Chili Verde Con Carne

So here is the Chili Verde Con Carne. I was trying for something different. We were having a Chili themed potluck at work. Someone was bringing white chili and and someone else was bringing red chili so I said “I’ll bring green chili.

I loved it but not many other people could get past the look of it. Which just proves the old cooking adage, “people eat with their eyes”. This is essentially my  Chili Verde con Cerdo with beef instead of pork and chili, pinto and kidney beans.

Green Chili Con Carne

Lets get going, you will need.

1 Large Diced Onion
4 Large Stalks Celery Diced
1 Large Bunch Green Onion Diced
1 Large Green Pepper Diced
3 Med Poblano Pepper Diced
3 Med Anaheim Pepper Diced
4 to 5 Fresh Jalapeno Peppers Diced
4 to 5 Cloves Garlic Minced Fine
5 7 oz cans of Diced Green Chilies
1 12 to 15 oz can Kidney Beans
1 12 to 15 oz can Black Beans
1 12 to 15 oz can Pinto Beans
2 to 3½ pounds Beef cut bite size or a little smaller
6 cups Chicken Broth (Chicken Base and Water)
¾ 12 oz can of beer
2 Tbls Oil
2 Tbls Butter
1 Tbls Chili Powder
1 Tbls Garlic Powder
1 tsp Cumin
2 Bay Leaves
Salt and paper to taste
1 to 1 ½  cups water with 3 Tbls Corn Starch Mixed well to Thicken

Sauté vegetables in a large skillet till translucent and slightly brown around the edges, you will probably need to do this in batches otherwise they will just boil in their own juices.  Place in large pot as they are done. Add garlic at the end of your last batch of veggies.  Let sauté for 1 to 2 minutes after you put in the garlic.

Brown meat and season with a little season salt and season pepper as it cooks. You will need to do this in batches also, add to large pot when done.

Pour in Chicken Broth and canned goods. Add seasonings and bring almost to a boil. Pour in ¾ can of beer, drink the remainder.  Bring to boil, thicken with cornstarch mixture.  Now be sure to ticken a little at a time. You want this to hold the chili together, not make Jello.

Turn down to a simmer and let it go till you can’t stand it anymore (at least a couple of hours or until meat is tender).  Be sure to stir the green Chili every so often.

Dig In!

Green Chili Con Carne.


3 Responses to “Chili Verde Con Carne”

  1. […] the previous two post is a screw up and a fix. I made some Chili Verde con Carne for a chili themed potluck at work. Someone offered to bring white chili and a nother person was […]

  2. […] so not everybody was crazy about the Chili Verde con Carne. In fact my daughter wouldn’t even touch it. To fix it up I  reduced the amount of stock and […]

  3. […] Chili Verde Con Carne is a green chili that I made for a potluck at work. Made with chunks of a beef roast cut up into bite size pieces. It tasted great but was a little off putting because of the way it looked. […]

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