Looking for a dish that’s packed with flavor and perfect for comforting dinners? Green Chili is where it’s at! This dish combines the smoky warmth of roasted chilies with hearty ingredients for a bold yet cozy experience. Whether you’re hosting a game day party or whipping up a weeknight comfort meal, this recipe has that wow factor. It’s easy to customize, quick to prepare, and absolutely delicious when paired with cornbread or tortillas. Ready to impress your taste buds? Let’s make some Green Chili!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Green Chili Recipe
Green Chili is one of those recipes that’s like a warm hug in a bowl. It brings together roasted green chilies, tender chunks of savory ingredients, and a perfectly spiced blend of seasonings. This recipe has its roots in the Southwest, where chili is a staple on every family dinner table. If you’ve never tried it, imagine a cross between a stew and a chili, with smoky peppers as the star. What makes this special? The magical flavor combo—it’s spicy (but not too spicy, unless you want it that way), rich, and downright addictive. It’s perfect for when you need a dish that warms you up on chilly nights or something to impress guests without breaking a sweat in the kitchen. You can even make this one your own by adjusting the spice level or adding extra toppings like shredded cheese or sour cream. Trust me, once you try it, this recipe will become a go-to favorite.Why You’ll Love This Recipe
- Hearty, comforting dish ideal for family dinners or gatherings
- Customizable with mild or spicy chilies as per taste
- Perfectly balances smoky, spicy, and savory flavors
- Easy to make with minimal ingredients
- Pairs wonderfully with rice, tortillas, or cornbread
- Suitable for meal prep and reheats like a charm
Key Ingredients and Substitutions
- Green Chilies: The star of the recipe! Use mild Hatch chilies for less spice or serrano and jalapeños for more kick.
- Pork or Chicken: Adds protein and heartiness. Sub with tofu or beans for a vegetarian option.
- Onions and Garlic: Essential for building depth of flavor.
- Chicken Broth: Ties the dish together. Vegetable broth works well as a substitute.
- Spices like Cumin and Oregano: Give the dish its signature Southwest flavor. Add chili powder for extra heat.
- Flour and Oil: Creates a roux to thicken the stew. Swap flour with cornstarch for a gluten-free version.
How to Make the Recipe (Step-by-Step)
- Step 1: Start by roasting green chilies until their skins blister. Peel, chop, and set them aside.
- Step 2: In a large pan, heat oil and sauté diced onions and minced garlic until fragrant.
- Step 3: Add your choice of protein—diced pork, chicken, or a vegetarian option—and cook until browned.
- Step 4: Stir in flour to form a roux, then gradually add chicken broth while stirring to prevent lumps.
- Step 5: Toss in roasted green chilies, cumin, oregano, and other desired spices. Simmer to let flavors meld.
- Step 6: Taste and adjust seasonings. If it’s too thick, add more broth or water as needed.
- Step 7: Serve hot with your favorite toppings, like shredded cheese, sour cream, and chopped cilantro.
Expert Tips for Success
1. Roasting your own chilies gives the best flavor, but canned roasted green chilies work too for convenience. 2. Dice the protein into small, even pieces to ensure uniform cooking. 3. For a thicker stew, cook longer to let it reduce. 4. Regularly taste as you go to adjust the spice level—everyone’s palate is different. 5. Don’t skip garnishing—the toppings make all the difference.
Variations and Customizations
For a vegetarian twist, swap out the meat for canned beans or tofu. Want to make it spicier? Add some diced fresh jalapeños or sprinkle in red chili flakes. Prefer a creamy finish? Stir in a little sour cream or heavy cream at the end. And if you’d like to cut down cooking time, use store-bought rotisserie chicken as a quick protein option. Don’t be afraid to experiment—it’s hard to mess up Green Chili!
Nutritional Information
Green Chili isn’t just tasty, it’s pretty well-balanced too. A typical serving (about 1 cup) contains roughly 250 calories, with 20g protein, 12g carbs, and 15g fat (depending on the ingredients you use). It’s also a good source of vitamin C from those roasted green chilies and provides warming comfort on cold days without being too heavy. You can adjust portion sizes or swap in leaner cuts of meat for fewer calories.
Storage and Reheating Instructions
Got leftovers? Lucky you! Store your Green Chili in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in a microwave-safe bowl and heat in bursts until warmed through, or simmer it on the stovetop while stirring occasionally. Want to save some for later? Green Chili freezes really well. Just portion into zip-top bags or containers, freeze, and reheat on the stovetop when you’re ready for another tasty meal.
Recipe Card of Green Chili
Ingredients list
- 1 pound Hatch chile peppers, halved and seeded
- 3 pound boneless beef roast, cubed
- 2 cups all-purpose flour
- 3 tablespoons salt, divided
- 3 tablespoons coarsely ground black pepper, divided
- 0.25 cup vegetable oil
- 2 cups chicken stock
- 15 ounce can diced tomatoes with green chile peppers
- 1 large sweet onion, chopped
- 2 tablespoons ground cumin
- 3 cloves garlic
Step-by-Step Instructions
- Position an oven rack about 6 inches from the heat and set your oven to broil. Line a baking sheet with aluminum foil for easy cleanup.
- Arrange the halved chile peppers, cut sides down, on the prepared baking sheet.
- Broil until the chile skins darken and blister, about 5 to 8 minutes. Transfer the blackened peppers to a bowl, covering with plastic to steam and cool. After cooling, peel, chop, and set aside.
- Place beef cubes in a large resealable bag; add flour, 2 tablespoons of salt, and 2 tablespoons of black pepper. Seal and shake to coat the beef evenly.
- Heat oil in a skillet over medium. Brown the beef, stirring occasionally for about 5 to 7 minutes, then transfer to a slow cooker.
- Into the slow cooker, add chopped peppers, chicken stock, tomatoes, onion, cumin, remaining salt and pepper, and garlic. Stir well to combine.
- Set the slow cooker to low for 6 hours or high for 4 hours, letting the beef become tender and flavors meld perfectly.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I make this dish less spicy?
Absolutely! Just use milder chilies like Anaheim or poblano, and skip additional spicy seasonings.
Can I use canned green chilies?
Of course! They’re a great shortcut if you don’t have fresh chilies on hand.
What’s the best protein to use?
Both pork and chicken work wonderfully, but feel free to use beans or tofu for a veggie version.
Can I make Green Chili in a slow cooker?
Definitely! Just sauté the onions and garlic first, then add everything into the slow cooker on low for 6-8 hours.