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Ground Beef Green Chili Recipe

Ground Beef Green Chili Recipe - Hearty Food Ideas

Before we dive into the tasty world of ground beef green chili, let’s chat about what pairs beautifully with this dish. Think nachos piled high with melted cheese and jalapeños. Picture fresh cornbread drizzled with honey. 
Or how about a refreshing avocado salad to balance the heat? You might even want to crack open a cold beer or serve up a zesty margarita. Each of these complements ground beef green chili, turning a simple meal into a feast worth celebrating.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8
Course: Dinner
Cuisine: Tex-Mex
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 3 pounds chuck roast, cut into 1-inch pieces
  • 1/2 pound poblano peppers, diced about 3
  • 1 pound Anaheim or Hatch chiles, stems removed approximately 7
  • 2 jalapeño peppers, sliced
  • 6 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon bacon drippings or vegetable oil
  • 2 teaspoons kosher sea salt
  • 2 teaspoons freshly ground black pepper
  • 4 cups chicken stock reduce to 3 cups for slow cooker
  • 1/2 pound fresh tomatillos, husked and halved
  • 1 cup chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/4 teaspoon ground allspice
  • 2 tablespoons corn flour
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon smoked paprika
  • 1 tablespoon honey
  • Sour cream for garnish
  • Fresh cilantro for garnish
  • Warmed tortillas for serving
  • Tortilla chips for serving

Method
 

Step 1: Sauté the Aromatics
  1. Heat a large pot over medium heat. Add the bacon drippings or vegetable oil. Toss in the chopped onion and sauté until soft and translucent, about 5 minutes. Next, add in the minced garlic—don’t walk away! It only takes about a minute to turn golden and fragrant. That aroma? Pure magic.
Step 2: Brown the Beef
  1. Add the ground beef to the pot. Break it up with a wooden spoon and cook until browned all over. This will take about 8-10 minutes. Let the beef get nice and crispy in spots for added flavor.
Step 3: Add the Peppers
  1. Now, toss in the diced poblano, Anaheim, and jalapeño peppers. Stir them in and allow them to cook with the beef for about 5 minutes. This will actually infuse the beef with all the wonderful flavors of the peppers. Season with salt, black pepper, cumin, and oregano—feel free to adjust according to your own tastes!
Step 4: Pour in the Stock
  1. Next, slowly pour in the chicken stock. This is where your chili begins to really come to life. Add tomatillos, honey, smoked paprika, lime juice, and corn flour. Stir it well to combine.
Step 5: Let It Simmer
  1. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for about 30 minutes to an hour. This step is critical. It allows the flavors to blend seamlessly. The longer it simmers, the better it gets.
Step 6: Stir in the Cilantro
  1. Once your chili is thickened and aromatic, stir in the freshly chopped cilantro. This adds a lovely freshness to the dish.
Step 7: Serve
  1. Ladle the chili into bowls. Top with sour cream and more cilantro if you like. Don’t forget the warmed tortillas or tortilla chips on the side for that extra crunch.

Notes

  • Fresh Ingredients: Always use fresh vegetables. They enhance flavor and nutrition.
  • Adjust Spice: Scared of heat? Use fewer jalapeños or skip them altogether. You can always add hot sauce later if you want more kick.
  • Leftovers: This chili tastes even better the next day as the flavors continue to meld.
  • Thicken It Up: If you prefer a thicker texture, let it simmer longer or add a bit more corn flour.
  • Serving: Serve alongside a simple green salad for a refreshing complement.