Classic Wheat & Meat Chili
Submitted by michelleo
New Mexico style chili built on coarse-ground beef and cracked wheat in place of beans, blended with mild and hot ground chile, green chiles, and chile caribe for a slow-simmered Southwestern bowl.
YIELD
16 servingsPREP
45 minCOOK
2 minREADY
3 hrsCracked wheat in place of beans is what marks this as authentic Southwestern chili. The grain gives the bowl chew and body the way beans would, but with a nuttier, more savory backbone that beans never deliver. Soak the wheat overnight first, then boil it for an hour before it joins the pot.
This is a chile-forward recipe rather than a tomato-forward one. Two tablespoons of mild and two tablespoons of hot ground red chile go in with the beef itself, blooming directly in the rendered lard before any tomato hits the pan. That early bloom is how you get the deep mahogany color and the flavor that says New Mexican, not Tex-Mex.
Chile caribe (coarsely crushed dried red chile flakes) adds texture and slow heat, while the diced green chiles bring brightness. Tomato paste and tomato juice round things out without taking over. An hour of simmering pulls everything together.
Lard or beef suet, not vegetable oil. The animal fat carries the chile flavor in a way no neutral oil can match.
Pro Tips
- Soak the cracked wheat overnight in plenty of water; otherwise it never softens fully
- Use real New Mexico chile powder, not Tex-Mex chili powder, which has cumin and other spices already added
- The beef should be a coarse grind for proper texture; ask the butcher to grind it once if you can
- Save the wheat-soaking liquid; it’s the right thing to use if the chili dries out mid-simmer
Variations
- Sub farro or bulgur for the cracked wheat in a pinch; cracked wheat is the traditional pick
- Drop a square of dark chocolate in at the end for a deeper, more mole-like backbone
- Top with grated longhorn cheese and chopped raw onion in the traditional Southwest style
Ingredients
Directions
In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in the water used for soaking. Add more water as the kernels cook, if necessary.
Melt the suet or lard in a large heavy pot over medium-high heat. Remove the rendered suet pieces, add the onions to the pot, and cook until they are translucent.
Combine the beef with the ground chile, garlic, oregano, cumin, and salt to taste. Add this beef-and- spice mixture to the pot with the onions.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the caribe, green chiles, tomato paste, and tomato juice.
Drain the wheat, reserving the liquid, and stir in the kernels. Bring to a boil, then lower the heat and simmer uncovered, for 1 hour.
If the chili begins to get too dry, add some of the liquid the wheat was cooked in. Taste and adjust seasonings.
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