New Mexico-style beef chili from Appetites: A Cookbook (page 230) by Anthony Bourdain

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute harissa for tomato paste.

  • averythingcooks on August 11, 2022

    I grew Anaheim peppers this year because I have no reliable source of hatch chiles (& Anaheims are typically listed as a good substitute). And that brings me to this recipe which I have been eyeing for a while. With poblanos, jalapenos (added to the chile rather than as garnish) & the Anaheims, this produced a very tasty chili (and cut in 1/2, a sensible amount for 2). I did add a little ancho chili powder near the end to intensify the chili flavour a bit and yes, I also added black beans & corn as that is how we like our chili. With all the peppers coming from the garden, this was a great choice and I plan to make it again soon - this time destined for the freezer.

  • southerncooker on October 21, 2018

    I've had my eye on this recipe since I first got the Appetites book, but it's just been too hot here to enjoy chili. I finally made it for our Sunday supper tonight and it was delicious but a bit spicy. I did use harissa instead of the tomato paste as suggested since I had some in the fridge. I had to order a jar of diced Hatch Green Chilies from Amazon, since I am unable to find them here.

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