This is as true a New Mexico chili as I know how to make. I usually make it with meat from Lorenzo’s New Mexico archery bull elk, but I’ve made it with deer and antelope and it’s been just as good. I happen to have a bunch of roasted and powdered New Mexico chiles, but you can make it with whatever chiles you have available.

Ingredients

• 3 lbs ground New Mexico elk (substitute or wild game or lean ground beef)
• 2 tbsp olive oil
• 1 medium/large onion, diced
• 5 cloves of garlic, diced
• 2 bell peppers, diced
• 6 hatch green chiles, roasted and diced
• 2 jalapeños, diced
• 1 habanero, seeded and diced (add more for a good time)
• 32 oz kidney beans, rinsed and drained
• 10 oz diced tomatoes and green chiles
• 24 oz tomato puree
• 16 oz 505 Southwestern Flame Roasted Green Chile salsa (substitute your preferred salsa)
• 26 oz beef broth
• 2 tbsp A1 steak sauce
• 2 tbsp Worcestershire Sauce
• 1 tbsp ground cumin
• 1 tbsp dried basil
• 1/4 cup Chimayo red chili powder (substitute normal chili powder)
• Garlic salt and fresh coarse ground black pepper to taste

Steps:

1. Dice your veggies.

2. In a large Dutch oven, saute the onion and garlic in olive oil.

3. Add your ground meat, peppers, chiles, salt and pepper.

4. Cook over medium heat until meat is browned and vegetables are tender.

5. Drain.

6. Stir in remaining ingredients.

7. Bring to a boil.

8. Reduce heat; simmer uncovered until chili reaches desired thickness (I simmer for three to four hours).

9. Add your toppings of choice and chow down.

Check it out

Be sure to check out our YouTube series, THE OFFSEASON where you can find the chili cook-off video that highlights how the cook-off went down.