Soups & Stews
This beef and bean chili verde recipe delivers the kind of hearty, smoky comfort that transforms a simple weeknight into a memorable meal. The marriage of tender beef, hearty beans, and vibrant green chili sauce creates a rich, layered flavor that simmers into perfection in one pot.
I developed this recipe after years of experimenting with chili verde—balancing the acidity of the tomatoes with the earthy depth of the spices until every spoonful feels like a warm hug.
The beauty of this dish lies in its simplicity and versatility. You start with ground beef and onions, then build the base with canned tomatoes, green chili sauce, and a blend of spices that include cumin, chili powder, and a touch of cocoa powder for depth.
The beans add texture and substance, while the slow simmer allows all the flavors to meld together into a restaurant-quality stew. What you end up with is a chili that’s bold, satisfying, and packed with layers of flavor—perfect for feeding a crowd or meal prepping for the week.
What sets this chili verde apart is the smoky tomato topping, a simple yet game-changing addition that adds a tangy, slightly sweet contrast to the rich, spiced base.
It’s the kind of dish that gets better with time, as the flavors deepen and the aromas fill your kitchen with warmth. Serve it with a side of cornbread or tortilla chips for the full experience, and you’ll have a meal that’s as comforting as it is impressive.
The best part? This recipe is foolproof—no fancy techniques, just a one-pot method that ensures minimal cleanup and maximum flavor. Whether you're cooking for family, friends, or just craving a cozy meal, this chili verde delivers on every level. Let’s get started on creating something truly special.
Ingredients for beef and bean chili verde
Ground beef, beans, and smoky chili sauce—just these core ingredients transform into restaurant-quality chili verde.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | Lean or regular, 80/20 preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Green Chili Sauce 🌶️ | 1 can | 14.5 oz can, mild or hot |
| Canned Diced Tomatoes 🍅 | 1 can | 28 oz can, San Marzano preferred |
| Black Beans 🫘 | 1 can | 15 oz can, drained and rinsed |
| Kidney Beans 🫘 | 1 can | 15 oz can, drained and rinsed |
| Chili Powder 🌶️ | 2 tbsp | Ground, medium heat |
| Ground Cumin 🌿 | 1 tbsp | Freshly toasted for depth |
| Cocoa Powder 🍫 | 1 tbsp | Unsweetened, natural |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Tomato Paste 🍅 | 1 tbsp | For smoky tomato topping |
| Olive Oil 🫒 | 1 tbsp | For topping, extra-virgin |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The ground beef is where the heartiness starts—80/20 fat ratio gives you that perfect balance of tenderness and flavor. Most grocery stores carry it pre-ground, but if you're buying a chuck roast, ask the butcher to grind it fresh. Trader Joe's and Costco usually have it ready to go, and it’s worth grabbing extra for another meal. For the beans, low-sodium cans are a must—you’ll rinse them anyway, but it cuts down on extra salt. The green chili sauce? New Mexico-style is ideal—look for brands like Anthony's or Ro*Tel if you can’t find it fresh. The canned tomatoes? San Marzano is the gold standard, but any good-quality diced tomatoes will work.
No green chili sauce? Substitute with 1 cup of salsa verde plus 1/2 cup beef broth—it’ll be tangier but still delicious. Running low on kidney beans? Pinto or black beans work just as well, though the texture changes slightly. The cocoa powder might seem odd, but it’s what gives this chili that deep, slightly sweet undertone. Nestlé or Hershey’s unsweetened are fine, but if you’ve got high-quality Dutch-process cocoa, use that instead. For the smoky topping, if you don’t have tomato paste, blend 1 cup of canned tomatoes with 1 tbsp of smoked paprika for a quick fix. Fresh cilantro is ideal, but dried works in a pinch—just use 1/4 tsp instead of the chopped fresh.
This chili tastes even better the next day—plan ahead and make a double batch. It keeps for 4-5 days in the fridge, or you can freeze it for up to 3 months. I like to portion it into two-quart containers so I can grab it straight from the freezer for a quick weeknight meal. The smoky topping can be made ahead too—just store it separately and mix it in when reheating. Pro tip: Add a splash of water or broth when reheating to keep it from getting too thick.
Why You'll Love This Recipe
- One-Pot Magic: The onions caramelize right in the same pot where the beef browns—no extra dishes, no fuss. I swear by this method: just dump, stir, and let the green chili sauce do its work while I handle the rest of dinner.
