New Mexican Hatch Red Chile and Beef Chili

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2.5 lb beef chuck, trimmed and cut into 1/2-inch cubes
• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 12 dried Hatch or New Mexican red chile pods (about 3 oz) or 2–2 1/2 cups prepared New Mexican red chile sauce
• 3 cups hot water or low-sodium beef broth (for soaking chiles)
• 2 cups low-sodium beef broth (for the chili pot)
• 1 (14.5 oz) can diced tomatoes, preferably fire-roasted
• 1 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp dried Mexican oregano (or regular oregano)
• 1 1/2–2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 tbsp apple cider vinegar (for the chile sauce)
• Optional: 1 tbsp masa harina or all-purpose flour (for thicker chili)
• Optional toppings: sour cream, shredded cheese, chopped onion, cilantro, lime wedges, warm tortillas

Do This

• 1. Remove stems and most seeds from dried Hatch/New Mexican chiles. Toast briefly in a dry skillet, then soak in 3 cups hot water or broth until soft.
• 2. Blend softened chiles with 2 cloves garlic, 1 cup soaking liquid, 1 tbsp vinegar, and 1/2 tsp salt until very smooth; strain to make a silky red chile sauce.
• 3. Pat cubed beef dry, season with salt and pepper, and brown in 2 tbsp hot oil in a heavy pot or Dutch oven; work in batches.
• 4. Sauté onion until golden, then add minced garlic, cumin, and oregano; cook until fragrant. Stir in tomato paste and canned tomatoes.
• 5. Return beef to the pot. Pour in red chile sauce and 2 cups beef broth. Bring to a simmer, then cover and cook gently for 1 1/2–2 hours, stirring occasionally.
• 6. Uncover to reduce if needed; optionally stir in 1 tbsp masa harina for a thicker chili. Adjust salt, pepper, and a splash of vinegar to taste.
• 7. Serve hot with desired toppings and warm tortillas or cornbread for a bold, earthy, red-chile–forward bowl.

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Why You’ll Love This Recipe

• It is built around real Hatch/New Mexican red chile for deep, earthy, authentic flavor, not generic chili powder.
• Slow-simmered beef chuck turns meltingly tender in a brick-red sauce that is rich but not heavy.
• Flexible heat level: choose mild, medium, or hot chiles, and adjust to your taste.
• Perfect for make-ahead: the flavor actually improves on day two, so it is ideal for entertaining or meal prep.

Grocery List

• Produce: 1 large yellow onion, 6 cloves garlic, optional fresh cilantro, optional limes, optional green onions or additional white onion for topping.
• Dairy: Optional sour cream, optional shredded cheese (cheddar, Monterey Jack, or queso asadero).
• Pantry: 2.5 lb beef chuck, 12 dried Hatch or New Mexican red chile pods (or prepared New Mexican red chile sauce), neutral cooking oil, canned diced tomatoes, tomato paste, low-sodium beef broth, ground cumin, dried Mexican oregano, kosher salt, black pepper, apple cider or white vinegar, optional masa harina or all-purpose flour, optional tortillas or cornbread.

Full Ingredients

For the New Mexican Red Chile Sauce

• 12 dried Hatch or New Mexican red chile pods (about 3 oz), stems and most seeds removed
• 3 cups hot water or low-sodium beef broth (for soaking; you will use about 1–1 1/2 cups in the sauce)
• 2 cloves garlic
• 1 tbsp apple cider vinegar (or white vinegar)
• 1/2 tsp kosher salt, plus more to taste

Shortcut option: Use 2–2 1/2 cups good-quality prepared New Mexican red chile sauce and skip the step of making it from dried chiles.

