for something hearty but wanted to try something different from my usual chili recipe. This one caught my eye because it uses roasted Hatch chiles and poblanos, which add an amazing depth of flavor. The entire kitchen smelled like a mix of smoky peppers, garlic, and cumin. After a couple of hours of simmering, the beef was tender, and the spices had melded beautifully. It felt like I had transported my kitchen straight to the heart of New Mexico. I couldn’t stop going back for more!

this RECIPE

The origin story of New Mexico chili

New Mexico-style chili isn’t just any ordinary chili; it’s defined by its use of locally grown chiles, particularly the famous Hatch chile. Hatch chiles are a big deal in New Mexico—they have a unique, mildly spicy flavor with a slightly sweet, earthy undertone that sets them apart. The recipe also brings in poblano and jalapeño peppers, which add layers of complexity. Chili itself has a long history as a traditional comfort food in the Southwestern United States, evolving with each region’s unique blend of spices and available ingredients. This version pays tribute to that heritage with its focus on local peppers and slow-simmered beef, capturing the essence of New Mexico’s distinct flavors.

Let’s talk ingredients: the stars of the dish

• Hatch Chiles: These are the backbone of this chili, giving it that signature New Mexico flavor. If you can’t find fresh Hatch chiles, look for frozen ones at the grocery store—they’re often already roasted and ready to go. In a pinch, Anaheim peppers make a good substitute, though they’re milder.
• Poblano Peppers: Poblanos add a mild, smoky flavor that pairs beautifully with the Hatch chiles. Roasting them deepens their flavor, so don’t skip this step. If you can’t find poblanos, green bell peppers can work, but they lack the same smoky depth.
• Beef Chuck: This cut is ideal for long, slow cooking. It becomes meltingly tender as it simmers in the spices and stock. If you’re looking for a leaner option, you could try beef round, though it might not be as tender.
• Jalapeño Peppers: These add a bit more heat to the mix, balancing the milder poblanos and Hatch chiles. Remove the seeds if you prefer a milder chili, or leave some in for extra kick.
• Mexican Oregano: This isn’t your typical Italian oregano; Mexican oregano has a more citrusy, earthy flavor that works perfectly with Southwestern dishes. Regular oregano will work if that’s what you have, but the flavor will be slightly different.
• Veal or Beef Stock: This gives the chili its rich, hearty base. If you’re out of beef stock, chicken stock can work in a pinch, but try to use a darker broth for that deep flavor.

Essential kitchen gear: what you’ll need

For this chili, you’ll need a few key tools to make the process easier:

• Broiler: Roasting the peppers under the broiler brings out their smoky, charred flavor. You can also use a grill if you prefer.
• Dutch Oven: A sturdy Dutch oven is perfect for searing the beef and slow-simmering the chili. The heavy pot helps distribute heat evenly, which is especially helpful for long cooking times.
• Tongs: You’ll be handling hot peppers and chunks of beef, so a pair of tongs will keep your fingers safe and make turning and removing ingredients easier.
• Wooden Spoon: Scraping up the fond (those browned bits at the bottom of the pot) is crucial for flavor, and a wooden spoon won’t scratch your pot.
• Plastic Bag: After broiling the peppers, placing them in a plastic bag to steam makes the skins easier to remove. You can also use a bowl with a tight lid.

Step-by-step: bringing the chili to life

1. Roast the peppers: Preheat your broiler and position the rack close to the heat source. Place the poblano peppers on a foil-lined pan and broil until blackened, turning them with tongs so they char on all sides (about 10-15 minutes). Transfer the peppers to a plastic bag, seal loosely, and let them steam for 30 minutes. Repeat with the Hatch chiles. Once steamed, peel off the blackened skins, remove seeds, and coarsely chop the peppers. Set aside.
2. Prepare the beef: In a large mixing bowl, combine flour, salt, and pepper. Toss the beef cubes in the flour mixture until coated. Heat oil in a Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until browned. Don’t crowd the pot—too much beef at once will steam instead of sear. Transfer each batch to a plate once browned.
3. Build the base: In the same pot, add the onions, garlic, and jalapeños. Season with a bit of salt and pepper. Cook, stirring occasionally and scraping up any browned bits on the bottom of the pot (the “fond”), until the onions soften and start to brown, about 5-7 minutes.
4. Add spices and tomato paste: Stir in the cumin, coriander, and Mexican oregano, letting the spices cook for a minute or two to release their aromas. Then add the tomato paste and cook, stirring, until it darkens slightly and melds with the other ingredients.
5. Simmer the chili: Return the seared beef to the pot along with the roasted peppers. Pour in the stock, stirring to combine everything. Bring the chili to a boil, then reduce to a simmer. Cover and cook for about 2 ½ hours, until the beef is tender and the flavors have fully developed.
6. Serve: Ladle the chili into bowls and garnish with fresh chopped cilantro. Serve with corn chips or flour tortillas on the side, and a wedge of lime for a splash of acidity to brighten the flavors.

