Soups & Stews
This beef and bean chili verde recipe delivers the perfect balance of smoky chipotle heat and vibrant herb-infused tomato flavors in every spoonful. The secret lies in slow-cooked beef that melts into tender chunks, hearty beans that soak up the rich sauce, and a green chili base that adds depth without overpowering. I've perfected this technique over years of testing, ensuring each bite delivers restaurant-quality satisfaction with minimal effort.
What sets this chili verde apart is the layered approach—starting with a deep, smoky tomato base infused with fresh herbs, then building complexity with chipotle peppers and slow-cooked beef.
The beans aren't just an afterthought; they're cooked until tender and fully integrated into the sauce, creating a hearty, protein-rich dish that feels substantial yet balanced. This isn't your average chili—it's a complete meal with bold flavors and satisfying texture.
The result is a rich, aromatic chili with perfectly tender beef, creamy beans, and a sauce that's both vibrant and deeply flavorful. The chipotle heat lingers just enough to warm you up, while the herb-infused tomato base keeps it bright and approachable.
Serve it with warm tortilla chips, fresh avocado slices, and a sprinkle of cilantro for the ultimate comfort food experience.
Whether you're meal prepping for the week or cooking for a crowd, this recipe delivers consistent, delicious results. The slow-cooking method ensures deep flavor development, while the simple ingredients make it accessible for home cooks.
Let's get started on creating a chili verde that will become your new favorite weeknight dinner.
Ingredients for beef and bean chili verde
Sixteen ingredients for a chili verde that tastes like a restaurant favorite.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 2 ½ lb | Trimmed of fat, cut into 1-inch chunks |
| Dried Black Beans 🌱 | 1 ½ cups | Soaked overnight or quick-soaked |
| Canned Diced Tomatoes 🍅 | 2 cups | San Marzano preferred, with juices |
| Chipotle Peppers in Adobo 🌶️ | 2 whole | Mined, plus 2 tbsp adobo sauce |
| Fresh Cilantro 🌿 | ½ cup | Chopped, stems and all |
| Fresh Tomatillos 🍅 | 1 lb | Husked, quartered, rinsed |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 6 cloves | Peeled, roughly chopped |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Cumin 🌿 | 1 tbsp | Ground, toasted if possible |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano preferred |
| Bay Leaves 🌿 | 2 whole | Fresh if available |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin preferred |
The beef is your foundation—chuck roast gives that melt-in-your-mouth texture that separates good chili from great. I always grab mine from the butcher counter if possible, but the pre-cut chunks at Costco or Walmart work just fine. Look for good marbling, and don't stress about the fat—it renders beautifully and adds flavor. The beans? Black beans are traditional, but pinto or kidney beans work too. Just make sure they're dried—not canned—for better texture. Soak them overnight for the best results, but the quick-soak method (boiling for 2 minutes) is a lifesaver when you're in a hurry.
No chipotle peppers in adobo? Substitute smoked paprika plus a pinch of cayenne—it won't be identical, but it'll get you close. Fresh cilantro is ideal, but if you're using dried, reduce to one-third the amount. The tomatillos are non-negotiable for that tangy green chili flavor—Trader Joe's usually has them in stock, or check the Latin market. For the tomatoes, San Marzano cans are worth the splurge—they're sweeter and less acidic. The adobo sauce from the chipotle peppers? Don't skip it—it adds depth that just minced peppers can't match. And if you're short on time, jarred green chili sauce can replace the tomatillos and chipotle combo, though it'll be less vibrant.
This chili tastes even better the next day—plan ahead. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub pots—just brown the chuck roast, toss everything in, and let it slow-cook. The dried beans soften right in the pot, no soaking or pre-cooking fuss, and the chipotle peppers in adobo melt into the sauce like a dream.
- Smoky Green Heat: Honestly, the contrast here is chef’s kiss: the bright acidity of the canned tomatoes, the deep earthiness of the chuck roast, and that smoky kick from the chipotle peppers. Top it with fresh cilantro, and suddenly, your chili tastes like a Southwestern restaurant—without the markup.
