Chili Verde swaps the usual tomato base for salsa verde — a tomatillo-and-green-chile sauce that gives ground meat a tangy, savory kick you don’t get from red chili. It comes together in about 30 minutes, which makes it a genuinely useful weeknight option when you want something filling without a long simmer. Four servings means lunch is already handled for tomorrow.
Before you start
The single technique that matters most here is browning the ground meat properly before adding the salsa verde. Use a wide pan over medium-high heat, break the meat into small pieces, and leave it alone for a minute or two so it gets some color on the bottom — that browning adds savory depth the salsa verde alone can’t provide. Drain any excess fat after browning, especially with higher-fat ground beef, or the finished chili will taste greasy rather than rich. Ground beef should reach an internal temperature of 160°F (71°C); if you’re using ground turkey or chicken instead, cook to 165°F (74°C) and make sure there’s no pink remaining.
What can go wrong
- Watery chili: Jarred salsa verde varies a lot in thickness. If yours is thin, let the chili simmer uncovered for an extra 5 minutes after adding it — the liquid will reduce and the texture will tighten up.
- Bland result: Salsa verde brands differ wildly in salt and acidity. Taste after everything is combined and season with salt before serving. A small squeeze of lime juice at the end can also sharpen a flat-tasting batch.
- Meat clumping into large chunks: If the ground meat isn’t broken up early in the cook, it stays in uneven lumps that don’t absorb the sauce. Use a wooden spoon or a meat chopper to break it fine while it’s still raw in the pan.
- Beans turning mushy: If you’re adding canned beans, stir them in during the last 5 minutes only — not at the start. They’re already cooked and just need to warm through; longer cooking breaks them down.
- Skipping the fat drain: Skip the garnish — not worth the extra dish — but don’t skip draining the fat after browning. Excess grease pools on top of the finished chili and makes it heavy rather than satisfying.
Keeping and reheating
Leftovers keep well in a sealed container in the fridge for up to 4 days. The flavor does improve overnight as the salsa verde soaks further into the meat. To reheat, add a splash of water or chicken broth before microwaving or warming on the stovetop — the chili thickens as it cools and needs a little liquid to loosen. For freezing, portion into individual containers and freeze for up to 3 months. Thaw overnight in the fridge rather than on the counter, then reheat to a full simmer before serving.
Simple And Delicious Chili Verde
Ingredients
2 teaspoons cumin
- 1 jar salsa verde - or make your own
Instructions
- In a large skillet, brown ground beef and drain any fat.
- Add onion, garlic and bell pepper and spices.
- Cook until vegetables are tender.
- Add the salsa verde and pinto beans.
- Heat thoroughly and serve.
- Top with some of the chopped red onions, chips, olives, corn, sliced jalapeno, and 2 tablespoons of reduced-fat cheese if desired.
Nutrition
FAQ
Can I use ground turkey or chicken instead of ground beef?
Yes, both work well. Cook ground turkey or chicken to 165°F (74°C) with no pink remaining — the lighter meat absorbs the salsa verde flavor quickly and produces a leaner finished dish.
Does it matter whether I use store-bought or homemade salsa verde?
Store-bought works fine for a weeknight meal. Check the label for a short ingredient list — brands with a lot of added starch or excessive sodium can make the chili taste flat or overly salty before you’ve added anything else.
How do I make this more filling without adding more meat?
Stir in a can of drained white beans or black beans during the last 5 minutes of cooking. They add protein and bulk without changing the flavor much, and they make each serving noticeably more substantial.
Is this dish spicy?
As written, it’s mild — the green chiles and tomatillos in salsa verde provide flavor rather than heat. If you want more spice, add a finely diced jalapeño when you brown the meat, or stir in a pinch of crushed red pepper with the seasonings.
Can I make this ahead and reheat it for a gathering?
Yes, and it actually holds up well. Make it a day ahead, refrigerate it, and reheat on the stovetop with a small splash of broth to loosen the texture. The flavors settle and deepen overnight.
What can I serve alongside this to make it a complete meal?
Spooning it over cooked rice or serving it with warm tortillas turns it into a full plate with minimal extra effort. Tortilla chips on the side also add crunch and help scoop up the sauce, which means no bowl goes to waste.
More mince recipes to try
- Spicy Beef Stuffed Peppers
- Hearty Beef Kale Soup
- Peruvian Cilantro Pork Stew
- Hearty Beef Cauliflower Bake
