Soups & Stews
This beef and bean chili verde brings together smoky, tangy flavors with hearty greens and a crispy tortilla crunch that elevates every spoonful. The secret lies in blending traditional chili verde's bright acidity with deep, caramelized beef and tender beans—creating a dish that's both comforting and complex.
What sets this recipe apart is the perfect balance of textures: tender beef, creamy beans, and those addictive crispy tortilla bits that add just the right amount of crunch.
Unlike classic chili verde that relies solely on greens, this version incorporates ground beef for heartiness while keeping the signature tangy, slightly sweet profile. The process is straightforward but packed with flavor-building steps—browning the beef properly, simmering the sauce just right, and toasting the tortilla strips until golden.
It's the kind of recipe that tastes even better the next day, making it perfect for meal prep or a cozy weekend dinner.
By the time you're done, you'll have a steaming bowl of chili verde that's rich in flavor but still light enough to enjoy any time of year. The beef stays tender, the beans hold their shape, and the tortilla crunch adds a satisfying contrast with every bite.
Serve it with cornbread or over rice to soak up every last drop of that smoky, tomato-infused sauce.
This recipe delivers restaurant-quality results without requiring advanced techniques—just patience and attention to a few key steps. Whether you're feeding a crowd or meal prepping for the week, the combination of beef, beans, and chili verde creates a dish that's hearty enough to satisfy but bright enough to feel fresh.
Let's get cooking!
Ingredients for beef and bean chili verde
Sixteen ingredients blend smoky, tangy, and hearty flavors for a chili verde that's restaurant-worthy.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean for best flavor |
| Black Beans 🌱 | 1 ½ cups | Drained and rinsed |
| Pinto Beans 🌱 | 1 cup | Drained and rinsed |
| Diced Tomatoes 🍅 | 14 ½ oz | Fire-roasted for smoky flavor |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube preferred |
| Onion 🧅 | 1 medium | Yellow or white, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Green Chilies 🌶️ | 2 whole | Fresh or canned, chopped |
| Corn Tortillas 🥞 | 6 whole | Cut into strips for crunch |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Tomatillo Salsa Verde 🍅 | 1 ½ cups | Store-bought or homemade |
| Cumin 🌿 | 1 tbsp | Ground for authentic flavor |
| Oregano 🌿 | 1 tbsp | Dried Mexican preferred |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The beef and beans form the heart of this dish. Ground chuck gives the best texture—leaner ground beef works but lacks richness. For beans, Trader Joe's has the best pre-cooked varieties, but any canned black and pinto beans work. Look for fire-roasted diced tomatoes—they add natural smokiness without extra seasoning. The tortillas should be corn, not flour, for authentic texture. I always grab extra at the Latin market—they stay fresh longer than the grocery store brands.
No fresh tomatillos? Substitute extra tomato paste or use a good-quality green chili sauce. Short on green chilies? Jalapeños work in a pinch, but reduce the amount by half. The cumin and oregano are non-negotiable—they create that signature chili verde flavor. If you can't find Mexican oregano, regular dried oregano at half the amount will do. For the tortilla crunch, toast them in batches until golden—don't overcrowd the pan or they'll steam instead of crisp.
This chili verde tastes even better the next day as flavors meld. Keeps for 4-5 days in the fridge, freezes beautifully for 3 months. I double the batch and portion it into containers—perfect for quick lunches. The tortilla strips stay crispy for about 2 days if stored separately in an airtight container. For extra smokiness, add a pinch of smoked paprika when serving.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s one pot—no chopping, no fuss, just brown the beef, dump everything in, and let it simmer. The black and pinto beans soften perfectly while the tomato paste thickens the sauce into something rich and velvety without extra effort.
- Green Magic Boost: Between us, the tomatillo base (or that tangy green salsa verde) turns this chili into something different—bright, herbal, and just a little funky. It’s not your grandma’s red chili; it’s got that fresh, grassy kick that makes every bite feel special.
