Get ready to ignite your taste buds with these 18 bold and flavorful Spicy New Mexican Chili Recipes! The Land of Enchantment is known for its vibrant cuisine, which often combines traditional Spanish and Native American flavors with a spicy kick. In this article, we’ll take you on a culinary journey through the heart of New Mexico, where chili peppers are the star of the show.
From classic beef and chicken chili recipes to vegetarian and vegan options, there’s something for everyone in this collection. You’ll find slow-cooked stews, hearty chowders, and even some unique twists like chipotle turkey chili with Hatch chiles. Whether you’re a native New Mexican or just looking to spice up your mealtime routine, these 18 Spicy New Mexican Chili Recipes are sure to satisfy your cravings.
Stay tuned for the full list of recipes, along with cooking tips and tricks to help you master the perfect bowl of red!
Green Chile Chicken Chili
This hearty chili combines tender chicken, roasted green chilies, and savory spices to create a deliciously warming meal perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/2 cup roasted green chilies, chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large pot or Dutch oven, combine chicken, cooked rice, diced tomatoes, red kidney beans, roasted green chilies, cumin, smoked paprika, salt, and pepper.
2. Bring the mixture to a simmer over medium-high heat.
3. Reduce heat to low and let cook for 30 minutes, stirring occasionally.
4. Taste and adjust seasoning as needed.
5. Garnish with chopped cilantro, if desired.
Cooking Time: 30 minutes
Red Chile Pork Stew
This hearty stew combines tender pork with the bold flavor of red chile peppers, simmered to perfection in a rich and aromatic broth. Serve with crusty bread or over rice for a comforting meal.
Ingredients:
– 1 lb boneless pork shoulder, cut into 2-inch pieces
– 2 medium red chile peppers, roasted and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 cup chicken broth
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the pork pieces, then remove from pot.
3. Add onion and garlic; cook until softened.
4. Stir in chopped red chile peppers, cumin, salt, and pepper.
5. Add browned pork back to pot, along with diced tomatoes and chicken broth.
6. Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours or until pork is tender.
Cooking Time: 1 hour 30 minutes
Vegetarian Hatch Green Chile Chili
A flavorful and spicy vegetarian twist on traditional chili, this recipe combines the richness of Hatch green chiles with a medley of vegetables and beans.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) kidney beans, drained and rinsed
– 2 medium bell peppers, diced
– 2 cups chopped Hatch green chiles
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, and crushed tortilla chips for toppings
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened (3-4 minutes).
3. Add the bell peppers, Hatch green chiles, cumin, salt, and pepper. Cook for an additional 2-3 minutes.
4. Stir in the diced tomatoes, black beans, and kidney beans.
5. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
6. Serve hot with desired toppings.
Cooking Time: 30-40 minutes
Slow-Cooked New Mexican Beef Chili
Experience the bold flavors of New Mexico with this hearty slow-cooked chili recipe, perfect for a cold winter’s day.
Ingredients:
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp New Mexican-style chili powder (or regular chili powder)
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup beef broth
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Brown the beef in a large skillet over medium-high heat. Remove from heat.
2. In a slow cooker, combine the onion, garlic, bell pepper, chili powder, cumin, paprika, salt, and pepper. Add the browned beef, diced tomatoes, red kidney beans, and beef broth.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Stir in chopped cilantro (if using). Serve hot over rice or with crusty bread.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Black Bean and Green Chile Chili
A flavorful and nutritious chili recipe that combines the richness of black beans with the boldness of green chile peppers.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh green chile peppers (such as Anaheim or Poblano)
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. In a large pot, sauté the onion and garlic over medium heat until softened.
2. Add the green chile peppers and cook for an additional 2-3 minutes.
3. Stir in the black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
4. Add the water and bring the mixture to a simmer.
5. Reduce heat to low and let cook for 30-40 minutes or until flavors have melded together.
Cooking Time: 30-40 minutes
Chipotle Turkey Chili with Hatch Chiles
This hearty chili combines the rich flavors of chipotle peppers, roasted turkey, and creamy hatch chilies for a bold and spicy twist on traditional chili.
Ingredients:
– 1 lb ground turkey
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 chipotle pepper in adobo sauce, finely chopped
– 2 Hatch chilies, roasted and chopped
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, diced onions, and crushed tortilla chips for toppings
Instructions:
1. Brown the turkey in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, cumin, chipotle pepper, and a pinch of salt and pepper to the pot. Cook until the onion is translucent.
