New Mexico Chili
Football season may be over, but our love for weekend chili remains strong. This New Mexico chili recipe is simple and comforting, with a kick of spice and great umami, thanks to the texture of the pureed beans.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Cook it With Our
- 1, 15-ounce can navy beans
- ¼ cup olive oil
- 1 pound ground beef
- 1 yellow onion, finely chopped
- 2 poblano peppers, stemmed, seeded, finely chopped
- 1 small celery root, peeled, diced small
- 2 carrots, peeled, diced small
- 1 ½ teaspoons cumin, coarsely ground
- 1 teaspoon onion powder
- ½ teaspoon allspice, ground
- ¼ teaspoon cayenne
- 1 cup diced tomatoes
- 2 cups water
- Salt and freshly ground black pepper to taste
- Add ⅓ cup of the beans to a high speed blender and puree until smooth. Set aside.
- Heat oil in a Dutch oven and sear the ground beef, 8-10 minutes. Transfer the beef to a plate.
- Sweat onion and poblanos in the pan until translucent, 8-10 minutes. Add celery root and carrots and cook until slightly soft, 10-12 minutes. Add the ground beef back to the pot and season with cumin, onion powder, allspice, cayenne, salt, and pepper. Cook until the spices are fragrant, 1 minute.
- Add the bean puree, whole beans, tomatoes, and water and bring the mixture to a boil. Reduce the heat and simmer for 45-60 minutes.
- Garnish with your favorite chili toppings and serve.