The first time I decided to tackle Anthony Bourdain’s New Mexico Beef Chili, it felt less like cooking and more like undertaking a sacred culinary pilgrimage. My kitchen, for one cold Saturday afternoon, transformed into a sanctuary of sizzling beef, earthy chiles, and the ghost of a chef who taught us that food is about so much more than just sustenance. I’d read the recipe in his “Les Halles Cookbook,” a tome that felt as much like a life manual as a collection of instructions. This wasn’t a quick, dump-and-stir chili. This was a process, a commitment. As the hours ticked by and the aromas deepened, weaving through my home, my family started to gather, drawn in by the promise of something truly special. The final result was nothing short of a revelation. It was a deep, dark, complex bowl of pure, unadulterated comfort. There were no beans, no tomatoes to distract from the main event: the profound, layered flavor of real chiles and the tender, succulent chunks of beef that melted in your mouth. Serving it to my family, and seeing their eyes widen with the first spoonful, was a moment of pure triumph. This wasn’t just chili; it was a story in a bowl, a tribute to a legend, and a recipe that has since become a treasured, non-negotiable tradition in our house for celebrating the first real chill of autumn.
The Legend of Bourdain’s Chili: More Than a Recipe
Before we even touch a knife or a pan, it’s crucial to understand the philosophy behind this specific chili. Anthony Bourdain was a purist in many ways, and his chili recipe is a testament to his belief in authentic, unapologetic flavor. This is his version of a “chile con carne,” which translates literally to “chile with meat.” That’s the focus. It’s a dish that respects the culinary traditions of the American Southwest, particularly the Tex-Mex style, where chili is a hearty, spicy meat stew, not a vegetable soup.
The most contentious point for many is the staunch “no beans” rule. For Bourdain, and for chili purists, adding beans is a dilution, a filler that detracts from the primal, powerful combination of beef and chile. Including them would turn it into a different dish altogether. Similarly, you’ll notice the conspicuous absence of tomatoes. While many modern chili recipes use canned tomatoes for body and acidity, this recipe relies entirely on the rich, complex base created by rehydrating and blending whole dried chiles. This is the old-school method, and it is the secret to the chili’s incredible depth of flavor. Making this chili is an act of embracing that purist vision. It’s about taking the time to build flavors from the ground up, to understand the ingredients, and to create something that is profoundly satisfying and true to its roots.
Complete Recipe: Anthony Bourdain’s New Mexico Beef Chili
This recipe is adapted from Anthony Bourdain’s “Les Halles Cookbook.” It’s designed to be a project, so clear your afternoon and prepare for a culinary journey.
Ingredients
- For the Chile Paste:
- 6-8 large dried New Mexico chiles (for earthy, mild heat)
- 4-6 dried Ancho chiles (for sweet, smoky, raisin-like notes)
- 2-4 dried Pasilla chiles (for complex, herbaceous flavor)
- 4 cups hot chicken or beef broth (plus more as needed)
- For the Chili:
- 3 lbs beef chuck roast, cut into 1/2 to 3/4-inch cubes
- Salt and freshly ground black pepper
- 1/4 cup vegetable oil or lard (for authentic flavor)
- 2 large yellow onions, chopped
- 8-10 cloves garlic, minced
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano (preferably Mexican oregano)
- 1 (12-ounce) bottle of dark beer (like a Mexican lager, e.g., Negra Modelo, or a domestic dark lager)
- 2-3 cups chicken or beef broth, as needed
- 2 tablespoons Masa Harina (corn flour for tortillas), mixed with 1/4 cup of water to make a slurry
- 1-2 tablespoons brown sugar (optional, to balance bitterness)
- 1-2 tablespoons apple cider vinegar (optional, to brighten flavors at the end)
Step-by-Step
Instructions
Patience is the most important ingredient in this recipe. Follow these steps carefully, and you will be rewarded with a truly exceptional pot of chili.
Part 1: Preparing the Chile Paste
- Toast the Chiles: Place a dry, heavy-bottomed skillet or comal over medium heat. Working in batches, press the dried chiles flat onto the hot surface for about 20-30 seconds per side. You’ll know they’re ready when they become fragrant and slightly more pliable. Be very careful not to burn them, as this will make them bitter.
- Stem and Seed: Once the chiles are cool enough to handle, snap off the stems and shake out as many of the seeds as you can. A few remaining seeds are fine.
