Soups & Stews
This beef and bean chili verde recipe delivers the perfect balance of smoky, herbaceous depth and hearty protein—all in one satisfying pot. The secret lies in slow-braised beef and roasted green chiles that infuse the broth with authentic flavor, while kidney beans add texture and substance.
I developed this version after years of testing, ensuring every spoonful delivers rich, complex taste without requiring hours at the stove.
The foundation starts with searing ground beef until deeply browned, locking in flavor before simmering with roasted green chiles, tomatoes, and aromatic herbs. Traditional techniques like toasting spices and reducing the sauce create layers of depth that elevate this beyond basic chili.
The result is a velvety, smoky broth with tender beef and beans that absorb all the flavors.
What you'll end up with is a restaurant-quality chili verde that's perfect for weeknight dinners or meal prep. The smoky tomato base pairs beautifully with cornbread or warm tortillas, while fresh cilantro and avocado add brightness. This recipe builds flavor gradually, so it tastes even better the next day.
Whether you're using a Dutch oven, slow cooker, or Instant Pot, the method adapts while maintaining authenticity. The key is patience—letting the flavors meld creates a dish that's both comforting and impressive. Ready to make the most flavorful chili verde you've ever tasted?
Ingredients for beef and bean chili verde
Six servings of smoky, herbaceous chili verde—just the right ingredients for a hearty meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (Chuck) 🥩 | 2 lb | 80/20 fat ratio preferred |
| Green Chile Peppers (Roasted) 🌶️ | 2 cups | Canned or jarred, chopped |
| Kidney Beans 🌱 | 2 cups | Cooked, canned or dried |
| Tomato Paste 🍅 | ½ cup | Smooth, not chunky |
| Diced Tomatoes (Fire-Roasted) 🍅 | 2 cups | Canned, San Marzano preferred |
| Beef Broth 💧 | 3 cups | Low-sodium preferred |
| Onion (Yellow) 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Cumin (Ground) 🌿 | 2 tsp | Toasted for deeper flavor |
| Chili Powder 🌶️ | 1 tbsp | Mild or medium heat |
| Oregano (Dried) 🍃 | 1 tsp | Mexican oregano preferred |
| Bay Leaves 🌿 | 2 whole | Fresh if available |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For searing beef |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Avocado (Optional) 🥑 | 1 whole | Sliced, for serving |
The beef is non-negotiable for depth. Chuck roast ground (80/20 fat ratio) gives that rich, meaty flavor—leaner cuts won't brown the same. I grab mine from Costco in bulk, but any grocery store's ground chuck works. For the green chiles, Hatch brand is the gold standard if you can find it, but any roasted green chile peppers will do. The key is toasting the cumin—just dry-toast it in a pan for 30 seconds until fragrant. That little step makes all the difference.
No green chiles? Roasted red peppers at double the amount work in a pinch, though it'll lose that authentic verde flavor. Skip the canned beans? Cook your own from dried—they absorb flavors better. The tomato paste can be swapped for crushed tomatoes, but reduce the broth by 1/2 cup to keep the sauce balanced. Fresh oregano is ideal, but dried works at half the amount. And if you're using an Instant Pot, add the beans at the very end so they don't turn mushy.
This chili tastes even better the next day—make a double batch and freeze half for lazy nights. Store leftovers in the fridge for 4-5 days or freeze for up to 3 months. The cilantro and avocado should be added fresh when serving, though. I always make extra beans and freeze them separately—they're perfect for tacos or salads later. For a smoky kick, top with crumbled cotija cheese or a dollop of Greek yogurt.
Why You'll Love This Recipe
- No-Fuss Weeknight Fix: I swear by this when I’m too tired to think. Brown the beef, dump in the roasted green chiles and kidney beans straight from the can, then let the tomato paste and fire-roasted diced tomatoes do their magic—minimal chopping, zero fuss.
- Smoky Depth Bomb: That roasted green chile paste? It’s where this dish gets its soul. The charred, earthy flavor from the chiles mixes with the rich beef and sweet tomatoes, giving it a complexity that’s way beyond basic chili.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Tastes even better the next day—pack it in thermoses for work, or serve it cold with tortilla chips for a no-effort snack. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: Ground chuck and dried beans stretch this recipe into a whole week’s worth of dinners. Honestly, I’ve made it feed six for under $15, and no one complains—especially when the leftovers get even richer after a day in the fridge.
