New Mexico Chili

Football season may be over, but our love for weekend chili remains strong. This New Mexico chili recipe is simple and comforting, with a kick of spice and great umami, thanks to the texture of the pureed beans.



Prep time

15 minutes

Cook time

1 hour 15 minutes



Cook it with our

Enameled Dutch Oven


  • 1, 15-ounce can navy beans
  • ¼ cup olive oil
  • 1 pound ground beef
  • 1 yellow onion, finely chopped
  • 2 poblano peppers, stemmed, seeded, finely chopped
  • 1 small celery root, peeled, diced small
  • 2 carrots, peeled, diced small
  • 1 ½ teaspoons cumin, coarsely ground
  • 1 teaspoon onion powder
  • ½ teaspoon allspice, ground
  • ¼ teaspoon cayenne
  • 1 cup diced tomatoes
  • 2 cups water
  • Salt and freshly ground black pepper to taste


  1. Add ⅓ cup of the beans to a high speed blender and puree until smooth. Set aside.
  2. Heat oil in a Dutch oven and sear the ground beef, 8-10 minutes. Transfer the beef to a plate.
  3. Sweat onion and poblanos in the pan until translucent, 8-10 minutes. Add celery root and carrots and cook until slightly soft, 10-12 minutes. Add the ground beef back to the pot and season with cumin, onion powder, allspice, cayenne, salt, and pepper. Cook until the spices are fragrant, 1 minute.
  4. Add the bean puree, whole beans, tomatoes, and water and bring the mixture to a boil. Reduce the heat and simmer for 45-60 minutes.
  5. Garnish with your favorite chili toppings and serve.

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