- Rehydrate the Chiles: Place the toasted and de-seeded chiles in a heatproof bowl. Pour 4 cups of very hot (but not boiling) broth or water over them. Use a small plate or bowl to weigh them down, ensuring they are fully submerged. Let them soak for at least 30 minutes, or until they are very soft and pliable.
- Blend into a Paste: Transfer the softened chiles and about 1 cup of their soaking liquid to a high-powered blender. Blend on high speed until you have a completely smooth, deep red paste. If it’s too thick, add more of the soaking liquid, a tablespoon at a time, until it reaches a thick but pourable consistency. Strain the paste through a fine-mesh sieve, using a spatula to press all the liquid through. This step is crucial for a silky-smooth texture. Discard the solids left in the sieve. Your chile paste is now ready.
Part 2: Cooking the Chili
- Prepare the Beef: Pat the cubes of beef chuck completely dry with paper towels. This is essential for getting a good sear. Season them generously on all sides with salt and pepper.
- Sear the Beef: Heat the oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pan, add the beef cubes in a single layer. Sear them on all sides until a deep, brown crust forms. Do not rush this step; the fond (the browned bits left in the pan) is the foundation of the chili’s flavor. As each batch is browned, use a slotted spoon to transfer it to a separate bowl.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onions to the same pot, scraping up any browned bits from the bottom. Cook, stirring occasionally, for 8-10 minutes, until the onions are soft and translucent. Add the minced garlic, ground cumin, and dried oregano. Cook for another minute, stirring constantly, until the spices are very fragrant.
- Deglaze the Pan: Pour in the dark beer to deglaze the pan. Use a wooden spoon to scrape up any remaining stubborn browned bits from the bottom of the pot. Let the beer simmer and reduce by about half, which should take about 5 minutes.
- Combine and Simmer: Return the seared beef and any accumulated juices back to the pot. Pour in the prepared chile paste and enough additional broth to just cover the meat. Stir everything together to combine. Bring the mixture to a strong simmer.
- The Low and Slow Cook: Once simmering, reduce the heat to the lowest possible setting. Cover the pot and let it cook for at least 3 hours, or up to 4 hours. Stir it every 30-45 minutes to prevent scorching at the bottom. The goal is for the beef to become incredibly tender and for the flavors to meld and deepen.
- Thicken and Finish: After 3 hours, check the chili. The beef should be fall-apart tender. In a small bowl, whisk the Masa Harina with 1/4 cup of cool water to create a slurry. Stir this slurry into the chili. This will thicken the sauce and add a subtle, authentic corn flavor. Let the chili simmer, uncovered, for another 15-20 minutes to allow the sauce to thicken.
- Final Seasoning: Taste the chili. This is where you adjust it to your preference. Add salt and pepper as needed. If the chili tastes slightly bitter from the chiles, a tablespoon or two of brown sugar can balance it out. If the flavor feels a little flat or heavy, a splash of apple cider vinegar can brighten everything up.
- Rest: For the absolute best flavor, turn off the heat, let the chili cool, and refrigerate it overnight. The flavors will continue to meld and deepen, resulting in an even more complex and delicious dish the next day. Reheat it gently on the stove before serving.
Nutrition Facts
- Servings: 8-10 generous servings
- Calories per serving (approximate): 550-650 kcal
Disclaimer: The nutritional information is an estimate and can vary based on the specific cut of beef, the amount of oil used, and optional additions.
Preparation and Cook Time
- Active Preparation Time: 45 minutes (cubing beef, chopping vegetables, preparing chile paste)
- Chile Soaking Time: 30 minutes
- Total Cook Time: 3.5 to 4.5 hours
- Total Time: Approximately 4.5 to 5.5 hours (plus optional overnight resting)
How to Serve Bourdain’s Masterpiece Chili
Serving this chili is just as important as making it. Because the chili itself is the star, the accompaniments should complement, not overpower it. Keep it simple and classic.
Classic Toppings (Set up a Toppings Bar!)
- Shredded Cheese: A sharp cheddar, Monterey Jack, or a Mexican cotija cheese.
- Sour Cream or Crema: To provide a cool, creamy contrast to the spice.
- Diced Onions: Raw white or red onion for a sharp, crunchy bite.
- Fresh Cilantro: For a burst of fresh, herbaceous flavor.
- Sliced Jalapeños or Serranos: For those who want to add an extra kick of heat.
- Lime Wedges: A squeeze of fresh lime juice at the end brightens up all the deep, rich flavors.
- Crushed Tortilla Chips or Fritos: For a salty, crunchy texture.
