- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (14-1/2 ounces) stewed tomatoes
- 2 cans (4 ounces each) chopped green chilies
- 2 cups diced peeled potatoes
- 2 cups water
- 1/2 teaspoon salt
- In a Dutch oven or soup kettle, cook ground beef with onion until the beef is no longer pink; drain. Stir in the tomatoes, green chilies, potatoes, water and salt. Simmer, uncovered, 45 minutes or until the potatoes are tender. Yield: 4-6 servings (5 cups).
Reviews for Green Chili
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"I personally would call it more of a soup than a chili but it was still really good. It was very easy to make using ingredients I always have on hand. Would definitely make it again. The longer it simmers, the better it tastes. Be careful not to get your potatoes too mushy though. I'm a "pepper" girl so I added some black pepper to it too."
"Green chile needs garlic. This would be so much better slow cooked all day to better mingle the flavors."
"Pretty bland until I added another can of chilies, some garlic powder and pepper. Easy to assemble..Will definately make it again."