3. Stir in the diced tomatoes, red kidney beans, and roasted Hatch chilies. Bring to a simmer.
4. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 25 minutes
Bison and Red Chili Stew
This hearty stew is a perfect blend of tender bison, bold red chili peppers, and savory spices. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 lb bison stew meat
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed red chili peppers (such as bell peppers, cayenne peppers), diced
– 1 cup beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven or pot over medium-high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add bison, chili peppers, beef broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Bring stew to a boil, then reduce heat to low and simmer for 1 hour and 30 minutes, or until bison is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 1 hour and 30 minutes
White Bean Chicken Chili New Mexican Style
This hearty chili combines the rich flavors of New Mexico with tender chicken and creamy white beans, perfect for a cold winter night.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) Great Northern white beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 1 cup chicken broth
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are softened, about 5 minutes.
3. Stir in the diced tomatoes with green chilies, white beans, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Add the chicken broth and bring to a simmer.
5. Reduce heat to low and let chili cook, covered, for 20-25 minutes or until the flavors have melded together and the chicken is tender.
Cooking Time: 30-35 minutes
Smoky New Mexican Chili Con Carne
This hearty chili con carne recipe combines the bold flavors of New Mexico with a smoky depth, perfect for a cozy night in.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Brown ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender.
3. Stir in chili powder, cumin, and smoked paprika; cook 1 minute.
4. Add diced tomatoes, beans, and beef broth; bring to a simmer.
5. Reduce heat to low and let chili con carne simmer for 30 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 30-40 minutes
Pinto Bean and Green Chile Chili
Pinto Bean and Green Chile Chili Recipe
A classic Southwestern favorite, this hearty chili is made with tender pinto beans, roasted green chilies, and a hint of smoky flavor. This recipe serves 6-8 people and can be easily doubled or tripled for larger crowds.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups roasted green chilies (see note)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1 can diced tomatoes (14.5 oz)
– 1 cup vegetable broth
Instructions:
1. In a large pot or Dutch oven, cook the pinto beans in water until tender, about 1 hour.
2. Add the chopped onions and minced garlic to the pot; cook until the onions are translucent.
3. Stir in the roasted green chilies, cumin, smoked paprika, chili powder, salt, and pepper.
4. Add the diced tomatoes and vegetable broth to the pot; bring to a simmer.
5. Reduce heat to low and let the chili simmer for 30 minutes, stirring occasionally.
Cooking Time: 1 hour 30 minutes
New Mexican Red Chile Pozole
This hearty stew-like soup, also known as pozole, is a staple of New Mexican cuisine, made with hominy, red chile, and tender pork. This recipe is a twist on the traditional version, adding some extra flavor with roasted garlic and oregano.
Ingredients:
– 1 cup dried hominy
– 2 lbs boneless pork shoulder, cut into large chunks
– 2 cups chicken broth
– 1/4 cup red chile flakes (preferably New Mexico-style)
– 2 cloves garlic, roasted and minced
– 1 tsp ground cumin
– 1 tsp dried oregano
– Salt and pepper, to taste
– 2 tbsp vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Soak the hominy in water for at least 4 hours or overnight.
2. In a large pot, heat the oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add the chicken broth, red chile flakes, roasted garlic, cumin, oregano, salt, and pepper to the pot. Stir well.
4. Add the soaked hominy to the pot, along with any remaining water from soaking.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 1-2 hours or until the pork is tender.
Cooking Time: About 2 hours
Lamb and Hatch Chile Chili
A flavorful twist on traditional chili, this recipe combines the rich taste of lamb with the bold heat of roasted Hatch chiles.
Ingredients:
– 1 lb ground lamb
– 2 cups chopped onion
– 3 cloves garlic, minced
– 1 cup roasted Hatch chile peppers, diced
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the ground lamb, onion, garlic, cumin, chili powder, and paprika. Cook until the lamb is browned, breaking it up with a spoon as it cooks.
