Beef Green Chili

This soul-warming chili is simple to prepare. Using leftover beef Brisket, add onion, jalapeno peppers, garlic, chilies and tomatoes, then simmer to deepen the chili's rich flavors.

  • 40
    min
  • 4
    SERVINGS
  • 280
    Cal
  • 30 g
    Protein

Ingredients:

  • 12 ounces cooked (leftover) beef Brisket, cubed or shredded (about 2-1/2 cups)
  • 1 teaspoon olive oil
  • 1 medium yellow onion, chopped
  • 1 large jalapeño pepper, seeded, chopped
  • 4 cloves garlic, minced
  • 3 cups canned diced green chiles
  • 1 can (14.5 ounces) fire roasted diced tomatoes, undrained
  • 2 tablespoons dairy sour cream
Toppings (optional):
  • Dairy sour cream, tortilla chips, shredded Cheddar cheese, chopped avocado or guacamole

Cooking:

  1. Heat oil in stockpot over medium heat until hot. Add onion, jalapeño pepper and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally.

  2. Stir in beef Brisket, chiles and tomatoes; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat. Stir in 2 tablespoons sour cream.

  3. Garnish with additional sour cream, tortilla chips, cheese, avocado or guacamole, if desired.

282 CALORIES

0 % *

3g SAT FAT

0 % DV **

30g PROTEIN

0 % DV

3.4 mg IRON

0 % DV

6.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 282 Calories; 8 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 88 mg Cholesterol; 850 mg Sodium; 21 g Total Carbohydrate; 8.2 g Dietary Fiber; 30 g Protein; 3.4 mg Iron; 7.4 mg Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 6.9 mg Zinc; 29.5 mcg Selenium; 110.1 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

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