Essential Side Dishes
- Cornbread: A slightly sweet, crumbly cornbread is the quintessential partner for chili. A skillet cornbread with a crispy crust is ideal for sopping up every last drop of the sauce.
- Flour Tortillas: Warm, soft flour tortillas are perfect for dipping or for making small, chili-filled wraps.
- Simple White Rice: A bed of steamed white rice can help temper the richness and heat of the chili, making for a complete and satisfying meal.
- A Simple Green Salad: A crisp salad with a light vinaigrette can offer a refreshing contrast to the hearty, heavy chili.
Additional Tips for Chili Perfection
- Toast Your Spices: Before adding the ground cumin and oregano to the pot, toast them in a dry skillet for 30-60 seconds until fragrant. This simple step awakens their essential oils and dramatically enhances their flavor.
- The Importance of the Sear: Do not compromise on searing the beef. Use a hot pan, don’t overcrowd it, and aim for a deep, dark brown crust. This Maillard reaction creates complex, savory flavors that you cannot achieve otherwise. It is the single most important step for building the chili’s foundation.
- Let It Rest (The “Day After” Rule): This cannot be overstated. Chili is always, without exception, better the next day. Letting it cool and rest overnight in the refrigerator allows the fats and collagens to settle and the complex flavors of the chiles to fully permeate the meat and sauce. If you have the time, make it a day ahead.
- Control the Heat: The heat level in this recipe comes almost entirely from the dried chiles. New Mexico chiles are generally mild, while Anchos are mild to medium. If you want more heat, you can add 1-2 dried chiles de árbol to the soaking mix. If you want it milder, be diligent about removing every single seed and the white-pithy veins from inside the chiles before soaking.
- Freezing for the Future: This chili freezes beautifully. Let it cool completely, then portion it into freezer-safe bags or containers. It will last for up to 3 months. It’s a fantastic gift to yourself to have a batch of Bourdain’s chili ready to be thawed and reheated on a busy weeknight or a cold, rainy day.
Frequently Asked Questions (FAQ)
1. Can I use ground beef instead of beef chuck?
Anthony Bourdain would likely say no. The magic of this recipe lies in the slow-braised chunks of chuck roast, which become incredibly tender while retaining their meaty texture. Ground beef would result in a completely different, more homogenous texture, closer to a meat sauce. If you absolutely must, use a coarse-grind chili beef, but for the authentic experience, stick with the cubed chuck roast.
2. I’m scared of the “no beans” rule. Can I add them?
Technically, you can do whatever you want in your own kitchen. However, adding beans fundamentally changes the dish from a “chile con carne” into what many would call a “bean stew with meat.” If you choose to add them, use canned pinto or kidney beans (rinsed and drained) and add them during the last 30 minutes of cooking so they don’t turn to mush. Just don’t call it Bourdain’s chili in front of a Texan!
3. I can’t find Pasilla or Ancho chiles. What can I substitute?
The blend of chiles is key to the complex flavor. However, if you’re having trouble sourcing them, you have options. Guajillo chiles are a great substitute, offering a bright, tangy flavor. You can also use a combination of whatever dried Mexican chiles you can find. As a last resort, you can use a high-quality, pure chile powder (not a “chili powder” blend, which contains other spices). Use about 1/4 to 1/3 cup of pure ancho or New Mexico chile powder, but the flavor will not be as deep or complex as using whole rehydrated chiles.
4. Why is my chili bitter? How can I fix it?
Bitterness in this chili usually comes from one of two sources: burning the chiles during the toasting step, or the natural flavor of the chiles themselves. To fix it, you can add a bit of sweetness or fat. A tablespoon or two of brown sugar or a dash of maple syrup can work wonders. You can also stir in a bit more sour cream or cheese upon serving. A squeeze of lime juice can also help cut through any lingering bitterness with acidity.
5. Is the beer necessary? What can I use instead?
The beer adds a deep, malty, and slightly bitter background note that complements the beef and chiles wonderfully. It’s highly recommended. However, if you prefer not to cook with alcohol, you can simply substitute it with an equal amount of extra beef or chicken broth. The final chili will still be delicious, though it may lack that specific layer of complexity the beer provides.
