Green Chili Chili

Course : Chili
Serves: 6 - 8
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1 1/2 pounds boneless beef chuck and pork shoulder -- cut in 1 inch cubes
2 tablespoons oil for browning
1 medium green pepper -- chopped coarse
1 medium white or yellow onion -- chopped coarse
1 clove fresh garlic -- minced or mashed
2 small cans of diced green chilies (2 to 3)
2 cans canned tomatoes -- (2 - 1lb 12oz cans), diced
1/3 cup parsley -- chopped
1 pieces beef bouillon powder
1/2 teaspoon sugar
1/4 teaspoon ground cloves
2 teaspoons ground cumin
1 teaspoon red chili powder
2 pieces bay leaves
1/2 cup red wine

Preparation / Directions:

Use 4-1/2 quart crock pot and food processor. 1. Brown meat in oil; remove and set aside. 2.Saute green pepper, onion, and garlic in drippings til soft. 3. In large pan combine remaining ingredients, adjusting seasonings to taste; bring to boil then reduce heat. 4. Add browned meats, sauteed vegetables and their juices. 5. Cover and simmer 2 hours, stirring occasionally. 6. Simmer uncovered for another 30 minutes. 7. Add beans if desired and continue simmering for 15-20 minutes til sauce is thick and meat tender. 8. Taste and adjust seasonings. 9. Serve with chopped onions and grated cheddar cheese. Refrigerate promptly. Freezes well. Green Chili Chili is a great cold weather dish. Make it with or without beans. (If you use beans, try a mixture of red, northern, and pinto for variety.)


Nutritional Information:

106 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 350mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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