Best 4 Beef And Bean Chile Verde Recipes
**Dive into the vibrant flavors of our Beef and Bean Chile Verde, a symphony of Mexican spices, tender beef, and hearty beans, all enveloped in a luscious green sauce.**
Indulge in the alchemy of flavors as the tangy tomatillos, roasted poblano peppers, and fresh cilantro dance on your palate, perfectly complemented by the rich and savory blend of beef and beans. Discover the harmonious balance of heat and smokiness, a testament to the careful selection of spices, ensuring an unforgettable culinary experience.
Our recipe collection offers a delightful array of variations, catering to diverse preferences and dietary needs. Whether you're a vegetarian seeking a meatless alternative or a lover of slow-cooked goodness, we've got you covered.
Explore the depths of flavor with our classic Beef and Bean Chile Verde, a hearty and satisfying dish that showcases the magic of traditional Mexican cuisine. Embark on a culinary adventure with our Vegetarian Chile Verde, a vibrant and flavorful symphony of vegetables, bursting with the goodness of black beans, corn, and roasted poblano peppers. And for those who cherish the convenience of a slow cooker, our Slow Cooker Chile Verde promises tender, fall-off-the-bone beef enveloped in a luscious green sauce, effortlessly crafted with minimal effort.
Prepare to tantalize your taste buds with our Beef and Bean Chile Verde recipes, a culinary journey that celebrates the vibrant spirit of Mexican flavors. Let your senses rejoice as you savor every bite, and embark on a culinary adventure like no other.
GROUND BEEF CHILI WITH BEANS
A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!
Provided by Marla L
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h25m
Yield 12
Number Of Ingredients 20
Steps:
- Pour tomatoes into a large stockpot over medium heat.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
- Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
- Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
- Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
- Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.
Nutrition Facts : Calories 686.5 calories, Carbohydrate 46.8 g, Cholesterol 105.9 mg, Fat 36.2 g, Fiber 13.6 g, Protein 41.8 g, SaturatedFat 12.9 g, Sodium 2477.5 mg, Sugar 10.2 g
BEEF & BEAN CHILE VERDE
Make and share this Beef & Bean Chile Verde recipe from Food.com.
Provided by Pinay0618
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
Nutrition Facts : Calories 469.2, Fat 18.6, SaturatedFat 6.9, Cholesterol 77.1, Sodium 795.2, Carbohydrate 43.7, Fiber 13.7, Sugar 7.4, Protein 33.9
BEAN-AND-BEEF CHILI
Provided by Food Network Kitchen
Time 2h40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
- Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
- Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
- Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
- Hot:
- This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
- Hotter:
- Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
- Hottest:
- Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.
CHILE VERDE (BEEF OR PORK)
One of my favorite dishes. Serve with Recipe #17126 and refried beans. My husband commented that this recipe isn't as "green" as some he gets in a Mexican restaurant. If you want more green, use tomatillos. I just happen to like this just the way it is!
Provided by SharleneW
Categories Stew
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut pork or beef into small cubes.
- Sauté in oil until browned.
- Drain off fat.
- Add chopped chilies, garlic, onion, tomato and water.
- Season to taste with salt and pepper.
- Cover tightly and simmer for about an hour, until tender.
Tips:
- To save time, use pre-cooked or canned beans. If using dried beans, soak them overnight before cooking.
- For a spicier chili, add more chili peppers or cayenne pepper. You can also add a teaspoon of cumin or chili powder for a smoky flavor.
- If you don't have green tomatillos, you can use canned diced tomatoes instead.
- Serve the chili with your favorite toppings, such as shredded cheese, sour cream, guacamole, or diced avocado.
- Leftover chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
This beef and bean chile verde is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give this chili a try!
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