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Food Safety & Preservation

Latest food safety and preservation information from Cook County Extension
Mary Harkenrider plants an Earth box.

Need a Warm up? Here's a Spicy Fall Dish.

Posted by Nancy Kreith -

As the weather gets chilly, you may be looking for a heartier, spicy meal. Green chilies can still be found in-season around Chicago. We just finished picking the last of our hot peppers at the Chicago High School for Agricultural Sciences. Look to our urban hort website to learn more about fall gardening. If you do not have a garden at home, look to your local farmers market or grocery to find fresh chilies for the recipe below. Most farmers markets will be closing after October. So don't delay!

Recipe shared from Fiesta of Flavors, also in Spanish.

Beef with Green Chile


1½ pounds lean beef (such as sirloin)
2 cups diced green chile (roasted and peeled, fresh or frozen)
¾ cup chopped onion
2 cloves garlic, minced
½ teaspoon salt
1 tablespoon cornstarch


1. Cut beef into chunks or strips.

2. Add all ingredients except cornstarch.

3. Simmer, covered, for about 30 minutes. You may need to add a little water so mixture simmers well. (Don't add too much water or mixture will get soupy.)

4. Add cornstarch to small amount of water to make a
smooth paste. Add to meat mixture and stir.

5. Cook until cornstarch thickens (about 5 more minutes).

Note: This dish can be served as an entree or as a burrito filling. When you buy flour tortillas for burritos, choose those that are thinner or smaller, because they have fewer calories and carbohydrate.

Nutrition Facts

Servings per Recipe: Yields 6 servings, each one equal to 2/3 cup

Amount Per Serving

Calories 210

Calories from Fat 60

Total Fat 7 g

Cholesterol 65 mg

Sodium 290 mg

Carbohydrate 7 g

Dietary Fiber 0 g

Protein 27 g

Exchange 4 lean meat

Carbohydrate Units 0.5

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