Chili Verde Recipe

Are you searching for a hearty, flavorful, and satisfying meal that will impress your family and friends? Look no further than this incredible Chili Verde recipe with beef! This dish combines tender chunks of beef with a vibrant, tangy green sauce made from tomatillos, green chilies, and aromatic spices. It's the perfect comfort food that’s sure to please any crowd. So, get ready to dive into this delicious recipe, and be sure to read through the entire article for tips, tricks, and everything you need to know to make the perfect Chili Verde with beef.

What is Chili Verde?

Chili Verde, which translates to "green chili," is a Mexican dish traditionally made with pork simmered in a green sauce. The green sauce is typically made from tomatillos, green chilies, garlic, onions, and cilantro, which gives it a vibrant green color and a tangy, slightly spicy flavor. While pork is the more traditional meat used in Chili Verde, this recipe takes a delicious twist by using beef instead, offering a richer and heartier flavor that pairs beautifully with the green sauce.

Ingredients List for Chili Verde with Beef

Creating a mouthwatering Chili Verde with beef requires a combination of fresh ingredients and aromatic spices. Here's what you'll need:

For the Beef:

• 2 pounds of beef chuck roast or stew meat: Cut into 1-inch cubes. Beef chuck is ideal as it becomes tender and flavorful when slow-cooked.
• Salt and pepper to taste: Essential for seasoning the beef before browning.
• 2 tablespoons of vegetable oil: For searing the beef, which helps to lock in flavor.

For the Green Sauce:

• 1 pound of tomatillos: Husked and rinsed. Tomatillos add a tangy and slightly sweet flavor to the sauce.
• 4-5 large green chilies (such as Anaheim or poblano): Roasted, peeled, and seeded. Green chilies provide the signature mild heat and flavor.
• 1-2 jalapeños: For an extra kick. You can adjust the quantity based on your spice preference.
• 1 large onion: Chopped. Onions add sweetness and depth to the sauce.
• 4 cloves of garlic: Minced. Garlic provides a robust flavor that complements the green chilies.
• 1 teaspoon ground cumin: A warming spice that’s essential in Mexican cuisine.
• 1 teaspoon dried oregano: Adds a herby note to the sauce.
• 1 cup of chicken or beef broth: To thin out the sauce and add richness.
• ½ cup of fresh cilantro: Chopped. Cilantro adds freshness and a burst of herbal flavor.
• Juice of 1 lime: For acidity and brightness in the sauce.
• Salt and pepper to taste: For seasoning the sauce.

Substitutions and Variations

Chili Verde with beef is a versatile dish that can be easily adjusted to suit your taste preferences or dietary needs. Here are some substitutions and variations you might consider:

• Meat Alternatives: While this recipe uses beef, you can easily substitute it with other proteins like pork, chicken, or even turkey. Each meat will bring its unique flavor and texture to the dish.
• Vegetarian Version: For a vegetarian take, replace the beef with hearty vegetables like zucchini, mushrooms, or even tofu. You could also use beans, such as pinto or cannellini, as a protein-rich alternative.
• Different Chilies: If you prefer a milder dish, substitute the jalapeños with a milder pepper like the poblano. Conversely, for a spicier kick, add more jalapeños or include serrano peppers.
• Tomatillo Substitutes: If tomatillos are hard to find, you can use a combination of green tomatoes and lime juice to mimic the tangy flavor they provide.
• Add Beans: For an extra hearty version, add a can of white beans, like cannellini or great northern beans, into the mix.
• Herbs and Spices: Feel free to experiment with other herbs and spices, such as adding smoked paprika for a smoky flavor or fresh mint for an unexpected twist.

Step-by-Step Cooking Instructions

Now that you have your ingredients ready, let’s dive into the cooking process. The key to a great Chili Verde with beef is patience, as the beef needs to be cooked slowly to become tender and absorb all the delicious flavors of the green sauce.

Step 1: Prepare the Beef

1. Season the Beef: Start by seasoning your beef cubes generously with salt and pepper. This step is crucial for building flavor right from the start.
2. Sear the Beef: In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Sear the beef on all sides until browned, about 5 minutes per batch. Remove the beef from the pot and set it aside.

Step 2: Make the Green Sauce

1. Roast the Chilies: Preheat your oven to broil. Place the green chilies and jalapeños on a baking sheet and broil until the skin is blistered and charred, turning occasionally, about 5-7 minutes. Once charred, place the chilies in a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel and seed the chilies.
2. Cook the Aromatics: In the same pot used to sear the beef, add the chopped onion and garlic. Sauté over medium heat until softened and fragrant, about 5 minutes.
3. Blend the Sauce: In a blender or food processor, combine the roasted chilies, tomatillos, sautéed onions, garlic, cumin, oregano, cilantro, and lime juice. Blend until smooth. If the sauce is too thick, add a bit of the broth to reach your desired consistency.

Step 3: Simmer the Beef in the Green Sauce

1. Combine the Beef and Sauce: Return the seared beef to the pot, then pour the green sauce over the beef. Stir to combine everything.
2. Add Broth and Simmer: Pour in the remaining broth, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
3. Adjust Seasoning: Taste the Chili Verde and adjust the seasoning with salt, pepper, or lime juice as needed.