- Lunchbox Hero: Here’s what sold me—this chili reheats like a dream and tastes even better the next day. Pack it in thermoses for work or school lunches, or serve it cold with tortilla chips for a no-fuss dinner when you’re wiped out.
- Budget Powerhouse: Ground beef, dried beans, and canned tomatoes? This recipe stretches a dollar far—I make it for a week’s worth of meals with leftovers that still taste fresh. Plus, the tomato paste adds depth without breaking the bank. My wallet and my family thank me every time.
Step-by-step instructions for beef and bean chili verde
Here's how to build a rich, smoky chili verde with perfect texture and depth.
Brown the Ground Beef
Heat a large Dutch oven over medium-high heat. Add the 1.5 lb ground beef and break it apart with a wooden spoon. Cook undisturbed for 3-4 minutes until the beef loses its raw color, then stir to break up any clumps. Continue cooking for another 2-3 minutes until the beef is deep brown and mostly cooked through.
This browning step is crucial—it develops deep, meaty flavors that form the base of your chili. Don't drain the rendered fat; it adds richness to the finished dish. If the pan gets too dry before the beef is fully browned, add 1 tablespoon of chicken broth to prevent burning.
Sauté Aromatics and Build the Base
Push the cooked beef to one side of the Dutch oven and add 1 tablespoon olive oil (not listed in ingredients but essential for this step). Add the diced onion and cook for 4-5 minutes until softened and light golden brown. Stir in the minced garlic cloves and chopped green chilies, cooking for 30 seconds until fragrant.
Return the beef to the pan and stir to combine with the aromatics. Add the 2 tablespoons tomato paste and cook for 1 minute to deepen its flavor. This creates a flavorful foundation that prevents the chili from being too watery later.
Combine Beans, Tomatoes, and Broth
Add the 1.5 cups black beans, 1 cup pinto beans, 14.5 oz diced tomatoes, 2 cups chicken broth, 1.5 cups tomatillo salsa verde, 1 tablespoon cumin, 1 tablespoon oregano, 1.5 teaspoons salt, and 0.5 teaspoon black pepper to the Dutch oven. Stir well to combine all ingredients.
Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally. The chili should reduce slightly and develop a thick, hearty consistency. If it gets too thick before the time is up, add 2-3 tablespoons of water to maintain the right texture.
Prepare and Add the Tortilla Strips
While the chili simmers, cut the 6 whole corn tortillas into ¼-inch wide strips—this creates the perfect crunchy texture. Set them aside on a plate.
When the chili has finished simmering, stir in the tortilla strips and cook for an additional 5-7 minutes until they're light golden brown and crispy. This step adds a delightful contrast of textures and flavors to the rich chili base.
Adjust Seasoning and Serve
Taste the chili and adjust the seasoning if needed. You may need to add a pinch more salt or a dash of black pepper to balance the flavors. The chili should be rich, smoky, and well-seasoned with a perfect blend of tomato, bean, and spicy notes.
Serve the chili verde hot, garnished with additional chopped green chilies or fresh cilantro if desired. The tortilla strips will add a satisfying crunch with every bite, making this chili both hearty and exciting.
Pro Tips For Making Beef And Bean Chili Verde
- CRISP THE BEANS FIRST: I learned this the hard way—skipping the quick sauté in oil before adding liquid turns your beans into mush. Toss the drained black and pinto beans with 1 tablespoon of oil and cook on medium-high for 3-4 minutes until they’re slightly crispy. This builds flavor and keeps them from falling apart later.
- BROWN THE BEEF LOW AND SLOW: After burning three batches, I finally figured out that high heat for browning ground beef in chili verde is overrated. Cook it on medium-low instead, breaking it into small pieces with a wooden spoon. You want deep color, not smoke—this keeps the meat tender and prevents bitterness from overcooking.
- SAVE THE TOMATO JUICE: Don’t dump those diced tomatoes straight in—strain out the excess juice first. Too much liquid dilutes the verde’s rich, herby depth. Reserve the juice for later if needed, but start with just the solids and a splash of water. Your chili will be thicker and more flavorful.
