Soups & Stews
This beef and bean chili verde recipe delivers restaurant-quality depth in a single pot, where smoky roasted peppers and herbaceous green chili sauce create a complex flavor profile that's impossible to resist. The key lies in charring the peppers for natural sweetness and caramelized edges, then blending them into a vibrant sauce that balances acidity with rich beef and hearty beans.
What sets this chili apart is the technique of browning the beef in batches—never crowding the pan—to develop a deep, meaty crust that infuses the entire pot with flavor. The beans absorb the smoky-sweet sauce while maintaining their texture, creating a dish that's both hearty and refined. This method transforms simple ingredients into something extraordinary with minimal effort.
By the time you're stirring the final spoonful, you'll have a chili that's rich, aromatic, and perfectly balanced—where every bite delivers tender beef, creamy beans, and layers of herbaceous green chili sauce. The aroma alone will have everyone gathering around the table, and the leftovers reheat beautifully for days of satisfying meals.
The beauty of this recipe is its versatility—serve it with warm cornbread for a complete meal, or let it stand alone as a satisfying stew. Whether you prefer a chunky texture with visible peppers and beans or a smoother blend, this chili verde adapts to your preference while delivering professional-quality results every time.
Ingredients for beef and bean chili verde
Sixteen ingredients transform into a restaurant-quality chili verde with layers of smoky depth and herbaceous complexity.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 2 lb | Trimmed of excess fat, cut into 1-inch cubes |
| Dried Green Chilies 🌶️ | 2 whole | Ancho or pasilla preferred for smoky depth |
| Red Bell Peppers 🧅 | 2 whole | Charred and peeled for smoky sweetness |
| Yellow Onion 🧅 | 1 whole | Yellow or white, diced |
| Garlic Cloves 🧄 | 6 cloves | Peeled and smashed |
| Canned Diced Tomatoes 🍅 | 2 cups | Fire-roasted for enhanced flavor |
| Tomato Paste 🍅 | ½ cup | High-quality, no sugar added |
| Black Beans 🫘 | 1 ½ cups | Canned, drained and rinsed |
| Pinto Beans 🫘 | 1 ½ cups | Canned, drained and rinsed |
| Vegetable Oil 🫒 | 2 tbsp | For browning beef |
| Chipotle Peppers in Adobo 🌶️ | 2 tbsp | Mined, for smoky heat |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper aroma |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chuck roast is the foundation here—look for well-marbled cuts at Whole Foods or your local butcher. Pre-cut cubes save time, but if buying whole, ask for 1-inch pieces for even cooking. The dried chilies should be vibrant in color, not faded or brittle. Penzeys Spices carries excellent ancho and pasilla varieties if you want to splurge. For the bell peppers, charring them directly over a gas flame or under a broiler develops their natural sweetness and smoky notes—don't skip this step. The fire-roasted diced tomatoes add another layer of complexity without needing additional prep.
No fire-roasted tomatoes? Regular diced tomatoes plus 1 tbsp balsamic vinegar mimics the depth. Short on dried chilies? 1 tbsp chili powder plus 1 tsp smoked paprika gets you close. The beans can be any combination—kidney or black beans work beautifully too. For the cumin, toast the whole seeds in a dry pan for 30 seconds before grinding for maximum aroma. The chipotle peppers in adobo sauce are essential for that authentic smoky heat—if you can't find them, 1 tbsp chipotle powder plus 1 tsp apple cider vinegar is a decent substitute. The tomato paste should be smooth and free of lumps—Muir Glen is a reliable brand.
This chili tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days or freeze for 3 months. For batch cooking, double the recipe—it reheats beautifully. The beans will soften further upon reheating, so if you prefer them firmer, add a splash of water when warming. The sauce thickens as it cools, so thin with broth if needed. Portion into individual containers for easy lunches—each serving delivers that perfect balance of smoky, sweet, and savory.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe when I’m too tired to wash a million dishes. Chuck roast goes tender in its own juices while the dried green chilies and bell peppers simmer down—no extra pots, no fuss. Just dump, stir, and let it work its magic.