How to Cook Chili Verde with Beef: A Step-by-Step Guide

Cooking Chili Verde with beef is a process that requires attention to detail and patience. Here’s a detailed guide to ensure your dish turns out perfectly every time:

1. Start with High-Quality Beef: Choose beef with good marbling, like chuck roast, which becomes tender and flavorful when slow-cooked.
2. Sear for Flavor: Don’t skip the searing step! Browning the beef adds depth of flavor to the dish that can’t be achieved otherwise.
3. Use Fresh Ingredients: Fresh tomatillos, chilies, and herbs will give your sauce the best possible flavor. Don’t be tempted to use canned ingredients unless absolutely necessary.
4. Simmer Slowly: Low and slow is the way to go. Simmering the beef in the green sauce allows the flavors to meld and the meat to become incredibly tender.
5. Adjust to Taste: Always taste your dish before serving and adjust the seasoning as needed. A little extra lime juice or salt can make a big difference.

Common Mistakes to Avoid

When making Chili Verde with beef, it’s important to avoid some common pitfalls to ensure your dish is a success:

• Not Searing the Beef: Skipping the searing step can result in a less flavorful dish. Searing the beef creates a caramelized crust that adds depth to the final flavor.
• Overcrowding the Pan: When browning the beef, be sure not to overcrowd the pan. If the beef is too close together, it will steam rather than brown, leading to a less flavorful result.
• Underseasoning: Always season your beef and the sauce properly. Underseasoning can lead to a bland dish, so don’t be afraid to use salt and taste as you go.
• Rushing the Cooking Time: Chili Verde with beef needs time to simmer to allow the beef to become tender and the flavors to fully develop. Rushing this process will result in tougher meat and a less cohesive flavor.
• Using Canned Ingredients: While canned tomatillos and chilies can be convenient, they often lack the vibrant flavor of fresh ingredients. If possible, use fresh produce for the best results.

Serving and Presentation Tips

A beautifully presented dish not only tastes better but also enhances the dining experience. Here are some tips for serving and presenting your Chili Verde with beef:

How to Serve Chili Verde

• With Warm Tortillas: Serve your Chili Verde with warm flour or corn tortillas. They’re perfect for scooping up the flavorful beef and sauce.
• Over Rice: A bed of fluffy white or Spanish rice is an excellent base for the rich green sauce. The rice soaks up the sauce, making each bite deliciously satisfying.
• With Beans: Refried or whole pinto beans are a great side dish that complements the flavors of the Chili Verde.
• As Tacos: Spoon the beef and sauce into soft tacos, top with fresh cilantro, diced onions, and a squeeze of lime for a fun and tasty presentation.

Presentation Ideas for Chili Verde

• Garnish with Fresh Herbs: A sprinkle of fresh cilantro or chopped green onions adds a pop of color and freshness to the dish.
• Serve in a Cast Iron Skillet: For a rustic presentation, serve the Chili Verde directly in a cast iron skillet or a clay pot. It retains heat well and adds an authentic touch.
• Add a Dollop of Sour Cream: A spoonful of sour cream or Mexican crema on top can add creaminess and a cool contrast to the spicy sauce.
• Lime Wedges on the Side: Serve lime wedges on the side for guests to squeeze over their Chili Verde for an extra burst of citrus flavor.

Chili Verde Recipe Tips

To make your Chili Verde with beef the best it can be, keep these additional tips in mind:

• Make Ahead: Chili Verde often tastes even better the next day, so feel free to make it ahead of time. The flavors will continue to meld and develop as it sits.
• Freezing Instructions: This dish freezes well, making it a great option for meal prepping. Simply let the Chili Verde cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw and reheat before serving.
• Spice Control: If you're sensitive to heat, start with fewer jalapeños and add more to taste. Remember, you can always add heat, but you can’t take it away!
• Use a Slow Cooker: For an even easier cooking method, you can prepare this dish in a slow cooker. Sear the beef and prepare the sauce as directed, then combine everything in the slow cooker and cook on low for 6-8 hours.
• Leftovers: Use leftovers to make Chili Verde enchiladas. Simply roll the beef and sauce into tortillas, top with cheese, and bake until bubbly.

Frequently Asked Questions (FAQs)

Q: Can I make Chili Verde with beef in advance?

A: Absolutely! Chili Verde often tastes better the next day, as the flavors have more time to meld. It’s a great dish to make ahead and reheat when ready to serve.

Q: How can I make Chili Verde less spicy?

A: To reduce the spiciness, use fewer jalapeños or opt for milder peppers like Anaheim or poblano. You can also remove the seeds and membranes from the chilies, which contain most of the heat.

Q: What cuts of beef work best for Chili Verde?

A: Beef chuck roast is the most commonly used cut because it becomes tender and flavorful when slow-cooked. You can also use beef stew meat for convenience.

Q: Can I freeze Chili Verde with beef?

A: Yes, Chili Verde freezes well. Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw and reheat before serving.

Q: What sides go well with Chili Verde?

A: Some great side dishes include warm tortillas, rice, beans, or a fresh salad. You can also serve it with avocado slices or a dollop of sour cream.

Conclusion

Chili Verde with beef is a deliciously satisfying dish that combines tender beef with a vibrant and tangy green sauce, making it a perfect meal for any occasion. Whether you’re cooking for a family dinner, entertaining guests, or simply craving a comforting bowl of goodness, this recipe will surely hit the spot. Don’t forget to experiment with different variations, and be sure to serve it with your favorite sides for a complete and delightful dining experience. Enjoy cooking, and most importantly, enjoy every flavorful bite of your homemade Chili Verde with beef!

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