Beans with Green Chile

Instructions:

1. In a large pot, cook the ground beef with the diced onion over medium heat until browned. Drain excess fat if necessary.
2. Add the minced garlic and cook for about 1 minute, until fragrant.
3. Stir in the pinto beans, white beans, diced green chiles, beef broth, cumin, chili powder, black pepper, and salt.
4. Simmer uncovered for 15 to 20 minutes, allowing the broth to thicken and the flavors to deepen.
5. Taste and adjust seasoning as needed, then serve hot with tortillas, cornbread, or warm rolls.

Variations

• Substitute ground turkey or pork for a lighter or richer version.
• Add a diced potato for extra heartiness.
• Stir in a handful of corn kernels for sweetness and texture.
• Use fire-roasted diced green chiles for a smokier profile.
• Add a splash of tomato sauce or crushed tomatoes for a more chili-like base.

Tips

• Let the mixture simmer longer if you prefer a thicker consistency.
• Taste the broth before adding salt—some green chiles and broths are already salty.
• For extra depth, brown the meat well before adding aromatics.
• Garnish with chopped cilantro, fresh lime, or shredded cheese for added flavor.
• A spoonful of roasted Hatch green chile elevates the dish with authentic Southwest heat.