Dan and I are still on the road and are currently in New Mexico. I have been cooking for our hosts/friends along the way. All have been very willing to test out new recipes, specific to their location and offer their area critique. They’ve provided some great inside tips, for some pretty tasty outcomes.
In keeping with the chili theme of last weeks Texas Chili “Red” posting, and in preparation for the big game coming up this Sunday, I offer you the New Mexico Green Chili rival recipe. Let the “chili” games begin!
New Mexico Green Chili
This recipe is super easy and quick to make. Before I added the cilantro, I wasn’t so sure if the seasonings were in balance, but after adding it, it was a game changer, and was just terrific! Serve chili by itself, and accompany with with cornbread, or tortillas. Or, pour the chili over squash, enchiladas, or chips and top with cheese, just to name a few!
Ingredients:
1 – pound Wild Idea Ground Buffalo
1 – pound – Wild Idea bulk Chorizo
4 – tablespoons salted butter
3 – onions, diced, about 3 cups
3 – garlic cloves, minced, about 2 tablespoons
2 ½ – tablespoons cumin
2 – tablespoons salt
1½ – tablespoons Mexican oregano
1½ – tablespoons black pepper
½ – tablespoons chili powder
¼ – cup masa/corn flour
2 – pounds roasted Hatch green chilies, flash processed or diced
2 – cups organic chicken broth
1 – bottle Tecate or other beer
2 – tablespoons lime
1 – tablespoon sugar
1 – bunch cilantro, chopped
*Optional, 2 – cups cherry tomatoes, chopped
*Grated queso or pepper jack cheese
Preparation:
1) In heavy pot, over medium high heat, melt the butter. Add the ground meats, breaking into pieces to the pan, along with the onions, garlic and spices, stirring occasionally as the meat and onions brown.
2) Sprinkle corn flour over browned meat and stir.
3) Stir in green chilies, beer, and broth, and bring to a full boil.
4) Reduce the heat to a simmer, cover and simmer for a half hour, covered.
5) Remove lid and simmer for an additional half hour uncovered, stirring occasionally.
6) Stir in the lime and the sugar. Turn the heat off and cover until you are ready to serve.
7) Right before serving stir in cilantro and season to taste.
8) Serve with diced tomatoes and cheese for toppings.
Comments 13
Sounds delicious. I am going to check out the Red Chili recipe. I missed seeing it last week.
I commend you for having the courage to post a Green Chili recipe. In the SW it’s a religion. Mine is the only right one and there is something wrong with everybody else’s and they are all a little different. Looking forward to trying ‘your’ offering. Thanks.
I cannot consume gluten. May I substitute tequila or sorghum beer for the Tecate beer?
Thanks
Gary
Author
You bet Gary. Enjoy!
looks good but too many ingredients and too time consuming
Hi John – Active time was about 15 minutes. You can do it! For a little extra help use a food processor for shopping onion and garlic.
Great photo of N. M. Green Chili –motivated me to open up and check out the recipe. Would be the ultimate dish to serve for Super Bowl if the Packers were playing. I’m saving recipe for another event.
Yes, please! (salivates on keyboard)
Making this tomorrow and can’t wait to try it!
This was fantastic and my son declared it his 3rd favorite meal (after chicken pot pie and homemade mac and cheese)! I’ve made it several times (took it turkey hunting – freezes great) to rave reviews.
I made this for friends and they still talk about it. Best chili I’ve ever tasted!
I want to make this for a film crew for 20 people. How many servings would you say are in this recipe? Thanks!
Author
Hi Allyson. Recipe should make about 10 serving. To make it go farther, you could paddle over potatoes or rice. Cheers! jill