New Mexican Chili Recipe

New Mexican Chili Recipe


1/3 c of corn oil
6 pcs of garlic cloves (large); chopped finely
3 pcs of onions (large); chopped
5 Tbsps of mild chiles (New Mexico, ground)
1 tsp of hot chiles (ground)
1 tsp of pepper (cayenne)
2 Tbsps of cumin (ground)
1 lb of lean ground pork
5 lbs of beef chuck (boneless, trimmed off fat); cubed
2 tsps of oregano
2-1/2 tsps of salt
1/2 tsp of pepper (black, freshly ground)
3-1/2 c of plum tomatoes w/ juice (Italian, canned)
3 c of good beer (amber, dos equis, New Amsterdam)
13 oz of broth (beef)
2 pcs of bay leaves
4-1/4 c of beans (kidney)


Heat oil on a stockpot and add onions and cover; cook above medium heat, at about 5 mins. Uncover and increase the heat into medium-high; cook for 5-10 mins or till onions starts to become brown. Add garlic then cook for another minute or two till it becomes fragrant.

Stir in ground cumin and chiles; cook for a minute and add ground pork, stirring constantly to crumble. Add beef, salt, pepper, and oregano; increase the heat into high. Cook till meat is browned, about 10-15 mins.

Add tomatoes w/ liquid, beer, bay leaves, and broth. Cover partially and let it boil then turn the heat down. Continue cooking till beef has softened and sauce has thick, about 90-120 mins.

Heat beans with its liquid and drain once it becomes hot. Add onto chili mixture.

New Mexican Chili Recipe

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