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Easy beef green chile – delicious green chile stew with tons of hearty steak chunks and tons of spicy green chile and jalapeño flavor!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Instant Pot Green Chile
Green chile is normally made with pork – but it is also incredibly delicious with beef!
We’re using stew meat to keep this soup rich and hearty, and give it a bit of a different flavor.
While this isn’t a traditional dish because of the beef, it is totally delicious and bursting with flavor.
If you’d like to reduce your cooking time, you can make this recipe in the Instant Pot!
Prepare dish as listed below, but using sautee function in Instant Pot.
Be sure to completely deglaze Instant Pot pan before sealing.
Seal and cook on high for 20 minutes, let naturally release.
How To Make Beef Green Chile
To make this green chile you’ll need:
- 2 pounds beef stew meat
- 2 tablespoons olive or avocado oil
- 1 large finely chopped white onion
- 6-8 garlic cloves, finely minced
- 24 oz chopped roasted green chilies (mild, medium, or hot, according to your preferences – I prefer roasted Pueblo Chilies but you can use Hatch green chiles)
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon dried Mexican oregano
- 4 cups sodium free beef stock or bone broth
- 2 cups water
- 1 teaspoon celtic sea salt
- 1 teaspoon cayenne pepper (optional)
- 1 medium jalapeno, finely diced (optional)
- 1-2 tablespoons quick-mixing flour, optional
Once you’ve gathered your ingredients, you will use the following method:
- In a large pot or dutch oven, heat olive oil until shimmery. Add stew meat to pot, and brown on all sides, about 5-8 minutes. When beef has browned, remove from pan and set aside. Add onion and garlic to pot, and soften until fragrant, making sure to stir often to prevent burning. Cook about 4-6 minutes to softened and very lightly browned.
- Add stew meat back to pan. Stir in chiles and let cook to fragrant, stirring well to mix, another 5 minutes. If adding jalapeno for heat, add to dish with green chilies. Season well with cumin, oregano, and black pepper. Stir in broth and water and raise heat to high, bring to a boil, then reduce heat to medium. Let reduce, simmering for 40 minutes, until stew meat is soft and tender.
- Season with cayenne and salt, tasting before adding to be sure you add just enough for your tastes.
- Plate with fresh shredded cheese, chives, or fresh slices jalapeños.
Tips and Tricks to Perfect Beef Green Chile
Sometimes I want thinner green chile – when I’m making it as a sort of tangier salsa to dip chips, or as a stew with pork shoulder – but sometimes it’s better thicker as a sauce for enchiladas, tacos, or on top of burgers.
To thicken green chile sauce, you can either use a keto thickener or flour.
Flour. Thickening green chile sauce with flour is the traditional way to make green chile thicker than many sauces. I personally just stir in a tablespoon of Wondra quick-mixing flour, since you don’t need to make a slurry and mix it in – it can be added directly to soups, sauces, and chile without clumping. If you don’t have a quick mixing flour, mix 1 tablespoon flour with 1 tablespoon cold water, mix well to make a slurry, and then stir into your green chile to thicken as desired.
Xantham Gum. Use 1/4 teaspoon Xantham Gum to 1 tablespoon cold water and mix well to create a slurry. Add slurry into soup and let cook down for 5 minutes to thicken, just like you would a flour slurry. Be very careful to not add too much xantham gum – it thickens FAST and just a little bit does the trick!
FAQ’s
Beef green chile is a dish made with beef and green chili peppers, typically served over rice or with tortillas.
The main ingredients in beef green chile include beef, green chili peppers, onion, garlic, cumin, and chicken broth.
The level of spiciness in beef green chile can vary depending on the type and amount of green chili peppers used. Some recipes use mild chili peppers, while others use hotter varieties.
Yes, beef green chile can be made in advance and stored in the refrigerator or freezer for later use.
Variations of beef green chile can include adding beans, corn, or other vegetables, using different types of meat such as pork or chicken, or adjusting the level of spiciness by using different types of chili peppers.
What To Serve With Beef Green Chile
This beef green chili is great with lots of delicious sides like keto tortilla chips, jalapeño poppers, Air Fryer Keto Rolls, Easy Sour Cream Cornbread, or The Best Easy Buttery Soft Dinner Rolls!
Try these sides:
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Easy Green Chile Beef
Ingredients
- 2 pounds beef stew meat
- 2 tablespoons olive or avocado oil
- 1 large finely chopped white onion
- 6-8 garlic cloves, finely minced
- 24 oz chopped roasted green chilies*
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon dried Mexican oregano
- 4 cups sodium free beef stock or bone broth
- 2 cups water
- 1 teaspoon celtic sea salt
- 1 teaspoon cayenne pepper, optional
- 1 medium jalapeno, finely diced (optional)
- 1-2 tablespoons quick-mixing flour, optional
Instructions
- In a large pot or dutch oven, heat olive oil until shimmery.
- Add stew meat to pot, and brown on all sides, about 5-8 minutes.
- When beef has browned, remove from pan and set aside.
- Add onion and garlic to pot, and soften until fragrant, making sure to stir often to prevent burning. Cook about 4-6 minutes to softened and very lightly browned.
- Add stew meat back to pan.
- Stir in chiles and let cook to fragrant, stirring well to mix, another 5 minutes. If adding jalapeno for heat, add to dish with green chilies.
- Season well with cumin, oregano, and black pepper.
- Stir in broth and water and raise heat to high, bring to a boil, then reduce heat to medium.
- Let reduce, simmering for 40 minutes, until stew meat is soft and tender.
- Season with cayenne and salt, tasting before adding to be sure you add just enough for your tastes.
- Plate with fresh shredded cheese, chives, or fresh slices jalapeños.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