Step-by-step instructions for beef and bean chili verde
Let's build this smoky, herb-forward chili verde with layers of flavor that come together in one pot.
Sear the Ground Beef for Deep Flavor
Heat a large Dutch oven over medium-high heat and add the 2 tablespoons olive oil. Once shimmering, add the 2 pounds ground beef (chuck) and break it apart with a wooden spoon. Cook undisturbed for 3-4 minutes until the beef loses its raw color and starts to brown.
This initial sear is crucial—it develops the rich, meaty foundation that carries through the entire dish. Stir occasionally to break up clumps, then drain any excess fat that accumulates (about 1 tablespoon should remain). You're aiming for beef that's deep brown and fully cooked through—no pink should remain.
Build the Flavor Base with Aromatics
Reduce heat to medium and add the diced onion (yellow) and minced garlic (4 cloves). Cook for 2-3 minutes until the onion softens and becomes translucent, and the garlic releases its fragrant aroma. Here's the thing—don't let the garlic burn. It takes just seconds to go from pleasant to bitter.
Next, stir in the 2 teaspoons ground cumin, 1 tablespoon chili powder, 1 teaspoon dried oregano, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Toast the spices for 30 seconds until you can smell their warm, earthy aromas filling your kitchen. This step unlocks the full depth of flavor in your chili.
Develop the Sauce with Tomatoes and Chile
Add the 0.5 cup tomato paste, stirring to combine completely with the beef and spices. Cook for 1 minute until the paste darkens slightly. Then pour in the 2 cups roasted green chile peppers and 2 cups fire-roasted diced tomatoes, scraping up any browned bits from the bottom of the pot.
Bring everything to a gentle simmer and let it cook for 5 minutes. You'll notice the mixture thickens as the tomato paste and chiles release their juices. This is where the smoky, slightly sweet depth of the chili verde begins to develop. The sauce should coat the back of a spoon with a velvety consistency.
Simmer with Beef Broth and Beans
Pour in the 3 cups beef broth and add the 2 whole bay leaves. Stir well to combine, then add the 2 cups kidney beans. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30-40 minutes. This long, gentle simmer allows all the flavors to meld together beautifully.
Real talk: Stir occasionally to prevent the chili from sticking to the bottom. You're looking for a chili that's thick enough to coat the back of a spoon but still has a loose, stew-like consistency. The beans should be heated through, and the flavors should be rich and cohesive. If it gets too thick, add a splash of water or broth.
Finish and Garnish
Remove the 2 bay leaves and taste the chili. Adjust seasoning with additional salt or pepper if needed. For serving, ladle the chili into bowls and top each portion with 1 tablespoon chopped fresh cilantro. If using, serve with slices of the whole avocado on the side for a creamy contrast to the smoky chili.
Let it sit for 5 minutes before serving—this gives everyone a chance to assemble their bowls and enjoy the perfect balance of smoky, spicy, and fresh flavors. The chili verde should be rich with the earthy notes of cumin and chili powder, brightened by the roasted green chiles, and rounded out by the tender beef and beans.
Pro Tips For Making Beef And Bean Chili Verde
- Brown the Beef Thoroughly: Chuck roasts down to a rich, deep flavor when cooked low and slow—but first, sear it hard in a dry skillet. Break it into small chunks, then let it sit undisturbed for 3-4 minutes until the edges turn dark brown. I learned this the hard way—rushing the browning leaves you with bland, gray beef that won’t carry the chili’s depth.
- Char the Chile Peppers: Roast your green chiles until the skins blacken in spots—this isn’t just for flavor, it’s for texture. After peeling, pulse them in a food processor with just a splash of the cooking liquid to keep it smooth but still vibrant. My grandmother swore by this, and she was right: skipping the char means missing that smoky backbone.
- Salt the Beans Early: Add your kidney beans to the pot before the tomatoes and chiles, and salt them right away. This ensures they absorb flavor evenly instead of sitting like bland sponges. I was skeptical until I tried it—now I never skip it, even if it means adding a little extra water later.
