Beef Chili Verde Recipe ~ My Way ~ Mexican Green Chili
This is my version of chili verde. This beef chili verde recipe is easy, delicious and comforting. Using salsa verde and green enchilada sauce makes this beef chili rich and full of flavor. Come join me in my kitchen and learn how to make this easy beef chili verde. Enjoy.
#chiliverde #chili #chilirecipe #beefchili #mexicanchili #mexicanfood #recipes #tesscooks4u
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Easy Cheesy TACO CASSEROLE Recipe ~ Tex Mex Ground Beef Casserole
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Mexican Recipes by Tess Cooks4u
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How to Make Beef Chili verde
INGREDIENTS:
2 pounds cubed beef
2-4 cups beef broth
2 cups salsa verde
1 cup green enchilada sauce
1 large diced onion
1 diced green bell pepper
1 seeded diced jalapeno
1 tbsp. minced garlic
2 tsp. chili powder
1 tsp. oregano
1/2 tsp. smoked paprika
1 tsp. cumin
1 bay leaf
1/4 cup flour
1/4 tsp. salt
1/4 tsp. black pepper
oil
salt and pepper to taste
Coat beef cubes with flour, salt and black pepper.
In a pan on medium high heat add oil and beef cubes. Cook for 3-4 minutes or until brown.
Add onions, bell peppers and jalapeno (optional). Cook and stir for a couple minutes.
Add minced garlic, bay leaf and spices.
Cook and stir for 30 seconds and then add in beef broth, salsa verde and enchilada sauce. Bring up to a simmer, cover and cook for an hour occassionally stirring.
Serve with rice, potatoes or pasta.
Enjoy.
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PRODUCTS I AM USING ------ AFFILIATE LINK
Tess Cooks4u Amazon Store
Cuisinart Skillet
Pyrex 3-Piece Glass Measuring Cup Set
Greenbrier Mini Prep Bowls
Fresh Garlic
Herdez Roasted Salsa Verde Med
Old El Paso Mild Green Chile Enchilada Sauce
McCormick Culinary Bay Leaves
McCormick Chili Powder
McCormick Gourmet Collection SMOKED PAPRIKA
McCormick Oregano Leaves
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Asian Green Chilli Sauce Recipe
Full Recipe -
Ingredients
1 pound green chilies (500 g)
50 grams ginger (peeled and chopped)
50 grams garlic (peeled and chopped)
1 cup water
¼ cup white vinegar
3 teaspoons salt
1 teaspoon sugar
Instructions
Prepare The Chillies
Wash the chilies and remove their stalks.
Tip – I will always suggest you wear gloves while handling chilies as they may cause burn in your hands.
Cook The Chillies
In A Traditional Pressure Cooker
Add the chilies, ginger, garlic, and water to a pressure cooker and stir well.
Close the lid of the cooker and pressure cook for 3 whistles on high heat.
Remove the cooker from heat and let the pressure release naturally. Open the lid.
In An Instant Pot
Add the chilies, ginger, garlic, and water to an instant pot and stir well.
Close the lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 3 minutes at high pressure.
Once the timer goes off, let the pressure release naturally.
Open the lid.
Make The Sauce
Cool the chilies to room temperature and add them to a blender along with the liquid.
Add vinegar, salt, and sugar and blend to make a smooth paste.
Pass the mixture through a fine-mesh strainer and discard the leftover.
Transfer the mixture to a frying pan and cook for 4-5 minutes over medium heat until the sauce is thickened.
Remove the pan from the heat and let the sauce cool down to room temperature.
Transfer it to an airtight glass container and refrigerate for up to 15 days. Use as desired.
Notes
Wear gloves while handling the chilies to avoid burning of palms.
Remove the seeds of the chilies if you like your sauce to be less spicy.
Stay away from the steam coming out of the pressure cooker as it may also cause burning.
You can also cook the ingredients in a pan if a pressure cooker is not available.
#chillies #chilli #spicy #spicyfood #gardening #hotsauce #peppers #yummy #homemade #homegrown #chillipepper #hot #delicious #pepper #homecooking #sauce #chillisauce #healthy #foodgasm #vegan #foodblogger #spices #hotpeppers #greenchillisauce #homemade
GREEN CHILE STEW: How to Make New Mexico Style Green Chile Stew Using Hatch Chile/Easy Recipe
If you've ever wanted to learn How to Make New Mexico Style Green Chile Stew Using Hatch Green Chile, this easy recipe is for you. I just got back from Hatch, New Mexico, where I loaded up on enough Hatch green chile to get me through the year. And this stew is the very first thing I made with it once I got home. Green Chile Stew is meaty and savory, with tender pieces of pork or beef, potatoes, tomatoes, and of course the wonderful flavor of roasted green chile. For New Mexicans, like me, it's comfort food. Read on for the full recipe.
Green Chile Stew
1 1/2 lbs. pork meat or beef chuck/steak, cut into cubes
1 1/2 cups Hatch green chile, roasted, peeled, and chopped
4 russet potatoes, cut into bite-sized cubes
2 tomatoes, chopped into cubes
1 medium white or yellow onion, chopped
3 garlic cloves, minced
approx. 5 cups chicken or beef broth
salt to taste (I use about 1 1/2 tsp.)
1/2 tsp. ground pepper
1 tsp. cumin
Place large saucepan over medium high heat on stovetop. Put in just enough olive oil to coat bottom of pan. Toss in pork or beef and sear. (Remove any excess liquid that may have been rendered & add additional oil if necessary.) Form a well in pan and toss in chopped onion. Fry until translucent. Add in garlic, tomatoes, chile, and allow to cook down a few minute. Add in potatoes and pour in just enough chicken or beef stock to cover all ingredients. Season with salt, pepper, and cumin. When it comes to a boil, reduce heat, cover with lid, and allow to cook 45 minutes to an hour, until meat and potatoes are fork tender. Serve hot and enjoy!
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