- Game for Any Day: Between us, this chili is my secret weapon for game days, lazy Sundays, or when my college kid calls begging for leftovers. (Yes, even on a Tuesday night.) It’s hearty enough for a crowd but just right for a solo dinner—add rice or cornbread, and you’ve got a full spread.
- Budget-Friendly Powerhouse: A chuck roast stretches for miles, dried beans cost pennies, and canned tomatoes? Always on sale. I’ve made this for under $10 per serving, and it still tastes like I spent hours. Plus, the leftovers? Even better the next day—if they last that long.
Step-by-step instructions for beef and bean chili verde
This chili verde delivers deep herbaceous notes from tomatillos and a smoky kick from chipotle—here's how to make it shine.
Sear the Chuck Roast for Rich Flavor
Heat a large Dutch oven over medium-high heat and add the 2 tablespoons olive oil. Once shimmering, add the 2.5 lb chuck roast in 1-inch chunks, working in batches if needed. Sear for 3-4 minutes per side until deeply browned—this builds the foundation of flavor. Don't crowd the pan or the meat will steam instead of develop that beautiful crust.
As the meat browns, you'll smell the aromatics intensifying. Transfer the seared beef to a plate and set aside. Real talk: if you skip this step, your chili will taste flat. The Maillard reaction happening here creates depth that no other technique can match.
Build the Herb-Infused Tomatillo Base
In the same Dutch oven, add the 1 whole yellow onion and 6 cloves garlic, cooking for 3-4 minutes until softened and fragrant. Stir in the 1 lb tomatillos, 2 cups canned diced tomatoes, 2 whole chipotle peppers in adobo (minced), and 2 tablespoons adobo sauce. Cook for 5 minutes, stirring occasionally, until the tomatillos begin to soften and release their juices.
Here's where the magic happens—the tomatillos should break down into a chunky, slightly sticky mass. Add the 1 tablespoon cumin, 1 tablespoon dried oregano, 2 whole bay leaves, 1.5 teaspoons salt, and 0.5 teaspoon black pepper, stirring to combine. Pour in the 2 cups beef broth and scrape up any browned bits from the bottom of the pot—those are packed with flavor.
Simmer the Beef Until Fork-Tender
Return the seared beef to the pot and bring everything to a gentle boil. Once boiling, reduce heat to low, cover, and let it simmer for 2-2.5 hours. The chili should bubble gently—if it's too vigorous, the beans will break apart. Stir occasionally to prevent sticking, but mostly let it cook undisturbed.
After about 1.5 hours, check the beef for tenderness. It should pull apart easily with a fork. If it's not quite there, add ½ cup water and continue cooking. This long, slow cook time transforms tough chuck roast into melt-in-your-mouth beef. The beans will soften as they absorb the rich flavors of the broth and meat.
Finish with Fresh Cilantro and Adjust Seasoning
Once the beef is tender, remove the 2 bay leaves and stir in the 0.5 cup chopped fresh cilantro. Taste and adjust seasoning—you might need a pinch more salt or a splash of lime juice to brighten the flavors. The chili should be thick but still spoonable, with a balance of smoky, herby, and slightly sweet notes.
Let the chili rest for 10 minutes before serving. This resting period allows the flavors to meld completely. Serve with warm cornbread or over rice, and don't forget to pass that extra adobo sauce for those who crave more heat.
Pro Tips For Making Beef And Bean Chili Verde
- Sear the Chuck Roast First: I learned this the hard way—skipping the sear means flavorless chili. Pat the chuck roast dry, then hit it with a hot cast-iron or heavy skillet until deep brown on all sides. The crust locks in moisture and adds depth that no amount of spices can replace.
- Soak Beans Overnight (No, Really): Dried black beans are stubborn. Skip the soaking shortcut and you’ll end up with a thick, gummy mess. Toss them in water the night before, then drain and rinse before cooking. Even if you’re in a hurry, a 4-hour soak in warm water does the trick—just don’t skip the rinse.
- Control the Chipotle Heat: One too many adobo peppers and your chili verde turns into a mouth-on-fire disaster. Start with just 1-2 peppers, finely minced, and adjust as you taste. Save the leftover adobo sauce—it’s great for eggs or rice if things get too spicy.
