How To Make Beef Chili Verde That Will Blow Your Mind!

Chili verde, a vibrant and flavorful Mexican stew, is a tantalizing dish that tantalizes taste buds with its blend of tender beef, tangy tomatillos, and aromatic spices. Unlike classic chili, which uses chili peppers, chili verde relies on tomatillos to impart a distinct tanginess and vibrant green hue.

Ingredients:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (12-ounce) can tomatillos, drained and chopped
• 1 (4-ounce) can diced green chiles
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beef broth
• 1 (15-ounce) can black beans, rinsed and drained (optional)
• 1 (15-ounce) can corn, drained (optional)

Instructions:

1. Season and Brown the Beef:

• Season the beef cubes with salt and pepper.
• Heat a large Dutch oven or soup pot over medium-high heat.
• Brown the beef cubes in batches, working in batches to avoid overcrowding the pot.
• Remove the browned beef from the pot and set aside.

2. Sauté the Aromatics:

• Reduce heat to medium.
• Add the onion and garlic to the pot and cook until softened about 5 minutes.

3. Incorporate the Tomatillos and Spices:

• Stir in the chopped tomatillos, green chiles, cumin, oregano, salt, and black pepper.
• Cook for 5-7 minutes, or until the tomatillos have softened and released their juices.

4. Add the Beef and Broth:

• Return the browned beef to the pot.
• Pour in the beef broth and bring to a boil.
• Reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender.

5. Add Optional Ingredients (Optional):

• If desired, add the rinsed black beans and drained corn to the pot.
• Simmer for an additional 15-20 minutes, or until heated through.

6. Adjust Seasonings:

• Taste the chili and adjust the seasonings as needed.
• Add more salt, pepper, cumin, or oregano to your preference.

7. Serve and Enjoy:

• Ladle the piping hot beef chili verde into bowls.
• Serve with your favorite toppings, such as shredded cheese, sour cream, diced onions, or cilantro.

Toppings for Beef Chili Verde:

• Shredded cheddar cheese
• Sour cream
• Diced onions
• Cilantro
• Crushed tortilla chips
• Guacamole
• Pico de gallo
• Sliced jalapeños

Tips for Making the Best Beef Chili Verde:

• Use high-quality beef. Chuck roast is a great option as it has a good amount of fat and connective tissue, which will break down during cooking and create a flavorful and tender stew.
• Brown the beef well. Browning the beef before adding it to the stew will develop a rich flavor and color.
• Don’t skip the tomatillos. Tomatillos are essential for giving chili verde its unique tangy and bright green color.
• Add spices to your taste. Cumin and oregano are classic chili verde spices, but feel free to add others, such as chili powder, paprika, or cayenne pepper.
• Simmer until tender. The longer you simmer the chili, the more tender the beef will become.
• Serve with your favorite toppings. Shredded cheese, sour cream, and cilantro are all great toppings for chili verde.

Variations on Beef Chili Verde:

• Spicy Beef Chili Verde: Add more diced green chiles or chili powder to taste.
• Pork Chili Verde: Substitute pork shoulder or pork loin for the beef.
• Vegetarian Chili Verde: Omit the beef and add more black beans and corn.
• Slow Cooker Beef Chili Verde: Combine all the ingredients in a slow cooker and cook on low for 6-8 hours.

What People Want to Know

Q: Can I use ground beef instead of beef cubes?

A: Yes, you can use ground beef, but it will not be as tender as beef cubes.

Q: Can I use canned tomatoes instead of tomatillos?

A: Yes, but the flavor will not be as authentic.

Q: How can I thicken the chili if it’s too thin?

A: You can add a cornstarch slurry (equal parts cornstarch and water) to the chili and cook until thickened.