By: Honey & Habaneros
Jump to RecipeThis bold and smoky green chili is loaded with fire-roasted tomatillos, tomatoes, and green chilis, then topped off with tender strips of grilled steak. It’s rich, comforting, and packs just the right amount of heat — perfect for spooning up on chilly nights or ladling over rice or tortillas.
Green Chili is often made with pork, however, once I tried it with beef I knew I found a new favorite. One day I was grilling steaks and thought how amazing my green chili recipe would be if I used GRILLED steak in the Green Chili. Needless to say my BBQ lovin’ family LOVED it and now it’s our go-to recipe for Green Chili.
As I mentioned this version of Green Chili is a family favorite. With the smoky, tender, strips of steak, fresh roasted chilies, tomatillos, garlic and onions, is everything we love all in one bowl. Smoky grilled meat, a spicy, rich broth, and topped off with our favorite toppers.
How to make Honey & Habaneros Fire Roasted Green Chili & Grilled Steak:
Cut the steak into strips about 1/2 inch thick. Place steak in a plastic baggie with the neutral oil, salt and pepper. Let marinate for around 30 minutes, you can marinate longer of course. Start heating the grill or get the coals going if you’re not using a gas grill. Heat the grill to about 425 degrees. The goal is to get a quick sear, and get some smoke on the steak,
Side note: Marinating the steak in oil does two key things for this recipe: it helps you get a quick, flavorful sear, and it adds just enough smoke to come through beautifully in the stew. The last batch I made had such perfect smoke, I didn’t even want to mess with condiments—the flavor was that good. I also think grilling really lets the meat’s flavor shine, but I’ll let you be the judge of that.
The Vegetables
Remove the husk from the tomatillos, wash under cold water and pat dry. Wash the tomatoes and pat dry as well. Cut the onion in half and remove the skin, then cut into wedges.
Roast the vegetables in the oven or on the grill—your choice (both methods are in the printable recipe). Once the tomatoes, chilies, and tomatillos are blistered, transfer them to an airtight container or a plastic baggie (a paper bag works too). Let them cool, then peel the tomatoes and tomatillos. Remove the stems and skins from the chilies, and for a milder flavor, scrape out the seeds and veins.
Rough chop the veggies and add them to a large soup pot along with the steak strips, broth, cilantro, and seasonings.
Side note: I like to use Mexican oregano if I have it on hand. I find it’s very pungent but has a distinct flavor that makes this dish sing. I use it sparingly because it can take over a dish and we don’t want that…right?
Cook over a medium heat until you get a slow boil. Reduce the heat to low and let simmer for at least 30 minutes. As with any soup or stew, longer is better so the flavors can really develop. I usually use my pressure cooker, but stove top works great too.
The picture to the left shows the Fire Roasted Green Chili w/Grilled Steak loaded with some of our favorite toppers. A sweet piece of roasted corn on the cob, cilantro, avocado, queso fresco, sour cream, and wedge of fresh lime.
Spice up a bowl of this with all your family favorites, Enjoy!
If you have any questions about this recipe, or any of my other recipes, don’t hesitate to ask. I love to share ideas and shortcuts to standard, classic cooking methods. I especially like to help new cooks feel more confident in the kitchen.
Disclosure: This post may contain affiliate links. If you make a purchase through one of these links, I may earn a small commission at no extra cost to you. Thank you for supporting Honey & Habaneros!
Fire Roasted Green Chili w/Grilled Steak
Course: AnyCuisine: MexicanDifficulty: Easy4
servings30
minutes40
minutes625
kcalH&H’s Fire Roasted Green Chili hits all the right cravings—bold, spicy, and deeply satisfying. Tender, juicy bites of grilled steak are nestled in a rich, smoky sauce made from fire-roasted tomatillos, tomatoes, onions, and garlic. It’s easy to make and full of flavor in every bite. This will quickly become your family’s go-to when the craving for real-deal green chili hits.
