Tangy Green Tomato Chili with Beef Recipe

What Are Green Tomatoes?

First of all when I say green tomatoes what I mean are unripened red tomatoes. If you’ve grown tomatoes in your garden you know what I mean.

Tomatoes start out green, grow to size, and then ripen to a shade of red or green or yellow or even purple depending on what variety of tomato it is. 

If you live in a climate where it gets cool in the fall, you may notice that some of those tomatoes never ripen completely and have to be harvested green before the first frost sets in. 

These tomatoes are what you would use in this recipe! Or in this one for Fried Green Tomato Burritos, or this one for Green Tomato, Sausage, and Rice Soup.

You can also find green tomatoes in the summer at Farmer’s Markets and some grocery stores. So if you really fall in love with their crunchy, tart taste you might look out for them there. 

What If I Can’t Find Green Tomatoes

Favorite Adaptions

• To make this Green Tomato Chili vegetarian you could omit the ground beef altogether or add more vegetables like chopped zucchini, shredded kale, or beet greens in the last 15-20 minutes of cooking. 
• Use canned pinto beans in place of the dried. Add the canned beans in step 3 like you would with the dried beans but only cook another 30 minutes. 
• Swap out ground turkey or chicken for the ground beef. 
• Add a 1/4 cup of mole paste in with the chicken stock for added spice and richness. 

What To Serve With It

I can’t have chili without cornbread—it just doesn’t seem right. This is our go-to super simple cornbread which can be made into muffins or in a loaf and sliced. 

For something completely different, try Zoe Nathan’s Buttermilk Cornbread recipe which I haven’t decided if it’s a cake or a cornbread but it’s pretty darn delicious. 

Now For My Favorite Part of Chili: The Garnishes!

You can really let your imagination run wild here. It’s fun to set out all the garnishes at the table like a “garnish bar” and have everyone dress up their bowl of chili just how they like it.

As far as I’m concerned there are three important garnish categories and the perfect bowl of chili needs to have at least one garnish from each to be labeled a success.  

They are as follow:

• Fresh and Crunchy
  • minced white onion
  • thinly sliced scallion
  • fresh cilantro leaves
• Creamy
  • Grated aged white cheddar cheese
  • sour cream
  • sliced avocado
• Bright and Spicy
  • Hot Sauce
  • Lime wedges
  • Thinly sliced jalapenos

What’s In Your Green Tomato Chili Bowl? 

Agree that green tomatoes make a stellar chili? Have a garnish you can’t live without? Make sure you snap a pic of your chili bowl and tag @holajalapeno or #holajalapeno on Instagram so I can see!

Tangy Green Tomato Chili with Beef Recipe

★★★★★

5 from 5 reviews

A tangy twist on classic beef chili! Green tomatoes are swapped for traditional ripe red tomatoes then combined with ground beef, pinto beans, and poblano peppers for an irresistible chili recipe that uses us all of the green tomatoes still in the garden come fall. Use tomatillos to make this delicious chili the rest of the year! Hearty comfort food.

• Author: Kate Ramos
• Prep Time: 20 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 35 minutes
• Yield: 8-10 1x
• Category: soup
• Method: simmer
• Cuisine: Mexican-American
• Diet: Gluten Free

Scale 1x2x3x

Ingredients

• 1/4 cup olive oil
• 1 large white onion, diced
• 3 cloves garlic, minced
• 2 poblano peppers, seeded and diced
• 2 jalapeños, seeded and diced (you can leave seeds in if you like things spicy)
• 1 pound ground beef
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons smoked paprika
• 2 teaspoons ground coriander
• 1 pound dry pinto beans, soaked overnight, drained and rinsed
• 3 large green tomatoes, diced or 12 ounces tomatillos, husks removed and diced
• 6 cups chicken broth, stock or water
• 1 tablespoon kosher salt
• 1 bunch cilantro, leaves and tender stems chopped

For the Garnish:

Sliced avocado

Grated sharp white cheddar cheese

Thinly sliced scallions

Instructions

1. To Sauté The Vegetables: Heat oil in a large stock pot with a tight-fitting lid over medium-high heat. Add onion and cook, stirring occasionally, until translucent. Add garlic, poblano peppers, and jalapeños and continue cooking until browned, about 10 minutes.
2. Add ground beef, chili powder, cumin, oregano, smoked paprika, and coriander and stir, breaking meat up with the back of your spoon. Cook until beef is browned, about 5 minutes more.
3. To Cook The Beans: Add beans, tomatoes or tomatillos, and broth and bring to a boil. Reduce heat to low and simmer, covered until beans are tender, about 2 hours. Add salt and cook another hour. Taste and add more salt as needed; stir in cilantro right before serving.
4. To Serve: Ladle chili into bowls and pass garnishes like grated cheese, sliced scallions, and avocado at the table for everyone to garnish their own bowl.

Notes

To substitute canned pinto beans for dried, add canned beans in their liquid, with the chicken stock and salt. Cook 30 minutes and serve.

Keywords: green tomato chili

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