Sharing a favorite beef chili recipe today! This Salsa Verde Ranch Style Beef Chili is the perfect hearty meal to make for a crowd! There are so many amazing flavors in this super simple chili recipe.
Beef Chili Recipe
I know we all have dozens of chili recipes, but I’ve got one more winner to add to your collection. This beefy chili has a mexi-ranch spin that sends your tastebuds through the roof! I use salsa verde and ranch dressing seasoning which makes for a zesty chili full of fabulous white beans and veggies. This will be a perfect addition to your game day menu too 🙂 Let’s take a look.
Try my Perfect Weeknight Chili too! Follow Picky Palate on Instagram for daily recipe inspiration.
Here’s your line up of ingredients. Make sure your beef is thawed, unlike mine, lol!
How to Make this Tasty Chili
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Place oil into a large dutch oven, 3-5 quart size over medium heat. When hot, add onions and zucchini, cook for 8-10 minutes until softened.
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Add garlic and cook for an additional minute. Add beef, salt and pepper. Stir and cook until browned, about 10 minutes.
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Add beans, tomatoes, salsa, ranch seasoning, chicken broth, cumin, chili powder and cilantro. Stir to combine and reduce heat to low. Simmer until ready to serve.
Add your ground beef and cook until browned. Add your beans and tomatoes.
Time for the salsa verde and Ranch dressing seasoning packet.
Add your chicken broth, cumin and chili powder.
Give a nice stir and simmer until you are ready to enjoy! Top with sour cream cheese and tortilla chips if desired.
Salsa Verde Ranch Style Beef Chili
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion finely chopped
- 2 tbsp minced garlic
- 1 quartered zucchini
- 1 lb lean ground beef
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 can white beans drained
- 10 oz mild diced tomatoes & chili peppers 1 can Rotel
- 1 packet dry ranch dressing seasoning
- 1 1/2 cups prepared salsa verde
- 1 cup reduced sodium chicken broth
- 2 tbsp ground cumin
- 1 tbsp chili powder
- 1/2 cup fresh minced cilantro
Instructions
- Place oil into a large dutch oven, 3-5 quart size over medium heat. When hot, add onions and zucchini, cook for 8-10 minutes until softened.
- Add garlic and cook for an additional minute. Add beef, salt and pepper. Stir and cook until browned, about 10 minutes.
- Add beans, tomatoes, salsa, ranch seasoning, chicken broth, cumin, chili powder and cilantro. Stir to combine and reduce heat to low. Simmer until ready to serve.