Chile Verde Con Carne (Green Chili with Beef)

Friday, October 31st, 2014


Ingredients:

2 to 3 lbs ground chuck (chili grind)
2 tablespoons cooking oil
1 large chopped onion
1 head minced garlic
6 tablespoons flour
1 (15 ounce) can tomatoes, drained
2 cups diced green chilies
3 large tomatillos, husked and coarsely chopped
5 cups chicken broth
2 tablespoons ground cumin (or to taste)
2 tablespoons ground chili powder
1 teaspoon salt
2 teaspoons jalapenos (optional, for extra heat)

Preparation:

  1. Brown ground beef and set aside.
  2. Heat cooking oil in a large pan.
  3. Add onions and garlic; sauté until tender but not brown.
  4. Stir flour into the onion and garlic until flour absorbs the oil.
  5. Add broth.
  6. Cook and stir until mixture comes to boil and is slightly thickened.
  7. Process the green chilies until smooth.
  8. Add cooked ground beef, drained tomatoes, tomatillos, green chilies, and jalapeños if desired.
  9. Add the spices and bring to a simmer.
  10. Simmer for at least 1 hour, stirring occasionally to prevent sticking to the bottom of the pan.

Servings: 8

Serve in bowl or also great served over burritos garnished with cheese, lettuce, tomatoes and sour cream.

Comments are closed.