For the Beef Chili

• 2.5 lb beef chuck roast, well-marbled, trimmed and cut into 1/2-inch cubes
• 1 1/2–2 tsp kosher salt, divided (start with 1 1/2 tsp and adjust at the end)
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2 tbsp neutral oil (canola, avocado, or vegetable oil)
• 1 large yellow onion (about 10 oz), finely chopped
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried Mexican oregano (or regular oregano)
• 1 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes, preferably fire-roasted, with juices
• 2 cups low-sodium beef broth (plus more as needed to thin)
• All of the prepared New Mexican red chile sauce from above (or 2–2 1/2 cups prepared sauce)
• Optional: 1 tbsp masa harina (fine corn flour) or all-purpose flour to thicken, if desired
• Optional: extra vinegar or lime juice at the end to brighten the flavors, to taste

For Serving (Optional)

• Sour cream or Mexican crema
• Shredded cheddar, Monterey Jack, or queso asadero
• Finely chopped white or green onion
• Chopped fresh cilantro
• Lime wedges
• Warm flour or corn tortillas, cornbread, or crusty bread

Step-by-Step Instructions

Step 1: Prep the Beef and Chiles

Trim excess hard fat from the beef chuck and cut it into roughly 1/2-inch cubes. Try to keep the pieces fairly uniform so they cook evenly. Pat the beef dry with paper towels; dry surfaces brown much better in the pan. Toss the cubes with about 1 tsp of the kosher salt and 1/2 tsp black pepper. Set aside at room temperature while you prep the chiles and aromatics.

For the dried chiles, remove stems and shake or scrape out most of the seeds (leaving a few is fine and can add a touch of heat). Discard any chiles that smell musty or very stale. Peel and mince the garlic for both the sauce and the chili, and finely chop the onion so it will melt nicely into the sauce during the long simmer.

Step 2: Make the New Mexican Red Chile Sauce

Place a large, dry skillet over medium heat. Add the dried Hatch/New Mexican chile pods in a single layer, working in batches if necessary. Toast them for 15–30 seconds per side, pressing down lightly with tongs, until they darken slightly and smell fragrant. Do not let them blacken or burn, or the sauce will turn bitter.

Transfer the toasted chiles to a heatproof bowl and cover with 3 cups of hot water or low-sodium beef broth. Place a small plate or bowl on top to keep them submerged. Let soak for 20–25 minutes, until fully softened.

Once softened, transfer the chiles to a blender, along with 2 cloves garlic, 1 tbsp vinegar, 1/2 tsp kosher salt, and about 1 cup of the soaking liquid. Blend on high until the mixture is very smooth, 1–2 minutes. If the blender struggles, add a bit more soaking liquid to help it along.

For the best texture, pour the blended sauce through a fine-mesh strainer into a bowl, using a spatula to press as much liquid through as possible while leaving skins and stray seeds behind. You should have about 2–2 1/2 cups of smooth, brick-red chile sauce. Taste and adjust salt if needed. Set aside.

If using prepared New Mexican red chile sauce: Measure out 2–2 1/2 cups and warm it gently in a small saucepan so it is ready to add to the chili later.

Step 3: Brown the Beef

Place a large, heavy Dutch oven or soup pot over medium-high heat. Add 2 tbsp neutral oil. When the oil is shimmering and just starting to smoke, add about one-third of the beef cubes in a single layer, leaving space between pieces so they sear instead of steam. Brown on the first side for 3–4 minutes without moving them, then turn and brown the other sides for another 3–4 minutes, until nicely caramelized.

Transfer browned beef to a bowl and repeat with the remaining beef in 2 more batches, adding a tiny splash more oil if the pan looks too dry. This step builds the deep, meaty base for the chili, so take your time. Do not rush the browning, and scrape up any browned bits on the bottom of the pot, but leave them in the pot for later—they are pure flavor.

Step 4: Build the Flavor Base with Aromatics and Tomatoes

Reduce the heat to medium. In the same pot (do not clean it), add the chopped onion along with a pinch of salt. Cook, stirring often, for 6–8 minutes or until the onion is soft, translucent, and starting to turn golden around the edges. If the bottom of the pot looks like it might burn, add a tablespoon of broth or water and scrape up the browned bits as you stir.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Sprinkle in the ground cumin and dried Mexican oregano. Stir constantly for another 30 seconds to bloom the spices in the warm fat, which helps release their flavor.

Stir in the tomato paste and cook for 1–2 minutes, letting it darken slightly; this deepens the tomato flavor and adds richness. Pour in the canned diced tomatoes with their juices and stir to combine. Let this mixture simmer for 2–3 minutes to marry the flavors and slightly reduce the liquid.