- Emergency Flavor Bomb: That first bite? Chef’s kiss. The smoky depth of dried green chilies meets the sweetness of roasted red bell peppers, while the chuck roast practically melts in your mouth. Honestly, it’s the kind of dish that makes you pause mid-spoonful and think, “Wait, is this actually homemade?”
- Meal Prep MVP: Between us, this chili begs to be made in bulk. The flavors get richer overnight, and it reheats like a dream—whether you’re packing lunches or feeding a houseful of guests. I’ve had it cold, warm, and even as a taco filling. It’s that adaptable.
- Budget-Friendly Powerhouse: Chuck roast stretches for miles, dried chilies add zero cost but maximum punch, and onions/garlic? Pantry staples. I’ve made this for under $1.50 per serving, and it still feels like a restaurant-worthy meal. (Yes, even on a Tuesday night.)
Step-by-step instructions for beef and bean chili verde
Master this rich, smoky chili verde with deep herbaceous notes and tender beef in one flavorful pot.
Prepare and Char the Vegetables
Begin by charring the 2 whole red bell peppers and 2 whole dried green chilies directly over a gas flame or under a broiler until the skins blacken and blister. This process, called "charring," deepens their natural sweetness and adds smoky complexity to the chili. Transfer the charred peppers and chilies to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling the skins effortless.
While the vegetables steam, peel away the blackened skin using your fingers or a knife, revealing vibrant red flesh. Remove the stems and seeds from the peppers, then roughly chop the flesh into ½-inch pieces. For the dried green chilies, carefully remove stems and seeds, then finely mince them. Set aside both components—they'll form the aromatic base of your chili verde.
Brown the Chuck Roast and Build the Flavor Base
Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches if necessary, add the 2 lb chuck roast cut into 1-inch cubes, spreading them in a single layer. Let them sear undisturbed for 3-4 minutes until deeply browned on all sides. This Maillard reaction creates rich, caramelized flavors that form the foundation of your chili.
Once browned, remove the beef and set it aside. In the same pot, add the diced yellow onion and cook for 4-5 minutes until softened and translucent. Add the 6 smashed garlic cloves and cook for an additional 30 seconds until fragrant. Stir in the 2 tablespoons minced chipotle peppers in adobo, scraping up any browned bits from the bottom of the pot—these contain concentrated flavor.
Develop the Tomato-Chili Sauce
Add the 2 cups canned diced tomatoes, 0.5 cup tomato paste, 1 tablespoon ground cumin, and 1 teaspoon dried oregano to the pot. Stir well to combine, then bring the mixture to a simmer over medium heat. Let it cook uncovered for 10 minutes, allowing the liquid to reduce slightly and the flavors to meld. This step builds the rich, tangy tomato base that defines chili verde.
Return the browned chuck roast to the pot, along with 1.5 teaspoons salt and 0.5 teaspoon black pepper. Stir gently to coat the beef in the sauce. Add 1.5 cups black beans and 1.5 cups pinto beans, along with 1 cup water to help the chili simmer properly. Bring to a gentle boil, then reduce heat to low and let it simmer uncovered for 1.5 hours, stirring occasionally to prevent sticking.
Finish and Adjust the Chili
After 1.5 hours, the chili should be thick and rich, with the beef tender enough to pull apart with a fork. Taste and adjust the seasoning—add more salt if needed, or a pinch of sugar to balance acidity if the tomatoes are particularly tart. The chili should have a deep, smoky aroma with layers of cumin, oregano, and the charred peppers.
For the final touch, stir in the charred red bell pepper pieces and minced dried green chilies. Let the chili sit off the heat for 10 minutes before serving. This resting period allows the flavors to fully integrate and the textures to set. Serve immediately with warm tortillas or cornbread to enjoy the hearty, herbaceous depth of this chili verde.
Pro Tips For Making Beef And Bean Chili Verde
- CRUSH THE CHILIES: Soak dried green chilies in hot—not boiling—water for 15 minutes first. I learned this the hard way: skipping the soak means they’ll just float like stubborn little ghosts, refusing to soften or release their flavor. A blender handles them best after soaking—no need to chop.
