new mexico red chili recipe

Written BySheba G Updated On
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The Best new mexico red chili recipe

I’m so excited to share my favorite New Mexico red chili recipe with you. This hearty dish is a staple in our household, and I love how it brings everyone together. It’s a perfect recipe for a cold winter day, or any time of the year when you need a comforting bowl of goodness.

The rich flavor of the red chilies, the tender beef, and the perfect balance of spices make it a true delight. My family and I have been making this recipe for years, and it’s always a hit. We serve it with some crusty bread or over rice, and it’s just the best.

I remember growing up in New Mexico, where this dish originated, and how my mom would make it for special occasions. She’d spend hours simmering the chilies and beef in a big pot, filling our house with that incredible aroma. It was always a treat to come home from school and find that delicious smell wafting through the air.

As I got older, I started experimenting with different recipes, but nothing compares to the authentic taste of this New Mexico red chili. It’s a true classic that never goes out of style. When I make this recipe, I like to use high-quality ingredients, like grass-fed beef and organic chilies.

It makes all the difference in the flavor and texture of the final product. My kids love helping me in the kitchen, especially when we’re simmering the chilies on the stovetop or stirring in those final spices. They get so excited when they see me pulling out all the ingredients and starting to cook.

It’s become a fun family tradition that we all look forward to every year.

New Mexico Red Chili

4.8 from 533 votes

A traditional New Mexico red chili recipe featuring dried red chiles, pork, and spices. This hearty stew is perfect for a comforting meal.

Prep Time30 mins
Cook Time2 hrs
Resting Time0 mins
Total Time2 hrs 30 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chili

2 lbs pork shoulder, cut into 1-inch cubes
8-10 dried New Mexico red chiles
2 tbsp vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 tbsp ground cumin
2 tsp dried oregano
1 tsp salt
1 tsp black pepper
4 cups chicken broth
2 tbsp masa harina

For Garnish

Chopped cilantro
Diced onions
Sour cream
Shredded cheese

👨‍🍳Directions

1Rinse the chiles under warm water to remove any debris.
2Remove the stems and seeds from the chiles.
3Tear the chiles into smaller pieces and set aside, but do not discard the seeds if you prefer a spicier chili.
4Heat the vegetable oil in a large pot over medium heat.
5Add the pork shoulder and cook until browned on all sides, about 5-7 minutes.
6Add the chopped onion and cook until softened, about 5 minutes.
7Add the minced garlic and cook for an additional 1 minute, until fragrant.
8The garlic will be slightly golden and the onions will be translucent.
9Add the cumin, oregano, salt, and black pepper to the pot.
10Stir well to combine the spices with the pork and onions.
11Cook for 2 minutes, stirring constantly.
12The spices will be fragrant and the mixture will be slightly darkened.
13Add the torn chiles and chicken broth to the pot.
14Stir well to combine all the ingredients.
15Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.
5-2 hours.
16The pork should be tender and easily shredded with a fork.
17Stir in the masa harina and cook for an additional 5 minutes.
18The chili will thicken slightly.
19If the chili is too thick, add a bit more broth or water to reach your desired consistency.
20Taste and adjust the seasoning with more salt, pepper, or chile if needed.
21Serve the chili hot, garnished with chopped cilantro, diced onions, sour cream, and shredded cheese.

🔧Equipment

Large pot
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 30g

📝Notes

Tips: For a spicier chili, include the chile seeds. For a milder chili, remove the seeds and membranes from the chiles. You can also add other vegetables like bell peppers or zucchini to the chili. Serve with warm tortillas or cornbread for a complete meal.

Watch Video Of How New Mexico Red Chili Works

This New Mexico red chili recipe is truly one of our family’s favorites, and I’m sure yours too once you try it!

It’s perfect for any occasion – whether you’re hosting a big gathering or just need something comforting on a chilly day – because it’s easy to make ahead and reheat as needed.

Plus, with its rich flavor and tender beef, it’s sure to please even the pickiest eaters.

❓ Frequently Asked Questions About New Mexico Red Chili

Q: What type of chilies should I use for this recipe?

In order to get that authentic New Mexico flavor, you’ll want to use New Mexico-style red chilies or Hatch chilies. These are available at most grocery stores during certain times of the year or online at specialty stores.

Q: Can I use ground beef instead of chunks?

Yes, you can use ground beef if you prefer. However, keep in mind that using chunks will give you more depth of flavor in your chili.

Q: How long does this recipe take to make?

This recipe takes about an hour and a half to two hours to make from start to finish.

Q: Can I store this chili in the fridge for later?

Yes, you can store this chili in an airtight container in the fridge for up to three days or freeze it for up to three months.

Q: What’s the best way to reheat this chili?

The best way to reheat this chili is on low heat on your stovetop or in your slow cooker.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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