Beef and Bean Chile Verde

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1pound ground beef

1 large onion, usually chopped

1large red bell pepper, usually chopped

6clove garlic, usually chopped

1tablespoon fresh chili powder

1/4teaspoon cayenne pepper, to add taste

2teaspoon fresh ground cumin

1jar green salsa, or taco sauce

1/4cup water, tap or filtered

1can pinto or kidney beans, 15 ounces


1. Cook the beef, bell pepper and onion in a large saucepan over medium heat, while you do so, you need to crumble the mean with a wooden spoon untill the meat turns a faint brown, which usually takes 8 to 10 minutes.

2. Add your chili powder, garlic, cumin, and cayenne and cook untill you are able to smell the seasonings or they are frarant, which usually is about 15 seconds.

3. Stir in your salsa, or sauce, and then add the water.  Bring it all to a simmer and reduce the heat to low or medium, cover it then let it cook untill the vegtables are tender which this also takes about 10 to 15 minutes.

4. Stir in the beans and cook about 1 minute or untill they are heated through.

As I said in the description this lovely beef and bean chile can be served well with cilantro, red onions, and monterrey jack cheese, just to compliment the taste.  If you want a real special treat as I found out, cornbread goes good with this meal along with some of your favorite hot sauce.

  • 1large red bell pepper, chopped
  • 1large onion, chopped
  • 6clove(s) garlic, chopped
  • 1tablespoon(s) chili powder
  • 2teaspoon(s) ground cumin
  • 1/4teaspoon(s) cayenne pepper, or to taste
  • 1jar(s) (16-ounce) green salsa, green enchilada sauce, or taco sauce
  • 1/4cup(s) water
  • 1can(s) (15-ounce) pinto or kidney beans, rinsed

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