Go Back
New Mexico Green Chile Beef Chili
Andre Lewis

New Mexico Green Chile Beef Chili

Roasted green chiles lead this beef pot, with tomato kept out of their way. Use a mix of mild and hot chiles if your table can handle it. The broth should be green-gold and lightly thickened around tender beef, not blended smooth.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs beef chuck cut into 1/2-inch cubes
  • 1 1/2 tsp kosher salt
  • 2 tbsp neutral oil
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 16 oz roasted peeled green chiles chopped
  • 3 cups low-sodium beef broth
  • 2 tbsp masa harina
  • 2 tbsp warm water

Method
 

  1. Season the beef with 1 teaspoon salt and pat it dry.
  2. Heat the oil in a Dutch oven over medium-high heat and brown the beef in 2 batches for 5 minutes per batch.
  3. Cook the onion for 5 minutes, then stir in the garlic and cumin for 30 seconds.
  4. Return the beef, add the green chiles, broth and remaining salt, and simmer partly covered for 85 minutes until the beef reaches at least 145°F and is tender.
  5. Whisk the masa harina with the warm water, stir it into the pot, and simmer uncovered for 10 minutes until lightly thickened.