- Bright & Bold: That green chili sauce—slightly tangy, with just enough heat—cuts through the richness of the beef. Honestly, the first time I tasted it simmering with tomatoes, I knew it’d be my new go-to. The garlic? Don’t skip it. It’s the secret.
- Leftovers That Shine: Make a double batch, and you’ve got lunch sorted for days. The flavors actually get better the next day—my kids beg for it, and my partner’s the first to grab a bowl. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: Ground beef, canned tomatoes, and onions? Check. This recipe costs me half of what takeout would, but tastes like I spent hours. Between us, it’s the kind of meal that makes grocery shopping feel like a win.
Step-by-step instructions for beef and bean chili verde
This hearty chili verde comes together in one pot with deep, smoky flavors and tender beef.
Brown the Ground Beef
Heat a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 lb ground beef and break it apart with a wooden spoon, letting it brown in batches if needed. You want the beef to develop a deep, rich color—this builds the foundation for the chili's flavor. Once fully browned, drain all but 2 tablespoons of the fat (you'll need it for cooking). If you have more than that, pour the excess into a small bowl and set aside for another use.
Here's the thing—don't rush this step. The beef needs time to render its fat and develop that meaty, caramelized crust. If it sticks, just let it be for a minute before gently scraping it up with your spoon. You'll know it's ready when it releases easily from the pan and has a nice, even brown color.
Sauté Onions and Garlic
Reduce the heat to medium and add the diced yellow onion to the pot. Cook for 5-6 minutes until the onions soften and become translucent, stirring occasionally. This step is all about building layers of flavor—don't skip it, even if it seems like it's taking a while.
Next, add the 4 minced garlic cloves and cook for another 30 seconds until fragrant. Garlic burns quickly, so keep an eye on it. When you smell that rich, toasty aroma, you're ready to move on. The onions should be tender but not browned—just sweet and soft.
Build the Chili Base
Stir in the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp cocoa powder, 1 tsp salt, and 0.5 tsp black pepper. Cook for 1 minute, stirring constantly, until the spices are toasted and fragrant. This step deepens the flavor profile—you'll smell the spices blooming, which means they're releasing their oils and aromas.
Pour in the 1 can green chili sauce and 1 can diced tomatoes, stirring to combine. Add the 1 can black beans and 1 can kidney beans, drained and rinsed. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally. This gives the flavors time to meld and the beans time to soak up all that delicious chili goodness.
Create the Smoky Tomato Topping
While the chili simmers, make the smoky tomato topping. In a small bowl, mix the 1 tbsp tomato paste and 1 tbsp olive oil. Spread this mixture evenly over the surface of the chili in the pot. The tomato paste will caramelize and create a beautiful, glossy topping that adds a smoky depth to the dish.
Return the pot to the stove and let it simmer uncovered for another 10 minutes. This allows the topping to set slightly and the flavors to fully develop. You'll see the chili thicken and the edges of the topping turn a rich, caramelized brown. This is your signal that it's ready to serve.
Finish and Serve
Remove the pot from the heat and let the chili rest for 5 minutes. This resting time allows the flavors to settle and the chili to thicken slightly. Stir in the 0.25 cup chopped fresh cilantro just before serving to add a bright, fresh finish that cuts through the richness of the chili.
Serve the chili verde hot, straight from the pot. The smoky tomato topping should be slightly crisp on top, with a thick, hearty chili underneath. Each bite delivers tender beef, flavorful beans, and a perfect balance of spice and smokiness. Pair it with crusty bread or over rice for the ultimate comfort meal.
Pro Tips For Making Beef And Bean Chili Verde
- Brown the Beef Properly: Skip the "quick sear" and take 5-10 minutes to fully cook the ground beef—break it into small chunks first so it crisps instead of steaming. I learned this the hard way after serving chili with raw pink centers (yes, even when it looked done). The extra time removes moisture and builds flavor, which is especially important in verde chili where the sauce is thinner.
- Char the Onions: Don’t just sauté the onions—let them caramelize until they’re deep golden and slightly crispy at the edges. This adds sweetness that balances the heat of the green chili sauce. I was skeptical until I tried it, and now I refuse to skip it (even if it means lingering at the stove longer).
- Simmer Low and Slow: After adding the green chili sauce and tomatoes, reduce heat to a gentle bubble and let it cook uncovered for at least 30 minutes. This lets the flavors meld without scorching the sauce—something I used to ignore until my chili tasted bitter. The longer it simmers, the richer it gets.
