Anthony Bourdain’s New Mexico Style Beef Chili Recipe

There’s something about chili that feels like pure comfort in a bowl. It’s hearty, spicy, and incredibly flavorful, like a warm hug after a long day. And when it comes to chili recipes, Anthony Bourdain’s New Mexico-Style Beef Chili is on a whole other level. This is not your average chili—it’s a celebration of bold, smoky peppers, rich spices, and tender chunks of beef that melt in your mouth. If you’re looking for a meal that’s got some serious soul, you’ve come to the right place. Let’s dive in!

this RECIPE

My personal introduction to this recipe

The first time I made Bourdain’s New Mexico chili, it was a cold fall weekend, and I wanted something special, something that would stick to my bones and give me that deep sense of satisfaction only a slow-simmered stew can provide. This chili hit the spot in ways I didn’t even know I needed. The earthy smokiness from the roasted peppers, the warmth of cumin and coriander, the slight heat from the jalapeños—it all came together perfectly. And trust me, once you’ve tried it, you won’t go back to your regular chili.

The thing about this recipe is how it builds flavor layer by layer. Each step, from roasting the peppers to browning the beef, adds depth. And I’m a sucker for any dish that makes the kitchen smell this good for hours.

Roasting peppers: A game-changing move

One of the most important (and frankly, therapeutic) parts of this recipe is roasting the poblano and Hatch chiles. If you’ve never done this before, it’s a simple process but with an incredible payoff. You’re taking these mild, slightly sweet peppers and turning them into flavor bombs with smoky, charred skins and tender flesh.

The smell of those peppers charring under the broiler will instantly make your kitchen feel cozy. And here’s a tip—don’t rinse them under water after you peel off the skins. I know it’s tempting, but trust me, you’ll wash away some of that wonderful flavor. Instead, just scrape off the skins gently with your hands. Sure, you might get a little messy, but cooking is all about the experience, right?

A quick look at the history of New Mexico-style chili

New Mexico-style chili has deep roots in the American Southwest, with a culinary history that combines Native American, Spanish, and Mexican influences. What sets it apart from other chili recipes is its use of roasted green chiles—especially Hatch chiles, which are grown in the Hatch Valley of New Mexico and have a distinct, smoky flavor. These chiles are central to New Mexican cuisine, and when they’re in season, people line up at grocery stores to get them freshly roasted. The region’s unique blend of spices like cumin, coriander, and oregano adds a different dimension from the chili powders you might find in a typical Tex-Mex chili.

Let’s talk ingredients: why they matter and what to swap in a pinch

The heart of this chili recipe is its combination of roasted peppers, tender beef, and a rich broth. Here’s a breakdown of the key ingredients:

• Poblano and Hatch peppers: These roasted beauties give the chili its signature smoky flavor. If you can’t find Hatch chiles, you can substitute Anaheim peppers. In a pinch, canned roasted green chiles will work, but they won’t have quite the same depth as fresh ones.
• Beef chuck: This cut is perfect for slow cooking because it breaks down beautifully into tender, flavorful bites. If you’re looking to lighten things up, ground beef or even turkey can work—but you’ll miss the richness that the chunks of beef bring to the dish.
• Jalapeño peppers: They add heat without overpowering the dish. If you’re feeling adventurous, you could swap them for serrano peppers for more kick, or leave them out entirely if you prefer a milder chili.
• Cumin, coriander, and Mexican oregano: These spices are the backbone of the chili’s flavor. If you don’t have Mexican oregano, regular oregano will do, though the Mexican variety has a more earthy, citrusy flavor.
• Beer: I love the complexity that beer adds here. You can use any kind of beer you enjoy drinking, but I’d recommend a lager or pale ale to keep the flavors balanced. If you don’t drink alcohol, swap in extra beef stock or even a non-alcoholic beer.

Kitchen gear: what you really need

To make this chili, you don’t need a ton of fancy equipment, but a few key tools will make the process smoother:

• Dutch oven: This is a must for slow-cooking the beef and allowing the flavors to meld together over a few hours. A heavy-bottomed pot like a Dutch oven will evenly distribute the heat and hold in all that moisture.
• Tongs: You’ll need these for flipping the beef chunks as they sear and for handling the roasted peppers.
• Wooden spoon: Perfect for scraping up all those delicious browned bits from the bottom of the pot (aka the fond), which will make your chili even richer in flavor.

If you don’t have a Dutch oven, a large stockpot with a tight-fitting lid will do the trick.

Step-by-step: Cooking alongside you

Now, let’s get into the fun part—cooking! I’ll walk you through each step like we’re side by side in the kitchen.

