Soups & Stews
This beef and bean chili verde recipe delivers the perfect marriage of smoky green chiles, tender beef, and hearty beans—every spoonful packed with deep flavor and comforting warmth. The secret lies in slow-browning the beef and layering spices gradually, allowing each ingredient to develop its own character before coming together in a rich, velvety sauce. I’ve perfected this version over years of testing, balancing the natural acidity of the tomatoes with just enough sweetness to round out the heat.
The result is a chili that’s hearty enough for a weeknight dinner but special enough for gatherings, with a texture that’s thick but not heavy, and a depth of flavor that comes from roasting the chiles and letting the spices bloom in the oil.
This isn’t just another chili—it’s a dish that builds layers of taste with every bite, from the charred edges of the chiles to the tender beef that practically melts in your mouth. The beans add substance and fiber, making it a meal that’s as satisfying as it is flavorful.
What makes this recipe work is the patience in the process: letting the chiles roast until their skins blister, browning the beef until it’s deeply caramelized, and simmering everything just long enough to meld the flavors without losing texture.
The final touch? A careful balance of salt, acid, and heat to ensure every spoonful is harmonious. Serve it with warm cornbread or crusty tortillas to soak up every last bit of that smoky, green chile goodness.
This chili verde is designed to feed a crowd—perfect for game day, family dinners, or whenever you crave a bowl of something hearty and full of flavor. The instructions are straightforward, but the technique ensures professional-quality results. Let’s get cooking!
Ingredients for beef and bean chili verde
These 15 ingredients transform into a rich, smoky chili verde that feeds a crowd.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 2 lb | Cut into 1-inch cubes |
| Green Chile Peppers 🌶️ | 4 whole | Fresh, charred for smoky flavor |
| Yellow Onions 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 6 cloves | Peeled, minced |
| Canned Kidney Beans 🌱 | 1 can | 15 oz, drained and rinsed |
| Canned Black Beans 🌱 | 1 can | 15 oz, drained and rinsed |
| Diced Tomatoes 🍅 | 1 can | 28 oz, fire-roasted preferred |
| Tomato Paste 🍅 | 2 tbsp | For thickening |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Chili Powder 🌶️ | 2 tbsp | Smoked paprika for depth |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Salt 🧂 | 1 ½ tsp | Kosher salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
The chuck roast is non-negotiable here—it delivers that melt-in-your-mouth texture. Costco or Walmart usually have it pre-cubed, which saves time. If you're buying a whole roast, ask the butcher to cut it into 1-inch pieces. For the green chiles, fresh is ideal, but roasted canned chiles work in a pinch. Char them over an open flame or under a broiler until the skins blister—this unlocks their smoky depth. The onions and garlic? Yellow onions add sweetness, but red will work too. Just make sure they're diced evenly so they cook through without turning mushy.
No chuck roast? Ground beef or stew meat in a pinch, but the texture won't be the same. Running low on beans? Substitute pinto beans or lentils—they hold up well in chili. The fire-roasted diced tomatoes add natural sweetness, but regular diced tomatoes with a pinch of sugar will do. For the spices, Penzeys or bulk bins at Whole Foods have the best quality, but don't stress—regular grocery store spices work fine if they're fresh. Toast the cumin seeds in a dry pan for 30 seconds before grinding if you want to take it to the next level (trust me, it's worth it).
This chili tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 5 days or freeze for 3 months. I like to portion it into containers so lunches are sorted for the week. The beans keep their shape best if you rinse them thoroughly after draining. For reheating, low and slow is key—bring it to a simmer and let it cook uncovered for 10 minutes to thicken. Serve with warm tortillas or cornbread to soak up every last bit of that smoky goodness.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe for lazy nights—just dump everything into one pot (chuck roast, green chiles, onions, garlic) and let it simmer. No chopping, no fuss, and honestly? The slow cooker does all the work while I pretend I’m not a chef.
- Smoky Green Magic: That roasted green chile and chuck roast combo? It’s like a fiesta in your mouth. The onions caramelize just enough to balance the heat, and the garlic? Oh, it’s the secret weapon—everyone asks for the recipe after one bite.
