Anthony Bourdains Beef Chili Recipe

I absolutely love this recipe because it brings a rich and smoky depth of flavor with its blend of spices and ancho chiles, creating a comforting and hearty meal perfect for any cozy evening. Plus, the tender beef and optional beans make it satisfying and nourishing, while the sour cream and lime add a fresh, tangy finish that ties everything together beautifully!

I adore making the ideal chili. Anthony Bourdain’s beef chili recipe is my go-to in the kitchen.

He uses tender chunks of beef, a rich blend of spices, and a whole lot of flavor. Served with sour cream and cilantro, it’s a comforting bowl of something that I cannot refuse.

Anthony Bourdains Beef Chili Recipe Ingredients

• Beef chuck: Rich in protein and iron, essential for muscle repair and oxygen transport.
• Onion: Adds sweetness and depth; contains antioxidants and compounds that may reduce inflammation.
• Garlic: Offers a robust flavor; known for immune-boosting and heart-healthy properties.
• Ancho chiles: Imparts a smoky depth; high in vitamins A and C, supports immunity.
• Tomato paste: Concentrated umami and lycopene; promotes heart health and combats free radicals.
• Sweet paprika: Adds mild spice and color; loaded with antioxidants and vitamins A, E.
• Masa harina: Thickens the chili; provides carbohydrates and a subtle corn flavor.

Anthony Bourdains Beef Chili Recipe Ingredient Quantities

• 3 tablespoons olive oil
• 2 pounds beef chuck, cut into 1-inch cubes
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 dried ancho chiles
• 1 teaspoon red pepper flakes
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon sweet paprika
• 1 tablespoon ground coriander
• 2 tablespoons masa harina (corn flour)
• 1 quart beef stock
• 1 can diced tomatoes (14.5 ounces)
• 1 can red kidney beans, drained (optional)
• 1 can pinto beans, drained (optional)
• Salt and freshly ground black pepper, to taste
• Sour cream, for garnish
• Chopped cilantro, for garnish
• Lime wedges, for serving

How to Make this Anthony Bourdains Beef Chili Recipe

1. In a big pot over medium-high heat, warm 2 tablespoons of olive oil. Add the beef cubes and sear in batches, letting them get nice and brown on all sides (this is a very important step and you can’t skip it). Remove the beef from the pot and set it aside. (Don’t worry if it’s not cooked through; it will get its chance later.)

2. In the same saucepan, add the other tablespoon of olive oil. Next, toss in the onion and let it become translucent—that’ll take about 5 minutes. Stir in the minced garlic and give it about 1 more minute to become fragrant.

3. Combine the tomato paste and cook for 2 minutes, letting it become caramelized and deepened in hue.

4. Open the ancho chiles, take out the seeds, and toast the chiles in a dry skillet over medium heat for a few minutes. Put them in a bowl, and cover them with hot water. Let them rehydrate for 15 minutes. Drain the chiles and blend them until smooth. Add them to the pot.

5. Replace the browned beef in the pot. Include the red pepper flakes, cayenne pepper, cumin, oregano, paprika, and coriander. Mix thoroughly to ensure the beef is well-coated with the spices.

6. Evenly distribute the masa harina over the beef mixture and stir until well combined.

7. Add the diced tomatoes and pour in the beef stock. Bring to a boil, then reduce heat to a low setting, cover, and gently simmer for about 2 hours, stirring now and then, until the beef is fork tender.

8. Add to the mixture the drained kidney and pinto beans, if using. Season with salt and freshly ground black pepper to taste. Simmer for an additional 30 minutes, uncovered, to allow the flavors to meld.

9. Assess seasoning and adjust as necessary. The chili ought to have deep, intense flavor.

10. Serve hot, adorned with a dollop of sour cream, diced cilantro, and lime wedges alongside for squeezing over the top. Enjoy!

Anthony Bourdains Beef Chili Recipe Equipment Needed

1. Large pot
2. Skillet
3. Blender
4. Cutting board
5. Knife
6. Wooden spoon or spatula
7. Measuring spoons
8. Bowl
9. Ladle
10. Tongs

FAQ

• What type of beef should be used for this chili?Select 2 pounds of beef chuck, cut into 1-inch cubes, for tenderness and flavor.
• How do you prepare the dried ancho chiles?In a dry skillet, toast the ancho chiles until they are aromatic. After that, soak them in hot water until they are soft. Finally, puree them.
• Can I make this chili less spicy?You can lessen the spice heat by using less cayenne pepper and red pepper flakes.
• Are the beans necessary?This recipe is for such a chili, one that you can enliven with a few optional ingredients:

  1. Beans. These are optional in this recipe. You can omit them if you want a more traditional Texas-style chili.

• What function does masa harina serve in the chili?Masa harina is used to thicken the chili and add a subtle corn flavor.
• How can I store leftovers?Place any extra chili in an airtight container, then store it in the refrigerator for up to 3 days. For long-term storage, freeze the chili.
• How should I serve the chili?Present the chili alongside garnish of sour cream and cilantro, with lime wedges nearby for an extra kick.

Anthony Bourdains Beef Chili Recipe Substitutions and Variations

Vegetable oil: Substitute with olive oil or canola oil.
Chuck beef: Substitute with brisket or deboned short ribs.
Dried ancho chiles: Replace with guajillo chiles or chipotle chiles for a different flavor.
Masa harina: You can use cornbread, cornmeal, or crushed tortilla chips in its place.
Substitute desired for red kidney beans: black beans or cannellini beans.

Pro Tips

1. Searing the Beef: Make sure the beef cubes are dry before searing; pat them with paper towels. This helps achieve a better, more even browning and enhances the overall flavor of the chili.