I have finally done the last of the major chili styles: New Mexico. What separates this chili is the New Mexico green hatch chilis. The use of stew beef also makes this different. It does have some heat from the hatch and milder Anaheim chili peppers, and some carrots for sweetness.(You knew I was a mad scientist.) I used Ruckers Farm stew beef and Poppi’s chili powder that I got from the Warrenton Farmers Market. I hope you like it.

2 pounds stew meat from Ruckers Farm
1 cup flour
Salt and pepper
3 large onions, diced
3 cloves garlic, minced
1 carrot, diced
3 Anaheim chilies, diced
2 jalapeños peppers (one diced, one sliced)
6 ounces hatch chilis (hot)
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons Poppi’s chili powder
1 teaspoon cumin
2 32-ounce cans San Marzano tomatoes
1 32-ounce can chili beans

Oil for cooking.

Sour cream, French fried onions, and grated cheddar cheese.

Mix flour and salt and pepper.

Coat beef with flour mixture.

Coat bottom of Dutch oven with 1/4 cup cooking oil.

Brown beef on all sides.

Add onions, garlic, diced carrot, Anaheim chilies, hatch chilies, and 1 diced jalapeño. Cook for 8 minutes, stirring occasionally.

Add tomatoes, chili powder, cumin, salt, and pepper.

Let cool uncovered for 30 minutes.

Add water if needed.

Heat oven to 350.

Add chili beans.

Place in oven for 2 1/2 hours or until beef is falling apart.

Serve with sour cream, cheddar, French fried onions, and jalapeño slices.