Green Beef Chili Recipe

Over the weekend I tested out a recipe that created a completely new {to me} chili – and I am obsessed. I came across this recipe on Rachael Ray the other day and was immediately intrigued – a chili without beans or tomatoes or cheese? It was something I had never made or even experienced myself but I was excited to whip up a new chili in my kitchen.

It turned out way better than expected and seriously blew me away with taste. I make chili fairly frequently in our home – especially as the weather cools down. I love how fun and easy it is to make – chili is something that allows each maker to be creative in their own way with the spices and flavors – not to mention the leftovers are always pretty amazing too. This is definitely going to be a new recipe in my chili rotation! Check it out and let me know what you think –

Mild Green Beef Chili

I started out with 10 deep green chili peppers, 8 tomatillos and 2 red onions. I washed & cut everything into slices, added a little olive oil, salt and pepper and placed the pan under the broiler on high for about 10 minutes. I tossed everything a few times to get a nice tender charred texture on the vegetables. When everything is evenly blackened a bit, remove from heat and set aside. Ready to Roast

After the veggies are cooked bust out your food processor – add in the cooked onions, green peppers and tomatillos along with 2 cups of vegetable stock and some extra salt and pepper to taste.

Side Note: If you wanted to make a tasty salsa, you could stop here in the recipe – add some cilantro and chips & enjoy!

Process & purée all the veggies until the mixture has a nice little chunk to it, but not to much and set aside.

PrePost Food Processor

After you prepare the purée it’s time to get the beef ready – I used a little under 1.5 lbs of ground beef for this recipe. Brown the beef in a pot, then add in 4 chopped garlic cloves, a palmful of ground cumin, a palmful of ground coriander and salt & pepper to taste. When the ground beef mixture is ready – add in the green vegetable purée and simmer a few minutes to thicken up the chili.

Here is a good time to check out your seasoning and maybe add in some more stock if you want a more soup-y chili. Mine turned out perfectly the first time – I called in my husband to taste test & he very much approved.

Green Chili

There are a few fun topping options you could go with to top off your green chili – I added some freshly squeezed lime which gave a really nice flavor. Other options include chopped red onions, cilantro, cheese and/or sour cream. Depending on what type of green peppers you used – other options include Anaheim or Poblano – the chili can range from a more mild flavor to having a little kick {like ours did!}

Close Up Green Chili

This is one of the best things I’ve made recently {and I’ve been making some pretty good stuff in our new kitchen!} – it was so tasty, full of flavor and didn’t take long to make at all. It was fun to eat by itself or scooping up the chili with some chips was yummy too.

Mild Green Beef Chili Recipe

My eyes have now been opened to the many ways to make an amazing chili. I sort of want to have a little BYOC {Bring Your Own Chili} party with my friends and taste test everyone’s favorite creations!

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What’s Your All-Time Favorite Chili Recipe Taste Like?

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1 Comment

  • Reply Patty O October 14, 2013 at 7:25 pm

    Wow, what a different recipe! I’m not use to seeing chile not being red! Glad you and hubby enjoyed it!

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