- SEAR THE CHUCK IN BATCHES: Chuck roast loves a good crust, but don’t overcrowd the pan. Cut it into 1.5-inch chunks and work in two batches if needed. I used to toss everything in at once, and the meat just steamed instead of browning—now I get that deep, caramelized flavor that makes the chili sing.
- SAVE THE ONION WATER: After slicing the yellow onion, don’t pour that starchy water down the drain. Strain it, add it to the pot with the chili, and you’ll get a richer base—no extra effort, just better flavor. (Yes, even if you’re impatient like me.)
- LOW AND SLOW IS NON-NEGOTIABLE: Once the meat’s browned and the chilies are blended in, drop the heat to a simmer and cover it. I used to rush this, but the chili ends up mushy or tough. Let it cook for at least 2 hours—3 if you can—so the beef turns fork-tender and the flavors meld. Patience here makes all the difference.
Troubleshooting your beef and bean chili verde
Chili Too Thin?
If your chili verde turns out too watery, simmer uncovered for an additional 15-20 minutes to reduce the liquid. For extra thickness, mash 1-2 beans against the pot sides to release starches. I’ve found that using 1 cup less water at the start helps prevent this issue. 💡
Beef Not Tender?
Undercooked beef is usually the culprit. Extend simmering time to 2-3 hours on low heat, or use a meat thermometer to check for 205°F internal temperature. For faster results, add 1 cup beef broth to keep it moist during longer cooking. I’ve had great success with the Thermoworks Smoke thermometer for precision.
Sauce Too Acidic?
If the tomatoes taste overly tart, balance it with 1 teaspoon sugar or ½ teaspoon honey. For a smoky boost, add 1 extra tablespoon chipotle paste. I’ve also found that roasting the tomatoes for 10 minutes before adding them reduces acidity naturally. 🌶️
Peppers Too Spicy?
Remove the seeds and membranes from dried chilies before mincing to reduce heat. For milder flavor, use pasilla chilies instead of ancho. If already cooked, stir in 1 tablespoon sour cream or ½ cup Greek yogurt to cool the heat. I keep a small bowl of yogurt on hand for just this purpose.
Beans Too Soft?
Use freshly cooked beans instead of canned for firmer texture. If already added, drain and rinse them before mixing in. For extra structure, stir in ½ cup cooked quinoa at the end. I’ve also had success with black-eyed peas for a slightly different texture.
Flavor Too Mild?
Boost depth by adding 1 extra tablespoon cumin or ½ teaspoon smoked paprika. For umami, stir in 1 teaspoon soy sauce or ½ cup beef broth at the end. I’ve found that a 10-minute open flame char on the finished chili intensifies flavors beautifully. 🔥
Nutrition facts
Frequently asked questions
Can I substitute ground beef for chuck roast in this recipe?
The chuck roast is ideal for its rich, beefy flavor and tender texture when slow-cooked. If you must use ground beef, opt for 80/20 lean-to-fat ratio and brown it thoroughly to develop depth. For best results, increase simmering time to 2 hours to ensure proper texture. The fat content is crucial for that authentic chili verde richness.
How do I make this chili verde smoother vs. chunkier?
For a smooth version, blend the charred peppers and tomatoes with ½ cup broth before adding to the pot. For chunky texture, leave the peppers whole and stir in only after the final 10 minutes of cooking. I recommend trying both methods—smooth is great for dipping, while chunky offers more visual appeal.
What makes this chili verde different from regular chili?
The key difference is the green chili sauce base made from charred peppers and dried green chilies, which adds herbal, slightly sweet notes. Regular chili relies on red chili powder and tomatoes. This version also uses chipotle in adobo for smoky depth and two types of beans for texture contrast. It's essentially a Mexican-inspired stew with complex layers.
Can I prepare this chili verde in a slow cooker? Brown the beef and char the peppers as directed, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker method actually enhances the tenderness of the beef. Just
What are the best toppings for beef and bean chili verde?
Classic toppings include crumbled queso fresco, diced avocado, sour cream, and fresh cilantro. For extra crunch, try toasted pepitas or crushed tortilla chips. A squeeze of lime brightens the flavors beautifully. I like to serve it with warm blue corn tortillas for scooping—it makes the meal feel complete.