Ingredients
4 Good Sized Steaks – NY Strip, Ribeye, Sirloin – Your choice – I like NY Strips
4 tbsp Neutral Oil
Salt & Pepper – Just a light seasoning
32 oz Chicken stock
32 oz Beef stock
6-8 Tomatillos – depending on size
3 Tomatoes
3 Anaheim Green Chilies – I get Hatch Chilies when available
3 Poblano Chilies
1-2 Jalapenos
1 Yellow onion
4 Garlic cloves
1 tsp Mexican Oregano – see note
2 tsp Cumin
1 cup Cilantro – chopped
Salt & Pepper to taste
- Optional Toppers
Shredded Cheese – Cheddar, Pepper Jack, Monteray Jack
Crumbling Cheese – Like Queso Fresco, Cotija
Sour Cream
Avocado
Pico de Gallo
Cilantro
Green Onions
Fresh Lime Wedge
Directions
- Prep the Beef:
Cut your steak of choice into strips about ½ inch thick. Place steak strips in a container that has a lid or a gallon sized plastic bag. Add the half of the oil (1 1/2 tbls), salt and pepper to the steak and with your hands mix to coat all the steak strips and let sit for about 30 minutes. You can marinate longer or even put the steak strips in the freezer to use on another day. - Vegi Prep –
Oven Method:
While the steaks are marinating start the vegi’s. Preheat the oven to 400 degrees. Remove the husk from the tomatillos and wash them in cold water along with the peppers and tomatoes. Place in a large bowl.
Remove skin from the onion and cut in half horizontally, then cut each half into wedges. Remove the skin from the garlic and put the onion and garlic in the bowl with the peppers, tomatoes and tomatillos.
Drizzle remaining oil (1 1/2 tbls) over the ingredients in the bowl and mix them with your hands to coat all the peppers, tomatillos, tomatoes, onion and garlic.
In a single layer place the peppers, tomatillos, onion and garlic on a baking sheet and place in the preheated 400 degree oven for about 20 – 30 minutes. We’re looking for the peppers and tomatillos skin to blister so we can peel the skin off easier. As the peppers begin to brown/blacken you’ll want to turn the chilies over to get even blistering on the chili. When the veggie mix has browned and blistered, remove from the oven and place in an airtight container/plastic baggie to cool. Peel the peppers, tomatoes and tomatillos when cooled and rough chop all the veggies and place in a large soup pot. - Vegi Prep –
Grill Method:
If you choose to grill the vegi’s and are using a charcoal grill I would grill the meat first, then the vegi’s. The grill will likely be to hot for the vegi’s but just right for the steak. When grilling the vegetables I would leave the oil off. Heat grill to a medium-high heat. If you have a grilling basket, place the vegi mix in the basket and then straight to the grill. Turn occasionally until all sides have blistered. Remove from the grill and place in an airtight container, plastic baggie or paper bag to cool. Same as above, peel the peppers, tomatoes and tomatillos when cooled and rough chop all the veggies and place in a large soup pot. - Grilling the Meat:
If you have a temperature gauge on your grill let it heat up to about 450 degrees. I like to take the steak strips and lay them in a grill basket and then put the basket on the grill, but you can lay the steak strips straight on the grill if you’d like. WARNING: Be careful when putting the steak strips on the grill and while cooking them, since there’s some oil on them this WILL cause flames to flare up. If this concerns you don’t worry, the oil can be optional and you can just take the steak strips straight to the grill, but still be careful of flare ups. With some tongs turn the steak strips so that both sides have color. We want the steak strips to get a nice char, or sear and pick up some of the smokiness, this will only take a few minutes. - In a Stock Pot:
Add the oregano, cumin, salt/pepper, chicken and beef stock.
Add the vegi’s that have been roasted, peeled and rough chopped.
Add the grilled steak.
Over a medium-high heat bring to a slow boil then reduce heat to a medium-low heat. Continue to cook for at least 30 minutes, but, longer is better so the flavors can develop. - The Toppers:
Top with the suggested toppings or add your own favorites.
Notes
- Mexican Oregano in my opinion can be strong so I add in small amounts until I’ve reached the desired taste. If you don’t have Mexican Oregano it’s okay, you can use whatever Oregano you have available.
Print