Beef Chili Verde Recipe – Hearty Food Ideas

I remember the first time I had Beef Chili Verde. It was a chilly afternoon, and my friend invited me over for a cozy meal. The house was filled with the enticing smell of peppers and spices simmering away. One taste of that rich, flavorful dish, and I was immediately hooked. After some experimenting in my own kitchen, I developed my version of this hearty classic.

Beef Chili Verde is a vibrant dish that features tender beef in a green chili sauce that bursts with flavor. It's a staple in many households and perfect for gatherings. As a food enthusiast and registered dietitian, I strive to create recipes that not only satisfy your taste buds but also provide nourishment. So, let’s explore why you’ll love this recipe, how it stands out, and how to make it!

Why This Recipe Works?

1. Flavorful Ingredients: This dish is built upon a foundation of fresh ingredients. We use peppers, tomatillos, and spices that combine to create a rich flavor profile. Each component contributes to a balanced dish.

2. Tender Beef: The chuck roast, when slow-cooked or simmered, becomes incredibly tender. It absorbs all the flavors of our sauce, making each bite a delight.

3. Customizable: This recipe is versatile. Whether you prefer it spicy or mild, you can adjust the pepper quantity to suit your taste. You can even swap out beef for chicken if desired!

4. Easy Prep and Cook Time: Although the dish may seem complex, it’s straightforward. With a few steps and some patience, you can create a wonderful meal without hours of fuss.

How Does It Taste?

Imagine a comforting bowl of slow-cooked beef, with a zesty, slightly tangy sauce that has hints of spice from the peppers. The addition of tomatillos gives it that signature green hue and a flavor that dances on your palate. Each spoonful blends the earthiness of the beef with the freshness of the herbs, particularly the cilantro at the end. You'll experience a burst of flavors that really wakes up your taste buds.

What Sets This Recipe Apart?

This Beef Chili Verde stands out because of the balance and depth of flavors. While many recipes focus solely on heat from jalapeños, this version incorporates a mix of peppers, bringing out sweetness, spice, and smokiness in harmony. The use of tomatillos also provides a refreshing tang that brightens the dish, making it feel lighter yet satisfying.

The Ingredients

Gather these ingredients for a robust Beef Chili Verde:

• 3 pounds chuck roast, cubed into 1-inch pieces
• 2 teaspoons coarse sea salt
• 2 teaspoons freshly ground black pepper
• 1 tablespoon bacon drippings or avocado oil
• 1 medium golden onion, finely chopped
• 6 cloves garlic, finely minced
• 4 cups rich chicken stock (reduce to 3 cups for slow cooking)
• 1 pound (around 7) fire-roasted Anaheim or Hatch peppers
• 1/2 pound (roughly 3) poblano peppers
• 2 spicy jalapeño peppers
• 1 roasted poblano pepper, peeled and chopped (optional for more depth)
• 1/2 pound fresh tomatillos, husks removed and halved
• 1 tablespoon toasted ground cumin
• 1 tablespoon dried Mexican oregano
• 1 teaspoon smoked paprika (optional for smoky flavor)
• 1/4 teaspoon ground allspice
• 2 tablespoons masa harina (corn flour)
• 1 cup freshly chopped cilantro leaves
• 1 tablespoon freshly squeezed lime juice
• Sour cream, for serving
• Extra cilantro sprigs, for garnish
• Warm corn tortillas, for serving
• Crispy tortilla chips, for serving

Instructions

Let’s walk through the steps to create this Beef Chili Verde.

Step 1: Prepare the Beef

First, season the cubed chuck roast with sea salt and black pepper. Let it sit for about 15 minutes so the seasoning adheres. This enhances the flavor of the meat right from the start.

Step 2: Sear the Meat

In a large pot or Dutch oven, heat the bacon drippings or avocado oil over medium heat. Once hot, add the seasoned beef cubes in batches, making sure not to overcrowd the pot. Sear the meat until browned on all sides. This should take about 5-7 minutes. Once browned, remove the meat and set aside.

Step 3: Sauté the Onions and Garlic

In the same pot, add the chopped onions. Sauté for about 5 minutes or until they are translucent. Add the minced garlic and sauté for an additional minute until fragrant.

Step 4: Roast the Peppers

Next, add the various peppers—Anaheim, poblano, jalapeños—and sauté for about 10 minutes. If using fresh poblanos that haven’t been roasted yet, you can char them in the broiler or on an open flame for added depth. This step intensifies their flavor.

Step 5: Combine the Ingredients

Add the tomatillos, cumin, oregano, smoked paprika (if using), and allspice to the pot. Stir and let the mixture cook for another 2-3 minutes. This allows the spices to toast slightly, releasing their essential oils and enhancing the overall flavor.

Step 6: Add Stock and Beef

Pour in the rich chicken stock. Then, return the seared beef to the pot. Bring the mixture to a gentle simmer. This is where the magic truly begins as the meat soaks in all the flavors.

Step 7: Simmer

Cover the pot and let the chili cook on low heat for about 1.5 to 2 hours. If using a slow cooker, cook for 6–8 hours on low, allowing all those flavors to meld beautifully. The beef should be fork-tender when it's done.

Step 8: Thicken the Sauce

Once cooked, mix the masa harina with a little water to create a slurry. Stir this into the chili to thicken. Let it simmer for an additional 10 minutes for the sauce to develop.

Step 9: Finish with Fresh Herbs

Just before serving, stir in the lime juice and freshly chopped cilantro. These additions brighten the entire dish and offer a fresh finish.

Step 10: Serve

Ladle the chili verde into bowls. Top with a dollop of sour cream, garnish with extra cilantro, and serve with warm corn tortillas or crispy tortilla chips!

Notes

Here are some helpful tips while preparing Beef Chili Verde:

• Adjust the heat: If you prefer a milder dish, reduce the number of jalapeños or remove their seeds.
• Use leftover meat: This recipe is perfect for using leftover roast or brisket. Just skip the initial searing step.
• Make it ahead: Beef Chili Verde tastes even better the next day. It’s a great make-ahead option.
• Garnish wisely: Fresh toppings like avocado, radishes, or even pickled onions add crunch and coolness to the dish.
• Freezer-friendly: Portion the chili into freezer-safe containers. It can last up to three months in the freezer.

Nutrition Information

beef chili verde recipe nutrition facts

How Do You Store This Beef Chili Verde?

Cool the chili to room temperature before storing. Transfer it to an airtight container and refrigerate. It will keep well for about 4–5 days. For longer storage, consider freezing it in portion-sized containers.

Sides For Beef Chili Verde

1. Mexican Rice: This classic side is fluffy and slightly spicy, juicy tomatoes bringing brightness to the meal. Its texture complements the chili perfectly.

2. Refried Beans: Creamy, flavorful refried beans make a comforting addition that balances the boldness of the chili.

3. Mexican Street Corn (Elote): Grilled corn on the cob topped with mayo, cheese, and chili powder for a sweet and savory contrast.

4. Pickled Red Onions: A tangy addition that cuts through the richness of the chili.

Conclusion

Beef Chili Verde is more than just a meal; it’s an experience steeped in flavor and warmth. Each bite takes you on a delightful journey that combines vibrant spices, tender beef, and fresh herbs. I hope this recipe becomes a staple in your kitchen, just as it has in mine. 

Enjoy it with warm corn tortillas, crispy chips, and maybe even a slice of avocado on the side. Gather your friends or family, and savor every delicious moment!

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