Chili is best served on cold, or chily, days.  Am I right?  What a better way to warm up and feel comfortable than with a bowl of chili with GREEN CHILIS?  Make it even more filling and delicious with a pot of beans.  You think this chili is “Not So Traditional,” try Nana’s White Chicken Chili.  Neither one of these sound good?  Give Nana’s Carne Guisada a peek, or try your hand at a homemade Chihuahua Sandwich using this chili and homemade jalapeno pimento cheese.


  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tablespoons olive oil
  • 1 onion
  • 1 yellow bell pepper
  • 1 tablespoon minced garlic
  • 1 can chicken broth
  • 1 can green enchilada sauce
  • 1 can chopped green chilis
  • 1 can Rotel tomatoes
  • 2 teaspoons cumin
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • ½ teaspoon black pepper
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • ½ cup chopped cilantro


  • In a Dutch oven brown 2 meats on medium high. Once browned drain meat and set aside.
  • In the same Dutch oven, sauté chopped onion and peppers in olive oil. After three minutes, add garlic and sauté 1 minute longer. Add the remainder of the ingredients (except for cilantro) and the browned meat.
  • If it seems more liquid is needed add more chicken broth. Simmer for about 30 minutes. Add cilantro and simmer another 10 minutes.