This traditional Chili Verde with Spanish Rice is a comforting and hearty dish, inspired by grandma’s kitchen. Featuring tender beef chunks simmered with chiles, onions, tomatoes, and spices, this Chili Verde is packed with flavor and has just the right amount of heat. Served with Spanish rice, it’s a perfect meal for family gatherings or a cozy night in. This recipe brings out authentic Mexican-inspired flavors in an easy-to-follow recipe that’s sure to become a favorite!
Ingredients
For the Chili Verde:
- 6 large beef chops, cut into large chunks
- 1 clove garlic, minced
- 1 large yellow onion, chopped
- 1 canned jalapeno chile, chopped
- 1 (14-ounce) can chopped green chiles
- 1 large yellow wax chile, chopped
- 1 medium fresh tomato, chopped
- Salt, to taste
- 3 cups water
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- Cumin, to taste
For the Spanish Rice:
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/4 cup tomato sauce
- 1 1/2 cups chicken broth
- Salt, to taste
Instructions
- Season and Brown the Beef : Season the beef chunks with salt and a pinch of cumin. In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning each side until golden, about 5-6 minutes per batch. Remove the beef and set aside.
- Sauté Aromatics : In the same pot, add the chopped onion and minced garlic. Cook for about 3 to 4 minutes, or until the onion turns soft and releases a delightful aroma.
- Add Chiles and Tomatoes : Stir in the canned jalapeno, green chiles, yellow wax chile, and chopped tomato. Continue cooking for another 3 to 4 minutes, giving the ingredients time to blend their flavors harmoniously.
- Thicken with Flour : Sprinkle in the flour and stir well to coat the vegetables, cooking for 1-2 minutes to remove the raw flour taste.
- Simmer the Chili Verde : Slowly add the 3 cups of water, stirring continuously. Return the browned beef to the pot, and add more salt and cumin to taste. Heat the mixture until it reaches a rolling boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 1 to 1.5 hours, or until the beef is fork-tender and the sauce has reached a rich, thick consistency.
- Toast the Rice : In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the rice and cook, stirring frequently, until it turns golden brown, about 5 minutes.
- Add Aromatics and Liquid : Add the chopped onion, garlic, and cumin to the rice, and cook for 1-2 minutes. Add the tomato sauce and chicken broth to the mixture, sprinkle in some salt, and bring everything to a lively boil.
- Simmer the Rice : Once the mixture is boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and all the liquid is absorbed.
- Serving : Serve the Chili Verde hot with a side of Spanish rice. Garnish with fresh cilantro or a sprinkle of cheese if desired. Enjoy the comforting, authentic flavors of this classic dish!
Conclusion
Grandma’s Chili Verde with Spanish Rice is a traditional recipe that brings out the best of Mexican flavors in a warm, satisfying meal. The tender beef chunks and spicy, flavorful sauce pair perfectly with the fluffy Spanish rice, making this a comforting dish that’s perfect for sharing with loved ones.
Grandma’s Chili Verde with Spanish Rice
A flavorful and comforting chili verde made withtender beef, a variety of chiles, and served with classic Spanish rice—adelicious meal perfect for family gatherings.
Ingredients
For the Chili Verde:
- 6 large beef chops cut into large chunks
- 1 clove garlic minced
- 1 large yellow onion chopped
- 1 canned jalapeno chile chopped
- 1 14-ounce can chopped green chiles
- 1 large yellow wax chile chopped
- 1 medium fresh tomato chopped
- Salt to taste
- 3 cups water
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- Cumin to taste
For the Spanish Rice:
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1/2 medium onion finely chopped
- 1 clove garlic minced
- 1/2 teaspoon cumin
- 1/4 cup tomato sauce
- 1 1/2 cups chicken broth
- Salt to taste
Instructions
- Season and Brown the Beef : Season the beef chunks with salt and a pinch of cumin. In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning each side until golden, about 5-6 minutes per batch. Remove the beef and set aside.
- Sauté Aromatics : In the same pot, add the chopped onion and minced garlic. Cook for about 3 to 4 minutes, or until the onion turns soft and releases a delightful aroma.
- Add Chiles and Tomatoes : Stir in the canned jalapeno, green chiles, yellow wax chile, and chopped tomato. Continue cooking for another 3 to 4 minutes, giving the ingredients time to blend their flavors harmoniously.
- Thicken with Flour : Sprinkle in the flour and stir well to coat the vegetables, cooking for 1-2 minutes to remove the raw flour taste.
- Simmer the Chili Verde : Slowly add the 3 cups of water, stirring continuously. Return the browned beef to the pot, and add more salt and cumin to taste. Heat the mixture until it reaches a rolling boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 1 to 1.5 hours, or until the beef is fork-tender and the sauce has reached a rich, thick consistency.
- Toast the Rice : In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the rice and cook, stirring frequently, until it turns golden brown, about 5 minutes.
- Add Aromatics and Liquid : Add the chopped onion, garlic, and cumin to the rice, and cook for 1-2 minutes. Add the tomato sauce and chicken broth to the mixture, sprinkle in some salt, and bring everything to a lively boil.
- Simmer the Rice : Once the mixture is boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and all the liquid is absorbed.
- Serving : Serve the Chili Verde hot with a side of Spanish rice. Garnish with fresh cilantro or a sprinkle of cheese if desired. Enjoy the comforting, authentic flavors of this classic dish!