Beef Chili Tomatillo Recipe

Name: Beef Chili Tomatillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tomatillos; Jalapenos; Cilantro; Onion; Garlic; Salt; Beef rump roast, 3 lbs?; Beef bullion; Flour; Peanut oil; Tequila

Servings: persons

Tomatillos
Jalapenos
Cilantro
Onion
Garlic
Salt
Beef rump roast, 3 lbs?
Beef bullion
Flour
Peanut oil
Tequila

1
Make tomatillo salsa: put tomatillos (about 1 lb) and jalapenos (to taste) in water and bring to boil to soften. Remove and place in a blender. Add chopped onion, garlic, cilantro, and salt to taste. Blend until smooth. Make chili: cut beef rump roast into bite-sized pieces and dredge in flour. Brown in peanut oil. Transfer to stock pot and add about 6 cups of beef bullion and simmer for several hours until beef is falling apart. Add tomatillo salsa and cook until flavors blend. Turn off heat and add about 1/2 cup tequila. Serve with grated cheddar, sour cream, and chopped scallions. And a margarita!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Tomatillos, Jalapenos, Cilantro, Onion, and more.

Yes, Beef Chili Tomatillo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Chili Tomatillo

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