Green Tomato Chili Sauce Recipes

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TANGY GREEN TOMATO CHILI WITH BEEF RECIPE



Tangy Green Tomato Chili with Beef Recipe image

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.

Provided by Kate Ramos

Categories     soup

Time 3h35m

Number Of Ingredients 19

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
Sliced avocado
Grated sharp white cheddar cheese
Thinly sliced scallions

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

GREEN CHILE TOMATO SAUCE



Green Chile Tomato Sauce image

I love tomatoes and green chilies. I use the mild ones in this recipe because I can't tolerate lots of spice in my food, it sets off my hot flashes!!!

Provided by Jo Zimny

Categories     Other Sauces

Time 55m

Number Of Ingredients 9

1 Tbsp coconut oil
1 large sweet onion, chopped medium
6 medium garlic cloves, pressed
6 large white button mushrooms, chopped
3-14.5 oz can(s) fire roasted diced tomatoes
1 Tbsp dried oregan
1 tsp dried apples
coarse salt and cracked pepper to taste
1 c frozen mild green chilies, drained

Steps:

  • 1. Heat the coconut oil in a deep saute pan.
  • 2. Add the chopped onion and saute until transparent. About 10 minutes.
  • 3. Add the pressed garlic and saute for 2-3 more minutes.
  • 4. Add the chopped mushrooms and saute until the mushrooms are soft.
  • 5. Add the chili and canned tomatoes, oregano and thyme, salt and pepper to taste.
  • 6. Let simmer on low for about 30 minutes, stir occasionally. When the liquid has reduced it's done.
  • 7. Serve over rice or pasta.
  • 8. Enjoy!

GREEN TOMATO CHILI SAUCE FOR CANNING



Green Tomato Chili Sauce for Canning image

This is a great sauce that we use on meats and in sloppy joes. It is a great way to use up all those green tomatoes at the end of the season. This is from Kris Stewart.

Provided by Ceezie

Categories     Sauces

Time 4h

Yield 16 pints

Number Of Ingredients 9

36 large green tomatoes
12 bell peppers
12 white onions
4 small hot chili peppers
4 cups white vinegar
2 lbs brown sugar
2 tablespoons salt
2 tablespoons allspice
1 teaspoon ground cloves

Steps:

  • Place green tomatoes, bell peppers, onions and chilis in food processor and process till smooth. Place in a very large non-reactive stock pot and cook for 3 hours to reduce.
  • Hot pack in quarts or pints and water bath process for 15 minutes.

Nutrition Facts : Calories 379.7, Fat 1.2, SaturatedFat 0.2, Sodium 951.8, Carbohydrate 90.5, Fiber 7.8, Sugar 77.8, Protein 6.9

GREEN TOMATO BEEF CHILI



Green Tomato Beef Chili image

I have a lot of leftover green tomatoes from my monstruous tomato plants, so I decided to put them to use. They really absorb any flavor you add to them and make this recipe bold and robust. The chili peppers (thai hot) and cayenne, as well as the cilantro are all from my garden, but please feel free to work with what you have. Try roasting your peppers a little bit on a pan or in the oven to give it some smokiness. Season your meat beforehand and go a little heavy on your pepper and other spices. You can substitute beef for chicken or turkey, but make sure you season very well. For a vegetarian alternative, mix refried beans into the tomato puree as it's heating up to make it thick and add your veggies of choice 30 mins before serving.

Provided by Sirenaenelmar

Categories     One Dish Meal

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups green tomatoes, put through food processor
1/2 cup red ripe tomato (or tomato paste or sauce)
1/4 cup paprika
1/2 cup fresh chili pepper (or 1 cup roasted sweet peppers )
1 1/2 cups onions (chopped)
1 lb beef steak (cubed)
1 lb ground beef
1 1/2 cups beans (chickpeas, red, pinto, whichever you like)
1 tablespoon ground black pepper (and or or red pepper)
1 tablespoon fresh cilantro

Steps:

  • Season the steak (pretty heavily) and chop into cubes. Season ground beef also. Set aside.
  • In a skillet on medium-high, throw peppers on there to heat up and roast for 10 minutes or until they have dark spots.
  • In the meantime, chop up green tomatoes (about 5 large ones) and, if using ripe tomatoes, chop those up also. Once the peppers have started showing dark spots, remove from skillet and throw into food processor, along with the tomatoes and onions.You can add the paprika then to the tomato puree or wait until everything's combined.
  • Add the cubed steak to the skillet and sear until it is just pink in the center.
  • Throw into crockpot (or wherever you will make the chili).
  • Cook seasoned ground beef.
  • Add tomato/onion/pepper puree to crockpot (or pot on stove) and mix with steak.
  • Finally, add the cooked ground beef.
  • Once the contents are hot and have been boiling for 15 minutes, add the beans. If they are not canned, add between 1/2 and 1 cup of water to the pot. This will depend on if you want the chili to be ready quickly or if you want to let it simmer in the crockpot for a few hours. I think that the more you let it simmer, the better it tastes.