- Stir in Cilantro Late: Add fresh cilantro at the very end, or it’ll turn bitter and wilt into a sad, slimy pile. Tuck it in just before serving, and if you’re prepping ahead, store it separately until the last minute. Trust me, your chili will thank you.
Serving suggestions for this recipe
Classic Cornbread Pairing
Warm, crumbly cornbread is the ultimate chili companion—its sweetness balances the smoky heat perfectly.
I like to make a simple batch with 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon sugar, and 1 teaspoon baking powder, mixed with 1 cup buttermilk and 2 tablespoons melted butter. Bake at 375°F for 20-25 minutes until golden.
Serve it in small squares for dipping or as a base for your chili. 🌽
Crispy Tortilla Chips
For a fun, interactive presentation, serve this chili verde with a bowl of blue corn tortilla chips—they add crunch and let everyone customize their bowl. I recommend Mission brand for that authentic flavor.
For extra flair, sprinkle crushed Fritos on top of the chili for a Southwest fusion twist. Keep chips warm in a 200°F oven until serving.
Fresh Avocado Slices
Bright, creamy avocado slices elevate the dish with freshness. Slice 1 ripe avocado into wedges and arrange on top of each serving. For extra flavor, sprinkle with lime juice and a pinch of salt.
I also like to add a few radish slices for a peppery crunch. These toppings keep the chili from feeling too heavy while adding vibrant color. 🥑
Creamy Sour Cream
A dollop of Mexican crema or sour cream adds richness and cools the heat. I prefer La Costeña crema for its tangy depth, but regular sour cream works in a pinch. Serve it in a small bowl with a spoon for guests to add to their liking.
For a spicier option, mix in ½ teaspoon minced chipotle with the sour cream before serving.
Pickled Red Onions
Quick-pickled red onions add a tangy, crunchy contrast that cuts through the richness. Thinly slice 1 small red onion and soak in ½ cup vinegar, 1 tablespoon sugar, and ½ teaspoon salt for at least 15 minutes.
Drain before serving and sprinkle generously over the chili. This simple step transforms your dish from ordinary to extraordinary. 🧅
Lime Wedges & Cilantro
Finish every bowl with a squeeze of fresh lime and a sprinkle of cilantro. The acidity brightens the flavors, while the cilantro adds a fresh, herby note. I also like to serve lime wedges on the side so guests can adjust the tang to their taste.
For a garnish that pops, use a microplane to zest lime over the top just before serving.
Nutrition facts
Frequently asked questions
Can I substitute canned beans for dried beans in this chili verde?
Yes, but with adjustments! Use 3 cups canned black beans (drained and rinsed) instead of 1.5 cups dried. Since canned beans are pre-cooked, they'll add moisture—simmer the chili uncovered for 15-20 minutes after adding them to thicken the sauce naturally. For best texture, choose low-sodium beans and rinse well.
How do I make this chili verde less spicy?
Start by reducing the chipotle peppers to 1 whole pepper plus 1 tablespoon adobo sauce. For milder heat, omit the adobo sauce entirely and use only the minced peppers. After cooking, stir in 1 tablespoon honey or sugar to balance the flavors, or serve with extra sour cream or avocado to cool the heat. Taste as you go!
Can I make this chili verde in a slow cooker?
Sear the beef first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The beans may need 1 extra hour to soften fully. For best results, use a 6-quart slow cooker to avoid overflowing. The slow cooker method actually enhances the flavors even more!
What's the best way to reheat leftovers?
Reheat gently to preserve texture—transfer to a saucepan and warm over medium-low heat for 5-7 minutes, stirring occasionally. Avoid microwaving as it can make the beans mushy. For extra flavor, add 2 tablespoons beef broth while reheating. Store leftovers in an airtight container for up to 5 days.
Why does my chili verde taste too acidic?
This usually happens from overcooking the tomatillos or using too many canned tomatoes. Balance the acidity by adding 1 tablespoon sugar or honey, a pinch of baking soda (just ¼ teaspoon), or a splash of lime juice. For future batches, roast the tomatillos first (toss with oil, roast at 400°F for 15 minutes) to mellow their tang.