Recipe: Easy Schmesy Green Chile Chile!!

One of our favorite meals beginning in autumn is chile, with
cornbread on the side, of course.  As
long as my sons were living at home, we celebrated the season opener of Monday
Night Football each year with this meal…even if it was over 100 degrees
This recipe is a very quick, easy, no-fuss, mild, green
chile – chile concoction I made up.  My
husband practically ate the whole thing by himself last weekend.   I use Hatch Chiles , roasted in the oven and
frozen in separate bags for moments like this. 
 Hatch chiles are only around for
a short time, so freezing them works to bring that great smokey, spicey flavor
to dishes for a few months. 
But, if you
did not freeze them then look for the canned version or use the Old El Paso
Green Chopped Chiles in the four ounce can. 
Also, I tried making chile years ago with ground turkey and I was
quickly outed by the males in my family. 
So, this is a beef chile… but I do use extra lean ground beef. 
So, let’s get started!!

You will need:
Extra Virgin Olive Oil
Extra Lean Ground Beef (1-2 pounds)
1 Large Onion Chopped, (I like sweet yellow onions)
2 Garlic Cloves, Minced
3 large roasted green chiles, chopped
1 can of Pinto Beans (I like Bush’s Seasoned Pinto Beans)
1 can of Kidney Beans
1 can of Mexican-style chopped tomatoes
1 can of Green Chile and onion chopped tomatoes
1 package of McCormick mild chile seasoning

Cook onion, garlic, and chiles in about a tablespoon of olive oil until onion is clear….sprinkle with a little garlic salt while cooking.

Add the meat, cover with two tablespoons of Worchestshire sauce (your favorite) and brown the meat.

Then add all of the beans, canned tomatoes, seasoning, and one-half can of water.  Also, I put in one packet of Stevia for a low calorie sweet taste.  Stir…..

Bring to a boil,  cover, lower heat, and simmer for at least thirty minutes.  
We like our favorite cornbread with our chile.  For this meal, it was a jalepeno cornbread mix, with corn added, from the famous Pioneer Bakery in downtown San Antonio!  Delicious!!!

This dish is just spicy enough.  My husband will spice it up if he needs more….but he knows I can only handle mild.  Try it…I know you will like it and what could be easier, right??

It’s Friday!!!!!  Have a great one!  (If you haven’t entered the shoe contest, do it now…winner drawn on Sunday night.  Click on the link in the sidebar)


  1. Jalepeno cornbread. Last winter I bought a pan at my regular grocery and when I got home it was spicy. I looked at the package and saw jalepenos in the ingredient list, which was about a 6 point font. Other than that there was no indication it was peppery.

    I went online and wrote a note to the store, noting that I prefered their cornbread with the sweet glaze and I thought they should label the spicy stuff.

    The Bakery Manager called me and apologized for the mis-labeled package and said she'd received many complaints about the change in receipe. They get their cornbread out from a central bakery and someone there decided to discontinue the sweet cornbread. That policy has been changed 🙂

    When it comes to cornbread in my corner of Maryland, it's Southern sweet, not SouthWestern spicy!

    1. Hi Rose, It's the men in my life who love jalepeno anything…this mix is actually loaded with it (not hidden at all). But, I am like you…I love a great honey sweet is one of my guilty pleasures!!

  2. I made this Sunday for my husband and my daughter who was visiting with her college buddies ( I doubled the recipe)they chowed it after golfing all day. We loved it!!! It was delicious and I will be making it again and again. Thanks 🙂

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