Some Like it Hot

New Mexico Style Beef Chili (Adapted from Anthony Bourdain).

No beans, no rice, this Chilli is all about the meat! I used this spicy Chilli dish last week as an entry into a Cookbook Sunday Challenge that my Son posted on his Instagram account. The chance to win yet another cookbook inspired me to use this recipe, which is taken from Anthony Bourdain’s “Appetites” cookbook. I didn’t follow Mr Bourdain’s recipe exactly….he used Poblano peppers that are broiled , and used a whole pound of “hatch” Chilis, which I could not find. So instead of using those 2 ingredients, I used a whole small can of Chipotle chilis in a spicy, tangy Adobe sauce…This made the chili quite spicy, but also added a lovely smokiness to the already complex flavours of this dish. I was very happy with the results as I hope you are too! I served it with some fresh Tortillas and a couple of side dishes which ended up making the best Tacos I have ever made, even though it started as just a Chilli!! Enjoy!!

New Mexico Style Beef Chili

  • Servings: 4
  • Difficulty: Medium
  • Rating: *****
  • Print

A warm and spicy Beef Chili.


  • 2 pounds of Stewing Beef, cut into 1 to 2 inch cubes
  • Salt and ground Back pepper
  • Small amount of flour for dusting the Beef cubes
  • Olive Oil for cooking
  • 1 Large Yellow Onion, peeled and coarsely chopped
  • 3 garlic cloves peeled and coarsely chopped
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp dried oregano (Mexican if you have it)
  • 250 ml of strained tomatoes (Passata)
  • 2 tbsp (30 ml) tomato paste
  • 1 cup (250 ml) Beer ( a Mexican beer is preferable)
  • 3 cups of a rich, dark Beef stock
  • 2-3 Jalapeños, seeded and chopped for garnish
  • Fresh Cilantro leaves, chopped, for garnish
  • Fresh Tortillas, gently warmed
  • Sour cream ( if desired)


  1. Preheat the oven to 350°F (180°C).
  2. Dust the Beef slices with flour. In a large Dutch Oven, brown the meat on both sides in the olive oil. Season with salt and pepper. Remove from the pan and set aside on a plate. In the same pot, add the onions and garlic, add more oil as needed. Cook for 5 minutes or so until softened but not browned. Make sure you stir often and get all the brown bits from the bottom of the dish.
  3. Add the cumin, coriander, and oregano and cook for 2 more minutes.
  4. Now add the beer and tomatoes paste and mix well, let the liquid reduce by about two-thirds.
  5. Add the whole can of chipotle peppers and the adobe sauce, mix well.
  6. Add the 3 cups of beef broth, stir evenly with a wooden spoon.Bring to a light boil, cover, remove from the heat and put onto the middle shelf in the pre warmed oven. Let cook for at least 2 hours to 2 1/2 hours until fork tender.

Tip: Even though the recipe doesn’t call for beans..I made a side dish of re-fried beans , topped with grated “Tex Mex” cheese. Serve the Chili in bowls, top with the jalapeños and coriander leaves.

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