Another Great Chili Bowl

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.

Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.

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The meat:
1 lb bison or beef chuck, trimmed, coarsely chopped to about 1/4 inch pieces
3 links fresh chorizo from the store butcher. Remove casing and divide meat into small pieces
2 garlic cloves, minced
1/2 tsp white or black pepper, freshly groun
1 tsp cumin, roasted
1 tsp Red New Mexican chile powder
1 tsp Chipotle chile powder (or more to taste)
1/2 tsp Mexican oregano
1/2 tsp sea salt
1 1/2 Tbsp olive oil for cooking

The Chili:
3 garlic cloves, minced
2 large onions, chopped
2 celery stalks, chopped (about 1/2 cup)
2 Tbsp masa harina (corn flour or substitute wheat flour)
2 Tbsp Chimaya New Mexican chile powder
1 Tbsp Dixon red medium hot chile powder
2 Tbsp Pasilla Negro chile powder
1 15-oz can tomato sauce
1 15-oz can beef stock
3 jalapeño chile peppers, stemmed, minced (for less heat, remove seeds)
1 tsp sea salt
1 tsp white or black pepper, freshly ground
2 tsp Mexican oregano
2 Tbsp cumin, roasted
1 tsp allspice
2 bay leaves
2 Tbsp wine vinegar

2 15-oz cans black or pinto beans, rinsed and drained
1/2 cup white onion, finely minced
1/2 cup Queso Fresco, Mexican cheese, grated (substitute Feta or fresh Parmesan)
1/2 cup cilantro, chopped
3-4 limes, cut into wedges


Place meat and its seasonings in a large bowl and mix until meat is evenly coated. In heavy pot or Dutch oven, heat oil to medium high and brown the meat evenly. Remove with slotted spoon to a bowl and set aside. Add more oil to pot if needed and sauté garlic, celery, and onions for 5 minutes.

Add the corn flour and stir until lightly browned. Then add the red and pasilla chile powders and stir until fragrant.

Stir in stock, tomato sauce, seasonings, jalapeños and bring to a boil. Add meat, reduce heat to low and simmer uncovered for 1 hour, stirring frequently to prevent sticking and burning at the bottom of the pot. Add a bit of water to achieve a nice sauce consistency. Stir in vinegar and taste test, adding seasonings as needed.

Warm the beans and toss with 1 Tbsp of salsa. Place garnishes in separate bowls to serve at the table. Serve with corn bread and cole slaw or salad.

From Larry Noggle’s Chile Peppers calendar.