BEEF & BEAN CHILI VERDE
Posted: Tue Apr 02, 2013 9:14 pmI found this recipe at Savemart.
BEEF & BEAN CHILI VERDE
2 tsp veg oil
2 green and or yellow bell peppers diced
1 large red onion diced
6 garlic cloves, minced
1 small jalapeno pepper, seeded and minced (about 2 tsp) (I am a whimp. I only used 1/4 of the jalapeno)
2 TBS chili powder
1 TBS ground cumin
1 tsp dried oregano
1 3/4 lbs 96% lean ground beef
2 TBS tomato paste
2 4oz cans diced mild green chiles
1 C salsa verde
1/2 c water plus additional as needed
1 can 15 oz black beans rinsed and drained (I used kidney beans)
1 can 15 oz pinto beans rinsed and drained
1/8 tsp salt
Sliced green onions, diced tomatoes and/or chopped fresh cilantro leaves for garnish
1. In large saucepot heat oil over medum heat. Add bell peppers and onions and cook 5 min. or until
they begin to soften, stirring frequently. Stir in garlic, chili powder, cumin and oregano and cook
one minute.
2. Increase heat to medum high, add beef and cook 8 to 10 min. or until browned. breaking up meat with side of wooden spoon. Stir in tomato paste and cook one min. Stir in chiles, salsa and water. Heat to simmering. Reduce heat to medium-low, Cover and cook 10 min. Stirring occasionally. Stir in beans and salt. If chili seems thick add up to 1/2 cup of water. Cook 5 minutes. Serve chili Verde topped with green onions, tomatoes and/or cilantro. if desired.
BEEF & BEAN CHILI VERDE
2 tsp veg oil
2 green and or yellow bell peppers diced
1 large red onion diced
6 garlic cloves, minced
1 small jalapeno pepper, seeded and minced (about 2 tsp) (I am a whimp. I only used 1/4 of the jalapeno)
2 TBS chili powder
1 TBS ground cumin
1 tsp dried oregano
1 3/4 lbs 96% lean ground beef
2 TBS tomato paste
2 4oz cans diced mild green chiles
1 C salsa verde
1/2 c water plus additional as needed
1 can 15 oz black beans rinsed and drained (I used kidney beans)
1 can 15 oz pinto beans rinsed and drained
1/8 tsp salt
Sliced green onions, diced tomatoes and/or chopped fresh cilantro leaves for garnish
1. In large saucepot heat oil over medum heat. Add bell peppers and onions and cook 5 min. or until
they begin to soften, stirring frequently. Stir in garlic, chili powder, cumin and oregano and cook
one minute.
2. Increase heat to medum high, add beef and cook 8 to 10 min. or until browned. breaking up meat with side of wooden spoon. Stir in tomato paste and cook one min. Stir in chiles, salsa and water. Heat to simmering. Reduce heat to medium-low, Cover and cook 10 min. Stirring occasionally. Stir in beans and salt. If chili seems thick add up to 1/2 cup of water. Cook 5 minutes. Serve chili Verde topped with green onions, tomatoes and/or cilantro. if desired.