- Use a Splatter Screen: When browning the beef, cover the pan with a splatter screen (or even a lid held at an angle) to catch the grease and keep your stove clean. I know, it’s an extra step, but it saves scrubbing later—and trust me, you’ll thank yourself when you’re not scraping burnt bits off your burner.
Best sauces and condiments for this dish
Classic Sour Cream
This is my go-to topping for chili verde—½ cup of full-fat sour cream stirred into each bowl adds a cool, creamy contrast to the spicy, smoky flavors. I like to mix in 1 tsp of lime juice and ½ tsp of cumin for extra zing.
For a lighter option, try Greek yogurt mixed with a pinch of salt and a dash of hot sauce. 🥄
Avocado Crema
Blend 1 ripe avocado, ¼ cup sour cream, 2 tbsp lime juice, 1 tbsp chopped cilantro, and ½ tsp salt until smooth. This creamy, slightly tangy topping brings freshness and richness to every spoonful.
It’s perfect for balancing the heat and adding a velvety texture. Store any leftovers in an airtight container for up to 2 days.
Pickled Red Onions
Quick-pickle 1 red onion by thinly slicing, then soaking in ½ cup vinegar, 1 tbsp sugar, and 1 tsp salt for at least 30 minutes. The bright acidity cuts through the richness of the chili, adding a crisp, tangy bite.
I like to serve them on top or let guests add them to their bowls. 🧅
Crispy Tortilla Strips
Cut 2 large flour tortillas into ¼-inch strips, toss with 1 tbsp olive oil, and bake at 375°F for 8-10 minutes until golden and crispy. Sprinkle with ½ tsp smoked paprika while warm.
These add a satisfying crunch and soak up any extra chili. Store in an airtight container for up to 3 days.
Shredded Cheese
Sharp cheddar or Monterey Jack melts beautifully over chili verde, adding a creamy, salty finish. For extra flavor, mix ½ cup shredded cheese with 1 tbsp cream cheese and ½ tsp garlic powder before melting. A sprinkle of fresh cilantro on top keeps it fresh and vibrant. 🧀
Hot Sauce Options
Keep a small bowl of habanero hot sauce or Cholula chili garlic sauce on the table for those who want extra heat. I also love adding 1 tsp of chipotle powder mixed with 1 tbsp honey for a smoky-sweet kick.
Adjust to taste—this chili already has depth, but a little spice never hurts. 🌶️
Nutrition facts
Frequently asked questions
Can I substitute ground turkey or chicken for the beef?
Yes, but expect a different texture and flavor profile. Ground turkey (especially lean) works best—use 1.5 lb and add 1 tbsp extra olive oil to prevent drying out. For chicken, use 1.5 lb and increase the simmering time to 25 minutes to ensure it's fully cooked. The cocoa powder will still add depth, but the overall taste will be lighter and more poultry-forward.
How can I make this chili verde spicier?
Add ½ tsp cayenne pepper or 1 tbsp hot sauce to the base while simmering. For extra heat, stir in 1-2 chopped jalapeños (seeds included) during the final 10 minutes of cooking. If you prefer smoky heat, swap 1 tbsp of the chili powder for chipotle powder. Always taste as you go!
Can I make this in a slow cooker or Instant Pot?
For a slow cooker, brown the beef first, then add all ingredients and cook on low for 6-7 hours or high for 3-4 hours. For an Instant Pot, use the "Sauté" function to brown the beef, then add everything else and cook on high pressure for 20 minutes. Skip the smoky topping until the end—add it after releasing pressure and let it simmer uncovered for 10 minutes. Both methods work beautifully!
Why did my chili verde turn out too thick or too thin?
If it's too thick, stir in ½ cup warm broth or water while simmering. For a thinner chili, reduce the cooking time by 5 minutes or add ¼ cup more tomatoes at the start. The smoky topping can also thicken the chili—if needed, add 1 tsp olive oil to the topping mix to keep it glossy. Always taste as you go to adjust!
Can I prepare this chili verde ahead of time?
This chili tastes even better the next day! Store leftovers in an airtight container in the fridge for 4-5 days or freeze for 3 months. Reheat gently on the stove with 1-2 tbsp water or broth to restore moisture. The smoky topping can be made fresh when reheating—just mix 1 tbsp tomato paste + 1 tbsp olive oil and spread it on top before serving.