Chili Verde

Chili Verde


Culinary Tools:

  • 10.5-inch Kitchen Charm skillet with Cover


  • 1 Pound ground beef
  • 1/2 Teaspoon garlic powder
  • 2 Tablespoons Canola oil
  • 2 To 2/2 tablespoons flour
  • 1 Tablespoon beef flavor bouillon granules
  • 2 Cups fresh green chiles, diced
  • 1/2 Cup chicken broth
  • Salt and black pepper to taste


Preheat the 10.5-inch Kitchen Charm skillet at medium-high heat for 3 minutes. Place the beef in the pan with no oil to brown and sear. You will want as much of the beef surface as possible touching the bottom of the pan. Stir so as to sufficiently cook through all of the meat (about 10 minutes). Season meat with 1/2 teaspoon garlic powder, salt and pepper to your taste preference. Reduce heat to medium.

Once the meat has cooked, you will begin to make the “gravy” by adding the remaining ingredients. There will already be some grease left in the pan. All in all you need about 2 or 21?2 tablespoons of oil in the pan and add about the same amount of flour. After stirring the oil and flour together to make roux (about 3 minutes,) add 1 tablespoon of the bouillon granules. Next, add the green chiles and stir them into the mixture. Now, add the chicken broth. Stir the mixture well. Place the lid on the skillet with the Redy-cook® valve open. Once the valve whistles (about 8 minutes,) close it and reduce the heat to low. Allow the mixture to cook on low heat, covered, for about 15 minutes. Stir well.