Green Chile With Ground Beef From Iamnmcom
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09/02/2011
Nearly like my recipe. I never use tomotillos, I like to keep it all green chilis. I'd add 3 poblanos instead of the tomotillos. -- Dan
08/27/2011
This recipe is almost identical to mine. Serve in a bowl with fresh flour tortillas or use to smother your favorite TEX MEX recipes. For those of us in Colorado & New Mexico the green chiles are in, available freshly roasted & ready to bag, freeze & enjoy for the next 12 months. They should be around thru mid September or until the supply is exhausted. Or drive to the lanes east of Pueblo & buy them directly from the farm.
09/25/2011
AHHH-mazing! I live in Colorado and have had some darn good green chili, but WOW. I used approximately 20 fresh roasted green chillies and zero tomatillos. I took cupfuls of the chili and put it in the blender to get more of a uniform looking dish. I will be making this again, and often!
12/03/2011
AWESOME RECIPE! I'm a Boulder Born - and - Bred gal and I've had great green chili but this is the first time I made it myself and I love it! It's the kind of recipe where you can make any adjustments you need to based on what's in your pantry and it STILL comes out awesome. I will save this for years to come
11/05/2011
We really enjoyed this dish. I did revise it; some changes were based on ingredient availability and some were based on preferences. Added: 2 large poblanos, more tomatillos, whole onion, couple pounds cubed pork roast, couple shakes adobo seasoning, and canned roasted hatch chiles. Omitted: Anaheims (not available), green bell pepper, beef bouillon cube, chili powder, and cream cheese. When ready to serve, I dolloped Mexican crema on top and we ate with warm corn tortillas. Because I probably doubled the recipe (this will not serve 8 as written unless the servings are tiny!), we have leftovers, and I plan to use over cheese enchiladas tomorrow night.
02/06/2018
Don't know if this person is from Colorado, but this isn't the green chili that I ever had in the 42 years I lived there. The traditional green chili is very simple: Roasted Hatch chiles, jalapenos depending on personal taste, roasted and shredded pork shoulder, chicken broth, onions, cumin,tomatoes, and flour to thicken. Use it as a chili to smother things or just dip your tortilla in it! So good! (P.S. I did make this recipe and couldn't eat it.)
01/01/2012
My husband and I grew up in Colorado and LOVE green chili. This was really good, but not as good as my father-in-laws recipe (hence 4 stars). I made it in a pressure cooker (25 min/15 lb pressure). We didn't add the cream cheese.
11/17/2011
This is the authentic recipe I was looking for, none of the others get it!! Love you!
01/29/2012
I like more tomatillos than suggested so I doubled the amount and added some cilantro. I forgot to buy cream cheese so I added sour cream but will try with cream cheese next time. Overall this was an absolutely delicious meal! It did not make 8 servings- more like 5 (3/4 filled normal size bowls). I suppose it could be stretched to 8 if served over rice. Additional notes: after sitting for 2 days we realized that the tomatillo was overwhelming in the dish. next time I will try the recipe as is and update again.
10/13/2011
This was really good for a easy Green Chili but I felt the cream cheese took away some of the punch. I've made it a couple times, one of the times I added 1 cup of shredded chicken, more peppers and just a touch of the cream cheese----awesome!!
11/27/2011
Going to leave in more of the seeds from the pepper, it needed some more heat.
01/09/2016
I made it again to rave reviews. I use sour cream rather than cream cheese.
11/14/2011
I made this chili for a chili cook off at work and got disqualified. Everyone loved it and finished it off, but because it had no beans they said it wasn't chili, I didn't even attempt to argue. It is wonderful and my family loves it.
02/16/2014
I followed the recipe closely, but not exactly. I left out the cream cheese completely, but otherwise followed the directions. The flavor was good and went well with the homemade tortillas I made.
12/09/2011
This was fun to make and so tasty! I must have found some mild chiles, because there was no heat at all to this dish- but that didn't detract from the flavor. I agree with other reviewers: next time I'll skip the cream cheese at the end, as that may have contributed to the 'coolness' of the dish. Thanks for sharing!
