Soups & Stews
This beef and bean chili verde recipe delivers the perfect balance of smoky, tangy, and hearty flavors in a single pot. The secret lies in the vibrant green chili sauce—made with fresh tomatillos, green chiles, and cilantro—that transforms ordinary chili into something truly special.
After years of testing variations, I've perfected a method that ensures tender beef, perfectly cooked beans, and a sauce that's both bright and deeply flavorful.
The beauty of this recipe is its simplicity: just a few key ingredients come together to create a dish that's rich in texture and taste. You'll start by browning ground beef for deep flavor, then build the chili verde sauce from scratch (or use a shortcut with jarred verde).
The slow simmer allows all the flavors to meld beautifully, resulting in a chili that's hearty enough for a crowd but still light enough for a weeknight dinner.
What makes this chili verde stand out is the way the tangy, herby sauce cuts through the richness of the beef and beans, creating a perfect harmony of flavors.
The result is a bowl of chili that's packed with layers of taste—smoky from the beef, fresh from the tomatillos, and spicy from the green chiles. It's the kind of dish that tastes even better the next day, making it ideal for meal prep.
Serve with warm cornbread or over rice to soak up every last bit of that delicious sauce. This chili verde is the ultimate comfort food—warm, satisfying, and full of flavor. Let's get cooking!
Ingredients for beef and bean chili verde
These vibrant ingredients come together to create a smoky, tangy chili verde that's hearty and full of flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Tomatillos 🍅 | 1 ½ lb | Husk removed, rinsed |
| Green Chiles 🌶️ | 4 whole | Fresh or canned, stems removed |
| Cilantro 🌿 | ½ cup | Chopped, stems included |
| Onion 🧅 | 1 whole | Yellow or white, diced |
| Garlic Cloves 🧄 | 6 cloves | Peeled, minced |
| Canned Kidney Beans 🌱 | 2 cups | Drained and rinsed |
| Canned Black Beans 🌱 | 2 cups | Drained and rinsed |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Tomato Sauce 🍅 | 1 cup | Canned, no salt added |
| Chopped Tomatoes 🍅 | 1 can | 14.5 oz can, fire-roasted |
| Cumin 🌿 | 1 tbsp | Ground, toasted |
| Chili Powder 🌶️ | 1 tbsp | Mild or medium heat |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For browning beef |
The tomatillos and green chiles are the stars here—look for bright green, firm tomatillos at the store, and if they're not in season, Trader Joe's has great canned verde sauce as a shortcut. Fresh cilantro is ideal, but dried works at one-third the amount if you're in a pinch. The ground beef? 80/20 fat ratio gives the best flavor when browning—don't skip this step. For the beans, I always rinse them well to cut down on sodium, especially since we're using low-sodium broth. The fire-roasted tomatoes add that smoky depth that makes this chili verde special.
No fresh tomatillos? Lime juice and a splash of apple cider vinegar can mimic the tang, though nothing beats the real thing. Running low on green chiles? Jalapeños or serranos work in a pinch, but you'll need to adjust the heat. The canned beans can be swapped for dried—just soak them overnight and cook them separately. For the broth, low-sodium is key—you can always add more salt at the end. The cumin and chili powder are non-negotiable here; they're what give that authentic chili verde flavor. If you're feeling adventurous, toast the cumin seeds whole in a dry pan for 30 seconds before grinding them—game-changer.
This chili verde tastes even better the next day—make a double batch and freeze half for lazy nights. Store leftovers in the fridge for up to 5 days, or freeze for 3 months. I always portion mine into containers with a little extra sauce on top—perfect for meal prep. Serve with warm cornbread or crusty bread to soak up every last bit of that delicious sauce. The flavors only get deeper as it sits, so don't rush it.
Why You'll Love This Recipe
- One-Pot Magic: Honestly, I swear by this recipe because it’s all in one pot—no chopping boards, no extra pans. Just brown the beef, toss in the charred tomatillos and green chiles (roasted in the same skillet, if you’re feeling lazy), and let it simmer. That’s it. The onions caramelize right in the sauce, so you don’t even notice the effort.
