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.
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                Categories: main course beef southwestern

                Ingredients

                • 4 poblano peppers roasted, chopped
                • 1 pound Hatch chili peppers roasted, chopped
                • 1/2 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 seeded, 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
                1x

                Instructions

                1. Preheat broiler and position rack close to the heat source.
                2. Line a broiling pan with aluminum foil and place poblano peppers on top.
                3. Broil peppers until skin is blackened, 10 to 15 minutes, turning with tongs.
                4. Place peppers in a plastic bag and seal loosely for 30 minutes.
                5. Remove skin, seeds, and stems from peppers, coarsely chop and set aside.
                6. Repeat roasting and prepping process with hatch chili peppers.
                7. In a mixing bowl, whisk together flour and salt and pepper.
                8. Toss beef cubes in flour mixture to coat.
                9. Heat oil in a Dutch oven over medium-high heat until just smoking.
                10. Brown beef in batches, then remove to a plate.
                11. Add onion, garlic, and jalapeño to pot, season with salt and pepper.
                12. Cook over medium-high heat, scraping pot to dislodge browned bits.
                13. If needed, add extra oil, and cook until onion is soft, 5 to 7 minutes.
                14. Add cumin, coriander, and oregano, cook for 2 minutes.
                15. Stir in tomato paste and beer, cook until liquid reduces by two-thirds.
                16. Add stock and return beef to pot, with reserved chili peppers.
                17. Bring to a boil, reduce heat, simmer, covered for 2 1/2 hours until beef is tender.
                18. Serve in bowls with chopped cilantro, corn chips or tortillas, and lime wedges.