05/05/2017
I would give 4 stars to any green chili recipe! I didn't make this, as I am a competitive chili cook, having competed in the ICS World Championships for years. I like my Chili Verde and so do the judges! I would substitute Cilantro for parsley, add Cumin (1 TBL /LB,) Mexican oregano (forget the beer) and use chicken stock. Looking for great green chili recipes? Go to the International Chili Society (ICS) web site. Enjoy!
12/06/2011
Whoo Hoo I'm from CO and we use green chili alot and I always had to order from a family friend now she places her orders from me :). Only we use cream cheese to taste
12/24/2011
Very YUMMY!! Great flavor, spicy but not too hot. I think next time I will double the tomatillos but that's just a personal preference.
09/12/2011
Made this at the weekend along with some Jalapeno party poppers. Both were fantastic. I wouldn't change a thing.
11/14/2012
This may just not to my liking. I followed the recipe with two exceptions: I had to sub Pablaneo or Anaheim peppers (my store was out of the Anaheim), and I used pork loin instead of pork shoulder. The veggies were too mushy, and the entire thing was too hot. I love hot, but this wasn't a good hot. Maybe I didn't roast the veggie properly, but this wasn't for us. I've tried one green chili recipe that I liked, I'm determined to fine the very best.
04/01/2015
I roasted the peppers and cooked the meat the night before and added a whole bottle of beer instead of half and it was delicious!
02/24/2014
This is awesome chili! I never thought of using green tomatoes (tomatillos) in a chili! I had some leftover beans that I JUST HAD to use, thus the beans in my photo. I used my own leftover broth from green chili chicken in the crockpot the night before (instead of the bouillon cube)and I was out of red tomatoes. No Anaheims here this time of year, so sub'd a couple of previously roasted and peeled chile poblanos. Great blend of flavors and tastes even better the second day!
10/22/2011
I made this for a fall picnic. Big hit! The flavor is absolutely delicious, very complex and savory. I seeded the jalapenos, and there was not even a hint of heat in the finished dish. I think I will leave some seeds in next time. I did add the cream cheese, but I think I would prefer it without it. I would rather add a dollop of sour cream at the table. Excellent recipe. I will make it again and again.
11/11/2011
This was so good, my family loved it!
01/21/2012
Skipped the cream cheese, it was pretty good. Hubby loved it. Used it the next day to top home made tostadas.
02/05/2012
absolutely wonderful... more time consuming than the recipe states though. but worth it! we have made this twice. the first time, used a bottle of ginger ale to make it gluten free. the second time, followed the recipe exactly. liked it MUCH MORE without the alcohol.
10/09/2018
I made this with beef stew meat. That's the only change I made and let me just say, WOW! I make this weekly or my family has withdrawals.
09/26/2013
GREAT recipe!!I happened to have EVERYTHING on hand, even the toms, I tripled up to freeze. Talk about a stir!! It turned out FANFRIGGINTASTIC. I dont understand why anyone wouldnt want to use toms..lol. I LOVE em! I isnt 'authentic' without em!!
09/23/2011
This chili was very tasty (and I'm hard to please). In my oven, 30 minutes of roasting was way too long, however. Also, scaled as written, there's no way this makes 8 servings. More like 3-4 medium-sized servings or 2 large servings. It was also WAY too spicy, but that was my fault, not having cooked much with fresh peppers.
10/09/2011
This is the best version of green chili I have come across. It is amazingly flavorful, spicy but not too spicy. Just the right amount of heat, and pretty easy to make. I made substitutions with what i had on hand- used about 8 tomatillos, 2 lg. poblanos, and 6 jalapenos, no bell pepper and forgot the cream cheese. I also blended the roasted veggies then added to pork in slow cooker....Delicious. I think the beer really rounds out the flavors. Will make again and again! Thanks for this awesome recipe!
04/07/2013
Really enjoyed this chili for a change from the old stand by, it was easy and very tasty, I will make it again.
