Saturday, October 31, 2015

Beef Chili Verde

Make pure and simple Beef Chili Verde in a slow cooker.  It's a variation on Chili Verde made with pork shoulder and is served with black beans and brown rice.  And salsa.  And sour cream.  And chopped avocado.  Perfect fall dinner.

No slow cooker?  That's fine.  Scroll to the bottom for directions to make it over the stove top or in the oven.

Beef Chili Verde 
Serves 6-8

2 pounds beef stew meat, cut in 1-1/2 inch cubes
salt and pepper
3-4 tomatillos (What are tomatillos?)
3 Anaheim or poblano chilies (or a combination)
1 jalepeño pepper
1 tablespoon vegetable oil 
1  tablespoon chili powder (click here for my blend)
1 teaspoon oregano + 1/2 teaspoon ground cumin (skip if using a commercial chili powder)
1 14-oz can low sodium black beans, drained 
1/2 cup fresh, chopped cilantro

  1. Salt and pepper beef and place in slow cooker.
  2. Preheat oven to 425˚F.
  3. Peel husks from tomatillos. Wipe peppers with a damp paper towel.  Place vegetables on a cookie sheet or in a roasting pan and toss in oil.
  4. Roast at 425˚F for 20-30 minutes, checking vegetables and turning using long tongs.  Remove tomatillos when soft and place in a large bowl.  Remove peppers when skin is blistered on all sides.  Cover bowl and let stand 5 minutes.  
  5. Uncover bowl and remove tomatillos.  Chop coarsely and add to slow cooker. 
  6. Peel cooled peppers.  Seed and devein then chop coarsely.  Add to slow cooker.  
  7. Add chili powder and herbs.  Stir to incorporate all ingredients.  
  8. Cook on high for one hour.  Reduce to low and cook another 2-4 hours, until beef is tender. If mixture is dry after first hour, add 1/4 cup water.  (You may also cook this on low 6-8 hours.)
  9. Once meat is done, turn off slow cooker and stir in drained beans and cilantro. 
Make this without a slow cooker:
Follow recipe through step 7, adding ingredients to a heavy bottomed pot with a lid rather than a slow cooker.  Bring stew to a boil over medium heat then lower to simmer.  Simmer, covered, for 2 hours and check beef for tenderness.  Alternatively, the stew can be brought to a boil, covered and placed in a preheated 325˚F oven to cook for 2 -3 hours.  If using the oven method be sure to use a dutch oven or other oven-safe cooking vessel.