New Mexico-Style Beef Chili

I lived in Taos, New Mexico for nearly a decade and various versions of this recipe were in heavy rotation, usually made with venison. It’s a warming, spicy, perfect chili for cold weather and will fill your home with savory scents.

New Mexico-Style Beef Chili
Yield: 6 servings = 530 calories, 10 net carbs 

3 poblano peppers
3/4 pound fresh hatch chilis (or three 4-oz. cans)
2 teaspoons each, sea salt and pepper
1/2 cup blanched fine almond flour
2 pounds grass-fed beef chuck (or venison, or turkey), cut in 1″ chunks
3-4 tablespoons extra virgin olive oil
4 cloves garlic, chopped (or more, depending on the size)
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1-1/2 teaspoons dried oregano (Mexican is my favorite)
1/2 teaspoon cinnamon
2 teaspoons onion powder
1 teaspoon unsweetened cocoa
1 teaspoon instant coffee
1 tablespoon harissa*
1 cup dark beer (I use Samuel Smith Nut Brown Ale)
3 cups organic chicken bone broth

Roast the poblano peppers (and the hatch chilies, if fresh) on a foil-lined pan close to the flames of a broiler. Wait until one side is blackened, then turn with tongs and blacken the other side. Once cooked, remove as much of the char as possible, along with the stems and seeds. Coarsely chop.

Dredge the meat by putting the almond flour, salt, and pepper in a big bowl, adding the meat, and toss until well-coated.

Heat 2 tablespoons of olive oil in a Dutch oven until very hot, add the meat in batches, and brown on all sides. Remove the meat with tongs and add the beer, harissa, garlic, and all the spices and cook for a few minutes, scraping up any browned bits. Bring to a boil, and reduce the liquid by about two thirds. Stir in the chicken stock and return the browned beef chunks to the pot. Add the peppers, bring to a boil, reduce to a simmer, and cook, covered, for about an hour and a half. Test the beef—you want it to be fork-tender.

Top with jalapeños, sour cream, and cilantro (not counted in calories, above)

*You can buy harissa, a Middle Eastern hot pepper paste, on It’s not authentic, but it will add layers of flavor that can’t be created any other way.