Beef and Bean Chile Verde

Chile Verde

A respectable chili recipe prepared in under 40 minutes. Impossible you say? I say possible!

I have recently become enamored with Eating Well magazine. I love the way they manage to incorporate all kinds of fruit and vegetables in their recipes. I especially love their recipes that fall into their “healthy in a hurry” category. These recipes really do take the few minutes that they say (unlike some 30 minute recipes, which take me at least an hour).

This chili is a wonderful example. It really went together in under 40 minutes, was very easy, and the taste really had a long simmering flavor. Now, I have to caution you. The heat of this chili depends a lot on the salsa verde that you use. I, apparently, used a hot one, and the chili was quite spicy, much to the delight of my husband. I, however, could have stood for it to be a little milder.

The recipe can be found on their website: Beef and Bean Chile Verde, and I’ve also included it below.

Beef and Bean Chile Verde
from Eating Well Jan/Feb 2008
Serves 4

1 pound 93%-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.

Weekend Herb Blogging

I know I’m cheating, by using a jarred salsa has my herb of choice. But I love, love, love, salsa verde. It has my very favorite herb, cilantro. So, this will be my entry for this week’s Weekend Herb Blogging , hosted this week by Ramona at The Houndstooth Gourmet.

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Comments

  1. http://www.houndstoothgourmet.com says

    I adore chili and love the idea of adding the salsa-it must add a great deal of depth and zing in very little time. I’m going to check out Eating Well-sounds like a nice magazine.
    Cheers,
    Ramona

  2. says

    I have yet to try a green chile and I just might squeeze it in before the warm weather hits.

    It seems like you’re getting back to “normal” after being sick…get cookin’!

  3. Debbie Cook says

    I know what we’re having for dinner tomorrow night! My guys adore chili too and will be thanking you from afar. I have some fresh orange/red banana peppers that I’ll sub for the red bell pepper and we always have kidney beans in the pantry.

  4. says

    Chili sounds delicious to me! I’ve had verde recipes on my mind lately…I chanced upon tomatillos the other day, and having never tried them before, I just grabbed a few handfuls without any sort of plan.

  5. says

    I still haven;t tried making chili with ground meat. I really like the flavour that salsa verde adds to chili!!

  6. Debbie Cook says

    A follow-up … I increased the quantities a bit since there are more of us, made it for tonight’s dinner, and have absolutely nothing but a dirty serving bowl remaining. I think it’s a hit! ;-)