GREEN TOMATO CHILI VERDE



Green Tomato Chili Verde image

This is a recipe I modified from a Ball Blue Book recipe. It's a great way to use up your green tomatoes! Adjust the number of peppers to your taste. Ten will give you medium heat.

Provided by Tess Geer

Categories     Salsas

Time 45m

Number Of Ingredients 11

7 c chopped green tomatoes
10 jalepeno peppers, chopped & seede
2 c chopped red onions, about two large
4 clove garlic, finely minced
1/2 c lime juice
1/2 c sugar
1/2 c minced fresh cilantro
1/4 c minced fresh thyme
1/8 c minced fresh oregano
1 Tbsp ground cumin
2 tsp gourmet salt blends roasted garlic shallot & pepper salt

Steps:

  • 1. Boil water in canner. Keepjars and lids in simmering water until ready for use but do not boil.
  • 2. Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in sugar, cilantro, cumin, oregano, thyme and Gourmet Salt Blends salt. Reduce heat and simmer 5 minutes.
  • 3. Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles by running a spatula around the inside of the jar. Wipe rim with a damp paper towel. Place lids and bands and adjust until fit is fingertip tight.
  • 4. Process for 20 minutes, adjusting for altitude. Remove jars and set on a clean dish towel cool. Check lids for seal after 24 hours.

GREEN CHILE-TOMATILLO SAUCE



Green Chile-Tomatillo Sauce image

Provided by Food Network

Categories     condiment

Time 1h55m

Yield about 8 cups

Number Of Ingredients 12

6 poblano peppers, halved, seeded and deveined
1 tablespoon unsalted butter
1/2 medium yellow onion, finely chopped
10 tomatillos, husked and rinsed under cool water
10 tomatillos, husked and rinsed under cool water
6 cups vegetable broth
1 medium-ripe pear, peeled and cored
One 14-ounce can green chiles
1/2 bunch fresh cilantro, tough ends discarded
1 1/2 teaspoons ground white pepper
2 cups heavy cream
1 cup sour cream

Steps:

  • Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth.
  • Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool.
  • Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.
  • Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.
  • Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.

CHRIS'S PUEBLO GREEN CHILI SAUCE



Chris's Pueblo Green Chili Sauce image

This recipe comes from Southern Colorado and I have been making it for over 20 years. It is my favorite thing to cook and eat. If you like hot and spicy Mexican food, this is a recipe for you! I made it for our friends and it has become a hit here in Corpus Christi, Texas! The great thing is you can also make it hotter or milder, depending on your taste! In Pueblo, Colorado, we served it over burritos, or enchilada's. My personal favorite way to eat Green Chile (especially on a cold day) is by placing a hamburger bun in a bowl, add a plain hamburger (with or without cheese), smother it with the Green Chile Sauce, then top it with diced onion and oyster crackers. In Colorado we call these green chili sloppers! They are great served with a beer!

Provided by Christine Bettiga

Categories     Sauces

Time 3h40m

Yield 1 Kettle of Chili, 12 serving(s)

Number Of Ingredients 18

3 -4 serrano chilies, diced (depending on how hot you want your chile, don't add if you want mild chile)
1/4 cup vegetable oil or 1/4 cup bacon fat
8 -10 large roasted green chilies, skins removed, torn into strips (Hatch or Poblano are best)
24 ounces chicken broth (approximately)
1 (12 ounce) can Rotel tomatoes & chilies
1 cup water
1 teaspoon cumin
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1 teaspoon Season-All salt
1 teaspoon fresh cilantro or 1 teaspoon dried cilantro
1 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, crushed
1/2 teaspoon salt and pepper
1/4 cup flour (approx.)
1 small yellow onion
1 -2 lb pork (diced or ground)

Steps:

  • In large stainless kettle, brown pork in bacon fat or vegetable oil.
  • (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.
  • Add diced onion and garlic, cook till soft.
  • Add flour and stir, browning flour as you would a roux (rue).
  • Add some of your water if flour is too thick, keep stirring till it bubbles.
  • Add chicken broth.
  • Add the rest of the ingredients and bring to a bubble, then turn heat to low.
  • Cook uncovered for 2-3 hours, stirring occasionally.
  • If your chile is too thin, add more flour.
  • If your chile is too thick, add more chicken broth.
  • Taste often and add more spices or peppers to your liking!
  • If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!
  • (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).

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