I’ve been making this green chili beef recipe for years, and it’s always a hit with my family. It’s a staple in our household, especially during the colder months when we need something hearty and comforting.
I love how the combination of ground beef, green chilies, and spices comes together to create a rich and flavorful dish that’s perfect for a weeknight dinner or a special occasion. My kids are always asking for seconds, and my husband loves how it warms up the whole house with its delicious aroma.
I’ve made this recipe so many times that I’ve lost count, but it never fails to impress. I’ve also found that it’s a great way to use up leftover ingredients like green chilies and canned tomatoes.
One of the best things about this recipe is that it’s incredibly easy to make, even on busy weeknights when I’m short on time. All I need to do is brown the beef, add in some aromatics, and let the slow cooker do its magic.
The result is a tender and juicy beef that’s infused with the deep flavor of green chilies and spices. This recipe has become a staple in our household because of its simplicity and versatility.
We love serving it over rice or with some crusty bread on the side. It’s also a great way to get some extra veggies into our diet, thanks to the abundance of green chilies and other spices used in the recipe.
Green Chili Beef
4.6 from 1555 votes
A hearty and flavorful beef stew made with tender chunks of beef simmered in a rich green chili sauce. This dish features a blend of roasted green chilies, tomatillos, and aromatic spices for a comforting meal.
2Place the tomatillos, poblano peppers, and jalapeno peppers on a baking sheet and broil for 5 to 7 minutes, turning once, until the skins are charred and blistered.
3Remove from the oven, place the peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
4Peel the skins off the peppers, remove the stems and seeds, and roughly chop the flesh.
5Transfer the chopped peppers and the roasted tomatillos to a blender, add the chopped onion, minced garlic, chicken broth, cumin, and oregano, and blend until smooth to create the green chili sauce.
6Season the beef cubes with salt and black pepper.
7Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, then add the beef in a single layer and sear for 3 to 4 minutes per side until deeply browned.
8Work in batches if needed to avoid overcrowding, then transfer the browned beef to a plate.
9Reduce the heat to medium, pour the blended green chili sauce into the pot, and scrape up any browned bits from the bottom with a wooden spoon.
10Return the beef to the pot, bring the mixture to a gentle simmer, then cover and cook over low heat for 1 hour to 1 hour 15 minutes, stirring occasionally, until the beef is fork-tender and the sauce has thickened slightly.
11Stir in the chopped fresh cilantro and adjust seasoning with additional salt if needed.
12Serve the green chili beef hot over rice, with warm tortillas, or on its own, garnished with extra cilantro if desired.
For a milder dish, remove all seeds from the jalapenos. The stew can be made a day ahead and reheated gently, as the flavors meld and deepen overnight.
Watch Video Of How Green Chili Beef Works
This green chili beef recipe has become a staple in our household due to its simplicity and versatility.
We love serving it over rice or with some crusty bread on the side, and it’s also a great way to get some extra veggies into our diet thanks to the abundance of green chilies and other spices used in the recipe.
The best part is that it’s incredibly easy to make even on busy weeknights when we’re short on time.
❓ Frequently Asked Questions About Green Chili Beef
Q: What kind of meat should I use for this recipe?
A: You can use either ground beef or ground turkey for this recipe, depending on your preference and dietary needs. If you choose to use ground beef, make sure to use lean ground beef to avoid any excess fat in the final product.
Q: Can I make this recipe without using canned green chilies?
A: Yes, you can make this recipe without using canned green chilies. Instead, you can roast 2-3 cups of fresh green chilies in the oven until they’re charred and then chop them up before adding them to the recipe.
Q: How long does this recipe take to prepare?
A: This recipe is incredibly easy to make, even on busy weeknights when you’re short on time. Simply brown the beef, add in some aromatics, and let the slow cooker do its magic for 6-8 hours while you’re at work or running errands.
Q: Can I store this recipe in the fridge for later?
A: Yes, you can store this recipe in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. When reheating, make sure to heat it up slowly over low heat while stirring occasionally.
Q: Is this recipe suitable for vegetarians?
A: No, this recipe is not suitable for vegetarians due to its reliance on ground meat as its main protein source.
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