I typically make all my chili with beans, just to have a thicker chili consistency. After cruising the cooking section at Barnes and Noble today I decided it was time to develop another version of my chili sans beans. Having picked up a few cook books also inspired me to be a little more creative in my chili endeavors. Below is a step by step guide to making my New Mexico Red Chili, ENJOY!
Ingredients
- 3-4 lbs of beef sirloin
- 1/4 lb of Peppered Bacon
- 1 Can Crushed Tomatoes (28 oz.)
- 2 cans Tomatoe Paste
- 1 Large Red Onion
- 3-5 Jalapeno Peppers
- 3-5 Habanero Peppers
- 1 Large Green Bell Pepper
- 3-4 Tbsps Minced Garlic
- 4 Cups Beef Broth
- 1 Tbsp Corn Oil
- 2 Tbsps Brown Sugar
- 2 Tbsp Cumin
- 2 Tbsp Ground Powdered New Mexico
- 1 Tbsp Ground Powdered Hot New Mexico
- 3-4 Bay Leaves
- 2 Cinnamon Sticks
- 2 Tbsps Chopped Fresh Cilantro
- Juice of 1/2 a Lime
- Sharp Cheddar Cheese (Grated)
Step One: Chopping the onion
Step Two: Chopping the Peppers
1 Large Green Bell Pepper
Remove the stem and the seed from the green bell pepper and chop into small pieces.
3-5 Jalapenos
Remove the stem and the seeds from the jalapeno peppers and chop into small pieces.
3-5 Habaneros
Remove the stem and the seeds from the habanero peppers and chop into small pieces.
Putting all the Peppers Together
While you are cutting up the peppers, it’s a good idea to start cooking the bacon in a large skillet w/ the 1 Tbsp Corn Oil. The bacon in this recipe is used only for it’s grease & flavor. Cook the bacon until brown and then remove all the bacon meat and reserve the remaining oil for the beef.
Step Three: Beef Sirloin
Make sure you use quality meat for this chili, the flavor will really be jeopardized if the meat isn’t in line with the rest of the ingredients. I picked up 3.5lbs of Top Sirloin from the butcher the morning before making the chili. Cut the meat into 1″ cubes, and then season with salt and pepper.
Brown the Meat
Using the skillet with bacon grease, brown the meat in small batches.
When browned, your Top Sirloin should look like this. As each batch is browned, remove that batch from the skillet and place in a bowl for later use.
Step Four: Dry Ingredients
While your meat is cooking, combine all your dry ingredients for use later. Here I’ve combined:
- 2 Tbsps Brown Sugar
- 2 Tbsp Cumin
- 2 Tbsp Ground Powdered New Mexico
- 1 Tbsp Ground Powdered Hot New Mexico
- 3-4 Bay Leaves
- 2 Cinnamon Sticks
Step Five: Cooking the Veggies
Once all the meat has been cooked, place the onion, green bell pepper, jalapeno peppers and habanero peppers in the skillet, without draining the grease. Fry the veggies until they are soft and then add in the minced garlic.
Once you’ve added the garlic, cook the veggies for a few minutes longer and then remove from heat.
Step Six: Putting it all together
Take the beef broth, the crushed tomatoes, the tomato paste and the dry ingredients that we previously combined and bring to a boil in a large soup pot. To this add your meat and the pile of cooked vegetables. When adding the meat, add in all the juices that have accumulated in the bowl as well. Same for the vegetables, add in the remaining oil in the skillet.
Once all the ingredients have been combined, you should take notice of the brilliant colors in the chili. The green peppers, the red onions and the orange habaneros can still be identified. Once this chili cooks, each of these bright colors will become a part of the chili’s overall color. Let the chili cook on low for about 1 1/2 to 2 hours, stirring occasionally. Just before serving, add in your juice from 1/2 the lime and the 2 tbsps of cilantro, stirring throughly. Garnish you bowls of chili with some sharp cheddar cheese and we’re done!
Step Seven: The Finished Product
New Mexico Red Chili
This chili, as it’s cooking, has an incredible smell. The cinnamon and bay leaves add an entirely new flavor dimension and really bring out the flavors of the cumin and the peppers. When eating the chili, take the time to identify each level of flavor, and once you get a bit of habanero, your sinuses will clear out and allow you to enjoy the flavors even more! Now, with all of the ingredients, including the beef, the total cost of this pot of chili is just under $40. That includes the purchasing of all the dry ingredients that we will be able to use more of later. This batch of chili will serve about 10-12 bowls, so your looking at less then $3.50 a meal. Not too shabby.
Chilehead Comments:
Posted by: Nick Lindauer - Categories: Uncategorized
Permalink: How to Make New Mexico Red Chili: A Step by Step Guide
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19 Comments »
Can’t wait to try this one out! I can really taste this baby just mixing up the flavors in my head!
Great Blog you got going here Nick, I’ve enjoyed it all night at work! Keep up the sweat!
//LD
This isn’t an authentic New Mexico red chile recipe, but it doesn’t sound too bad.
YUK! WHO PUTS BROWN SUGAR INTO CHILI? THIS PERSON PROBABLY IS THE KIND THAT PUTS RAISENS, CORN, AND KIDNEY BEANS INTO SALSA. LEAVE IT UP TO PEOPLE WITH NO TASTE TO RUINE A GREAT DISH!
Sounds like Jenny needs a nap.