- Bright & Earthy: Here’s what sold me—the tomatillos and green chiles give it this lift that regular chili can’t touch. The cilantro adds a fresh finish that cuts through the richness of the beef, and the acidity from the tomatillos keeps it from getting heavy. It’s the kind of flavor that makes you reach for the bowl again before you’re even done.
- Game for Any Day: Between us, this chili verde is my go-to for game days, lazy Sundays, or when I need to feed a crowd without stress. Serve it with cornbread for a full meal, or let it cool for tacos the next day. The leftovers actually improve with time—yes, really. My roommates used to steal my portions when I wasn’t looking.
- Budget-Friendly Powerhouse: Ground beef and dried beans stretch this recipe into a full week’s worth of meals. I’ll be real: the tomatillos and green chiles might seem fancy, but they’re cheaper than you think, especially if you buy them fresh in season. Plus, it’s one of those dishes where the more you make, the better—because the flavor only gets deeper.
Step-by-step instructions for beef and bean chili verde
This chili verde brings smoky, tangy tomatillo goodness to a hearty beef and bean stew. Let's make it together!
Brown the Beef and Sauté the Aromatics
Heat a large Dutch oven or heavy pot over medium-high heat and add the 2 tablespoons olive oil. Once shimmering, add the 1.5 lb ground beef and break it apart with a wooden spoon. Cook until the beef loses its raw color and begins to brown—about 5-6 minutes. This step is crucial for developing deep flavor.
Push the beef to one side of the pot and add the 1 whole diced onion and 6 cloves minced garlic to the empty space. Sauté for 2-3 minutes until the onion becomes translucent and the garlic releases its fragrant aroma. Stir occasionally to prevent burning. Here's the thing—don't rush this step. The aromatics form the flavor foundation of your chili.
Toast the Spices and Add the Tomatillos
Reduce the heat to medium and sprinkle in the 1 tablespoon cumin and 1 tablespoon chili powder. Stir for 30 seconds until the spices are fragrant and begin to darken slightly—this toasting releases their essential oils and deepens their flavor. Add the 4 whole green chiles (chopped if fresh) and stir for another 30 seconds to coat them in the spices.
Next, add the 1.5 lb tomatillos (husked and rinsed) and the 1 can chopped tomatoes. Stir well to combine and let everything cook together for 5 minutes. You'll see the tomatillos begin to soften and release their tangy juice. This is where that signature chili verde flavor starts to develop—watch for the mixture to take on a slightly thickened consistency.
Build the Chili with Beans and Broth
Pour in the 2 cups beef broth and scrape up any browned bits from the bottom of the pot. Add the 2 cups drained kidney beans and 2 cups drained black beans, along with the 1 cup tomato sauce. Stir everything together and bring the mixture to a gentle boil. Then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally.
During this time, the flavors will meld together beautifully. You'll notice the chili thicken slightly as the beans absorb the liquid. Keep an eye on it—if it gets too thick before the 20 minutes are up, add a splash of water or broth to maintain a stew-like consistency. This is the moment that matters: let the flavors develop without rushing.
Season and Finish with Cilantro
Taste the chili and adjust the seasoning with the 1 teaspoon salt and ½ teaspoon black pepper as needed. This is where you'll decide if it needs more salt, more chili powder, or a touch of acidity. I know it seems weird, but trust me—tasting as you go makes all the difference.
Once the chili is perfectly seasoned, stir in the ½ cup chopped cilantro and let it simmer for another 5 minutes. The cilantro adds a bright, fresh finish that cuts through the richness of the beef and beans. Remove from heat and let it rest for 10 minutes before serving. This resting time allows the flavors to truly meld together, resulting in a chili that's even more delicious than it appears.
Pro Tips For Making Beef And Bean Chili Verde
- CHAR THE ONIONS FIRST: Get them down to a deep golden brown—almost caramelized—before adding anything else. I used to rush this, and the chili always tasted flat. The extra 3-4 minutes here builds flavor that nothing else can replace, especially when you’re blending the tomatillos and green chiles later.
- BLANCH THE TOMATILLOS: Drop whole tomatillos in boiling water for 30 seconds, then peel and chop. This removes the bitter skin and makes them blend into a silky sauce instead of a grainy mess. (Yes, even if you’re in a hurry—just don’t skip the peel.)
