This is my favorite chili recipe of all time. This is the taste I try to accomplish when I make chili without a recipe.
Beef & Bean Chile Verde
From EatingWell: January/February 2008
Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add your favorite hot sauce.
96 Reviews for Beef & Bean Chile Verde
I don't think I've ever made a beef chili with enchilada sauce or salsa. I used both btw as I happened to have half a jar of each opened from other recipes. I used a yellow bell instead of a red and topped off the bowls with a mix of onion, jalapeno, cilantro and lime. Everyone devoured it!
This was very quick, very easy and tasty! Because we like a little more liquid in our chili I added a couple cups of water and a few beef bullion cubes, it was perfect for us!
Followed the recipe for the most part but substituted the beef for lean ground turkey as that's what I had. I added stewed tomatoes and 3/4 cup of water as I used both pinto and kidney beans... My teenage boys loved it and we stuffed with just one bowl which was surprising as teenage boys can eat. :)
Love to experiment with different Frontera Grill salsas!