3. Add the roasted Hatch chile peppers, diced tomatoes, and beef broth. Stir to combine.
4. Bring the mixture to a simmer and cook for 30 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Three-Chile Vegetarian Chili
Warm up with this hearty, three-chile vegetarian chili that’s perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 1 cup cooked kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon smoked paprika
– Salt and pepper, to taste
– 3-4 dried ancho chilies, stemmed and seeded (see notes)
– 1-2 fresh Anaheim or Poblano chilies, diced
– 1 can (15 oz) black beans, drained and rinsed
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add bell peppers and cook until tender, about 5 minutes.
4. Stir in chili powder, cumin, cayenne pepper, smoked paprika, salt, and pepper.
5. Add ancho chilies, Anaheim/Poblano chilies, diced tomatoes, kidney beans, and black beans. Simmer for 20-25 minutes or until flavors meld together.
Cooking Time: 25-30 minutes
Creamy Green Chile Corn Chowder with Chicken
A hearty and flavorful soup that combines the comfort of chicken, corn, and potatoes with the spicy kick of green chile peppers.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups frozen corn kernels
– 1 cup diced green chile peppers (canned or fresh)
– 2 large potatoes, peeled and diced
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, onions, garlic, and red bell pepper in a little oil until the chicken is cooked through.
2. Add the corn kernels, green chile peppers, and potatoes to the pot. Pour in the chicken broth and bring the mixture to a boil.
3. Reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Spicy New Mexican Chili with Chocolate
This bold and spicy chili recipe combines the flavors of traditional New Mexican cuisine with a rich, dark chocolate twist. The result is a complex and intriguing dish that will leave you wanting more.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/4 cup dark chocolate chips (at least 60% cocoa)
– 1/4 cup beef broth
– Salt and pepper to taste
– Optional: chopped fresh cilantro, lime wedges, and crumbled queso fresco for garnish
Instructions:
1. Brown ground beef in a large pot over medium-high heat.
2. Add onion, garlic, cumin, smoked paprika, and cayenne pepper. Cook until onion is translucent.
3. Stir in diced tomatoes, red kidney beans, chocolate chips, and beef broth.
4. Bring to a simmer and let cook for 30 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 30 minutes
Christmas Chili (Red and Green Chile Combo)
Get into the holiday spirit with this festive twist on classic chili, combining the warm flavors of red and green chiles.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1/2 cup red chile peppers, chopped
– 1/4 cup green chile peppers, chopped
– 1 tsp chili powder
– Salt and pepper, to taste
– Optional: jalapeños, sour cream, shredded cheese, and diced onions for toppings
Instructions:
1. Brown the ground beef in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the chili powder, then add the diced tomatoes, kidney beans, red chile peppers, and green chile peppers.
4. Bring to a simmer, then reduce heat to low and let cook for 30 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, topped with your desired festive flair (such as jalapeños, sour cream, shredded cheese, and diced onions).
Cooking Time: 45-50 minutes
New Mexican Chile Verde Stew
A flavorful and spicy stew that’s a staple of New Mexican cuisine. This recipe combines tender pork, roasted chiles, and aromatic spices for a hearty and comforting meal.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 2 Anaheim peppers, roasted and chopped
– 1 jalapeño pepper, chopped
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup pork broth or water
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the pork pieces, then remove from pot.
3. Add onion, garlic, cumin, paprika, and salt to pot. Cook until softened.
4. Add roasted chiles, jalapeño, browned pork, diced tomatoes, and broth or water.
5. Bring to a boil, then reduce heat to low and simmer for 1 hour or until pork is tender.
Cooking Time: 1 hour
Southwest Quinoa and Green Chile Chili
This hearty chili combines the nutty flavor of quinoa with the bold, spicy taste of green chile peppers. A perfect blend for a cozy night in or as a filling lunch.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced green chile peppers
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or other hot peppers for added heat
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large pot, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in green chile peppers, cumin, salt, and pepper. Cook for an additional minute.
4. Add cooked quinoa to the pot and stir to combine with the chili mixture.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to ignite your taste buds with these 18 bold and flavorful New Mexican chili recipes! From classic beef and pork stews to vegetarian options and unique twists like chipotle turkey and lamb, there’s something for everyone. Try your hand at slow-cooked braises or quick weeknight meals, all infused with the distinctive flavors of Hatch chiles and other regional favorites. Whether you’re a chili aficionado or just looking to spice up your cooking routine, these recipes are sure to satisfy your cravings.
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