Tuesday, June 10, 2008


Beef and bean chili verde (recipe in the comments)

Hot tea
Chocolate ice cream
I have to admit that while we're obviously making different things each night, I am noting some trends that are feeling a bit rut like. On Saturday we had a Mexican style pasta salad, on Monday we had tacos with a creamy salsa verde sauce, and tonight we're having a salsa verde based chili. Honestly we didn't notice this when we made the list. Perhaps the need for 24 oz of salsa verde should have tipped us off, but it didn't. Anyway, the dishes are different enough that we're not suffering unduly, but I would expect a hiatus from Mexican for a while. Then again,we eat a lot more Mexican style food in the warm seasons, so maybe this was just an enthusiastic kick off. Like much of the country it has generally been VERY warm here. Today was the coolest day of the week, so the chili seemed like a good idea. We haven't made this before, but it seemed exciting because we love chili and salsa verde and, as this recipe contains no tomatoes, it seemed different enough from our standard meat chili that it was worth a try. Flavor-wise it's completely different than our other chilis and totally amazing. We both loved it. The combo of veggies and salsa verde makes for a lighter feeling chili than most typical tomato chili recipes. The spice level was perfect. If you wanted it hotter a bit of hot sauce or green chili sauce at the table would be great.

Note: T and I made the corn bread this afternoon - FUN! Fun was DEFINITELY had by all.

Prep Notes
Difficulty: Easy
Chopping: Pepper, onion, garlic, cilantro, cheese
Time: 40 minutes
Make ahead: The recipe even says it saves well.

J: "Woah, this is really good."
M: "Our third fantastic chili!"

1 comment:

J said...

Beef & Bean Chile Verde – Eating Well
Serves 4

1 lb ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 T chili powder
2 t ground cumin
¼ t cayenne pepper, or to taste
16-oz prepared green salsa, green enchilada sauce or taco sauce
¼ cup water
1 can pinto beans, drained and rinsed
½ cup cilantro, chopped
½ cup shredded Monterrey Jack cheese
¼ cup finely chopped red onion

Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; 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 beans and cook until heated through, about 1 minute. Serve sprinkled with cilantro, cheese, and red onion.