Green Chili Stew With Ground Beef — Weeknight Heat Big Flavor

One-pot, budget-friendly dinner delivering smoky heat, tender beef, and New Mexico flair—ready fast and perfect for chilly weeknights.

You want dinner that hits hard on flavor and soft on effort. This stew does exactly that: bold, cozy, and it won’t take your whole evening hostage. Think roasted green chiles, juicy beef, and potatoes simmered into something you’ll actually crave tomorrow. It’s the kind of meal that gets devoured, then requested again—by people who claim they “don’t even like spicy food.” Want ROI on your time? This is the weeknight win hiding in your pantry.

What Makes This Recipe So Good

• Big flavor, little fuss: Browning beef and blooming spices unlock deep, smoky notes with minimal effort. You get the payoff of a slow cook without babysitting a pot all night.
• Authentic green chile vibes: Hatch or roasted green chiles bring that unmistakable New Mexico flair. Mild or hot—your call—but the aroma alone is dangerously addictive.
• Hearty and satisfying: Potatoes, beef, and broth deliver a stew that actually feels like dinner, not a starter. It’s thick, cozy, and built to crush hunger.
• One-pot convenience: Fewer dishes, faster cleanup. Because the only thing better than a great meal is a sink that doesn’t look like a crime scene.
• Flexible heat level: Keep it mild for the kids, or go wild for the spice heads. You’re the boss of the burn.
• Meal-prep friendly: The flavor gets even better the next day, and it freezes like a champ. Hello, easy lunches.

What Goes Into This Recipe – Ingredients

• 2 pounds ground beef (80/20 for best flavor; 85/15 works too)
• 2 cups roasted green chiles, peeled, seeded, chopped (Hatch preferred; or use 4 cans 4-ounce diced green chiles, drained)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 pound Yukon Gold potatoes, peeled and diced 1/2-inch
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (Mexican oregano if you can find it)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika (optional, for extra depth)
• 1 bay leaf
• 4 cups low-sodium beef broth
• 1 tablespoon tomato paste (optional—for savory backbone without turning it into a red stew)
• 2 tablespoons masa harina (or all-purpose flour) mixed into a slurry
• 1 tablespoon apple cider vinegar or fresh lime juice (finish for brightness)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons neutral oil (avocado or canola)
• Garnishes: chopped cilantro, diced avocado, shredded jack or cheddar, sour cream, lime wedges, warm tortillas

Let’s Get Cooking – Instructions

1. Prep the chiles (if using fresh): Broil whole green chiles on a foil-lined sheet, turning until blistered on all sides (6–8 minutes). Cover and steam in a bowl (10 minutes), then peel, seed, and chop.
2. Brown the beef: Heat oil in a heavy pot or Dutch oven over medium-high. Add ground beef, season with 1/2 teaspoon salt and pepper, and cook until deeply browned with crisp bits (6–8 minutes). Break up, but don’t mash it into paste.
3. Sweat the aromatics: Add onion and cook until translucent (3–4 minutes). Stir in garlic, cumin, oregano, coriander, and smoked paprika. Bloom spices until fragrant (1 minute).
4. Build the base: Stir in potatoes, chopped chiles, and tomato paste. Toss to coat and scrape up the flavorful fond from the bottom of the pot—your future self will thank you.
5. Simmer: Pour in beef broth and add the bay leaf. Bring to a boil, then reduce to a gentle simmer. Cook uncovered until potatoes are tender but not falling apart (25–30 minutes).
6. Thicken: Whisk masa harina with 1/2 cup cool broth or water to make a smooth slurry. Stir it in and simmer 5 minutes until the stew lightly thickens.
7. Finish: Remove bay leaf. Stir in vinegar or lime juice to brighten, and season with additional salt and pepper to taste. Don’t skip the acid—it makes the flavors pop.
8. Rest and serve: Let the stew rest off heat for 5 minutes so everything settles. Ladle into bowls and top with cilantro, avocado, sour cream, and cheese. Warm tortillas on the side are non-negotiable.
9. Adjust the heat: Want more kick? Add a chopped roasted jalapeño or a pinch of cayenne. Prefer mild? Use mild canned chiles and extra sour cream at the table.
10. Make it your own: Taste and tweak—this is your stew. If it’s too thick, add a splash of broth. Too thin? Simmer a few minutes longer.

How to Store

Cool the stew quickly—no one likes mushy potatoes from steam-bath storage. Portion into airtight containers once it’s warm, not hot.

Refrigerator: Keeps up to 4 days. Reheat gently on the stovetop over medium, adding a splash of broth if needed.

Freezer: Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop. FYI, potatoes may soften a touch after freezing, but the flavor stays excellent.

Meal prep tip: Store toppings separately so you can customize each bowl and keep textures fresh.