- TOAST THE TOMATO PASTE: Sounds weird, but it works: cook the tomato paste on its own in the pot for 2-3 minutes before adding anything else. This caramelizes the sugars and deepens the flavor. Skip this, and your chili will taste flat—trust me, your nose will thank you when the aroma hits.
Flavor customization for beef and bean chili verde
Spice Level Control
Adjust the heat to your preference by controlling the green chilies. For a mild version, remove the seeds and membranes from 2 jalapeños before chopping. If you love heat, add 1-2 extra fresh serrano peppers or ½ teaspoon cayenne pepper when simmering.
I like to keep mine medium-spicy by using 1 poblano pepper (roasted and peeled) instead of green chilies for a smoky depth without overwhelming heat. 🌶️
Smoky Depth Variations
For extra smokiness, char 1-2 tomatillos directly over a gas flame or in a dry skillet before blending into your salsa verde. Another trick is to add ½ teaspoon smoked paprika or 1 teaspoon chipotle powder when combining the ingredients.
If you have access to a smoker, lightly smoke the tortilla strips for 5 minutes before adding them to the chili. 🔥
Protein Swaps
Ground beef isn't the only option—try 1.5 lbs ground turkey for a lighter version or 1 lb each of ground beef and ground pork for extra richness. For vegetarians, swap the beef for 1.5 cups crumbled tempeh or 1 cup lentils (cooked).
I've also had great success with shredded chicken (about 1.5 cups) for a lighter, protein-packed variation. 🥩
Bean Blends
Experiment with different bean combinations to change the texture and flavor. Try 1 cup each of black beans, pinto beans, and kidney beans for a nuttier profile. For creaminess, add ½ cup mashed white beans to the chili. I love using ½ cup chickpeas for extra texture—just
Acidity Balance
Adjust the tangy brightness by modifying the tomatillo salsa verde. For extra zing, add 1 tablespoon lime juice or ½ teaspoon citric acid when blending. If your salsa verde tastes too sharp, balance it with 1 teaspoon honey or ½ teaspoon brown sugar. For a richer acidity, add 2 tablespoons white vinegar to the simmering chili. 🍋
Texture Contrasts
Add extra crunch with ¼ cup toasted pepitas (pumpkin seeds) or 2 tablespoons crushed tortilla chips on top. For creaminess, stir in ½ cup sour cream or ¼ cup Greek yogurt at the end. I also like adding ¼ cup diced avocado when serving for a fresh, buttery contrast. 🥑
Nutrition facts
Frequently asked questions
Why do you use both black and pinto beans in this chili?
Black beans add a creamy texture and earthy flavor, while pinto beans contribute a slightly nuttier taste and hold their shape better during cooking. Together, they create the perfect balance of richness and texture that makes this chili hearty yet still light enough to enjoy year-round. The combination also provides a more complete protein profile than using just one type.
Can I make this chili verde in a slow cooker?
Brown the beef first in a skillet, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the tortilla strips only during the last 30 minutes to prevent them from getting soggy. The slow cooker method actually enhances the flavors by allowing them to meld together more gradually.
What's the best way to store leftovers?
Store the chili (without tortilla strips) in an airtight container in the fridge for 4-5 days. The tortilla strips should be stored separately in a sealed container or bag and added fresh when reheating. For freezer storage, portion the chili into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
How can I make this chili verde less spicy?
Reduce the heat by removing seeds and membranes from green chilies before chopping. For an even milder version, substitute the green chilies with 1 poblano pepper (roasted and peeled) which has a much milder flavor. You can also add a pinch of sugar or a splash of milk when serving to help balance the spiciness.
Can I use flour tortillas instead of corn?
While corn tortillas provide the authentic texture and flavor, you can use flour tortillas in a pinch. However, they won't crisp up as nicely and may make the chili slightly heavier. If using flour tortillas, reduce the amount to 4 tortillas and cut them slightly thinner to help them crisp better during the cooking process.