Chili Verde

Appease hearty appetites with this robust two-meat chili. Red wine, salsa, green chiles, and fresh cilantro flame the flavor.

Yield: 8 servings (serving size: 1 cup chili and 1/2 cup rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 10%
  • Fat: 3.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.9g
  • Carbohydrate: 38.3g
  • Fiber: 2.5g
  • Cholesterol: 52mg
  • Iron: 0.0mg
  • Sodium: 345mg
  • Calcium: 0.0mg


  • 3/4 pound lean boneless round steak, cut into 1-inch cubes
  • 3/4 pound pork tenderloin, cut into 1-inch cubes
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 garlic clove, minced
  • Cooking spray
  • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 2 (4 1/2-ounce) cans chopped green chiles, undrained
  • 1 cup dry red wine
  • 1 cup no-salt-added salsa
  • 1/4 cup chopped fresh cilantro
  • 2 beef bouillon cubes
  • 1 tablespoon brown sugar
  • 3 tablespoons lemon juice
  • 4 cups hot cooked long-grain rice (cooked without salt or fat)
  • Fresh cilantro sprigs (optional)


  1. 1. Combine first 5 ingredients in a Dutch oven coated with cooking spray. Cook over medium-high heat, stirring constantly, until meat is browned.
  2. 2. Add tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender, stirring occasionally. Serve over rice; garnish with cilantro sprigs, if desired.
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