06/29/2014
This was excellent! My first recipe with a crockpot! My changes (since I'm pseduo vegetarian): -replaced meat with same amount of red skin potatoes, quartered (cooked with the rest of the veggies) -Used cheddar cheese for topping instead of cream cheese
01/22/2014
I made this afternoon and it was fantastic! The only thing I change was to use smoked chicken in place of the pork. Yum :)
11/08/2011
Started roasting the peppers the last few batches and that makes a HUGE difference. I out them in convention oven, but a buddy of mine says he roasts them on the grill. Yum, Yum, Yum!
12/14/2016
This is NOTHING like Colorado green chile... more like carnitas but not green chile at all
06/28/2015
I've been in CO for about 20 years now, and I've eaten and made green chili of all kinds. This is very unique and amazingly yummy. Unlike so many reviewers, I used the cream cheese and I gotta say I like,no,LOVE, the creamy hit at the end. I'd not really used tomatillas in my chili before, but roasting them does it for me. Also, I buy green chiles in the fall and have them roasted, then I bag and freeze them, leaving the skins on. I defrost and peel them just before I use them. The flavor is much better when they're frozen in the skin. I guess I used about 10 Anaheims and 5 Big Jim's in all. Absolutely will make this many more times!
10/06/2017
as a native to Denver I have never had green chilli with cream cheese in it
01/19/2019
Made this to go with eggs for huevos rancheros. Nice flavors and a great recipe for crock pots. I left the cream cheese out since we are going dairy free for a while, but it was still delicious. Also served it with the Chunky Paleo Guacamole and veggie chips.
01/15/2013
We LoVeD this recipe. Like others felt that the recipe did need to be doubled (leftover reheated great on the stove) We only seeded half of the jalapeños and skipped the cream cheese cuz we like it hot. Will be making this again and have shared with a couple of friends already. Thanks for the recipe!!!!!
04/12/2014
Fabulous as is and substituted venison for pork and equally awesome. This is my new favorite recipe. Serve with warm tortillas. Left cream cheese out and served with sour cream on the side. Easy too
12/09/2013
Added to it and made the most delicious soup!Since it was 20 below zero; I decided to make this into a soup after making it exactly according to the recipe and two hours into the crock pot. I added a little more beer, cilantro, small can of tomato paste and one can of tomato sauce. I then threw in two more beef bouillons,water, frozen corn and four diced potatoes. I put the crock pot on high for several hours and tested the potatoes. I served with sour cream and shredded cheddar cheese instead of adding the cream cheese. I received extremely high praise over the soup. I did serve with warm tortillas. We were so full, we could hardly walk so skip on the second helping no matter how delicious it is! Oh, I had already diced up the oven roasted veggies after reading other reviews.
03/24/2014
Very tasty!
01/26/2014
Made this for dinner. It seemed bland on not very spicy. Disappointed.
09/02/2020
I followed directions and improvised a bit with what I had on hand. I used yellow cherry tomatoes from my garden and a whole bottle of Corona beer. I didn't add cream cheese but rather added sour cream to individual bowls along with cheddar cheese and tortilla chips. I was amazing!
02/03/2015
Pretty darn yummy. I was cooking for kids with no tolerance for heat, so I subbed a can of green chiles for the fresh peppers. Worked great. One question, though. The directions say to peel the tomatillos. When I did that, it basically left a blob of insides, and that didn't seem right. Is that a typo? Or maybe something AR added to the original recipe? Or maybe I peeled them wrong? Anyway, I peeled one and left the rest unpeeled, and there didn't seem to be any weird skins in the chili, so I guess it's OK to leave them unpeeled.
11/14/2018
I'll make it again. the recipe came out with almost no liquid, so I added vegetable broth (large box), and 3 small cans green chili's, plus increased the spices accordingly. It came out good.
04/06/2016
Really good. I used tenderloin. Easier on the denture crowd. Nice over rice.
11/21/2016
This is great green chili on it's own or over top of whatever you like, a go to for sure. I have made it with and without the tomitillos, we like it without.
