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Beef Chili Verde
Serves 6
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Ingredients:
| 2 lb. stew beef (chuck is good), cut into 1-inch cubes |
| Flour, for dusting |
| 2 tablespoons olive oil |
| 2 large onions, chopped |
| 4 cloves garlic, minced |
| 1 teaspoon ground cumin |
| 2 fresh or roasted Poblano peppers, diced |
| 1 green bell pepper, seeded and diced |
| 1 large jalapeno pepper, seeded and finely diced |
| Shredded Monterey Jack cheese, for topping |
| 2 cans diced mild green chilies, (4 oz. each) |
| 2 cans tomatillos, (11.5 oz. each)diced |
| 2 cans low-sodium chicken broth, (14.5 oz. each) |
| 1 beer, (12 oz.)can or bottle |
| 1/2 cup chopped fresh cilantro, plus more for topping |
| Green Tabasco Sauce, to taste |
| Sea salt |
| Freshly ground black pepper |
| Sour cream, for topping |
| 1 teaspoon dried oregano leaves |
| Fresh squeezed lime juice, to taste |
Directions:
- Heat oil in large Dutch oven or soup pot over medium-high heat. Dust beef cubes with flour and brown them in oil. Add onion, garlic, cumin, and oregano and sauté about 10 minutes. Sprinkle with salt and pepper and add Poblano, green bell, and jalapeno peppers and sauté 5 more minutes. Add canned green chilies, tomatillos, chicken broth, and beer; stir, cover, and simmer for at least 2 hours.
- Stir in chopped cilantro. Season, to taste, with green Tabasco sauce, fresh lime juice, and salt and pepper. Ladle into bowls and top with shredded cheese, sour cream, and cilantro. Serve with warm flour tortillas or tortilla chips on the side.
- Alternate Cooking Method: May be made in slow cooker as well. Cook 4 hours on high or 8 hours on low.
- * Always use gloves when handling hot peppers
| Course: | Dinner |
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