Bowl of Green Chili

prep time:: 30 min
total time:: 1 hr 30 minutes

Serves 4-5

This is a different kind of chili recipe but a good one none-the-less. Some call this ’chili verde’ and I guess it is. Who cares it’s green and it is good.

ingredients

5 - 6 Anahiem or New Mexico Green Chilies
10 - 12 tomatillos
2 lbs. boneless beef chuck or pork sirloin
1/2 C flour
1 tbsp Montreal Steak Seasoning
1/4 C oil
1 small yellow onion, chopped
4 garlic cloves, chopped fine
2-4 jalapenos, seeded, deveined & chopped
1 1/2 tsp ground cumin
1 1/2 tsp dried Mexican oregano, crumbled
1 1/2 tsp sugar
1 1/2 C packed fresh parsley, chopped
1 1/2 C packed fresh cilantro, chopped
2 tsp salt
1/2 C white vinegar
2 C beef broth

directions

1
Remove skins from tomatillos and wash. Roast green Anaheim chilies and tomatillos over coals or burner until skins are charred. Place roasted chilies and tomatillos into a bowl and cover with plastic wrap and let them “sweat” for at least 30 minutes. Remove Anaheim chilies from bowl and remove charred skins, remove stems and seeds. Cut into chunks.
2
Cut beef chuck into cubes. Put flour into a bag or a bowl add Montreal Steak seasoning and mix well. Using a Dutch oven or large heavy pot, heat oil to hot but not smoking. Working in small batches, dust beef cubes in flour, shaking off excess flour, and brown floured beef cubes. Set beef aside when done on a plate.
3
Using the same Dutch oven or large heavy pot as was used above, sauté onion, jalapenos and garlic with 1 T oil until softened. Add green chili and tomatillo, along with spices, parsley, cilantro, vinegar, beef broth, sugar and salt. Simmer mixture, stirring occasionally and breaking up tomatillos, for about 1 hour.

notes

If you want the above mixture to be thicker, mix ¼ - ½ C of well crushed tortilla chips into green chili. When I have slow cooked BBQ Brisket available I choose to use this instead. Photo note: Quiet evening at Crease Island Cove, BC.

Source: Don Chase