06/30/2015
Did a test run of this recipe because we are growing almost all of the ingredients in our garden and I'm trying to find recipes that are delicious and will freeze well when the garden gets out of control. I ended up throwing in double the cumin and chili powder in the last half hour. It just wasn't very flavorful. A few changes...used chicken because that's what I had. I would prefer pork though. Added a poblano because the early summer peppers that I used weren't very meaty. Overall, it's just missing something. The cream cheese added somewhat to the texture but not to the overall taste. We served it over rice. I could see, with a little tweaking and maybe without the pork, that this could be a nice green chili sauce for when I make enchiladas.
09/25/2011
Excellent green chili. I'm a CO native and this is in the top 5 green chili's that I have had in my life. I made it for my wedding shower which was a potluck style bbq in the fall. It was a HUGE hit. I would omit the cream cheese though, it's not necessary and I think it actually takes away from the authenticity. Maybe a dollop of sour cream is all it needs.
03/28/2017
Because i don't have a lot of time in the evenings, i put a pork roast in the crock pot overnight on low with the seasonings. When i got home from work next day, i roasted and chopped the veggies (including garlic) and threw them in with the roast. I used a bay leaves as a best available sub for the beer since i didn't have any. My whole family LOVED IT! Very delicious, and we'll be making again.
09/09/2018
My first green chili and even my picKY husband loved it. I left out beer due to we don't have any. Thanks so much.
02/05/2017
Amazing!!! I used Anaheim and jalapeno's. That is all they had in the grocery store. Added one can of green chili's and one 14 oz can of drained tomatoes in addition to the fresh vegetables. Topped with fresh cilantro, sour cream and cheese. Wonderful!!!!!!
01/30/2022
I just made this. Awesome!!! I did add a few things, Northern white beans and three slices of bacon. I cooked the bacon down and cooked the pork in the bacon grease. Awesome recipe, thank you.
12/03/2017
I cooked it in an Instant Pot (electric pressure cooker). I cooked it for 25 min and natural release after 25 minutes. I can say this is the closes I gotten to making what the restaurants make. Next time I am going to substitute with dry herbs than fresh.
12/15/2017
No true green chile uses cream cheese! Also, leave out the green pepper and you can use canned petite diced tomatoes.
11/21/2020
Do not change a thing and follow the recipe given. For mine I seeded all the peppers and left the white; perfect heat. Stellar flavor!
01/28/2019
We will be entering this recipe into a chili cook-off. I do believe we will win hands down. Instead of using pork shoulder, I used preseasoned carnitas, I also used a frozen pre-roasted green chile. I love all the ingredients and the cream cheese was unexpected surprise for an added "secret" ingredient. Amazingly delicious and we will definitely be making this more often.
01/27/2016
Love this recipe, first time making a chili with out beans. I did make the mistake of leaving the seeds in the peppers. Although it wasn't too spicy for me, others found it too hot to handle. I also added a poblano pepper to the chili, roasting it with the other veggies as well. Definitely a great addition to a great recipe!
11/11/2019
I substituted poblanos for Anaheims and Serranos for jalapeños. Otherwise, I followed the recipe to the letter. Great flavor and texture! I'll make this for years to come. Thank you for the recipe.
11/16/2014
Great recipe for a teen Halloween party. 12 fourteen year-old girls loved this chili best of the three kinds I made for their fun Halloween evening. I was even asked to share the recipe, high praise from this bunch!
10/09/2014
Yes!! You've got it in one....well done girl!
08/23/2015
I had to use chicken bouillon as my daughter has an intolerance to beef but otherwise this was an amazing dish. I have never commented before but always check the comments as they are as important as the recipe itself. This one rocks.
01/12/2013
Great recipe! Chef's got it right, roasting the veggies is a must. I boiled a couple ham hocks, pulled the meat off the bones and used the stock. Much more flavorful, so you won't need that beef bouillon. I've also done a vegetarian version with roasted okra. For stock, boil the stems and ends of various vegetables that you've saved up over the week.
