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Mild Green Beef Chili

Serves 4-6

This mild chili is good for a crowd. Try it for a "BYOC" (Bring Your Own Chili) party!


  • 8-10 mild, fresh, deep green chili peppers or Anaheim peppers or 4-5 poblano chili peppers
  • 6 large tomatillos, peeled
  • 1 large or 2 medium onions, cut into wedges
  • Olive oil cooking spray
  • 2 1/2-3 cups beef stock, divided
  • 2 tablespoons olive oil or vegetable oil
  • 1 1/2-2 pounds ground beef
  • 4 large cloves garlic, chopped
  • Salt and pepper
  • 1 tablespoon ground cumin (a scant palmful)
  • 1 tablespoon ground coriander (a scant palmful)
  • Lime wedges, cilantro and chopped raw red onions, for garnish
  • Whole grain tortilla chips, for dipping


  1. Pre-heat the broiler.
  2. Place a rack in the center of the oven. Arrange the chili peppers, tomatillos and onions on a baking sheet, coat with cooking spray and broil, turning the pan occasionally, until evenly blistered and charred and tender. Let cool to handle.
  3. Place about 1/2 to 1 cup stock in a food processor with the tomatillos and onions. Peel the skins away from the peppers and seed them; add them to the processor and puree.
  4. Bring the meat to room temperature and pat dry.
  5. Heat a Dutch oven over medium-high heat with the oil until smoking. Brown and crumble the beef, then add the garlic, salt, pepper, cumin and coriander; stir to toast. Stir in peppers and onions, the tomatillo puree and remaining stock. Simmer for a few minutes to thicken and adjust the seasoning.
  6. Ladle the chili into shallow bowls and top with a squeeze of lime, some red onions and cilantro. Serve with chips alongside.