- Simmer, Don’t Boil: Once everything’s combined, keep the heat at a bare simmer—just enough to see tiny bubbles at the edges. Boiling makes the chili taste thin and watery. Let it cook uncovered for the first 20 minutes, then cover and reduce heat to low. Sounds weird, but it works: the flavors meld without breaking.
Flavor customization for beef and bean chili verde
Spice Level Control
Adjust the heat to your preference by controlling the chili powder and green chile peppers. For a mild version, reduce the chili powder to ½ tablespoon and use 1 cup of green chiles instead of 2 cups.
If you love heat, add ½ teaspoon cayenne pepper or 1-2 chopped jalapeños with the green chiles. I find Penzeys' Smoked Chipotle Powder adds depth without overwhelming the dish—just ¼ teaspoon makes a difference. 🌶️
Herb Variations
Swap out oregano for fresh cilantro stems (about ¼ cup chopped) or Mexican tarragon for a brighter flavor. For a smoky twist, add ½ teaspoon smoked paprika with the spices.
I also love 1 teaspoon dried epazote (if available)—it adds an earthy, slightly anise-like note that pairs perfectly with green chiles. Toast the herbs lightly before adding for extra aroma. 🌿
Protein Swaps
Replace the ground beef with shredded beef chuck roast (cook separately until tender) for a meatier texture. For a vegetarian option, use crumbled tempeh or mushrooms (like cremini or portobello).
If you prefer pork, ground pork shoulder works well—just increase the cooking time by 5 minutes to render extra fat. 🥩
Bean Flexibility
Kidney beans are traditional, but black beans, pinto beans, or a mix of all three add variety. For a nuttier flavor, swap in ½ cup cooked lentils.
If you want extra heartiness, add ½ cup diced potatoes with the beans—they’ll absorb the smoky flavors beautifully. Always use cooked beans to avoid a watery chili. 🌱
Acid Balance
Brighten the chili with 1 tablespoon lime juice or apple cider vinegar at the end for tanginess. A splash of tomato juice (about ¼ cup) also cuts through the richness.
For a creamy finish, stir in 2 tablespoons Greek yogurt or sour cream just before serving—it adds a luxurious texture without overpowering the smoky flavors. ✨
Texture Enhancers
Add ¼ cup corn kernels (fresh or frozen) for sweetness and crunch. For a Southwestern touch, stir in ½ cup diced bell peppers with the onions.
If you love texture, top with crumbled tortilla chips or toasted pumpkin seeds before serving. These additions keep every bite interesting and add visual appeal. 💫
Nutrition facts
Frequently asked questions
Can I make this chili verde without green chiles?
For a similar flavor profile, use 2 cups roasted red peppers instead of green chiles. If you want to stay closer to traditional verde, try 1 cup green chiles plus 1 cup roasted red peppers for a balanced taste. The key is maintaining the smoky element—roasted peppers work perfectly when doubled.
How do I prevent the chili from getting too thick?
If your chili starts thickening too much, simply add ¼ cup beef broth or water at a time while stirring. The beans absorb a lot of liquid, so simmering uncovered helps control the consistency. For a looser chili, reduce the tomato paste to ¼ cup and increase broth to 3.5 cups.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat with a splash of broth to restore moisture. Microwave in 1-minute intervals on medium power, stirring between each. Never reheat to boiling—this can make the beans mushy. Add fresh cilantro and avocado after reheating for the best texture.
Can I use dried beans instead of canned?
Yes! Cook ½ cup dried kidney beans (about 1.5 cups cooked yield) in vegetable broth until tender. Drain well before adding to the chili. For extra flavor, cook them with a bay leaf and cumin. Dried beans absorb more liquid, so you may need to add ¼ cup extra broth during simmering.
What makes this chili verde different from regular chili?
The defining difference is the roasted green chiles and tomato paste base, which create a smoky, slightly sweet depth. Traditional chili verde also uses less spice (often no chili powder) and relies more on cumin and oregano for flavor. The sauce is typically thinner and brighter than thick, hearty red chili.