05/06/2015
I had never heard of "Green Chili" until stumbling on this recipe looking for a way to use up some of a 7# pork shoulder I cooked in the crockpot. Well, my deepest thanks to the author! I make tons of soup since it's such a great and enjoyable way to eat your vegis. My hubs and I both think this recipe for the soup I made was the best soup I ever made. We were stunned at how good it was. I probably will annoy some people admitting that I modified the recipe and then am reviewing it, but it came out so awesome that I thought I should share. Here are my changes: I cooked, defatted, & shredded a large roast in the crockpot. I used about 1/3 of the meat from this in my soup. I strained the broth and defatted this and added it to this soup, I used pretty much all the vegis & peppers listed but used only 1 jalepeno and substituted a Pasilla (sp?) pepper for the other two since I was concerned it might be too hot for us. I added an extra green pepper and 2 more tomatillos. (They were small) I added a large can of green enchilada sauce and a can of water. (There was a lot of meat and I wanted to make it more soupy.) I had 2 leftover baked potatoes that I diced and added in the last 30 mins. I cooked this on high in the crockpot for 4-5 hours. I didn't add the cream cheese at the end. It was so delicious as is, we didn't want to change it. We did sprinkle a little shredded cheese on top. Loved, loved, loved it. Thank you so much for a huge hit at our house!
09/15/2014
Great recipe! Never made this type of chili before but turned out well. Only thing I couldn't find was the Anaheim peppers...used canned green chilis instead. Definitely worth a try.
12/14/2018
I'm so confused... Am I missing something? The only liquid I see is half a beer. Help?
11/01/2015
I'd suggest doubling the recipe, adding hatch green chilis, using a little chicken stock and like the others, I used Poblano peppers instead of Anaheim.
11/16/2016
Super easy, incredibly forgiving, completely flavorfull!
10/10/2021
Such a great recipe! Definitely worth it. Not super spicy either to where it isn't enjoyable. I had such a good time making this!
01/11/2021
Fantastic! Here are my additions: Used 1.6lbs of bone-in pork shoulder steaks (two steaks) Added the four cloves garlic to the roasting pan Salted and peppered steaks on both sides before pan searing. Sprinkled cumin and chili powder on one side of the steaks while they cooked Substituted 1 can 14oz Rotel Hatch Chili Chopped tomatoes Deglazed the pan used to cook the steaks with the chopped tomatoes and 6oz of Mexican lager, then added the parsley, oregano, four more cloves of garlic (chopped), cumin and chili powder and simmered while the vegetables finished roasting Added another 6oz of Mexican lager to the slow-cook pot along with the roasted vegetables and cubed pork.
04/07/2015
I used this as a base for shredded pork for tamales (like the lady who would sell them in Castle Rock) I roasted the veggies and just threw the entire roast into the crock with less broth, shredded it, blended about half of the veggies/broth and added back in. Best darn tamales I have ever made. I know not the intent of the recipe, but it is a darn great chili with many possibilities. This is now my 'go to' mexican meat!
12/18/2019
Good recipe. I didn't think I would like the cream cheese in chili as much as I did. I added a habanero pepper for heat. I probably will add two next time. Also, I think using a food processor after roasting the vegetables would be better than hand-chopping them for homogeneity, if that's important to you.
05/05/2016
I made this just with jalapanos using this recipe. I don't live in Colorado anymore and really missed this. We use this to smother on borritos. Not an easy coast thing.
02/05/2018
I left in the seeds from one jalepeno and we really liked it. It needs more meat. The next time I make it I'll add great northern beans (white) and top it with tortilla strips
11/02/2018
My initial "while cooking" taste did not get me excited about the final outcome however I was proven wrong! The flavor was delightful! I used pork I made for an adobo pork recipe earlier that I froze so my flavor may have enhanced the recipe. Regardless, I'm making again and will double it to have extras or to serve more than 4. Also, I did not remove any veins or seeds and the hot factor was pretty high. I enjoyed it but have a high-heat tolerance. Lastly, I intended to use hatch green chiles but I forgot! I'll make again this week and see the comparisons! I recommend making this. Also, I used a Colorado Native lager beer my boyfriend selected since I'm not a beer drinker and used the whole bottle.
