Perfect Green Chili Stew with Ground Beef Recipe

The perfect green chili stew with ground beef combines tender ground beef, roasted green chilies, potatoes, and aromatic spices for a hearty meal ready in under 90 minutes. This authentic recipe serves 6-8 people with 350 calories per serving, featuring a rich broth, perfectly cooked vegetables, and a balanced heat level from fresh green chilies.

Green chili stew with ground beef brings the vibrant flavors of the American Southwest to your kitchen with remarkable ease. Unlike traditional pork-based versions, this ground beef adaptation offers quicker preparation while maintaining the dish's signature smoky heat and comforting texture. The magic happens when roasted Hatch green chilies meld with savory beef, creating a complex flavor profile that improves overnight. This versatile recipe works equally well in a Dutch oven, slow cooker, or pressure cooker, making it perfect for weeknight dinners or meal prep.

Essential Ingredients for Authentic Flavor

Creating an exceptional green chili stew with ground beef starts with quality ingredients. The foundation is 2 pounds of 85% lean ground beef, which provides enough fat for flavor without excessive grease. For the green chilies, 2 cups of roasted and peeled Hatch green chilies deliver the ideal balance of heat and earthiness—though you can substitute canned green chilies in a pinch.

Ingredient	Quantity	Why It Matters
Ground beef (85% lean)	2 lbs	Provides rich flavor without excessive grease
Fresh Hatch green chilies	2 cups, roasted	Delivers authentic smoky heat and flavor complexity
Yukon Gold potatoes	3 cups, diced	Holds shape better than russets during cooking
Yellow onion	1 large, diced	Adds sweetness and depth to the broth
Garlic	4 cloves, minced	Essential aromatic base for flavor development

Many home cooks wonder whether to use fresh or canned green chilies in their green chili stew with ground beef. Fresh roasted Hatch chilies provide superior flavor, but high-quality canned green chilies work well when fresh aren't available. Look for brands that specify "Hatch" on the label for the most authentic taste. For those seeking a healthier green chili stew recipe with ground beef, consider using 90% lean ground beef and increasing the vegetable content with additional bell peppers and zucchini.

Step-by-Step Cooking Instructions

Browning the ground beef properly sets the stage for an exceptional green chili stew with ground beef and potatoes. Heat 2 tablespoons of oil in a 6-quart Dutch oven over medium-high heat. Add the ground beef in an even layer and let it sear undisturbed for 3-4 minutes before breaking it into smaller pieces. This technique creates flavorful fond (browned bits) that will later enrich your stew.

Once the ground beef is fully browned, remove about one-third and set aside—this prevents overcrowding during vegetable sautéing. Add diced onions to the pot and cook until translucent (about 5 minutes), scraping up any browned bits. Stir in minced garlic and cook for 1 minute until fragrant. Return all the ground beef to the pot along with 4 cups of low-sodium beef broth, diced potatoes, and your green chilies.

For those exploring how to make authentic green chili stew with ground beef, the simmering process is crucial. Bring the mixture to a gentle boil, then reduce heat to low and cover. Simmer for 45-60 minutes, stirring occasionally, until potatoes are tender but not mushy. The stew should thicken naturally as it cooks—if too thin, create a slurry with 2 tablespoons cornstarch and ¼ cup cold water, then stir into the stew and cook for 5 additional minutes.

Avoiding Common Preparation Mistakes

Many home cooks make critical errors when preparing green chili stew with ground beef that compromise texture and flavor. Overcooking the potatoes is the most frequent issue—add them after browning the meat to prevent disintegration. Another common mistake is adding all spices at the beginning; delicate herbs like cilantro should be stirred in during the last 10 minutes of cooking.

For those using a slow cooker for green chili stew with ground beef, remember to brown the meat first. Simply dumping raw ground beef into the slow cooker creates a greasy, less flavorful result. Cook on high for 4 hours or low for 7-8 hours, adding potatoes during the last 2 hours to maintain their texture.

Serving Suggestions and Customizations

The traditional New Mexican green chili stew with ground beef shines when served with simple accompaniments that don't overpower its complex flavors. Offer warm cornbread, tortillas, or crusty bread for dipping. A dollop of sour cream and fresh cilantro brightens each bowl, while shredded Monterey Jack cheese adds a creamy contrast to the stew's heat.

Customize your spicy green chili stew with ground beef recipe to suit different dietary needs:

• For extra heat: Add 1-2 diced jalapeños with the onions
• Vegetarian option: Substitute ground beef with textured vegetable protein
• Low-carb version: Replace potatoes with diced turnips or cauliflower
• Gluten-free: Ensure broth is certified gluten-free (most are)

Storage and Reheating Guidelines

Green chili stew with ground beef actually improves in flavor after 24 hours as the ingredients meld. Store cooled stew in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months. When reheating, add a splash of broth or water to restore the ideal consistency—microwaving covered with a damp paper towel prevents drying.

For meal prep enthusiasts exploring healthy green chili stew recipe with ground beef options, portion the stew into individual containers with a side of steamed greens. The stew's high protein content (28g per serving) and balanced macronutrients make it ideal for maintaining energy throughout the day.

Frequently Asked Questions

Can I make green chili stew with ground beef without potatoes?

Yes, you can create a potato-free version of green chili stew with ground beef by substituting with diced sweet potatoes, turnips, or simply omitting them. For a low-carb option, add extra bell peppers and zucchini instead. The stew will still develop rich flavor from the combination of ground beef, roasted green chilies, and aromatic vegetables.

How spicy is traditional green chili stew with ground beef?

The heat level in green chili stew with ground beef depends on the type of green chilies used. Hatch chilies range from mild to hot—choose California or Colorado varieties for milder heat, or New Mexico varieties for more spice. You can control the heat by removing seeds and membranes from fresh chilies or using a combination of mild and hot canned chilies. Most traditional recipes fall in the medium heat range that's flavorful without being overwhelming.

What's the best cut of beef for green chili stew?

While ground beef works perfectly for this recipe, 85% lean ground chuck provides the ideal fat content for flavor without excessive grease. If you prefer a more substantial texture, substitute half the ground beef with diced stew meat (chuck roast). Avoid very lean ground beef (95% lean) as it can become dry during the simmering process essential for developing flavors in green chili stew with ground beef.

How can I thicken my green chili stew if it's too thin?

If your green chili stew with ground beef has too thin a consistency, create a slurry by mixing 2 tablespoons cornstarch with ¼ cup cold water. Stir this into the simmering stew and cook for 5 minutes until thickened. Alternatively, mash some of the cooked potatoes against the side of the pot to naturally thicken the broth. For a gluten-free option, use arrowroot powder instead of cornstarch in the same proportions.