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.
Level
Intermediate
Prep Time
15 minutes
Cook Time
1 hour 15 minutes
Serves
4-6
Cook it With Our
Directions
- 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.
Share: