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.

Total Time

1hr 20min

4.8

4 Ratings

Author: Where Your Treasure Is

Servings:

Ingredients

•

3 Tbsp

Canola Oil

•

2 lb

Beef , chopped

•

2 cups

Onions , chopped

•

2 Tbsp

Butter

•

3/4 cup

All-Purpose Flour

•

5 cups

Chicken Broth

•

2 cups

Small Tomatoes , chopped

•

2 cups

Green Chili Peppers , chopped

•

5 cups

Water

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

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.

When the last batch of meat is lightly browned, add Onions (2 cups) and brown a little more.

Add Butter (2 Tbsp) stir until melted, then add All-Purpose Flour (3/4 cup) to meat and onions, stirring thoroughly.

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.

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.

Serve in bowls topped with cheese and warmed tortillas on the side; or over burritos, enchiladas, tortilla chips, rice or beans.

Nutrition Per Serving

CALORIES

622

FAT

31.5 g

PROTEIN

53.5 g

CARBS

33.3 g