Easy New Mexican Chili

True New Mexican chili, the way it’s made in Hatch and Santa Fe and points south, with no tomatoes, no beans, no fillers. Just cubed round steak (not ground beef), serious chile powder, garlic, and water cooked down into a deep, brick-red stew that lets the chile and beef do all the talking. This is closer to traditional Texas chili con carne than to the meat-and-bean version most Americans know.

The chile powder is the whole game. Use pure New Mexico chile powder, not the supermarket “chili powder” blend that’s mixed with cumin, oregano, and salt. Pure chile powder gives you the clean, fruity, slightly smoky flavor that defines this style. The blends drown out the chile with secondary spices.

A tablespoon and a half of flour and the slow simmer thicken the chili naturally. No need for masa or cornstarch shortcuts; the flour-coated meat releases just enough starch to give the chili body as it cooks.

Pro Tips

• Use round steak cut into small cubes; smaller pieces cook tender in the 45 minute simmer.
• Brown the meat properly before adding the chile powder so the chile doesn’t scorch in the dry pan.
• Source pure New Mexico chile powder from a Mexican grocery or specialty spice shop.
• Serve over rice, in a tortilla, or with Mexican beans on the side; it’s a meat dish, not a one-pot meal.

Variations

• Add 1 teaspoon ground cumin and 1 teaspoon dried oregano for a more Tex-Mex flavor.
• Use pork shoulder instead of beef for green chile-style adjustments.
• Top with chopped raw onion, shredded cheese, and a squeeze of lime.