New Mexico Beef Chili
Author: Nicole
Ingredients
  • 4 poblano peppers
  • 1 pound (16 ounces) hatch chili peppers (fresh, frozen or canned), chopped
  • ½ cup all-purpose flour or gluten-free flour
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 to 3 tablespoons canola oil or neutral olive oil
  • 1 large yellow onion, coarsely chopped
  • 5 garlic cloves, minced
  • 2 jalapeño peppers, seeds removed and chopped
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1-1/2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • 1 cup (8 ounces) beer
  • 2 cups chicken stock
  • Chopped cilantro for garnish
Instructions
  1. Preheat broiler and position rack as close to the broiler heat source. Line the bottom of a broiling pan with aluminum foil (this will catch any juices from the peppers). Place poblano peppers on top of the broiling pan. Place under the broiler. Let cook until peppers’ skin is blackened, turning peppers with tongs so they blacken on all sides, approximately 10 to 15 minutes.
  2. Let peppers cool until easy to handle. Remove and discard as much of the blackened skin as possible along with the stems and seeds. If you want your chili to be hotter, leave in some of the seeds (source of the peppers’ heat). Coarsely chop peppers and set aside.
  3. Repeat this roasting process for the hatch chili peppers if you’re lucky enough to find fresh ones. If you’re using frozen (no need to thaw) or canned peppers (no need to drain), they are likely already roasted, peeled and seeded. In some cases they are already coarsely chopped, too – if not, then coarsely chop them and set aside.
  4. In a large mixing bowl, whisk together flour and about 2 teaspoons each of salt and freshly ground pepper. Toss beef in the flour mixture to coat. Heat 2 tablespoons of oil in a Dutch oven (at least 5 quarts) over medium-high heat until just smoking. Add beef in batches and sear until dark brown on all sides. Be sure not to crowd beef too much. Remove cooked beef to a plate. Continue to cook remaining beef.
  5. Add onion, garlic and jalapeño peppers to the pot and season with salt and freshly ground pepper. Cook over medium-high heat, scraping the bottom of the pot with a wooden spoon to dislodge browned bits. Add an additional tablespoon of oil if necessary to keep the caramelized bits of onion mixture and beef (know as “fond”) from scorching. Cook for about 5 to 7 minutes or until the onion has begun to soften and brown.
  6. Add cumin, coriander and oregano and cook for an additional 2 minutes.
  7. Stir in tomato paste and beer. Bring to a boil and cook until liquid has reduced by about two-thirds.
  8. Stir in stock and return beef to pot. Add reserved poblano and hatch chili peppers. Bring to a boil and reduce heat to a simmer – cook, covered for 2-1/2 hours or until beef is fork tender.
  9. Remove chili from heat and serve in bowls with chopped cilantro.
Notes
* Fresh hatch chili peppers are hard to find – look for them them frozen or canned. I found them at Wegmans (they come in mild and hot – use the mild for this recipe).
* Recipe freezes well – let cool to room temperature before placing in freezer.
Recipe by Riegl Palate at https://www.rieglpalate.com/new-mexico-beef-chili/