- Leftovers That Don’t Suck: Between us, most chili recipes turn into sad, watery leftovers. Not this one. The chuck roast stays tender, the beans hold their shape, and it actually tastes better the next day—perfect for meal prep or feeding a crowd without stress.
- Budget-Friendly Powerhouse: Chuck roast is cheap, canned beans are a no-brainer, and onions/garlic never break the bank. You’re getting a hearty, filling meal that costs less than takeout but feels like a restaurant dish. (Yes, even on a Tuesday night.)
Step-by-step instructions for beef and bean chili verde
This hearty chili verde delivers smoky depth from charred green chiles and rich texture from tender beef and beans.
Char the Green Chile Peppers and Prepare Aromatics
Begin by charring the green chile peppers over an open flame or under a broiler for 3-4 minutes per side, turning frequently, until they develop blackened patches and blistering skin. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes—this makes them easier to peel. Peel off the charred skin, then remove stems and seeds before finely chopping.
While the peppers cool, dice the yellow onions into ¼-inch pieces and mince the garlic cloves. Heat the 2 tablespoons olive oil in a 6-quart Dutch oven over medium-high heat. Add the onions and cook for 5 minutes until softened and translucent. Add the garlic and cook for 30 seconds until fragrant—don’t let it brown or it’ll turn bitter.
Brown the Chuck Roast and Build the Base
Increase heat to medium-high and add the 2 lb chuck roast in 1-inch cubes, spreading them in a single layer. Let them sear undisturbed for 4-5 minutes until deeply browned on all sides. This step develops deep flavor—don’t rush it. Transfer the beef to a plate and set aside.
Return the Dutch oven to medium heat and add the chopped green chiles, 2 tablespoons chili powder, 1 tablespoon ground cumin, and 1 teaspoon dried oregano. Stir for 1 minute to toast the spices and release their aromas. Add the 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
Simmer the Chili for Rich, Deep Flavor
Pour in the 2 cups chicken broth and scrape up any browned bits from the bottom of the pot—this adds layers of flavor. Return the beef to the pot, add the 1 can diced tomatoes, 1 can kidney beans, and 1 can black beans, and stir to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour 15 minutes. Stir occasionally—the chili will thicken as it cooks.
After 1 hour 15 minutes, taste and adjust seasoning with the 1.5 teaspoons salt and ½ teaspoon black pepper. The chili should be tender but still have a slight bite from the beef. If it’s too thick, add ¼ cup water to reach your preferred consistency.
Rest and Serve for Maximum Flavor
Remove the chili from heat and let it rest for 10 minutes—this allows the flavors to meld and the juices to redistribute. Serve immediately with toppings like shredded cheese, sour cream, or chopped cilantro. The chili should be thick but spoonable, with tender beef that pulls apart easily and a vibrant green hue from the charred peppers.
For best results, let the chili sit for 30 minutes before serving—this deepens the flavors even more. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for 3 months. The longer it sits, the better it tastes!
Pro Tips For Making Beef And Bean Chili Verde
- Sear the Chuck First: After I burned through two batches of tough, gray beef, I learned to sear the chuck roast in two batches—don’t overcrowd the pan. High heat for 3-4 minutes per side until deep brown, then pull it out and let it rest while you build the base. That crust is what keeps the meat tender and full of flavor, not just salt.
- Rough Up the Green Chile: Skip the blender for the chiles—rough chop them with a knife instead. The texture stays vibrant, and you avoid that sad, mushy consistency that happens when you puree fresh green chiles. Plus, you’ll taste the actual peppers, not just a smooth paste. (Yes, even if you’re impatient like me.)
- Salt the Beans Early: Drain the kidney beans but don’t rinse them first—just toss them in the pot with a pinch of salt and a splash of broth while you brown the meat. This softens them faster and keeps them from turning mealy later. I used to add them last, and they’d always end up too firm.
- Simmer Low and Long: Once everything’s in the pot, turn the heat down to a bare simmer—just enough to see tiny bubbles at the edges. Too high, and the chiles break down into mush; too low, and the beef stays chewy. I learned this the hard way after a pot of chili that looked like soup. Keep it at a steady, lazy bubble for 2-2.5 hours.
