Grandma’s Green Chili Recipe – Cozy, bright, slow-simmered comfort

Introduction

The kitchen smelled like roasted chiles and browned meat the first time I ever made Grandma’s Green Chili for my family. The sizzle of onions, the pop of tomatoes hitting the hot pan, and that gentle chile fragrance always brings everyone to the table. This always takes me back to Sunday dinners. If you like hearty, saucy bowls, you might also enjoy our smothered bean burritos with pork chile verde for another weeknight favorite.

Why You’ll Love This

• Deep, homey flavor from browned meat and roasted chiles.
• Budget-friendly: 2 lbs feeds a crowd and stretches well.
• Hands-off simmering gives tender meat without fuss.
• Kid-friendly mild heat, yet bright with fresh cilantro.

Quick Recipe Snapshot

• Servings: 6
• Prep time: 20 minutes
• Cook time: 1 hour 30 minutes (meat + rice)
• Total time: 1 hour 50 minutes
• Skill level: Medium
• Taste: savory + bright with a mild chile warmth

After a quick prep, this recipe rewards you with confident, comforting results.

Ingredients You’ll Need

• 2 lbs beef stew meat or pork shoulder, cubed
• 2 tbsp oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 roasted green chiles (Hatch or Anaheim), chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 medium tomatoes, diced (or 1 can diced tomatoes)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• 1 1/2 cups beef broth
• 1/4 cup fresh cilantro, chopped
• 1 cup long-grain rice
• 2 tbsp oil
• 1/2 small onion, minced
• 1 clove garlic, minced
• 1 1/2 cups chicken broth
• 1/2 cup tomato sauce
• Salt, to taste

Chef notes:

• Fresh garlic = bigger flavor.
• Roast chiles for best aroma.
• Use stock, not water, for depth.
• Rinse rice for fluffier grains.

How to Make It

1. First, heat 2 tbsp oil in a large pot over medium heat until it shimmers. Add the chopped onion and garlic, and sauté until soft and fragrant, about 3–4 minutes; you should smell sweetness.
2. Then, add the cubed beef or pork in a single layer and brown on all sides, about 6–8 minutes; don’t crowd the pan so you get color.
3. Next, stir in the roasted green chiles, diced green and red bell peppers, and tomatoes. You’ll hear a gentle sizzle as the vegetables hit the hot meat.
4. Add the cumin, oregano, a generous pinch of salt, black pepper, and the beef broth. Bring everything to a simmer, scrape up any browned bits, then cover.
5. Reduce heat to low and cook gently for about 1 hour and 15 minutes, until the meat pulls apart easily and the sauce thickens slightly; the aroma will deepen and the chile will soften into the sauce.
6. Meanwhile, make the Spanish rice: in a separate pan, heat 2 tbsp oil over medium heat, then sauté the minced onion and garlic until tender and golden.
7. Add the rinsed rice, chicken broth, tomato sauce, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer 18–20 minutes until the rice is fluffy and liquid is absorbed.
8. Finally, taste the chili verde for seasoning, stir in the chopped cilantro, and spoon the hot chili over the rice. Garnish with extra cilantro if you like.

Kitchen Tips (From My Kitchen)

1. Time-saver: Brown meat in batches to speed up and keep good color.
2. Common mistake + fix: If the sauce is bland, add a splash of beef broth and a squeeze of lime to brighten it.
3. Simple variation: Stir in a pinch of smoked paprika for a smoky hint.

Serving Ideas

• Weeknight dinner: Bowl over warm Spanish rice with chopped cilantro and lime wedges.
• Family-style: Serve with warm tortillas and shredded cheese for building tacos.
• Brunch twist: Top with a fried egg and a sprinkle of cotija cheese.
• Holiday potluck: Keep warm in a slow cooker and serve with crusty bread.
• Garnishes/side ideas: pickled onions, avocado slices, or a dollop of sour cream.

I like to pair it with crisp pickled jalapeños for contrast. Also try adding pinto beans on the side for heartier bowls: we have a great pinto bean chili that complements this well.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheat: Gently rewarm on the stove with a splash of broth to keep sauce silky.
  Leftover idea: Shred meat and wrap in tortillas for quick lunch tacos.

FAQs

Q: Can I make this ahead?
A: Yes — make the chili a day ahead; flavors meld overnight and it reheats beautifully. Grandma’s Green Chili often tastes better the next day.

Q: Can I use ground meat instead?
A: Absolutely. Use ground beef or pork, brown thoroughly, and reduce simmering time to 30–40 minutes.

Q: How do I know the meat is done?
A: The meat should be fork-tender and the sauce slightly reduced; if it pulls apart easily, it’s done.

Q: Can I freeze it?
A: Yes, cool fully and freeze in meal-sized containers for up to 3 months.

Conclusion

For another comforting take, check a lighter poultry version at Grandma’s White Chicken Chili – Meat Church, which shows how chiles play with different proteins. For spice and seasoning ideas, see a classic spice-focused chili in this write-up at Grandma’s Chili | Simple Chili Recipe – The Spice House.

Final Thoughts

This recipe is simple, honest, and the sort of meal you’ll want in heavy rotation. Try it once as written, then tweak the chiles and simmer time to make it yours — I do. Enjoy every spoonful of Grandma’s Green Chili.

Grandma’s Green Chili

Hearty and flavorful green chili made with tender meat, roasted chiles, and fresh ingredients, perfect for family gatherings or weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Chili

• 2 lbs beef stew meat or pork shoulder, cubed
• 2 tbsp oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 roasted green chiles (Hatch or Anaheim), chopped For best aroma, roast chiles.
• 1 each green bell pepper, diced
• 1 each red bell pepper, diced
• 3 medium tomatoes, diced (or 1 can diced tomatoes)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• 1.5 cups beef broth Use stock for depth.
• 1/4 cup fresh cilantro, chopped For garnish.

For the Spanish Rice

• 1 cup long-grain rice Rinse for fluffier grains.
• 2 tbsp oil
• 1/2 small onion, minced
• 1 clove garlic, minced
• 1.5 cups chicken broth
• 1/2 cup tomato sauce
• Salt, to taste

Method

 

Cooking the Chili

1. Heat 2 tbsp oil in a large pot over medium heat until it shimmers.
2. Add chopped onion and garlic, and sauté until soft and fragrant, about 3–4 minutes.
3. Add cubed beef or pork in a single layer and brown on all sides, about 6–8 minutes.
4. Stir in roasted green chiles, diced bell peppers, and tomatoes.
5. Add cumin, oregano, salt, black pepper, and beef broth. Bring to a simmer.
6. Cover and reduce heat to low, cooking gently for about 1 hour and 15 minutes.
7. Check that the meat pulls apart easily and the sauce thickens slightly before serving.

Making the Spanish Rice

1. In a separate pan, heat 2 tbsp oil over medium heat, sautéing minced onion and garlic until golden.
2. Add rinsed rice, chicken broth, tomato sauce, and a pinch of salt.
3. Bring to a boil, reduce heat, cover, and simmer 18–20 minutes until rice is fluffy.

Final Assembly

1. Taste chili verde for seasoning, stir in chopped cilantro, and serve over rice.
2. Garnish with extra cilantro if desired.

Notes

For a smoky hint, stir in a pinch of smoked paprika. Store leftovers in airtight containers for up to 3–4 days in the fridge or freeze for up to 3 months.