Make Marcus Samuelsson’s Spicy Mexican Chili, from Red Rooster Harlem


It’s cold outside. Damn cold. Experts say one of the best remedies for this weather is a steaming bowl of hearty, meaty chili. And by experts we mean Marcus Samuelsson of Red Rooster Harlem. He shares the recipe for his Spicy Mexican Chili and urges you to make it before you freeze to death.

Red Rooster Harlem’s Spicy Mexican Chili

Yield: 6


3 dry chipotle peppers
2 28-ounce cans crushed tomatoes
1 tablespoon canola oil
3 pounds ground beef chuck
2 red onions, chopped
2 garlic cloves, peeled and minced
2 teaspoons chili powder
1 tablespoon cumin seeds, crushed
2 teaspoons salt
1 cinnamon stick
1 tablespoon dried oregano
2 15-ounce cans kidney beans, drained and rinsed
1/4 cup masa harina (Mexican hominy flour)
3 ounces Mexican chocolate
1 cup crème fraîche

In a pot, soak chipotle peppers in water until soft, then chop. In a large Dutch oven, heat oil over medium-high heat. Brown the meat on all sides. Add the onions, garlic, chili powder, chipotle chili, and cumin. Sauté until onions are softened and fragrant. Mix in the masa harina. Continue cooking on medium heat.

Add crushed tomatoes, salt, cinnamon stick, oregano and 2 cups water, and bring to a boil. Reduce heat to a slow simmer. Stir in the kidney beans and continue to cook, covered, for another 30 minutes. Stirring occasionally, add the chocolate, and continue to cook for an additional 30 minutes.

Divide into bowls and top with freshly shredded cheddar, and a dollop of crème fraîche, and serve.

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This article from the Village Voice Archive was posted on January 24, 2011


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