I have been making beef with green chili recipe for years, and it’s always a hit with my family. This dish is a staple in our household, and I love how easy it is to prepare. The aroma of the slow-cooked beef and the slightly spicy kick of the green chilies fill my kitchen with warmth and comfort.
My kids love helping me in the kitchen, especially when we’re making this recipe together. They get to learn about the different ingredients, like the various cuts of beef and the types of chilies, which makes them more invested in the cooking process. Plus, they get to enjoy the fruits of their labor when we sit down to enjoy this hearty meal together as a family.
We often make this recipe for special occasions, like holidays and birthdays, but it’s also a regular part of our weeknight dinner routine. I appreciate how versatile this recipe is – we can serve it over rice, with some crusty bread on the side, or even as tacos with all the fixings. My husband loves how flavorful this dish is, and he’s always asking for seconds (and sometimes even thirds!)
As for me, I love how this recipe brings us all together – it’s a true family affair that never fails to put a smile on our faces. When I’m feeling under the weather, a big bowl of beef with green chili always seems to hit the spot and make me feel better. It’s one of those comfort foods that just feels like home.
Over time, I’ve tweaked this recipe to make it my own – adding in some extra garlic for depth of flavor and using a mix of beef cuts for added texture. It’s amazing how something so simple can become so rich and satisfying with just a few tweaks. But what really sets this recipe apart is its ease of preparation – even on busy weeknights when time is scarce, I can still whip up a delicious meal that everyone will enjoy.
Beef with Green Chili
4.8 from 1165 votes
A hearty and flavorful dish featuring tender beef simmered in a spicy green chili sauce. This recipe combines the richness of beef with the bright heat of green chilies for a satisfying meal.
2Heat 1 tablespoon of oil in a large pot over medium-high heat until shimmering.
3Add the beef in a single layer and sear for 3 to 4 minutes per side until deeply browned, working in batches if needed to avoid overcrowding.
4Remove the browned beef from the pot and set aside.
5Reduce the heat to medium and add 2 tablespoons of oil to the pot.
6Saute the diced onion for 4 to 5 minutes until softened and translucent, then stir in the minced garlic and cook for 1 minute until fragrant.
7Add the chopped green chilies, ground cumin, and dried oregano to the pot.
8Cook for 2 minutes, stirring constantly to combine the flavors.
9Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
10Return the browned beef to the pot along with any accumulated juices.
11Reduce the heat to low, cover the pot, and let it simmer gently for 35 to 40 minutes until the beef is fork-tender and the sauce has thickened slightly.
12Stir occasionally to prevent sticking.
13Remove the pot from the heat and stir in the chopped fresh cilantro.
14Taste the sauce and adjust seasoning with additional salt or pepper if needed.
15Serve the beef and green chili immediately over steamed rice or with warm tortillas.
For a milder dish, remove the seeds from the green chilies before chopping. You can also use canned green chilies if fresh are not available. Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
Watch Video Of How Beef with Green Chili Works
To store leftovers, let the beef and green chili cool completely, then put it in a sealed container and keep it in the fridge for up to 4 days. The flavors actually get better after a day or two.
When you are ready to eat it again, reheat it on the stovetop over medium low heat, stirring occasionally, or use the microwave. If the sauce seems too thick, add a little beef broth or water to loosen it up.
This recipe is perfect for family gatherings because it is easy to make in large batches and everyone loves it. I often double the recipe when we have company, and it always disappears.
Serve it with rice, beans, and warm tortillas for a complete meal that feels special without a lot of fuss. It is one of those dishes that works for a casual weeknight or a holiday dinner, and you can count on it to satisfy everyone.
❓ Frequently Asked Questions About Beef with Green Chili
Q: What type of beef should I use for this recipe?
A: For this recipe, you can use any cut of beef you like best – chuck roast works well because it’s tender and full of flavor. If you prefer leaner meat, you can also use sirloin or round roast. Just be sure to adjust your cooking time accordingly based on the thickness of your meat.
Q: Can I make this recipe in a slow cooker?
A: Absolutely! In fact, slow cookers are perfect for this recipe because they allow you to cook the beef low and slow until it’s fall-apart tender. Simply brown your meat in a pan first, then transfer everything to your slow cooker along with some liquid (such as broth or water) and let it cook all day while you’re out.
Q: How do I store leftover beef with green chili?
A: To store leftover beef with green chili, let it cool completely before transferring it to an airtight container or freezer-safe bag. You can then refrigerate or freeze it for later use – just reheat it when you’re ready by simmering it gently until warmed through.
Q: Can I substitute other types of peppers for the green chilies?
A: While you can certainly experiment with different types of peppers in this recipe, keep in mind that their heat levels will vary greatly depending on their type and freshness.
Q: Do I need to brown my meat before adding the green chilies?
A: Browning your meat before adding the green chilies helps create that deep flavor profile we all love so much – but if you’re short on time or don’t feel like browning your meat beforehand, simply skip this step altogether.
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