I made this chili a couple weeks ago, and it is awesome. The only thing I’ll change next time is to cube the beef about half the size recommended here - 1/2 inch makes for a better consistency and “eatability”.
Well, I have seen lots of recepies but this is the most impressive dialog I have ever seen. The get the taste without cooking, and the photos makes reading sensational. But I bet this is hot stuff. Keep up the good work.
Selwyn
I have made this chile twice now with exceptional results both times. Being from the midwest I get really tired of the hamburger hotdish that passes as chili. I travel to New Mexico for work about 30 times a year so I have a pantry full of new mexican chilie pods, powders, and crushed delights. This recipie was a perfect way to utilize my stash. This ranks right up there next to an authentic Carne Adavada for flavor and heat. A good microbrew sets this dish off perfectly. Nick, you have a real talent for dabeling with chili. Keep up the great work! PS: I agree with the small sizes of the sirlion. Crisp the outsides up on high to get the most flavor! Gray is bad, dark brown is perfect!
Pan fry $25 worth of sirloin in bacon grease? What a sin! Instead, prepare it outside on the grill to medium doneness, then cube the meat. Tender and tasty, perfect for this chili. Adds the grilled southwest flavor this recepie really needs.
First of all this a different twist on a good Cincinnati chili. My man, if you dared to serve this stuff to anybody in New Mexico, you would fist get a stare that says “what in the %*$# is this?”, and then get laughed at! I showed this recipe to several New Mexicans, and unanimously the statement was call it what you wish but do not call this New Mexico chili. Okay? Fair enough, I plan to actually try this recipe in the near future.
this is a good recepie, i often uuse the same spices in my cooking.
I am from New Mexico and have been cooking mexican food for over twenty years.
I now live on the island of Guam, I still cook New Mexico Chilie.
I have a great recepie for Tacos.
Peter
This isn’t New Mexican Chili! New Mexican’s don’t use habanero peppers.
some people need to get a grip, this aint new mexican chili, i showed this to new mexicans etc…come on if you showed this to new mexicans chances are your not new mexican, duh.
me and my family make similar meals..for the guy that said yuck to cininnamon, well guess what, new mexicans do use it, it brings out the taste in certain peppers without giving it a burnt taste or something of the like…
although for my likings i add lots more stuff for my chili, i go to the local market, through in tons of veggies, and small meat/chicken…
red peppers, green peppers, yellow peppers, any kind of peppers lol, usually up to 7 peppers of different intensity and taste are thrown in, along with cininnamon, and other things mentioned hear…
dont worry bro, take it from a new mexican born and raised, by a blood line streaching back 5 generations into new mexico and each generation we add a little to it more and more…
i now use buffalo instead of meat, like the taste, but thats my linage that ill be passing to my sons…
keep the good work up very lovely article instructions the whole setup
WOW. So im guessing no one has been to New Mexico. Even Anthony forgot to mention HATCH GREEN AND RED CHILI!!!!!!!!!! Screw all your poblanos, all New Mexicans know real NEW MEXICAN RED is what you use, here, let me post the recipe I always use, a good friend of my mom’s gave this to me, Her name is Jane Butel, so if you need real New Mexico Red chili, or Green Chili, google her name.
2 tablespoons lard, butter, bacon drippings, or rendered beef fat
1 large onion, coarsely chopped
3 pounds beef chuck, cut into ½-inch cubes
3 medium-size garlic cloves, finely chopped
¼ cup ground hot chile or to taste
¼ cup ground mild chile
1 tablespoon ground cumin
About 3 cups water
1-1/2 teaspoons salt
1. Heat lard in a large heavy pot over medium heat. Add onion and cook until softened.
Remove from heat.
2. Add meat, garlic, ground chiles and cumin to pot. Break up any lumps. Stir in the water and
salt. Return to heat. Bring to a boil, then reduce heat and simmer, uncovered, 2-1/2 to 3
hours, stirring occasionally, until the meat is very tender and the flavors are well blended.
Add more water if necessary. Taste and adjust seasonings.
Try that!
Drew
This has to be the furthest recipe I have ever come across being a chef from new mexico. This belongs in texas….
“some people need to get a grip, this aint new mexican chili, i showed this to new mexicans etc…come on if you showed this to new mexicans chances are your not new mexican, duh.”
I am a native american born and raised in New Mexico, more than you can say you candy a$$ed smartmouth.
Great recipe Drew, just like my grandmother used to make, except she used venison jerky.
I herd of this chili using beef, but pork is best with just the red chili and garlic,not to complicated. This recepie sounds more like green chili stew. Might be worth a try. Varyation of Texas chili?
I’m from Northern New Mexico And I have never heard of red chili being made that way. Other then the habeneros and the cinnamon it sound ok
use drews recipe….the first one is garbage…pablanos…brown sugar…what?
peter riboni on 1/30/2007 at 2:03 am said:
this is a good recepie, i often uuse the same spices in my cooking.
I am from New Mexico and have been cooking mexican food for over twenty years.
I now live on the island of Guam, I still cook New Mexico Chilie.
I have a great recepie for Tacos.
Peter
I respect the fact that you live in a remote place such as Guam. My friend you have no clue. What part of Ohio are you from? Nambe Ohio?
I hate the fact that people pretend to be from the great state of New Mexico
Sincerely folks, if you don’t know, then please don’t comment.
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this makes me warm all over