Pueblo Green Chili

11 INGREDIENTS • 6 STEPS • 1HR 20MINS

Pueblo Green Chili

Eat this chili with warmed tortillas on the side or over burritos, enchiladas, tortilla chips, rice or beans. In any way it is delicious. It also tastes wonderful if it cooks slowly in a crock pot, or is rewarmed the next day.
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Eat this chili with warmed tortillas on the side or over burritos, enchiladas, tortilla chips, rice or beans. In any way it is delicious. It also tastes wonderful if it cooks slowly in a crock pot, or is rewarmed the next day.
author_avatar
Where Your Treasure Is
I’m Pam, a career homemaker, and I love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
http://treasureinanearthenvessel.blogspot.com

1HR 20MINS

Total Time

Ingredients

Servings
4
us / metric
Canola Oil
3 Tbsp
Canola Oil
Beef
2 lb
Beef, chopped
Onion
2 cups
Onions, chopped
Butter
2 Tbsp
Butter
All-Purpose Flour
3/4 cup
All-Purpose Flour
Chicken Broth
5 cups
Chicken Broth
Tomato
2 cups
Small Tomatoes, chopped
Green Chili Pepper
2 cups
Green Chili Peppers, chopped
Water
5 cups
Water
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
622
Fat
31.5 g
Protein
53.5 g
Carbs
33.3 g
Love This Recipe?
author_avatar
Where Your Treasure Is
I’m Pam, a career homemaker, and I love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
http://treasureinanearthenvessel.blogspot.com

Cooking Instructions

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step 1
Brown Beef (2 lb) in Canola Oil (3 Tbsp) in 2-3 batches. I do it in batches to get a better brown, and thus better drippings for the broth. As each batch browns, remove it into a large stock pot.
step 1 Brown Beef (2 lb) in Canola Oil (3 Tbsp) in 2-3 batches. I do it in batches to get a better brown, and thus better drippings for the broth. As each batch browns, remove it into a large stock pot.
step 2
When the last batch of meat is lightly browned, add Onions (2 cups) and brown a little more.
step 2 When the last batch of meat is lightly browned, add Onions (2 cups) and brown a little more.
step 3
Add Butter (2 Tbsp) stir until melted, then add All-Purpose Flour (3/4 cup) to meat and onions, stirring thoroughly.
step 4
Slowly add Chicken Broth (5 cups) broth to mixture, stirring as you add, and mixing well with flour. Allow to simmer in the broth until the drippings have come off the bottom and into the broth, and it is slightly thickening.
step 5
Pour into the large stock pot and add Green Chili Peppers (2 cups), Tomatoes (2 cups), Water (5 cups), Salt (to taste), and Ground Black Pepper (to taste). Simmer approximately one hour.
step 5 Pour into the large stock pot and add Green Chili Peppers (2 cups), Tomatoes (2 cups), Water (5 cups), Salt (to taste), and Ground Black Pepper (to taste). Simmer approximately one hour.
step 6
Serve in bowls topped with cheese and warmed tortillas on the side; or over burritos, enchiladas, tortilla chips, rice or beans.
step 6 Serve in bowls topped with cheese and warmed tortillas on the side; or over burritos, enchiladas, tortilla chips, rice or beans.

Tags

American
Budget-Friendly
Beef
Comfort Food
Lunch
Shellfish-Free
Dinner
Game Day
Side Dish
Mexican
Vegetables
Soups & Stews
Winter
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