Texas Chili Verde Recipe - That's Green Chili to Those North of the Red River

In Texas, the further north you go along the Rio Grande River, and the closer to New Mexico, the more often you see green chili instead of red. This green chili recipe uses green peppers, green chiles, and other things to make the chili "gravy" that is so delicious here.

When deciding how many peppers to use in this dish, go by your tolerance of hot peppers. If you just like a little heat, use less peppers. If you are a pepper-head, put in as many as you can handle.

Chicken Chili

Ingredients:
5 pounds top sirloin, trimmed and cubed
5 medium onions, chopped
2 cups of nopalitos (tender cactus) from a jar, chopped
1 1/4 tablespoon ground cumin
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon ground cumin
6 to 8 fresh jalapenos (adjust accordingly)
5 to 7 fresh serrano peppers (adjust accordingly)
3 garlic cloves, minced
About 7 cups water
10 to 12 New Mexican green chiles, roasted then chopped
10 to 12 roasted pasilla chiles, chopped
6 medium tomatoes, chopped
1 12-ounce can of beer (I use Mexican beer)
Masa harina (corn flour), for thickening

Directions:
In a heavy saucepan or Dutch oven, and over high heat, sear the round steak cubes until they are evenly browned. Add about half of the onions, the nopalitos, cumin, salt, oregano, all peppers, and the garlic. Pour in about half of the water, and stir well. Bring the mixture to a boil, then cover the pan. Simmer for 2 to 2 1/2 hours.

Uncover and check the green chili, adding the remaining water, the remaining onions, the New Mexican and pasilla chiles, the tomatoes, and the beer. Simmer for another hour, stirring occasionally.

Check the chili, and if it seems to be too thin, add some water to the masa harina, and stir to make a paste. Slowly pour mixture into the chili while stirring. Cover and cook the chili another 15 minutes, and check again. Add more masa harina paste if needed, and cook some more, until your desired thickness is reached.

Serve the chili hot, with pinto beans on the side.

Texas Chili Verde Recipe - That's Green Chili to Those North of the Red River

Billy is the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy. Food In Texas

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