I love this recipe! It makes a distinctly flavored chili. I put half a can of fire roasted tomatoes in it and that made it extra good.
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.
97 Reviews for Beef & Bean Chile Verde
This is my go to recipe for chili when I don't make chili con carne. I used ground pork to make it more like true chili verde, a green pepper, no cayenne & salsa verde. (Be careful of the jarred salsa. It can vary in spicyness) It is a little spicy but it is so perfect on a cold winters day especially with home made corn bread or muffins.
Not a huge fan of beans, but this was just the right amount. I made it last night for supper for my husband and I, and his mother came over. We all loved it and I plan on making it a lot more!
I made this halving all of the spicy ingredients. I love the spice as does my husband, but not kids not so much. It was the spiciest chile I have ever eaten! I have a recipe for chile that I make and it is no slouch, but this was so spicy, I almost couldn't eat it. It was very plain tasting, not enough flavors and not enough beans.
This recipe made as is, is not saucy enough or spicy enough. I should have added some things to touch it up. Tasted better on fritos as frito pie with cheese on top, but this makes it very unhealthy. Tastes too boring on it's own.