Best Green Tomato Beef Chili Recipes

BEEF, GREEN CHILI AND TOMATO STEW

Beef, Green Chili and Tomato Stew image

I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.

Provided by Kimber

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h

Yield 9

Number Of Ingredients 13

Ingredients

¼ cup vegetable oil
3 pounds beef chuck roast, cut into 3/4 inch cubes
2 onions, chopped
2 cloves garlic, minced
1 (28 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chile peppers, drained
1 (12 fluid ounce) can or bottle beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 ½ teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt to taste
ground black pepper to taste

Steps:

In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Nutrition Facts : Calories 465 calories, Carbohydrate 10 g, Cholesterol 107.4 mg, Fat 33.5 g, Fiber 1.7 g, Protein 28 g, SaturatedFat 12 g, Sodium 647.2 mg, Sugar 4.4 g

BEEF, GREEN CHILI AND TOMATO STEW

Beef, Green Chili and Tomato Stew image

I printed this off of allrecipes.com over 2 years ago,and made it several times, until my husband said he didn't like it THAT much. I wanted it again, so I added the potatoes - then it was great! So the spuds are optional

Provided by HEP MEP

Categories Stew

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup vegetable oil
3 lbs boneless beef chuck roast, cut into 1 inch cubes
2 onions, chopped
2 garlic cloves, minced
3 -4 red potatoes, cut into cubes
1 (29 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chilies, drained
1 (12 ounce) can beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 1/2 teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt
pepper

Steps:

In a Dutch oven, heat oil over medium heat until hot.
Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
Stir in the garlic and cook for one more minute.
Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
Season with salt and pepper to taste.
Bring to a boil and reduce heat.
Simmer, partially covered, for 2 1/2 hours or until meat is tender.

GREEN TOMATO BEEF CHILI

Green Tomato Beef Chili image

I have a lot of leftover green tomatoes from my monstruous tomato plants, so I decided to put them to use. They really absorb any flavor you add to them and make this recipe bold and robust. The chili peppers (thai hot) and cayenne, as well as the cilantro are all from my garden, but please feel free to work with what you have. Try roasting your peppers a little bit on a pan or in the oven to give it some smokiness. Season your meat beforehand and go a little heavy on your pepper and other spices. You can substitute beef for chicken or turkey, but make sure you season very well. For a vegetarian alternative, mix refried beans into the tomato puree as it's heating up to make it thick and add your veggies of choice 30 mins before serving.

Provided by Sirenaenelmar

Categories One Dish Meal

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups green tomatoes, put through food processor
1/2 cup red ripe tomato (or tomato paste or sauce)
1/4 cup paprika
1/2 cup fresh chili pepper (or 1 cup roasted sweet peppers )
1 1/2 cups onions (chopped)
1 lb beef steak (cubed)
1 lb ground beef
1 1/2 cups beans (chickpeas, red, pinto, whichever you like)
1 tablespoon ground black pepper (and or or red pepper)
1 tablespoon fresh cilantro

Steps:

Season the steak (pretty heavily) and chop into cubes. Season ground beef also. Set aside.
In a skillet on medium-high, throw peppers on there to heat up and roast for 10 minutes or until they have dark spots.
In the meantime, chop up green tomatoes (about 5 large ones) and, if using ripe tomatoes, chop those up also. Once the peppers have started showing dark spots, remove from skillet and throw into food processor, along with the tomatoes and onions.You can add the paprika then to the tomato puree or wait until everything's combined.
Add the cubed steak to the skillet and sear until it is just pink in the center.
Throw into crockpot (or wherever you will make the chili).
Cook seasoned ground beef.
Add tomato/onion/pepper puree to crockpot (or pot on stove) and mix with steak.
Finally, add the cooked ground beef.
Once the contents are hot and have been boiling for 15 minutes, add the beans. If they are not canned, add between 1/2 and 1 cup of water to the pot. This will depend on if you want the chili to be ready quickly or if you want to let it simmer in the crockpot for a few hours. I think that the more you let it simmer, the better it tastes.