Benefits of This Recipe

• Budget-friendly: Ground beef and potatoes deliver maximum value without skimping on taste.
• Fast and forgiving: You get deep flavor in under an hour, and it’s hard to mess up—even on a Tuesday.
• Protein-packed: A hearty bowl that keeps you full and happy, not grazing for snacks 20 minutes later.
• Freezer-ready: Make a double batch and stash a few portions for future you. Future you is very grateful.
• One-pot clean-up: Less mess, more chill. Your sink can sit this one out.
• Custom heat level: Mild or fiery—tailor the spice without changing the core recipe.
• Balanced comfort: Savory beef, earthy potatoes, and bright chiles hit that comfort-food sweet spot.
• Scales easily: Feeding a crowd? Double it. Just use a larger pot and keep the ratios.

Pitfalls to Watch Out For

• Skipping the browning: Pale beef equals pale flavor. Get those crisp edges—this is where magic happens.
• Overcrowding the pot: If your pot is small, brown beef in batches to avoid steaming instead of searing.
• Watery stew: Don’t skimp on the masa slurry or simmer time. Liquid needs a job; give it one.
• Overcooking potatoes: Dice evenly and check for tenderness at 25 minutes. Potato mush is not the goal.
• Random salt bombs: Using full-sodium broth and salty chiles? Taste before adding more salt—your tongue will thank you.
• Heat miscalculation: Chiles vary wildly. Start mild and add heat gradually unless you enjoy culinary roulette.
• Skipping the acid: The final splash of vinegar or lime wakes everything up. Without it, flavors can taste flat.
• Lumpy thickener: Always whisk masa or flour with cool liquid first. No one wants dumpling clumps sneaking in.

Recipe Variations

• Smoky campfire: Add 1/2 teaspoon chipotle powder and a splash of beer for a rustic vibe.
• Tomatillo twist: Stir in 1 cup chopped tomatillos for tangy brightness and extra green.
• Southwest hominy: Fold in 1 can drained hominy for chew and a posole-style feel.
• Beaned-up: Add 1 can pinto or white beans for fiber and extra bulk.
• Keto-friendly: Swap potatoes for diced zucchini or cauliflower; simmer less so veggies don’t turn mushy.
• Turkey or chicken: Use ground turkey or chicken and switch to chicken broth; keep spices the same.
• Cheesy comfort: Stir in 1 cup shredded jack at the end for a silky, indulgent finish.
• Instant Pot: Sauté beef and onion on Sauté, add everything except the masa and acid, pressure cook 10 minutes, quick release, stir in slurry, simmer on Sauté 5 minutes, finish with lime.
• Slow cooker: Brown beef and aromatics first (critical), then cook on Low 6–7 hours or High 3–4 hours. Thicken at the end.
• Mild family version: Use mild canned chiles, skip smoked paprika, and offer sour cream at the table.

FAQ

Can I use canned green chiles instead of fresh?

Absolutely. Use mild or hot depending on your heat preference, and look for Hatch-labeled cans for better flavor. Drain well so your stew doesn’t water down, and if you want a roastier edge, briefly toast the canned chiles in a dry skillet.

How spicy is this stew?

It’s as spicy as you make it. Mild chiles yield cozy warmth; hotter varieties bring real kick. If you’re spice-curious, add heat at the end so you don’t overshoot—because turning dinner into a dare isn’t always the move.

What potatoes work best?

Yukon Golds hold shape and stay creamy, making them ideal. Russets work but can break down more; just cut larger cubes and keep an eye on texture. Waxy potatoes like red potatoes are fine too if that’s what you’ve got.

How do I thicken without flour?

Masa harina is perfect—it adds body and a subtle corn note that plays great with chiles. Cornstarch slurry works in a pinch; or simply reduce longer for a naturally thicker stew. IMO, masa is the best flavor match.

Can I make it gluten-free or dairy-free?

Yes. Use masa or cornstarch instead of flour for gluten-free. Skip cheese and sour cream for dairy-free, and lean on avocado and cilantro for richness and brightness.

What’s the best ground beef to use?

80/20 gives the richest flavor and texture. If you go leaner, add a touch more oil when browning and don’t skip the deglaze steps—they build the savory notes you’d otherwise lose with less fat.

How do I convert this to the Instant Pot?

Sauté the beef and aromatics first, add potatoes, chiles, spices, broth, and bay leaf. Pressure cook on High for 10 minutes, quick release, stir in the masa slurry, and simmer on Sauté for 5 minutes to thicken. Finish with lime juice and adjust salt.

My Take

This stew hits my personal checklist: bold flavor, minimal effort, and leftovers that don’t feel like a punishment. It’s the rare weeknight meal that tastes like you put in way more time than you actually did.

FYI, the acid at the end is the cheat code—skip it and you’ll wonder what’s missing. Add it, and the whole bowl wakes up. For a chill night that still feels special, this is the move.