1. Roast your peppers. Start by preheating your broiler and placing your poblano peppers on a foil-lined broiling pan. Once they’re charred and blackened on all sides, pop them into a plastic bag to steam for about 30 minutes. This makes peeling them a breeze. While you’re at it, repeat this process with your Hatch chiles.
   • Pro tip: Don’t rush the peeling. Let the steam do its magic, and you’ll get that skin off without losing any of the pepper’s flavor.
2. Coat and brown the beef. Toss your beef cubes in seasoned flour. When searing, don’t overcrowd the pan—you want a nice brown crust, not steamed meat. Sear in batches if needed.
   • Been there: I once crammed all the beef in at once, thinking it would save time. Spoiler—it didn’t. Instead of crispy brown edges, I ended up with gray meat. Take your time with this step!
3. Sauté the aromatics. After removing the beef, toss in the onions, garlic, and jalapeños. Cook them down until they’re softened and starting to brown, and don’t forget to scrape up those browned bits from the beef. That’s pure flavor!
   • Personal note: If the mixture starts to stick too much, add a splash of stock to loosen things up before they scorch.
4. Spice it up. Add the cumin, coriander, and Mexican oregano, cooking for a couple of minutes to let their flavors bloom.
5. Tomato paste and beer. Stir in the tomato paste and beer, letting it reduce down before adding the beef back in with the stock and peppers. Then, it’s time to simmer—slow and steady for about 2 ½ hours.
6. Finishing touches. When the beef is fork-tender, your chili is ready! Garnish with cilantro, a squeeze of lime, and maybe a few corn chips or tortillas for crunch.

Variations: Make it your own

Here’s where you can have a little fun with Bourdain’s classic recipe:

• Vegan version: Swap the beef for hearty vegetables like butternut squash, sweet potatoes, or mushrooms, and use vegetable broth instead of beef stock.
• Gluten-free: Skip the flour when searing the beef and thicken the chili with a cornstarch slurry at the end if needed.
• Spicy boost: Leave the seeds in your jalapeños or add a chopped chipotle pepper in adobo sauce for smoky heat.
• Seasonal twists: In the summer, you could add fresh corn kernels for sweetness, or in the fall, try cubed pumpkin for a subtle earthy sweetness.

Serving suggestions: Chili, but make it fancy

When it comes to serving, you’ve got options. Ladle the chili into bowls and top with fresh cilantro, maybe a dollop of sour cream or a sprinkle of cheese. For a fun, interactive meal, serve with warm flour tortillas or crispy corn chips on the side. And don’t forget a wedge of lime—it brightens up the whole dish!

Drink pairings: What to sip with this chili

For a meal this bold, you want a drink that can keep up. A cold beer, like a pale ale or Mexican lager, is always a classic choice. If wine’s more your style, go for something with a bit of spice and body, like a Zinfandel or Syrah. And if you’re keeping it alcohol-free, an iced tea with a hint of lime would be perfect.

Storing and reheating tips

Chili almost always tastes better the next day, once the flavors have had more time to meld. Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, you might need to add a splash of stock or water to loosen it up. It also freezes beautifully, so make a double batch and save some for a rainy day.

Adjusting for different serving sizes

This recipe makes enough chili for about 6 servings, but you can easily scale it up or down. If you’re cooking for a crowd, double everything but keep in mind that you might need a larger pot. If you’re just cooking for one or two, halve the ingredients but stick with the same cooking times for maximum flavor.

Potential issues and how to fix them

• Too spicy? Add a dollop of sour cream or a splash of cream to mellow out the heat.
• Too thick? Stir in more stock or even water to reach your desired consistency.
• Not enough flavor? Make sure you seasoned each layer along the way—salt and spices are key to building depth in chili!

Final thoughts

This New Mexico-style beef chili is a hearty, flavorful dish that’s guaranteed to impress. Whether you’re making it for a cozy family dinner or meal prepping for the week ahead, it’s the kind of recipe that will keep you coming back for more. I hope you give it a try and maybe even put your own spin on it. Cooking is about making things your own, after all!

FAQs

1. Can I make this chili in a slow cooker?
Yes, after browning the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.

2. How spicy is this chili?
It has a mild to moderate heat from the poblano and jalapeño peppers. If you prefer it spicier, leave in the jalapeño seeds or add extra hot chiles.

3. Can I freeze the chili?
Absolutely! This chili freezes well for up to 3 months. Just thaw it in the fridge overnight before reheating.

4. What’s the best beer to use?
A pale ale or Mexican lager complements the flavors nicely, but any beer you enjoy drinking will work.

5. Do I need to peel the peppers?
Yes, peeling the peppers after roasting is important to remove the tough, charred skin and reveal their tender, smoky flesh.

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