Chili Verde
Randall Wright-Senior Developer
Hayden, Arizona Drugstore Chili Verde recipe (I grew up with this):
Cook beef for 2.5 hours (3 to 4 lbs. chuck roast, cut in chunks) just covered in water with 4 to 5 cloves of fresh garlic, salt, and pepper.
Remove beef from liquid, cut in small chunks-about 1 inch, reserve all the liquid.
To some of the reserved liquid add 8 small cans of green chilis and 1 large can of tomatoes (liquid drained, and tomatoes squished with your hands, but left a bit chunky). Add 1 chopped onion and cook until onion is tender-5 minutes or so.
Add beef to pot, add more of the reserved broth-enough so you can make a gravy-it should resemble a stew.
Mix 1/2 cup of flour with some of the reserved liquid to make a slurry. When the pot with the chili starts to boil, start adding the flour mixture. Add enough to make the liquid as thick as you would like. Check seasoning for salt/pepper. Let it simmer for about 30 minutes for the flour to “cook”.
Roll up in tortillas with cheese sprinkled over the chili.