New Mexican Chili Recipes

NEW MEXICO CHILI

New Mexico Chili image

I love chili this is done in the New Mexico style. If you look hard you will find the powder and chillies.

Provided by Mitakola

Categories Meat

Time 3h30m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons ground new mexican chili (chili powder)
1 (7 ounce) can green new mexican chili, diced
2 teaspoons ground cayenne pepper
2 lbs beef, sirloin, ground or 2 lbs beef, cubed
2 tablespoons oil
2 medium onions, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1 (16 ounce) can tomatoes, chopped
1 tablespoon ground cumin
1 teaspoon ground oregano

Steps:

Brown the beef in oil. Add the onions, celery, and garlic and sauté until soft. Add the remaining ingredients and enough water to cover and simmer for about 2 to 3 hours or until meat is tender. Add more water if necessary.

Nutrition Facts : Calories 1145.6, Fat 114.6, SaturatedFat 46.2, Cholesterol 156.8, Sodium 273.2, Carbohydrate 13.2, Fiber 4, Sugar 4.4, Protein 16.3

NEW MEXICAN CHILI

New Mexican Chili image

This is my husband's favorite chili recipe. He gobbles it right up!

Provided by Candace Temple

Categories Other Main Dishes

Time 2h30m

Number Of Ingredients 18

Ingredients

3 large yellow onions, chopped
3 clove garlic, chopped
2 tsp powdered garlic
1 fresh, hot chile, chopped
2 tsp chipotle powder
2 tsp cayenne powder
2 Tbsp cumin
1 lb ground meat (turkey, chicken, beef, pork, etc.)
2 tsp mexican oregano
2 tsp sea salt
2 medium roma tomatoes, chopped
3 bay leaves
2 pkg dry red beans, soaked
1/2 tsp worcestershire sauce
1 can(s) tomato sauce
1 can(s) tomato paste w/ 1 can water
1 bottle your favorite beer
1/4 c olive oil, extra virgin

Steps:

1. Soak beans overnight, drain and set aside
2. Sautee onions, garlic, ½ of the garlic powder and ½ of the jalapeno (or chipotle or cayenne), salt and pepper in oil until onions are slightly browned.
3. Add ground meat and cook until browned.
4. Add the tomatoes, tomato sauce and tomato paste and ½ of seasonings and simmer for 20 minutes.
5. Add beans and remaining ingredients and simmer for 1 hour 30 minutes.

MEXICAN CHILI

Mexican Chili image

Provided by Christy Vega

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 tablespoon canola oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 pounds lean ground beef, preferably organic
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon Mexican chile paste (homemade or store-bought)
Two 15-ounce cans diced tomatoes, in juice
One 15-ounce can no-salt-added kidney beans, rinsed and drained
One 15-ounce can no-salt-added pinto beans, rinsed and drained
1/2 cup enchilada sauce
3 tablespoons unsweetened chopped chocolate
Crema
Cotija cheese, crumbled
Tortilla strips
Chopped cilantro
Lime wedges

Steps:

Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
Garnish the chili with your desired toppings and serve.

NEW MEXICO RED CHILE SAUCE

New Mexico Red Chile Sauce image

Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.

Provided by Cookincwgrl

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 43m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil
20 New Mexico dried red chile pods, stemmed and seeded
10 dried chile de arbol peppers, stemmed and seeded
1 large yellow onion, chopped
3 cloves garlic, chopped
1 quart chicken stock, or more if needed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 tablespoon honey

Steps:

Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g

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