Green Chile & Jalapeño Beef Chili
This Green Chile & Jalapeño Beef Chili combines tender ground sirloin, tangy salsa verde, diced green chiles, kidney beans, and pickled jalapeños in a rich, savory tomato and dark beer broth. A touch of brown sugar balances the heat and acidity, creating a hearty, flavorful chili that's perfect for cooler evenings, meal prep, or a satisfying weeknight dinner.
Introduction
There's something about a big pot of homemade chili simmering on the stove that makes a meal feel especially satisfying. I love a chili with plenty of flavor, a little heat, and just enough sweetness to balance everything out.
Inspired by a Cooking Light recipe from January 2011, my version of this Green Chile & Jalapeño Beef Chili adds brown sugar and a jar of pickled jalapeños for an extra layer of sweet, tangy heat. The combination of dark beer, salsa verde, green chiles, and tomatoes creates a rich broth, while ground sirloin and kidney beans make it hearty and filling.
It's a simple, one-pot recipe that develops even more flavor as it simmers, and the leftovers are just as delicious the next day.
🌿 Mindful Morsel
A full-bodied chili that combines protein, fiber, and a variety of plant-based nutrients into one satisfying bowl.
Kidney beans are an excellent source of dietary fiber and plant-based protein. They also provide folate, iron, magnesium, and potassium. Their fiber content helps support digestive health and may contribute to healthy cholesterol levels and more gradual blood sugar responses.
Green chiles, jalapeños, and paprika provide beneficial plant compounds, including carotenoids. Hot peppers also contain capsaicinoids, such as capsaicin, the compound responsible for much of their heat. Capsaicin has been studied for its potential antioxidant and anti-inflammatory effects, although research into its benefits from everyday dietary consumption is still developing.
Tomatoes offer lycopene, an antioxidant, while onions and garlic contain additional plant compounds, including sulfur-containing compounds being studied for their potential health-promoting properties.
All together, these ingredients create a nutrient-rich meal full of warmth, bringing comfort to your day and plenty more to come.
Recipe Information
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: Approximately 1 hour 10 minutes to 1 hour 20 minutes
Calories: Approximately 350–500 calories per serving, depending on portion size, jalapeño quantity, and toppings
Dietary Notes: Contains gluten from beer unless a gluten-free substitute is used; dairy-free without cheese or creamy toppings
Ingredients
Green Chile & Jalapeño Beef Chili
1 tablespoon extra virgin olive oil
12 ounces lean ground sirloin
1½ cups yellow onion, chopped
1 tablespoon chili powder
1 teaspoon hot paprika
5 garlic cloves, minced
1 bottle (12 ounces) dark beer
½ cup salsa verde
1 can (4 ounces) diced green chiles, undrained
1 can (15 ounces) no-salt-added tomatoes, undrained and crushed
1 can (15 ounces) kidney beans, rinsed and drained
2 tablespoons brown sugar
1 jar pickled jalapeños, drained (approximately 12–16 ounces, or to taste)
For Serving
¼ cup shredded sharp cheddar cheese
1 green onion, thinly sliced
A spoonful of plain Greek yogurt or sour cream, optional
Additional pickled jalapeños, optional
Fresh cilantro, optional
Instructions
Prep: Chop the onion, mince the garlic, and slice the green onion for garnish. Drain and rinse the kidney beans. Drain the pickled jalapeños, reserving a little of the brine if you'd like to add extra tanginess later. Measure the remaining ingredients.
Brown the Beef: Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground sirloin and cook for approximately 5 minutes, breaking it apart with a wooden spoon or spatula until browned and no longer pink.
Sauté the Onion & Spices: Add the chopped onion, chili powder, and hot paprika to the pot. Cook for approximately 4 minutes, stirring occasionally, until the onion begins to soften and the spices become fragrant.
Add the Garlic: Stir in the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Reduce the Beer: Pour in the dark beer, scraping the bottom of the pot to release any browned bits. Bring to a boil and cook for approximately 15 minutes, or until most of the liquid has evaporated. This helps concentrate the beer's rich, malty flavor.
Build the Chili: Stir in the salsa verde, diced green chiles with their liquid, crushed tomatoes, kidney beans, brown sugar, and drained pickled jalapeños. Mix thoroughly to combine.
Simmer: Bring the chili to a gentle boil, then reduce the heat to low or medium-low. Simmer uncovered for approximately 30 minutes, stirring occasionally, until the flavors have developed and the chili reaches your preferred consistency.
Taste & Adjust: Taste the chili and adjust the seasonings as desired. For additional tanginess, stir in a small splash of the reserved jalapeño brine. If the chili becomes too thick, add a little water until you reach your preferred consistency.
Serve: Ladle the chili into bowls and top with shredded sharp cheddar cheese, sliced green onion, and a spoonful of plain Greek yogurt or sour cream for a creamy finish. Garnish with additional pickled jalapeños or fresh cilantro, if desired.
Tips / Notes
Adjust the Heat: The combination of hot paprika, green chiles, and pickled jalapeños creates a chili with some kick. For a milder version, start with half the jar of jalapeños and add more to taste. The heat will vary depending on the brand and variety.
Balance the Flavors: The 2 tablespoons of brown sugar help balance the acidity of the tomatoes, salsa verde, and pickled jalapeños. Taste before adding any additional sweetness.
Choose Your Beer: A dark lager, porter, or mild stout can add depth and richness. Avoid extremely bitter beers, as reducing them can intensify bitterness. For a gluten-free version, use a gluten-free beer or substitute beef broth, although the flavor will differ.
Storage & Freezing: This chili freezes well, making it great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze in freezer-safe containers for up to 3 months for best quality. Reheat thoroughly before serving.
Social Media Callout
A little heat, a little sweetness, and a whole lot of flavor!
This Green Chile & Jalapeño Beef Chili combines savory ground sirloin, kidney beans, green chiles, salsa verde, and pickled jalapeños in a rich tomato and dark beer broth.
My twist? A jar of pickled jalapeños and a little brown sugar for the perfect balance of sweet, tangy, and spicy.
One pot, simple ingredients, and plenty of flavor! Plus, it's great for leftovers and meal prep.
Tag @mmmindfulmorsels if you make it!
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