I woke up on Tuesday morning to ice on my car. ICE. What??!! I now have to start getting up a little earlier just in case I have to clean off my car?? I’m sooo not ready for this. I just got used to idea that I have to blow dry my hair because summer is gone. Umpf.
My office at work is always cold. The facility usually stays around 50 degrees. That’s the best temperature for herbs. I have a space heater snuggled up against me, but it’s never enough. By the time I got home from work, all I wanted was to be warm. Like overly warm. Fuzzy socks, yoga pants, sweatshirt – check! And nothing warms me up more than a bowl of hot chili.
I like to call this recipe green chili because it gets a lot of its flavor from salsa verde. You don’t need to make this, it should be available if your grocery store. It could be called a few names — salsa verde, tomatillo salsa or green salsa. It’s not a spicy salsa, so don’t be scared to try it.
But since I am a spicy girl, I added some serious spice to this chili. Hot chili powder, cumin and paprika. Go easy on the spices if you don’t love heat like me. Chili gets hotter the longer the chili sits. Don’t say I didn’t warn you….
The BEST thing about chili is it’s easy to make it your own. If you don’t want ground beef, try using ground turkey or chicken. Add more vegetables, like a variety of beans or frozen corn. Have a toppings bar.
This is a great weekday recipe. It comes together quick and full of flavor. When you need some extra warming up, this Loaded Beef Chili Verde recipe should do the trick!
Loaded Beef Chili Verde, makes 6 cups
- 1 pound 93%-lean ground beef
- 1 large red bell pepper, chopped
- 1 large onion, chopped
- 4 cloves garlic, chopped
- Up to 1 tablespoon chili powder
- Up to 2 teaspoons ground cumin
- 1/4 teaspoon paprika
- 1 16-ounce jar green salsa
- 1 14 oz can beef broth
- 1 10 oz can Rotel (diced tomatoes and chilis), drained
- 1 15-ounce can pinto beans, rinsed
- Salt & Pepper
- Toppings – diced avocado, cilantro, cheese, sour cream, chips. Pick you favorites!
- Cook beef, bell pepper and onion in a large saucepan over medium heat. Meat will take about 8 to 10 minutes to cook. Add garlic, chili powder, cumin and paprika. Stir frequently to distribute seasonings.
- Stir in salsa and broth. 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 canned tomatoes and beans. Cook until heated through, about 1 minute. Taste — add salt & pepper if needed. Top with your favorite topping for chili.