Step 5: Add the Red Chile Sauce and Simmer Low and Slow

Return the browned beef and any accumulated juices to the pot. Pour in all of the prepared New Mexican red chile sauce (either homemade or store-bought). Add 2 cups of low-sodium beef broth and stir well to combine, scraping the bottom of the pot to release any remaining browned bits.

Increase the heat to medium-high and bring the mixture just up to a gentle boil. As soon as it starts to bubble, reduce the heat to low so the chili is at a bare simmer—occasional slow bubbles, not a vigorous boil. Partially cover the pot with a lid, leaving it slightly ajar, and simmer for 1 1/2–2 hours, stirring every 20–30 minutes.

The chili is done when the beef is very tender and the sauce has thickened to a rich, spoon-coating consistency. If the liquid reduces too much during cooking, stir in an extra splash of broth or water. If it is still thin near the end, remove the lid to let it reduce further.

Step 6: Adjust Thickness, Season, and Serve

Once the beef is fork-tender, taste the chili and adjust the seasoning. Add more salt in small pinches until the flavors are vivid and full. If you like a slight tang to balance the richness, stir in another 1–2 teaspoons of vinegar or a squeeze of fresh lime juice.

If you prefer a thicker chili, whisk 1 tbsp masa harina or all-purpose flour into 2 tbsp cold water, then stir the slurry into the simmering chili. Cook for 5–10 more minutes to thicken and cook out any raw flour taste. The masa version will add a subtle, toasty corn note that fits beautifully with the New Mexican flavors.

Serve the chili hot in warm bowls. Garnish with your choice of sour cream, shredded cheese, chopped onion, cilantro, and a wedge of lime. Offer warm tortillas, cornbread, or crusty bread on the side to scoop up every drop of the deep red chile sauce.

Pro Tips

• Choose the right cut: Beef chuck with visible marbling is ideal. Leaner cuts will end up dry and stringy after a long simmer.
• Control the heat level: Hatch and New Mexican chiles come in mild, medium, and hot. Mix and match to suit your taste, and remove more seeds for a milder chili.
• Do not rush the browning: Deeply browned beef and well-cooked onions are key to big flavor. Give them time; the pot should smell wonderfully caramelized before you move on.
• Rest for best flavor: Like many chilis and stews, this tastes even better the next day after the flavors meld. If you can, make it ahead and reheat gently.
• Mind the simmer: Keep the heat low. A gentle simmer yields tender beef and a silky sauce; a rolling boil can toughen the meat and make the sauce greasy.

Variations

• Beef and Bean Version: For a more classic chili-style bowl, add 1–2 cans (15 oz each) of drained and rinsed pinto or black beans during the last 20–30 minutes of simmering. Add extra broth if needed to keep the consistency saucy.
• Pork or Mixed Meats: Substitute some or all of the beef chuck with pork shoulder for a slightly sweeter, softer bite, or use a mix of beef and pork for added complexity.
• Slow Cooker Method: Brown the beef and sauté the onions/garlic/spices on the stovetop, then transfer everything to a slow cooker with the red chile sauce, tomatoes, and broth. Cook on Low for 6–8 hours, until the meat is very tender.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The flavors will continue to develop, often making it taste even better on days two and three.

For longer storage, freeze the chili in airtight containers or heavy-duty freezer bags for up to 3 months. Leave a little space at the top of the container for expansion. Thaw overnight in the refrigerator before reheating.

To reheat, warm gently on the stovetop over low to medium-low heat, stirring occasionally, until hot throughout. Add a splash of water or broth if it has thickened too much in the fridge or freezer. Taste and adjust salt and acid (a squeeze of lime or splash of vinegar) before serving.

Nutrition (per serving)

Approximate values per serving (1/6 of the batch, without toppings): about 520 calories, 32 g fat, 10 g carbohydrates, 3 g fiber, 5 g sugar, and 45 g protein. Toppings such as cheese, sour cream, and tortillas will add additional calories and nutrients.