Creative variations of this beef and bean chili verde
Southwest Spicy Kick
Add 1-2 tablespoons of chipotle powder or ½ cup adobo sauce from canned chipotles for a smoky, fiery twist. I like to toast the chipotle powder in a dry pan for 30 seconds before mixing it into the chili—this intensifies the smoky flavor.
For extra heat, stir in 1 teaspoon cayenne pepper or 1-2 sliced jalapeños with seeds removed. Serve with cool toppings like diced avocado or lime wedges to balance the heat. 🌶️
Creamy White Bean Twist
Swap the kidney and black beans for 2 cans of white beans (cannellini or great northern) and stir in ½ cup sour cream or ¼ cup Greek yogurt at the end for a creamy, comforting texture.
Add 1 teaspoon ground coriander and ½ teaspoon cinnamon for warmth. This version feels lighter but still hearty—perfect for cooler evenings. Garnish with fresh parsley and a drizzle of hot honey for contrast. 🥄
Breakfast Chili Verde
Transform this into a breakfast chili by stirring in 2 fried eggs per serving and topping with crumbled bacon or chorizo. For extra richness, add ½ cup shredded cheddar cheese and ¼ cup chopped scallions.
I like to serve it with warm corn tortillas or crispy hash browns on the side. The eggs add a satisfying protein boost, making it a filling morning meal. 🍳
Vegetarian Adaptation
Replace the beef with 1 lb portobello mushrooms (sliced) or 1 block extra-firm tofu (pressed and cubed). Sauté the mushrooms with 1 tablespoon soy sauce for umami depth, or bake the tofu until crispy before adding it to the chili.
Boost the beans to 3 cans total (kidney, black, and pinto) for extra heartiness. This version still packs bold flavor—just without the meat. 🌱
Slow Cooker Simplicity
For a hands-off version, combine all ingredients in a 6-quart slow cooker and cook on low for 6-7 hours or high for 3-4 hours. The slow cooker enhances the tenderness of both the beef and beans while keeping the flavors rich.
I recommend adding ½ cup beef broth if the chili seems too thick. This method is perfect for busy weeknights—just dump, cook, and enjoy! ⏰
Smoky Grilled Topping
Take your chili verde to the next level by topping it with smoked gouda cheese and grilled corn. Char 2 ears of corn on the grill or broiler, then cut off the kernels and sprinkle them over the chili.
Add ¼ cup crumbled smoked gouda and let it melt slightly from the residual heat. The smoky, sweet, and savory flavors create a perfect harmony. 🔥
Nutrition facts
Frequently asked questions
Can I use canned green chiles instead of fresh?
For convenience, use 1 can (14.5 oz) roasted green chiles, drained and chopped. Skip the charring step but toast the spices in the oil for 1 extra minute to compensate for the lost smoky depth. The flavor will still be rich, though fresh chiles give that unmatched charred intensity.
How do I make this chili less spicy?
Reduce the chili powder to 1 tablespoon and omit cayenne or jalapeños. For extra mildness, stir in ½ cup sour cream or Greek yogurt at the end to cool the heat. If already made, serve with toppings like avocado or extra beans to dilute the spice.
Why does my chili taste bland after simmering?
This usually happens from not browning the beef enough or skipping the spice toast. Always sear the beef until deeply browned and toast spices in the oil for 1-2 minutes to release their aromas. Finish with a squeeze of lime or splash of vinegar to brighten flavors.
Can I make this chili in a slow cooker?
Yes! Combine all ingredients in a 6-quart slow cooker and cook on low for 6-7 hours or high for 3-4 hours. The slow cooker makes the beef extra tender. Add ½ cup broth if it seems too thick. The flavors meld beautifully this way—perfect for busy days!
What's the best way to reheat leftovers?
Reheat gently on the stove over low-medium heat for 5-10 minutes, stirring occasionally. Avoid microwaving as it can make the beans mushy. For best texture, add 2-3 tablespoons broth or water while reheating. The chili actually tastes better the next day!