New Mexico Chili
September 4, 2016
Just about everyone who has created their own chili recipe, fusses over it, tweaks it over many years & keeps it a secret. Mine is no different... I started creating this recipe in the mid 1970's & have changed it many times over the years. Now I'm going to share my Signature Chili Recipe with you... enjoy!
Serves: Approximately 10 to 12
3 Tblsp butter, divided (only 2 Tblsp if using ground beef - see Tip# 1)
2 medium yellow onions, chopped into large bite-sized pieces
2 1/2 to 3 lbs pork tenderloin; trim off fat, white connective tissue & silver skin & cut into 1" cubes (see images below)
3 Tblsp masa harina (corn flour) or regular all purpose flour
1 - 12 oz bottle Moosehead beer (or use whatever beer you like)
1 - 6 oz can organic tomato paste
1 - 28 oz can organic crushed tomatoes (see Tip# 3)
2 tsp fresh ground black pepper (approx 30 pepper mill turns per tsp)
1/4 cup finely chopped fresh cilantro or 1 Tblsp dried
2 Tblsp minced fresh garlic (ok to use store bought minced garlic in a jar)
1 - 12 oz jar La Victoria Salsa Jalapeña extra hot, either red or green
2 small fresh jalapeño peppers, seeded & finely chopped
3 chipotle chiles from a 7.5 oz can of San Marcos chipotle peppers in adobo sauce, finely chopped (or use whatever brand you like)
2 - 15.5 oz cans organic pinto beans, drained
2 - 15.5 oz cans organic red kidney beans, drained
2 - 15.5 oz cans organic black beans, drained
For serving: sour cream, shredded cheddar cheese & warmed flour tortillas
1 Trim off fat, white connective tissue & silver skin from pork.
2 Cut pork into 1" cubes.
3 In a large skillet; melt 2 Tblsp butter on med-high heat, add onion, stir & fry just till softened & translucent. Remove to a bowl, along with pan drippings & set aside.
4 In the same skillet; melt 1 Tblsp butter on med-high heat, add pork, stir & fry till all the pieces turn grey on the outside. Remove from heat, cover & set aside.
5 In a large bowl; whisk the 4 cups water & masa harina till well combined (no lumps).
6 In a 14 to16 quart stock pot; add the water/masa mixture, beer, coffee & tomato paste. Heat & stir, on medium-high heat, till the paste is completely dissolved & mixture is giving off steam.
7 Add all the rest of the ingredients (crushed tomatoes thru black beans), in the order they're listed. Cook & stir gently till the chili begins to bubble.
8 Gently stir in the onion & then the pork & all the pan drippings till well combined. Lower heat to low/warm & simmer uncovered, for 2 hours, gently stirring every 15 min or so.
9 Remove from heat, give it a gentle stir & let sit uncovered 1 to 2 hours till it cools down.
10 If serving now; remove desired amount to a smaller pot & reheat on medium to med-low till heated through. Serve in bowls, topped with some cheese, sour cream & cilantro (if using) & warmed flour tortillas on the side.
11 Refrigerate or freeze the remaining chili in glass jars with tight fitting lids, like canning jars. Refrigerated: use up within a week. Frozen: use up within a couple of months, as the beans will start to break down in the freezer.
Tips & Suggestions
1 If using ground beef, you don't need to cook it in butter. Just fry up the beef in the same large skillet you used for the onion. Break it up as your frying it, cooking till it turns color & has no pink. Drain out about 3/4 of the pan drippings & set aside till you're ready to add it to the stock pot at step# 6.
2 If you want your chili even hotter, add 1/4 to 1 tsp ground cayenne pepper or another chopped jalapeño or chipotle pepper.
3 If the chili is too hot, add another 20 oz can of crushed tomatoes at step# 8.
Click Here to Print Recipe
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18 thoughts on “New Mexico Chili”
Such a flavorful and comfort food. Looks delicious.
I love Mexican foods like tacos, salsa, etc. But very few recipes I know. Thanks for sharing another one. 🙂
Chili is a favorite here and cannot wait to try this.
I love chili but usually make it with ground beef. I’d love to try your recipe using pork tenderloin. Love that there are different kinds of beans in this version too!
Wow, Simone, this looks like a really easy recipe, yet with complex flavors that would compliment the pork. How interesting to use beer + coffee + all those chiles. This is going to be my next chili recipe for sure.
Wow! what a nice food to have with the family, the recipe is easy to follow, and am sure anyone can prepare this. Thanks for sharing.
Oh yes John… it’s a great family meal! You may need to calm it down “spicewise” for small children… unless of course they like spicy food 🙂
This sounds so good! Have you tried it with out the beans? I’m not a huge fan of them but everything else sound so good! If we weren’t heading into summer I would be busting out my stew pot.
Hi Andra, no I’ve never tried it without the beans… if you did… you would definitely need to use less spice & less liquid, as the beans really mellow out the chili and give it the proper thickness.
Wow, I love the amazing flavors you have added with the beer, masa, coffee and all the spices. This sounds like a delicious chili recipe that is a must-try.
looks good. someone that likes it really spicy would love it.
Glad you think so Janice! This recipe is totally customizable as far as the “heat” from the spices go. You can kick it up or calm it down to suit your own taste.
This looks so good ! I never heard of using a pork tenderloin for chili. Pinning to my recipes board! 🙂
Oh you’re gonna love the pork tenderloin in the chili Nicole… enjoy!
TRUE Story!! I just defrosted a 2pk of pork tenderloin last night! My lucky Saturday !!!
Perfect Kim, what a coincidence! I hope you love it as much as we do!
I love this! I’m going to make it today as there is finally a crispness tot the fall air here in the mountains of North Carolina. Thank you!
You’re very welcome Shirley. It is a great recipe for when the air gets crisper & the days get shorter. I hope you & your family enjoy it!