Beef and Bean Chili Verde

By jdwooten

Chile verde, usually a slow-cooked stew of pork, jalapeños, and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a meal: Serve with fresh cilantro, red onion, and Monterey jack. Add cornbread on the side and your favorite hot sauce.

Ingredients

• 1 pound(s) 93%-lean ground beef
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 6 clove(s) garlic, chopped
• 1 tablespoon(s) chili powder
• 2 teaspoon(s) ground cumin
• 1/4 teaspoon(s) cayenne pepper, or to taste
• 1 jar(s) (16-ounce) green salsa, green enchilada sauce, or taco sauce
• 1/4 cup(s) water
• 1 can(s) (15-ounce) pinto or kidney beans, rinsed

Details

Servings 4

Preparation

Step 1

Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.