RECIPE
11 INGREDIENTS6 STEPS1HR 20MIN

Pueblo Green Chili

5.0
3 Ratings
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Where Your Treasure Is
I’m a career homemaker, and love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
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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.

1HR 20MIN

Total Cooking Time

11

Ingredients
Where Your Treasure Is
I’m a career homemaker, and love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3 Tbsp
Canola Oil
2 lb
Beef , chopped
2 cups
Onions , chopped
2 Tbsp
5 cups
Chicken Broth
2 cups
Small Tomatoes , chopped
2 cups
Green Chili Pepper , chopped
5 cups
Water
to taste
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Directions

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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 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 Pepper (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.

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