A rich and hearty Green Chili made with tender halal beef, roasted green chilies, aromatic spices, and a flavourful broth. Perfect as a comforting dinner, served with rice, tortillas, or crusty bread.
Calories
465kcal
Protein
36g
Carbs
14g
Fat
29g
Roast the green chilies until the skins are blistered and lightly charred. Cover for 10 minutes, then peel, deseed if desired, and chop.
Heat olive oil in a Dutch oven and brown the beef in batches until well caramelised. Remove and set aside.
Cook the diced onion until soft. Add the minced garlic and cook for another minute until fragrant.
Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth until smooth.
Return the beef to the pot and add the roasted green chilies, diced tomatoes, cumin, oregano, smoked paprika, coriander, bay leaves, salt, and black pepper.
Cover and simmer gently for 1½–2 hours until the beef is fork-tender and the chili has thickened.
Remove the bay leaves, stir in the chopped cilantro and fresh lime juice, then adjust the seasoning.
Allow the chili to rest for 10 minutes before serving.
Serve hot with steamed rice, warm tortillas, cornbread, crusty bread, baked potatoes, nachos, or burritos. Garnish with cilantro, avocado, cheese, jalapeños, or sour cream if desired.
A warm bowl of Green Chili is the perfect comfort food, combining tender halal beef, roasted green chilies, aromatic spices, and a rich, flavourful broth. Popular throughout the American Southwest, particularly in Colorado and New Mexico, Green Chili is enjoyed as a hearty stew, spooned over rice, served with warm tortillas, or used as a topping for burritos, nachos, baked potatoes, and fries. Its smoky flavour, gentle heat, and satisfying texture make it a favourite for family dinners and special gatherings.
This homemade Green Chili Recipe has been carefully developed to deliver restaurant-quality flavour using simple ingredients and easy cooking techniques. Instead of relying on processed ingredients or heavy seasonings, this recipe highlights the natural taste of roasted green chilies, slow-cooked halal beef, fresh aromatics, and a perfectly balanced blend of spices. Every step is explained clearly, making it suitable for both beginners and experienced home cooks.
Unlike many recipes that simply combine ingredients and simmer them together, this guide explains the purpose behind every important step. You'll learn why roasting green chilies enhances their natural sweetness, how properly browning the beef builds a richer flavour, and why slow simmering creates tender meat and a thick, hearty consistency. You'll also find ingredient substitutions, expert cooking tips, make-ahead options, storage advice, and practical solutions to common cooking mistakes.
Whether you're preparing a comforting weeknight dinner, cooking for guests, or making a large batch for meal prep, this foolproof Green Chili recipe delivers delicious, authentic results every time.
Many Green Chili recipes only provide basic instructions without explaining the techniques that create exceptional flavour. This recipe focuses on the small details that make a big difference, helping you prepare a rich, satisfying chili every time.
Roasting the green chilies before adding them to the pot deepens their smoky flavour while reducing bitterness. Browning the halal beef creates caramelised flavours that form the foundation of the stew, while slow simmering allows the spices, broth, and chilies to blend into a rich, comforting sauce.
You'll also find practical ingredient substitutions, cooking tips, serving ideas, storage instructions, freezing advice, and answers to commonly asked questions, making this a complete cooking guide rather than just another recipe.
Beef chuck is ideal for slow-cooked Green Chili because it becomes incredibly tender while adding deep, rich flavour. Cut the beef into evenly sized cubes for consistent cooking.
Fresh Hatch, Anaheim, or poblano peppers create the authentic smoky flavour that defines Green Chili. If fresh peppers aren't available, canned roasted green chilies work well.
Yellow onions provide natural sweetness and build a flavourful base for the chili.
Fresh garlic adds depth and enhances the savoury character of the dish.
A good-quality broth creates a rich cooking liquid while allowing the roasted green chilies to remain the star of the recipe.
A small amount of tomato adds brightness and balances the richness of the beef without overpowering the green chili flavour.
Cumin contributes warm, earthy notes that complement roasted peppers beautifully.
Oregano adds a fresh herbal flavour that enhances the overall aroma of the chili.
A small amount of flour naturally thickens the broth, creating a hearty stew-like consistency.
Fresh cilantro adds colour and a bright finish just before serving.
Fresh peppers provide the most authentic flavour and a slightly smoky aroma. Roasting them until lightly charred enhances their sweetness and makes peeling easier.
Canned roasted green chilies are a convenient alternative that saves preparation time while still producing a delicious, flavourful chili.
Roast the green chilies over an open flame, under the grill, or in the oven until the skins become blistered and lightly charred. Transfer them to a covered bowl for 10 minutes before peeling away the skins, removing the seeds if desired, and roughly chopping the flesh.
Why this matters: Roasting develops a rich smoky flavour while enhancing the peppers' natural sweetness.
Heat a heavy Dutch oven or large pot over medium-high heat. Add a little oil and brown the beef cubes in batches until well caramelised on all sides. Remove the beef and set it aside.
Why this matters: Browning the beef creates deep savoury flavours that become the foundation of the entire dish.
Using the same pot, sauté the onions until softened, then stir in the garlic and cook for another minute until fragrant.
Why this matters: Properly cooked aromatics build a naturally sweet and flavourful base.
Sprinkle the flour over the onions and stir continuously for one minute. Gradually pour in the broth while whisking to create a smooth sauce.
Why this matters: Cooking the flour removes its raw taste while naturally thickening the broth.
Return the browned beef to the pot. Stir in the roasted green chilies, diced tomatoes, cumin, oregano, salt, and black pepper.
Why this matters: Combining all the ingredients at this stage allows the flavours to blend together during the slow simmer.
Cover and cook gently for 1½–2 hours, stirring occasionally, until the beef becomes fork-tender and the broth thickens into a rich chili.
Why this matters: Slow cooking transforms tougher cuts of beef into tender, flavourful bites while developing a rich sauce.
Stir in freshly chopped cilantro and adjust the seasoning to taste. Let the Green Chili rest for 10 minutes before serving.
Why this matters: Resting allows the flavours to settle, creating a richer and more balanced final dish.
This homemade Green Chili Recipe combines roasted green chilies, tender halal beef, fragrant spices, and slow cooking to create a rich, comforting meal that's perfect for any occasion. With simple ingredients, clear instructions, and practical cooking tips, you'll be able to prepare a hearty bowl of Green Chili that's full of authentic flavour and satisfying texture.
Whether you serve it with steamed rice, warm tortillas, crusty bread, or use it as a topping for burritos and baked potatoes, this versatile recipe is one you'll return to again and again. At LaGrub, we're dedicated to sharing reliable, flavour-packed recipes that inspire confidence in the kitchen. Explore more expertly tested recipes, cooking guides, and meal ideas on LaGrub to discover your next family favourite.
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