Go Back
Beef Chili Verde Recipe
Print

Beef Chili Verde Recipe - Hearty Food Ideas

Before we dive into the scrumptious details of our Beef Chili Verde recipe, let's explore some delightful pairings that can elevate your meal to new heights. Warm corn tortillas are a must-have; their soft, pliable texture makes them perfect for scooping up all that saucy goodness, adding both texture and freshness to each bite. 
For a crunchy contrast, crispy tortilla chips are an excellent choice; they’re ideal for dipping and often become a snack while I cook! Additionally, a fresh side salad can bring brightness and balance to the dish; consider a simple mix of romaine, tomatoes, and avocado, drizzled with a zesty lime vinaigrette. With these delectable pairings in mind, let’s get started on the recipe!
Course Dinner
Cuisine Tex-Mex
Keyword beef chili verde recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8
Calories 514kcal
Cost $

Ingredients

  • 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 fire-roasted Anaheim or Hatch peppers around 7
  • 1/2 pound poblano peppers roughly 3
  • 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

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

  • 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.