Anthony Bourdain’s New Mexico Beef Chili Recipe
Ingredients
- For the Chile Paste:
- 6–8 large dried New Mexico chiles (for earthy, mild heat)
- 4–6 dried Ancho chiles (for sweet, smoky, raisin-like notes)
- 2–4 dried Pasilla chiles (for complex, herbaceous flavor)
- 4 cups hot chicken or beef broth (plus more as needed)
- For the Chili:
- 3 lbs beef chuck roast, cut into 1/2 to 3/4-inch cubes
- Salt and freshly ground black pepper
- 1/4 cup vegetable oil or lard (for authentic flavor)
- 2 large yellow onions, chopped
- 8–10 cloves garlic, minced
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano (preferably Mexican oregano)
- 1 (12-ounce) bottle of dark beer (like a Mexican lager, e.g., Negra Modelo, or a domestic dark lager)
- 2–3 cups chicken or beef broth, as needed
- 2 tablespoons Masa Harina (corn flour for tortillas), mixed with 1/4 cup of water to make a slurry
- 1–2 tablespoons brown sugar (optional, to balance bitterness)
- 1–2 tablespoons apple cider vinegar (optional, to brighten flavors at the end)
Instructions
Part 1: Preparing the Chile Paste
- Toast the Chiles: Place a dry, heavy-bottomed skillet or comal over medium heat. Working in batches, press the dried chiles flat onto the hot surface for about 20-30 seconds per side. You’ll know they’re ready when they become fragrant and slightly more pliable. Be very careful not to burn them, as this will make them bitter.
- Stem and Seed: Once the chiles are cool enough to handle, snap off the stems and shake out as many of the seeds as you can. A few remaining seeds are fine.
- Rehydrate the Chiles: Place the toasted and de-seeded chiles in a heatproof bowl. Pour 4 cups of very hot (but not boiling) broth or water over them. Use a small plate or bowl to weigh them down, ensuring they are fully submerged. Let them soak for at least 30 minutes, or until they are very soft and pliable.
- Blend into a Paste: Transfer the softened chiles and about 1 cup of their soaking liquid to a high-powered blender. Blend on high speed until you have a completely smooth, deep red paste. If it’s too thick, add more of the soaking liquid, a tablespoon at a time, until it reaches a thick but pourable consistency. Strain the paste through a fine-mesh sieve, using a spatula to press all the liquid through. This step is crucial for a silky-smooth texture. Discard the solids left in the sieve. Your chile paste is now ready.
Part 2: Cooking the Chili
- Prepare the Beef: Pat the cubes of beef chuck completely dry with paper towels. This is essential for getting a good sear. Season them generously on all sides with salt and pepper.
- Sear the Beef: Heat the oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pan, add the beef cubes in a single layer. Sear them on all sides until a deep, brown crust forms. Do not rush this step; the fond (the browned bits left in the pan) is the foundation of the chili’s flavor. As each batch is browned, use a slotted spoon to transfer it to a separate bowl.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onions to the same pot, scraping up any browned bits from the bottom. Cook, stirring occasionally, for 8-10 minutes, until the onions are soft and translucent. Add the minced garlic, ground cumin, and dried oregano. Cook for another minute, stirring constantly, until the spices are very fragrant.
- Deglaze the Pan: Pour in the dark beer to deglaze the pan. Use a wooden spoon to scrape up any remaining stubborn browned bits from the bottom of the pot. Let the beer simmer and reduce by about half, which should take about 5 minutes.
- Combine and Simmer: Return the seared beef and any accumulated juices back to the pot. Pour in the prepared chile paste and enough additional broth to just cover the meat. Stir everything together to combine. Bring the mixture to a strong simmer.
- The Low and Slow Cook: Once simmering, reduce the heat to the lowest possible setting. Cover the pot and let it cook for at least 3 hours, or up to 4 hours. Stir it every 30-45 minutes to prevent scorching at the bottom. The goal is for the beef to become incredibly tender and for the flavors to meld and deepen.
- Thicken and Finish: After 3 hours, check the chili. The beef should be fall-apart tender. In a small bowl, whisk the Masa Harina with 1/4 cup of cool water to create a slurry. Stir this slurry into the chili. This will thicken the sauce and add a subtle, authentic corn flavor. Let the chili simmer, uncovered, for another 15-20 minutes to allow the sauce to thicken.
- Final Seasoning: Taste the chili. This is where you adjust it to your preference. Add salt and pepper as needed. If the chili tastes slightly bitter from the chiles, a tablespoon or two of brown sugar can balance it out. If the flavor feels a little flat or heavy, a splash of apple cider vinegar can brighten everything up.
- Rest: For the absolute best flavor, turn off the heat, let the chili cool, and refrigerate it overnight. The flavors will continue to meld and deepen, resulting in an even more complex and delicious dish the next day. Reheat it gently on the stove before serving.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650
