Aleppo Pepper Basil Lemonade
Strip Loin Roast

Green Chili Over Eggs

I went into the kitchen to quickly whip up a couple of scrambled eggs for breakfast, look what I walked out with.

Sometimes it pays to let your culinary mind wander in the kitchen. 



Fried diced potatoes, topped with an egg and green chili

Let's get cookin'...



 Back in the mid 60's, I learned this recipe (and many other cooking tips) from a nice old Mexican man. He was from the southern part of New Mexico, Capitan, to be exact. 

Since this was impromptu, I don't have a mise en place for you but I do have a recipe.


Brown ground beef and the diced onion together in a skillet. After the beef is browned and the onion translucent, add the garlic and cook for a few minutes more. 


If you aren't using lean ground beef, drain off all but 1tablespoon of the fat before adding the flour.


Sprinkle a tablespoon of flour over the beef mixture. Stir and cook for a few minutes to get rid of the raw flour taste. 





Mix the green chilis in with the beef mixture. 




Add the chicken broth,




and simmer until the sauce thickens. 




This is about the consistency I like my sauce. Just thick enough so that when a spatula is run through it, the sauce seperates and doesn't fill back in quickly.




I can't imagine anything it's not good on, but eggs are at the top of my list. 

Humm, then french fries, quiche, burgers, or scoop some up with a corn tortilla, eat, be happy, repeat.

@@@@@ Now You're Cooking! Export Format

Green Chili with Ground Beef

mexican, Sauces

1 pound lean ground beef
1 medium onion; diced
2 cloves garlic; minced
1 tablespoon all purpose flour
1-1/2 cups fresh green chili, roasted; peeled, seeded, diced
1-1/2 cups chicken broth

In a medium saucepan brown the ground beef and the onion until the onion is
translucent. Add the garlic and saute 2 minutes more. Drain off all but
one tablespoon of fat. Stir in the flour; cook a few minutes to get rid of
the raw flour taste.

Stir in the green chili and chicken broth, Bring the mixture to a boil,
reduce the heat, and simmer for about 10 minutes. Season with salt to

Notes: Joe G

** Exported from Now You're Cooking! v5.87 **

 And that's that