New Mexican Chili

This New Mexican Chili is a robust and comforting dish that balances the earthiness of beef and pork with the bright, mild heat of green chiles. Slow-simmered for hours, the meat becomes incredibly tender, absorbing the deep flavors of cumin, oregano, and garlic. The addition of beer adds a subtle malt complexity that enhances the richness of the broth. It&# 226;ÂÂs the perfect weeknight dinner when you have time to let flavors meld, or a great option for feeding a crowd. Serve it over steamed rice or with sour cream and cheese for a satisfying, home-style experience that warms the soul.

Cooking Method: Boiling, Steaming

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 468.9

Dietary: Gluten-free

Description

This New Mexican Chili is a robust and comforting dish that balances the earthiness of beef and pork with the bright, mild heat of green chiles. Slow-simmered for hours, the meat becomes incredibly tender, absorbing the deep flavors of cumin, oregano, and garlic. The addition of beer adds a subtle malt complexity that enhances the richness of the broth. It&# 226;ÂÂs the perfect weeknight dinner when you have time to let flavors meld, or a great option for feeding a crowd. Serve it over steamed rice or with sour cream and cheese for a satisfying, home-style experience that warms the soul.

Ingredients

1/3 cups Corn oil -of fat, cubed 1/2"-3/4"
3 lg Onions;chopped
2 teaspoons Oregano
6 lg Garlic cloves; minced
2 1/2 teaspoons Salt
5 tablespoons Mild ground chiles
1/2 teaspoons Black pepper

Directions

1
In a large flame-proof casserole or stockpot, heat the corn oil over moderate heat.
2
Add the chopped onions, cover, and cook for 5 minutes.
3
Uncover, increase heat to moderately high, and cook, stirring frequently, until the onions begin to brown, about 5-10 minutes.
4
Add the minced garlic and cook for another 1-2 minutes until fragrant.
5
Stir in the mild ground chiles and cumin, cooking for 1 minute.
6
Add the ground pork, mashing and stirring until it browns and begins to separate.
7
Add the beef chuck, oregano, salt, and pepper.
8
Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10-15 minutes.
9
Add the canned tomatoes with their juice, beer, beef broth, and bay leaves.
10
Bring to a boil, then partially cover and reduce heat to moderate.
11
Simmer until the beef is very tender and the sauce has reduced to a chili-like consistency, about 1 to 2 hours.
12
While the chili simmers, heat the kidney beans in a medium saucepan with their liquid.
13
Drain the hot beans and either add them to the chili or serve them on the side.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 468.9kcal

% Daily Value *
Total Fat 23.3g36%
Saturated Fat 3.4g17%
Cholesterol 15.0mg5%
Sodium 40.9mg2%
Total Carbohydrate 56.5g19%
Dietary Fiber 4.4g18%
Sugars 4.7g
Protein 14.4g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ingredients not listed in the main ingredient block but required for this recipe include: 28 oz canned Italian plum tomatoes (with juice), 1 tsp hot ground chiles or cayenne pepper (optional for extra heat), 24 oz good amber beer (such as Dos Equis or New Amsterdam), 2 tbsp ground cumin, 13 oz beef broth, 1 lb lean ground pork, 2 bay leaves, 5 lb boneless beef chuck (trimmed), and 34 oz kidney beans.

For serving suggestions: Serve with steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, raw onions, or tortilla chips.

Safety Tip: Ensure the beef chuck is cooked thoroughly to safe internal temperatures.

Keywords: chili, new mexican, beef, pork, beans, simmered, hearty, comfort food, stew, dinner, family meal, cumin, oregano, garlic, onion, chiles, beer, slow cook, protein

Read it online: https://www.chefs-mate.com/recipe/new-mexican-chili-2/