Anthony Bourdain Recipes

Dinner Tonight: Bourdain's Mushroom Soup Recipe

WEBAug 9, 2018 · Directions. Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not …

Rating: 5/5(1)

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Anthony Bourdain’s New Mexico Style Beef Chili Recipe

WEBAug 14, 2018 · Add reserved poblano and hatch chili peppers. Bring to a boil and reduce heat to a simmer. Cook, covered for 2-1/2 hours or until …

1. Preheat broiler and position rack as close to the broiler heat source. Line the bottom of a broiling pan with aluminum foil (this will catch any juices from the peppers). Place poblano peppers on top of the broiling pan. Place under the broiler. Let cook until peppers’ skin is blackened, turning peppers with tongs so they blacken on all sides, approximately 10 to 15 minutes.
2. Place peppers in a large plastic bag and loosely seal for 30 minutes. Remove and discard as much of the blackened skin as possible along with the stems and seeds. Use your hands. Don't rinse peppers under water, you'll rinse away flavor. If you want your chili to be hotter, leave in some of the seeds (source of the peppers’ heat). Coarsely chop peppers and set aside.
3. Repeat this roasting process for the hatch chile peppers. If you’re using frozen (no need to thaw) or canned peppers (no need to drain), they are likely already roasted, peeled and seeded. In some cases they are already coarsely chopped, too – if not, then coarsely chop them and set aside.
4. In a large mixing bowl, whisk together flour and about 2 teaspoons each of salt and freshly ground pepper. Toss beef in the flour mixture to coat. Heat 2 tablespoons of oil in a Dutch oven (at least 5 quarts) over medium-high heat until just smoking. Add beef in batches and sear until dark brown on all sides. Be sure not to crowd beef too much. Using tongs, remove cooked beef to a plate. Continue to cook remaining beef in batches, so you're not crowding the beef pieces.

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