This robust New Mexico Chili is a comforting, slow-cooked masterpiece that balances savory meats with a deep, spicy tomato-beer broth. The combination of cubed beef chuck and ground pork provides varied textures, while the blend of mild and hot chilies delivers a complex heat that builds slowly. Cumin and oregano add earthy notes, and the bay leaves infuse the sauce with subtle aromatic depth. Perfect for chilly evenings or family gatherings, this dish improves with time, making it ideal for meal prep. Serve it hot with a side of steamed rice, sour cream, and sharp cheddar for a complete, satisfying meal that feels like a warm hug in a bowl.
New Mexico Chili
Description
This robust New Mexico Chili is a comforting, slow-cooked masterpiece that balances savory meats with a deep, spicy tomato-beer broth. The combination of cubed beef chuck and ground pork provides varied textures, while the blend of mild and hot chilies delivers a complex heat that builds slowly. Cumin and oregano add earthy notes, and the bay leaves infuse the sauce with subtle aromatic depth. Perfect for chilly evenings or family gatherings, this dish improves with time, making it ideal for meal prep. Serve it hot with a side of steamed rice, sour cream, and sharp cheddar for a complete, satisfying meal that feels like a warm hug in a bowl.Ingredients
Directions
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Heat the corn oil in a large flame-proof casserole or Dutch oven over moderate heat.
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Add the chopped onions, cover, and cook for 5 minutes.
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Uncover, increase heat to moderately high, and cook, stirring frequently, until the onions begin to brown, about 5 to 10 minutes.
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Add the minced garlic and cook for another 1 to 2 minutes until fragrant.
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Stir in the mild ground chili, hot chili/cayenne, and cumin. Cook for 1 minute, stirring constantly.
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Add the ground pork, mashing and stirring until it browns and begins to separate.
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Add the cubed beef, oregano, salt, and black pepper.
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Increase heat to high and cook, stirring frequently, until the beef loses most of its redness, about 10 to 15 minutes.
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Add the tomatoes with their juice, the beer, beef broth, and bay leaves.
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Bring the mixture to a boil, then partially cover and reduce heat to moderate.
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Simmer until the beef is very tender and the sauce has reduced to a thick chili consistency, about 1 1/2 to 2 hours.
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In a separate medium saucepan, heat the kidney beans in their liquid until hot.
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Drain the heated beans.
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Stir the beans into the chili or serve them on the side.
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Serve hot with desired accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, or tortilla chips.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 70.7kcal
- % Daily Value *
- Total Fat 8.0g13%
- Saturated Fat 1.0g5%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* 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
For best flavor, let the chili simmer on the lowest possible heat. If using a slow cooker, brown the meats and onions in a skillet first, then transfer to the crockpot with the remaining ingredients and cook on low for 8 hours.
The chili can be made a day in advance. The flavors meld and deepen after overnight refrigeration. Reheat gently on the stove, adding a splash of water or broth if it becomes too thick.
Adjust the heat level by varying the amount of cayenne pepper or using a hotter variety of dried chilies. For a vegetarian version, substitute the meats with lentils or additional beans and use vegetable broth.
Ensure the beef chuck is well-trimmed of excess fat for a cleaner tasting chili, though some fat contributes to richness.