11/19/2012
I'm still trying to figure out how to make this chili GREENER! Tried doubling veggies and adding more green salsa, but I think a ton of tomatillos might do the trick. I added more stock to make it more soupy.
02/08/2016
So so delicious - it was a hit at our Super Bowl party! The guests could not get enough. I used poblano chilis and jalapenos, in the quantity recommended by the recipe. It produced a nice heat, with not too much bite. I think I might add a few more seeds and membranes next time, and increase the poblano chilis by 1 or 2. Will definitely make again...and again...and again. I served over rice, but also great straight.
10/09/2017
This was a great base recipe. I had to make some adjustments based on what I had on hand and personal preference. After roasting my vegetables, I blended them to have a smooth soup. Instead of the beer and beef bouillon, I used chicken broth and chicken bouillon since I didn't have beer or beef bouillon. I substituted sour cream for cream cheese as well. Also, based on another reviewer, I cooked the meat in the pressure Cooker and then cooked everything except the sour cream under pressure for 25 minutes. We are this over rice with tortillas. I adjusted the recipe to 1.5 times and ended up with 5 meals.
10/14/2019
Since we do not have any Anaheim peppers I used 3/4 of a large jar of 505 salsa verde. Perfect!
10/24/2021
I have to disagree wholeheartedly with anyone who said to leave out the cream cheese from this chili!! Unless you are not a fan of creamy textures, it absolutely makes this chili ????! The only changes I made was adding a full bottle of beer and adding a pinch of clove.. This chili stands alone in my opinion by just adding some corn chips , cilantro, shredded cheddar, diced avocado and dollop of sour cream to finish it off.. absolutely amazing chili!!
08/26/2016
I have made this chili about 3 times now and I absolutely love it! I followed the recipe exactly and it was awesome, so each time that I've made it again, I've made small variations and it's still been awesome! Thanks so much for the recipe!
01/30/2020
Made this recipe multiple times. It's sooo good.
11/01/2015
After reading most of the reviews, I ended up leaving about half the seeds so we like it nice and hot, I double the recipe and halved again the peppers, the cream cheese at the end really made it for me and one our most creative chef friends asked for the recipe....sign of a sure winner!
01/10/2017
Excellent! Followed the recipe. It reminds me of cooking in a Dutch oven over an open fire on a cold day! I will make this again.
11/25/2019
Pretty good - if you love the taste of green chiles. Leave out the sour cream. I also added pinto, kidney, and chili beans for a beany alternative.
11/10/2016
I used pork loin. My husband loved it. Had quite a bit of heat, I put a dollop of plain Greek yogurt (substitute for sour cream) and enjoyed it that way.
01/18/2019
So I made this with pork sausage because unlike some people I don't live next to a butcher's shop. That worked out better imo because it's less fussy than shoulder. Other changes I'd propose would be that you drop the tomatoes entirely and just use eight tomatillos since they're closely related. As for the peppers, I only had two jalapenos, some of those baby bell peppers and a poblano and they worked really well despite not being nearly as many as called for. (although I plan on using more peppers next time). Other than that this is a great and easy to make meal that pairs best with the Spanish flan recipe also on here since flan is a cinch to make.
10/26/2015
Love it. Used jalepenos, Anahiem and bell peppers. Was so good. Second time added hominy and potatoes
06/26/2020
Really enjoyed this recipe! We did punch it up with a few things. We added fresh corn off the cob (since it's in season), and a can of pinto and black beans. It bulked up the chili and made it feel like a true comfort meal. We also added a few extra hot peppers, we like it spicy!
09/10/2021
This was okay. I've been looking for a green Chile chili and this recipe read appealing! I followed the recipe to the letter. And while it had good flavor, and the pork was incredible!- the skins from the tomatillos and tomatoes (maybe the peppers too?) were all curled up and created a texture issue that threw us off. I didn't see other complaints of this so either this is just the way it is or we missed a step? Didn't know something that everyone else knows? Glad we tried but I think I will keep looking. Thank you!
Source: https://www.allrecipes.com/recipe/218772/mile-high-green-chili/
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