Thursday, October 25, 2012

Beef and Bean Chile Verde

From the kitchen of One Perfect Bite...This is a nice recipe to have at your fingertips when days shorten and leaves start to fall. Chile verde is usually a long cooking stew that's made with pork, jalapenos and tomatillos. This version, which comes from Eating Well magazine, is made with ground beef and a commercially prepared green salsa or enchilada sauce. That means you can have this tasty supper on the table in about 30 minutes. Is it as good as its long simmering cousin? Of course not, but this quick version is very nice and your family will enjoy it. I serve the chile over rice and pass cheese, scallions and sour cream at the table. Fire-eaters will also appreciate finely chopped jalapenos or pepper flakes that can be added to their bowls. If you are looking for a quick week night chile and have reasonable expectations of what can be done in 30 minutes, you'll enjoy this riff on classic chile verde. Here's how it is made.

Beef and Bean Chile Verde...from the kitchen of One Perfect Bite courtesy of Eating Well magazine


1 pound lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 (16-ounce) jar green salsa, green enchilada sauce or taco sauce
1/4 cup water
1 (15-ounce) can pinto or kidney beans, rinsed

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. Yield: 4 servings.

One Year Ago Today: Fennel and Potato Soup

Two Years Ago Today: Pumpkin Pecan Bread with Streusel Topping

Three Years Ago Today: Albondigas - Spanish Meatballs in Tomato Sauce



this dish will definitely come in handy especially during a crazy work week like this week.
thanks mary!

Choc Chip Uru @ Go Bake Yourself said...

A chili verde? LOVE it my friend it looks so flavoursome :D

Choc Chip Uru

StephenC said...

Oh so many folks will be grateful to you for this quick and no doubt tasty dish.

Red Nomad OZ said...

This sounds delicious! But I'm wondering how many key ingredients need to change before the dish, while modelled on chile verde, becomes something quite different??

Not that I care - it actually sounds too good to be true and I'll therefore have to give it a go!!

Big Dude said...

Adding quick and easy to flavorful is hard to beat.

Sprigs of Rosemary said...

There's not a chili in this world that I won't like! And there are days when a quick version like this fits the bill perfectly. (That's why you call the blog "One Perfect Bite", right?

Unknown said...

I had never had chili verde until I moved to Arizona.. now I am a huge fan of it! But I do love me some jalapenos!! :)

Ana Regalado said...

I would surely love this ! It's hearty and flavorful dish that can be cook easily :D

Tricia Buice said...

You know chili is on my list to make soon! This looks pretty terrific and one the table in 30 minutes sounds great!

Lois said...

That looks wonderful. I might use ground turkey instead, but will print this recipe down! And btw, I made the Hungarian Goulash on the weekend and it was delish. Everyone loved it. L

France@beyondthepeel said...

I just love all the lovely fall dishes you've been making. How fantastic. Spicy and comforting.

teresa said...

delicious! the flavors sound to hearty and rich!

Ellen Whyte said...

*slurp* and funnily enough I am thinking of making Albondigas this weekend. Have a craving for meatballs!

Blond Duck said...

Just in time for the cold front this weekend!

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