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"Chuck" Wagon Chili
Verde
You do not find many recipes for beef green chili out there. I tried to find one, to enter into the Steamboat Chuckwagon Chili Challenge, but couldn't. So I proceeded to modify a pork green chili into a beef green chili which ended up tasting pretty darn good.
Ingredients:
| 1.5 lbs Chuck Steak | 1 stick of Butter |
| 8-12 ounces tomatillos finely diced(to taste) | 3 C of Chicken Stock |
| Flour or Masa | 1 small onion |
| 2-3 T Oregano | 1 T Cilantro |
| Salt and pepper to taste | 1/2 T Cumin |
| 18 Ounces of Green Chilis diced | Olive Oil |
| 2 cloves garlic minced | 2 small potatos diced |
- Heat oil in a stock pot. Medium high.
- Sear/brown the chuck on both sides
- Remove meat and add 1/2 of the butter to the stock pot and saute the finely diced onion and minced garlic until translucent.
- Reduce heat to medium - medium low and add some chicken stock to deglaze the pan.
- Reserve the butter and flour/Masa for a rouz and add the remaining ingredients and chuck to the stock pot.
- Bring to a low boil and simmer for several hours (until the beef pulls aparts easilly).
- Remove the chuck and shred the beef using two forks to pull it apart and return it to the chili.
- In a small pot melt the remaining butter.
- Add flour or masa to make a roux. Cook for several minutes, until the roux turns brown.
- Whisk in the rouz, a small amount at a time, to avoid lumps forming in the chili and also to obtain the desired thickness to your chili.
A variation I have made, has used grated potatoes to help thicken the chili, reducing the amount of roux needed to thicken the chili. I prefer the potatos diced, however, both variations have turned out excellent.
