Go Back
–+ servings
Grandma’s Green Chili

Grandma’s Green Chili: A Hearty Family Comfort Dish

Grandma’s Green Chili is a comforting and flavorful dish that brings families together with its rich aroma and satisfying taste.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 2 lbs Beef stew meat or pork shoulder Substitute with chicken for a lighter version.
  • 2 tbsp Oil Use olive oil for a healthier option.
  • 1 medium Onion, chopped Can substitute with shallots if desired.
  • 3 cloves Garlic, minced Fresh garlic is a must for greater aroma.
  • 2 Roasted green chiles, chopped Canned versions or mild poblano can work, too.
  • 3 Tomatoes, diced Canned diced tomatoes save time.
  • 1 tsp Ground cumin Offers earthy flavor that ties the chili together.
  • 1/2 tsp Dried oregano Contributes an herbal kick to this warm dish.
  • Salt & black pepper Adjust to your taste preference.
  • 1 1/2 cups Beef broth Chicken broth can be a suitable substitute.
  • 1/4 cup Fresh cilantro, chopped Parsley can substitute if needed.
For the Rice
  • 1 cup Long-grain rice Swap for quinoa for a healthier twist.
  • 1 1/2 cups Chicken broth Use vegetable broth for a vegetarian version.
  • 1/2 cup Tomato sauce Can be omitted for a simpler base.

Equipment

  • Large heavy pot
  • Separate saucepan

Method
 

Step-by-Step Instructions for Grandma’s Green Chili
  1. Heat 2 tablespoons of oil in a large heavy pot over medium heat. Once shimmering, add one medium chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Stir in 3 minced garlic cloves and cook for an additional minute.
  2. Add 2 pounds of beef stew meat or pork shoulder to the pot, ensuring the pieces are evenly spaced. Brown the meat for about 6–8 minutes, turning occasionally until well-seared on all sides.
  3. Stir in the chopped roasted green chiles, diced tomatoes, 1 teaspoon of cumin, 1/2 teaspoon of oregano, and salt and black pepper to taste. Mix well and cook for about 2 minutes.
  4. Pour in 1 1/2 cups of beef broth, stirring gently. Increase the heat until it simmers, then cover and reduce heat to low. Let it simmer for approximately 1 hour and 15 minutes.
  5. In a separate saucepan, heat 1 tablespoon of oil over medium heat. Sauté a small onion and 2 minced garlic cloves until translucent, about 3 minutes. Add 1 cup of long-grain rice and toast for 2-3 minutes.
  6. Stir in 1 1/2 cups of chicken broth and 1/2 cup of tomato sauce, season with salt, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes.
  7. Taste the chili and adjust seasoning if necessary. Stir in 1/4 cup of chopped fresh cilantro, then serve warm over or alongside the fluffy rice.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 20IUVitamin C: 35mgCalcium: 5mgIron: 15mg

Notes

Let the chili rest for about 10-15 minutes before serving to enhance flavor development.

Tried this recipe?

Let us know how it was!