Chimayo Red Chile & Pinto Bean Chili
This hearty New Mexico-style chili is made with ground beef, pinto beans, and rich Chimayo Heritage Red Chile Powder for deep, earthy flavor and just the right amount of heat.
It’s the kind of comforting one-pot meal that’s perfect for cool evenings, game days, or anytime you’re craving a big bowl of New Mexico flavor. Serve it with warm flour tortillas or blue corn chips and your favorite toppings.
Ingredients
- 2 pounds lean ground beef
- 1 tablespoon olive oil, if needed
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 to 3/4 cup Chimayo Heritage Red Chile Powder, depending on desired intensity
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano, crushed
- 1 teaspoon kosher salt, plus more to taste
- 4 cups low-sodium beef broth
- 3 cans (15 to 16 ounces each) pinto beans, drained and rinsed
- 1 tablespoon masa harina, optional, for a thicker chili
- 1 teaspoon apple cider vinegar
For Serving
- Chopped white onion
- Shredded Monterey Jack or cheddar cheese
- Fresh cilantro
- Sour cream
- Warm flour tortillas or blue corn tortilla chips
Instructions
1. Brown the beef and onion: Heat a large Dutch oven or heavy soup pot over medium-high heat. Add the ground beef and onion and cook for 7 to 8 minutes, breaking the beef apart as it cooks, until browned and the onion is soft. Drain excess fat if necessary.
2. Add the garlic: Stir in the garlic and cook for about 30 seconds, just until fragrant.
3. Bloom the Chimayo chile: Reduce the heat to medium-low. Add the Chimayo Heritage Red Chile Powder, cumin, Mexican oregano, and salt. Stir constantly for about 30 seconds so the chile and spices become fragrant. Don't let the chile scorch.
4. Add the broth: Slowly pour in the beef broth while stirring, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
5. Add the beans: Stir in the pinto beans and reduce the heat to low. Simmer uncovered for 35 to 45 minutes, stirring occasionally, until the chili has thickened and the flavors have come together.
6. Adjust the consistency: For an extra-thick chili, whisk the masa harina with 2 tablespoons of water and stir it into the pot during the final 10 minutes of cooking. If the chili gets too thick, simply add another splash of broth.
7. Finish and serve: Stir in the apple cider vinegar and taste for seasoning. Ladle into bowls and top with chopped onion, cheese, cilantro, or sour cream. Serve with warm flour tortillas or blue corn tortilla chips.
Why Chimayo Chile Makes the Difference
Chimayo chile is grown in the northern New Mexico village of Chimayo from heirloom chile seeds that have been cultivated there for generations. The Chimayo Heritage Red Chile Powder carried by Made in New Mexico is pure ground chile rather than a generic chili-seasoning blend.
That means you get the chile flavor front and center: earthy, warm, and distinctly New Mexican.
For this recipe, mild Chimayo will give you plenty of rich chile flavor without a lot of heat, while medium makes a bolder bowl.
Give It a New Mexico Twist
For an even more New Mexican bowl, serve the chili with blue corn tortilla chips instead of crackers, or spoon it over a baked potato and top with cheese and diced onion.
You could also turn leftovers into an easy Frito pie or use the chili to smother a breakfast burrito the next morning.
Recipe Notes
Start with less chile if you're unsure. You can always stir in additional Chimayo powder while the chili simmers.
Why use broth instead of water? The original recipe uses water, but beef broth adds another layer of savory flavor without changing the character of the dish.
Why no taco seasoning? Keeping the seasoning to chile, cumin, oregano, garlic, and salt lets the Chimayo chile stand out.
Make it ahead: Like most chili, this tastes even better the next day after the flavors have had time to develop.
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: About 1 hour 5 minutes
