Chili Verde, or “green chili,” is a beloved dish in Southwestern and Mexican cuisine. It is characterized by its vibrant green color and rich, flavorful sauce made from roasted green chiles and tomatillos. When paired with tender beef, this dish becomes a hearty and satisfying meal that is perfect for any occasion.
The key to an authentic Chili Verde lies in the quality of the ingredients and the slow cooking process, which allows the flavors to meld together perfectly. This recipe brings together tender beef, smoky chiles, and savory seasonings to create a comforting and flavorful dish that can be served over rice, in tacos, or with warm tortillas.
Ingredients:
- For the Beef:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- For the Chili Verde Sauce:
- 1 lb tomatillos, husked and rinsed
- 4-5 medium green chilies (such as Anaheim or poblano), roasted, peeled, and seeded
- 1-2 jalapeño peppers, roasted, peeled, and seeded (optional for extra heat)
- 1/2 cup fresh cilantro, chopped
- 1 medium onion, quartered
- 2 cloves garlic, peeled
- 1 cup chicken broth (or beef broth for a richer flavor)
- 1 tablespoon lime juice
- Salt to taste
Instructions:
- Prepare the Chili Verde Sauce:
- In a dry skillet or on a grill, roast the tomatillos and green chilies until their skins are charred and blistered. This should take about 5-7 minutes, turning occasionally. If you want more heat, add the jalapeño peppers to the mix and roast them as well.
- Once roasted, transfer the tomatillos and chilies to a blender or food processor. Add the quartered onion, garlic cloves, fresh cilantro, lime juice, and chicken broth.
- Blend everything until smooth. Taste the sauce and add salt to your preference. Set aside.
- Cook the Beef:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef cubes with salt and pepper.
- Brown the beef in batches, ensuring each piece is well-seared on all sides. This step helps develop a deep, rich flavor in the dish. Remove the beef and set aside.
- Sauté Aromatics:
- In the same pot, add the diced onion and cook for 3-4 minutes, until softened.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
- Stir in the cumin, oregano, coriander, and smoked paprika, cooking for 1 minute to bloom the spices.
- Simmer the Chili Verde:
- Return the browned beef to the pot with the onions and garlic. Pour in the green chili sauce, ensuring the beef is fully covered. Add more broth if necessary.
- Bring the mixture to a simmer. Cover and reduce the heat to low. Let the beef cook slowly for about 2 hours, or until it is fork-tender and the flavors have melded together.
- Serve:
- Once the beef is tender, taste and adjust seasoning if necessary. Serve the Chili Verde hot with rice, warm tortillas, or even over crispy potatoes. Garnish with additional cilantro or lime wedges if desired.
Tips for Authenticity:
- Choice of Chilies: The variety of green chilies you use will determine the flavor and heat level of the dish. Anaheim or poblano peppers offer mild heat, while adding jalapeños can kick up the spice level.
- Slow Cooking: The longer you cook the beef, the more tender and flavorful it becomes. You can make this dish ahead of time and let the flavors develop overnight.
- Customization: Some recipes call for the addition of potatoes or beans, but this version focuses on the beef and chili verde sauce for an authentic, simple take on the dish.
Enjoy your authentic Chili Verde beef, and savor the hearty flavors of this Southwest classic!