Variations and adaptations for every taste

• Vegetarian Version: Replace the beef with hearty vegetables like mushrooms, zucchini, and sweet potatoes. Use vegetable stock instead of beef stock, and consider adding a can of black beans for extra protein and texture.
• Spicier Twist: If you’re a fan of heat, leave some seeds in the jalapeños, or add an extra diced serrano pepper. For a smoky heat, a bit of chipotle powder or a chopped chipotle in adobo can add depth.
• Low-Carb Option: Skip the flour coating on the beef. You might lose a bit of thickness in the chili, but you’ll still get all the amazing flavors. For a thicker consistency, try adding a scoop of almond flour instead.
• Slow Cooker Method: After searing the beef and sautéing the onions and spices, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Make It Mild: If you’re cooking for those who prefer less spice, replace the jalapeños with more poblano or bell peppers, and remove all the seeds from the chiles.

Serving ideas: make it a meal

Serve this chili in deep bowls with plenty of garnishes. Fresh cilantro adds a pop of color and freshness, and a wedge of lime on the side lets everyone add a splash of acidity to their taste. Corn chips or warmed flour tortillas are perfect for dipping, scooping, or sopping up any extra sauce. For a little extra texture, you could add a dollop of sour cream, some diced avocado, or a sprinkle of shredded cheese on top.

beverage pairings

For a drink that complements the rich, spicy flavors of this chili without overpowering them, try these options:

• Agua Fresca: A refreshing fruit-based drink, like watermelon or hibiscus, offers a sweet contrast to the savory, spicy chili. It’s cooling and keeps the spice in check.
• Iced Horchata: This creamy, cinnamon-spiced rice milk drink is a great way to balance the heat of the dish. The cinnamon flavor adds a cozy element that pairs well with the chili spices.
• Sparkling Water with Lime: A simple sparkling water with a wedge of lime is light, refreshing, and won’t compete with the flavors of the chili. Plus, it’s a nice palate cleanser between bites.
• Cold Brew Iced Tea: Go with a light, unsweetened iced tea, or try a hibiscus tea for a slightly tart, floral flavor that works well alongside the spice.

Storage and reheating tips

This chili actually tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally until heated through. You may need to add a splash of water or stock to loosen it up, as the chili will thicken as it cools.

For longer storage, freeze the chili in freezer-safe containers for up to 3 months. Thaw it overnight in the refrigerator before reheating on the stovetop. Avoid microwaving frozen chili, as it can cause uneven heating.

Adjusting the recipe for different serving sizes

If you’re cooking for a crowd, this recipe doubles easily—just make sure you have a large enough pot. When halving, use a slightly smaller Dutch oven if possible, as this will keep the chili from evaporating too quickly. Keep an eye on the cooking time when scaling up or down, as larger batches might take a bit longer to cook through.

Frequently asked questions

1. Can I use other types of chiles if I can’t find Hatch?
   Absolutely! Anaheim peppers are a good substitute, though they’re a bit milder.
2. Is it okay to make this chili ahead of time?
   Yes, in fact, the flavors deepen as it sits, so it’s even better the next day.
3. What’s the best way to reheat chili?
   Reheat on the stovetop over low heat, adding a splash of stock if needed.
4. Can I make this chili less spicy?
   Remove seeds from the peppers and replace jalapeños with bell peppers for a milder flavor.
5. Do I have to roast the peppers?
   Roasting brings out a smoky flavor, but if you’re short on time, canned roasted chiles will work.

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