Tex-Mex · main

Beef and Bean Chili Verde

Beef and Bean Chili Verde reads umami 7.0, richness 5.9 and sourness 4.8 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 2 hr 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.3 / 10
• Sweet & Fruity — 3.3 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 7.0 · Richness 5.9 · Sourness 4.8 · Citrus 4.8 · Allium 4.1 · Salinity 3.6 · Fruity 2.5 · Herbaceous 2.5 · Sweetness 2.5 · Earthy 2.3 · Heat 2.2 · Warm Spice 1.8 · Bitterness 1.2 · Nutty 1.1 · Floral 1.0

What's in it (15)

• boneless beef chuck roast — 907 g
• salt — 7 g
• black pepper — 3 g
• vegetable oil — 27 g
• yellow onion — 110 g
• garlic — 12 g
• poblano chiles — 200 g
• tomatillo — 454 g
• chiles — 113 g
• low-salt chicken broth — 473 g
• cumin — 5 g
• dried leaf oregano — 1 g
• pinto beans — 851 g
• cilantro — 15 g
• lime — 65 g

Time & effort: about 2 hr 29 min · effort: involved

Nutrition (per 100 g, engine-estimated): 116.9 kcal, 9.2 g protein, 5.8 g fat, 7.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the beef cubes dry and season with 1 1/2 teaspoons salt and the pepper. Heat 1 tablespoon of the oil in a large Dutch oven over high heat and sear the beef in two batches, without crowding the pot, until deeply browned on at least two sides, 3-4 minutes per side; transfer to a plate.
2. Preheat the broiler with a rack 6 inches from the heat. Spread the poblanos and tomatillos on a rimmed baking sheet and broil until blistered and charred in spots, 8-10 minutes, turning once halfway through.
3. Reduce the Dutch oven heat to medium and add the remaining 1 tablespoon oil. Add the onion and cook, stirring occasionally, until softened and translucent, 5-6 minutes.
4. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
5. Transfer the charred poblanos and tomatillos, with any juices, to a blender along with the green chiles and 1 cup of the broth. Puree until mostly smooth, about 30 seconds.
6. Pour the tomatillo puree into the pot with the onions, then stir in the remaining 1 cup broth, cumin, and oregano.
7. Return the beef and any accumulated juices to the pot. Bring to a simmer, cover, reduce the heat to low, and braise until the beef is fork-tender, 1 1/2 to 2 hours, stirring occasionally.
8. Stir in the pinto beans and simmer uncovered until the chili has thickened slightly, about 15 minutes.
9. Remove from the heat, stir in the cilantro, and season with additional salt to taste. Ladle into bowls and serve with lime wedges and extra cilantro.

Dishes with a similar flavor shape

• Pork Green Chile Stew — Tex-Mex · Southwestern
• Saltah (Lamb Stew under Whipped Fenugreek Froth) — Yemeni
• Chicken Tortilla Soup with Crispy Strips — Mexican
• Moroccan Pork Casserole — Moroccan
• Steak Fajitas with Lime and Cilantro — Tex-Mex

Keep reading: what umami, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.