This is comfort food for a Phoenician palate – spectacular in a burrito, incredible on eggs and surprisingly perfect over fresh baby greens. It’s spicy, beefy and rich, and its unmistakable roasted green chile flavor will have you serving yourself seconds and thirds long after you're full.
This recipe is enough for a crowd – perfect for holiday gatherings or freezing for later. Its flavor is even better after resting a day or two in the fridge, so keep this in mind as a make-ahead option for your next big family dinner, potluck or just for a fantastic week of green chile-inspired meals at home.
Robbie’s Green Chile Beef
1 5-6 lb. chuck roast, trimmed of fat and cut into 1/2-inch pieces
1 tsp. salt
1 tsp. cumin
½ tsp. ground black pepper
1 40 oz. jar roasted and diced Hatch green chiles (505 brand is perfect) or about 4 cups roasted, peeled, seeded and chopped green chiles
1 onion, chopped
1 tbsp. minced garlic or garlic paste
6 cups hot beef broth or 1 tbsp. beef bouillon or Better Than Bouillon dissolved into 6 cups hot water
2/3 cup flour
2/3 cup vegetable oil (optional)
2 minced serrano peppers (optional)
Baby greens or baby spinach
Heat a large, heavy-bottomed pot or Dutch oven to high. Once hot, add beef and salt, stirring to prevent sticking. The beef will quickly start to release its natural fat and juices. Continue to cook and stir until the juices have cooked off, leaving only the chunks of meat to brown in its own fat. Keep cooking on medium-high heat until the beef is nicely browned. As you stir, scrape the bottom to pick up the brown toasty bits. Don’t worry about anything sticking to the bottom, as it will come off and add flavor to the broth once the liquid is added.
Add cumin and pepper to pot and stir frequently for 15 seconds, then immediately add broth, green chiles, garlic and onion. Bring to a boil; reduce heat and simmer, covered, for about two hours. If broth is not spicy enough, add one or two minced serrano peppers. When beef is tender, adjust flavor by adding more salt, pepper, cumin and bouillon as needed. Turn off heat but leave pot on burner.
Skim as much fat as possible from the surface and reserve in a glass measuring cup. You should end up with about 2/3 cup of fat, but if your meat is relatively lean, you may need to supplement with vegetable oil to reach that amount. Pour fat into a medium saucepan (don't get any broth in there) and heat to medium-high. Add flour and cook, stirring or whisking regularly. As you stir, fill your measuring cup with broth from the green chile pot. After about one minute, slowly pour the broth into the fat and flour mixture while you stir or whisk vigorously. When you have added about four cups of broth and no lumps remain, add the thick flour mixture to the green chile, stirring well to combine. Bring to a light boil and then simmer about 10-20 minutes. Adjust flavor and serve topped with minced cilantro in a flour tortilla or over baby greens or rice with a dollop of sour cream.