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New Mexico Chili With Tamale Cheese Topping

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  Dried red chilies/Large green chilies 20 (Las Cruces)
  Beef broth 3 Cup (48 tbs)
  Garlic cloves 2 Clove (10 gm)
  Dried basil 2 Tablespoon
  Dried oregano 1 1⁄2 Tablespoon
  Whole cumin seed 1 1⁄2 Tablespoon
  Whole coriander seeds 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Lard/Vegetable oil 1⁄4 Cup (4 tbs)
  Beef bottom round/Beef rump 4 Pound, cut into very small dice
  Onions 4 Medium, chopped
  Tomato paste 3 Tablespoon
  Beef stock 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Tamale cheese topping 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Freshly ground pepper To Taste
  Hot chili powder/Ground red pepper To Taste
  Salt To Taste

For salsa: Preheat oven to 200°F.
Spread chilies on baking sheet and roast 8 minutes.
Let cool, then hold under running water to remove seeds, veins and any bruised areas.
Combine broth, garlic, basil, oregano, cumin, coriander, sugar and chilies in blender and puree until smooth.
Set aside.
For chili: Heat lard or oil in large skillet over medium high heat.
Add beef in batches and cook until well browned.
Transfer to 4 quart saucepan or Dutch oven using slotted spoon.
Add onion to skillet and cook until browned.
Stir in tomato paste and salsa and bring to simmer, scraping up any browned bits clinging to bottom of pan.
Turn mixture into saucepan and add stock.
Cover partially and simmer until beef is tender, 2 to 3 hours.
Add more stock if mixture seems dry.
Preheat oven to 375°F.
Taste chili and adjust seasoning.
If too mild, add chili powder or ground red pepper.
If too hot, add sugar and about 1 tablespoon vinegar.
Skim fat from surface.
Transfer chili to 2- to 3-quart souffle dish or deep casserole.
Cover and bake until chili is hot and bubbly in center.
Remove from oven and spread tamale Cheese topping over top.
Return to oven and bake until golden brown, about 45 minutes to 1 hour.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5404 Calories from Fat 2800

% Daily Value*

Total Fat 312 g479.6%

Saturated Fat 112.6 g562.8%

Trans Fat 0 g

Cholesterol 1190.2 mg396.7%

Sodium 5352.1 mg223%

Total Carbohydrates 212 g70.6%

Dietary Fiber 77.6 g310.5%

Sugars 52.9 g

Protein 440 g879.4%

Vitamin A 201.3% Vitamin C 315%

Calcium 174.6% Iron 454%

*Based on a 2000 Calorie diet

New Mexico Chili With Tamale Cheese Topping Recipe