- COOK THE BEEF LOW AND SLOW: Once the onions are done, turn the heat down to medium-low and let the beef brown gradually in batches. Dumping all the meat in at once steams it instead of searing, and you’ll end up with gray, rubbery bits instead of rich, meaty flavor.
- SAVE THE CILANTRO FOR LATER: Stir in fresh cilantro only at the very end—right when you’re serving. It wilts fast in heat, turning your bright garnish into sad, limp strands. If you’re prepping ahead, chop it separately and add it fresh to every bowl.
Troubleshooting this recipe
Sauce Too Thin?
If your chili verde sauce feels too watery, let it simmer uncovered for an extra 10-15 minutes—the liquid will naturally reduce. For a quicker fix, mash ½ cup of the beans directly in the pot using a wooden spoon.
This thickens the sauce while adding creaminess. Avoid adding cornstarch unless absolutely necessary, as it can make the sauce taste artificial. 💡
Tomatillos Not Tangy Enough
If your tomatillos taste bland, add 1 tablespoon lime juice or ½ teaspoon apple cider vinegar at the end of cooking. For extra tang, roast the tomatillos first: toss them with 1 tablespoon olive oil, roast at 400°F for 15 minutes, then blend into the sauce.
This caramelization deepens their natural tanginess. 🌶️
Beef Too Greasy
Drain excess fat after browning the beef using a fine-mesh strainer or paper towels. For a leaner chili, trim visible fat from the ground beef before cooking.
If the chili still seems greasy, simmer uncovered for 5 extra minutes—the fat will rise to the surface and can be skimmed off with a spoon. 🥩
Chili Too Spicy
Balance excess heat by adding ½ cup sour cream or Greek yogurt at the end, or stir in 1 tablespoon honey to mellow the spice. A splash of beef broth also helps dilute the heat while maintaining flavor.
For future batches, reduce green chiles to 2-3 or swap them for milder jalapeños. 🌶️
Beans Too Soft
If your beans turn mushy, reduce simmering time to 15-20 minutes total. For firmer texture, use dried beans (soaked overnight) instead of canned. If already cooked, stir in 1 tablespoon olive oil at the end—it helps preserve their structure. 🌱
Flavor Too Mild
Boost depth by adding 1 teaspoon smoked paprika or ½ teaspoon liquid smoke at the start. For extra umami, stir in 1 tablespoon soy sauce or ½ cup tomato paste with the broth. A pinch of cinnamon (just ¼ teaspoon) also enhances warmth without overpowering. 💛
Nutrition facts
Frequently asked questions
Can I substitute canned green chiles for fresh?
Use 1 (14.5 oz) can of diced green chiles instead of fresh, but reduce the amount slightly (about 2/3 cup) since canned chiles are more concentrated. Drain and rinse them well to avoid excess liquid. For extra authenticity, try Trader Joe's roasted green chiles—they add wonderful smoky depth.
How do I make this chili verde in a slow cooker?
Brown the beef first in a skillet, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, adding ½ cup broth if needed to maintain consistency. The slow cooker method actually enhances the flavors even more by allowing them to meld over time. Just stir in the cilantro at the very end.
What's the best way to reheat leftovers?
Gently reheat on the stovetop over medium-low heat with a splash of broth to prevent drying out. For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals, stirring between each. Never reheat to boiling—just until steaming hot. The chili tastes even better reheated as the flavors deepen.
Can I make this vegetarian?
Swap the beef for 1.5 lbs of crumbled tempeh or extra-firm tofu (pressed and pan-fried first), and use vegetable broth instead. Add 1 teaspoon soy sauce to boost umami. The texture will be different but still hearty. For extra protein, add 1 cup cooked quinoa or ½ cup lentils along with the beans.
How do I store and freeze this chili?
Store in airtight containers in the fridge for up to 5 days. For freezing, portion into meal-sized containers and freeze for up to 3 months. Thaw overnight in the fridge—never microwave directly from frozen. The chili actually improves after freezing as the flavors meld further. Just add a splash of broth when reheating.