New Mexico Heat Chili

This is the chili you make when you want to impress someone. Bold, deep, and packed with authentic Southwest flavor, it's built around our New Mexico Heat Blend — chili powder, serrano, garlic, onion, and paprika that gives this pot a rich, medium-hot kick with true New Mexico soul. Perfect for game day, cold nights, or any time you need a serious bowl of comfort.

Ingredients

• 2 lbs ground beef or cubed chuck roast
• 3 tablespoons Dam Spice Co. New Mexico Heat Blend, divided
• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 cup beef broth
• 2 cans (15 oz each) kidney or pinto beans, drained (optional)
• 1 tablespoon Worcestershire sauce
• Salt to taste

For topping:

• Shredded cheddar cheese
• Sour cream
• Sliced jalapeño
• Diced white onion
• Saltine crackers or cornbread

Instructions

1. Brown the meat: Heat oil in a large pot or Dutch oven over medium-high heat. Add beef and cook, breaking it up, until browned. Season with 1 tablespoon New Mexico Heat while cooking. Drain excess fat.
2. Build the base: Add onion and cook for 4 minutes until softened. Add garlic and remaining 2 tablespoons New Mexico Heat, stirring for 1 minute until fragrant.
3. Add liquids: Stir in diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Bring to a boil.
4. Simmer: Reduce heat to low and simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until the chili thickens and the flavors meld. Add beans in the last 15 minutes if using.
5. Taste and adjust: Add more New Mexico Heat for extra kick, or a pinch of brown sugar to balance the heat. Season with salt.
6. Serve: Ladle into bowls and pile on the toppings. Serve with cornbread or crackers.

Tips

• Low and slow is best: The longer it simmers, the deeper the flavor. A 2-hour simmer is even better.
• Chuck roast version: Cut beef into ½-inch cubes and brown in batches. The longer simmer time (2+ hours) makes it melt-in-your-mouth tender.
• Make it smokier: Add a chipotle pepper in adobo sauce for an extra smoky dimension.
• Freezes great: Chili keeps in the freezer for up to 3 months — make a double batch.

Grab your New Mexico Heat Blend and make a pot of something legendary.