Chili Verde is a beloved Mexican dish, known for its rich, smoky flavor and tender chunks of meat simmered in a zesty, green sauce made from tomatillos, chilies, and seasonings. While it’s often made with pork, beef can also be used for a heartier, more robust variation. This authentic beef chili verde recipe delivers a flavorful, comforting meal that’s perfect for any occasion. Whether served over rice, with tortillas, or on its own, this dish is sure to impress with its deep, savory flavors.
Ingredients:
For the Beef and Marinade:
- 2 pounds beef chuck roast (cut into 1 ½-inch cubes)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
For the Chili Verde Sauce:
- 1 ½ pounds tomatillos (husks removed and rinsed)
- 3-4 medium green chilies (such as Anaheim or poblano, roasted and peeled)
- 2 jalapeño peppers (seeded for less heat, if desired)
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 1 cup fresh cilantro (stems removed)
- 2 cups beef broth
- 1 tablespoon olive oil
- Salt and pepper to taste
For Serving:
- Warm tortillas (flour or corn)
- Fresh cilantro (for garnish)
- Lime wedges
- Sliced radishes (optional)
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Instructions:
1. Marinate the Beef:
- In a large bowl, combine the cubed beef with salt, pepper, cumin, oregano, garlic powder, onion powder, and smoked paprika. Toss the beef well to coat.
- Cover and let the beef marinate in the refrigerator for at least 1 hour, or up to overnight, to allow the flavors to meld.
2. Roast the Vegetables for the Sauce:
- Preheat your oven’s broiler or a grill to high heat. Place the tomatillos, green chilies, jalapeños, onion, and garlic on a baking sheet.
- Broil for about 10-12 minutes, turning occasionally until the vegetables are charred and softened. The tomatillos should have darkened and burst open.
- Remove from the oven and allow them to cool slightly.
3. Make the Chili Verde Sauce:
- Once the roasted vegetables have cooled a bit, transfer them to a blender or food processor. Add the fresh cilantro and blend until the mixture is smooth. If the sauce is too thick, you can add a little bit of beef broth or water to reach your desired consistency.
- Taste and adjust the seasoning with salt and pepper.
4. Brown the Beef:
- In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated beef in batches (do not crowd the pot) and brown on all sides. Once browned, remove the beef and set it aside.
5. Simmer the Beef:
- In the same pot, add the blended chili verde sauce along with the beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Return the browned beef to the pot, ensuring the meat is mostly submerged in the sauce. Bring to a simmer.
- Cover and cook on low heat for 2 to 2 ½ hours, or until the beef is fork-tender and the flavors have melded. Stir occasionally.
6. Serve:
- Once the beef is tender, check the seasoning and adjust if necessary. Serve the chili verde beef with warm tortillas, and garnish with fresh cilantro and lime wedges. Optionally, add sliced radishes for an extra crunch.
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Tips:
- Beef Selection: Chuck roast is ideal for this recipe due to its marbling, which gives the dish richness and tenderness as it cooks low and slow.
- Chili Varieties: Feel free to adjust the heat level by using milder or spicier peppers, depending on your preference.
- Cooking Time: If you prefer a faster method, you can use a pressure cooker or Instant Pot to reduce cooking time to about 45 minutes once the ingredients are added.
This Chili Verde Beef is a comforting, flavorful dish perfect for chilly evenings or any time you crave authentic Mexican flavors. Enjoy it as part of a family meal or serve it as a show-stopping main course at your next gathering!
