Beef Chili Verde Recipe ~ My Way ~ Mexican Green Chili

beef chuck

🥗Healthier: lean ground turkey

💰Cheaper: pork shoulder

Turkey reduces fat while pork is often cheaper.

green tomatillos

🥗Healthier: green bell peppers

💰Cheaper: canned tomatillos

Bell peppers provide similar flavor and texture.

jalapeño peppers

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Serranos are slightly hotter; banana peppers are milder.

Sprinkle 2 pounds of cubed beef chuck with flour, salt, and black pepper, mixing until completely coated.

In a pan on medium heat, add a little olive oil and the coated beef, spreading it out.

Cook the beef for 4 to 5 minutes or until browned and no longer pink.

Add diced onions, bell peppers, and a seeded jalapeño to the pan, cooking and stirring for a couple of minutes.

Add minced garlic, chili powder, oregano, smoked paprika, and cumin, tossing to coat the meat and spices evenly.

Cook and stir for 30 seconds to let the spices become fragrant.

Pour in beef broth (or chicken broth), add a bay leaf, and turn the heat up to medium-high to bring to a simmer.

Add salsa verde and a small can of green enchilada sauce, stirring everything together.

If the mixture looks thick, add a little more broth.

Bring the mixture back to a simmer, cover, and cook for 1 hour, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens